Trends in non-animal scaffolds for cultured meat structuration
Gabrielle Antunes Seibert, Vivian Feddern, Ana Paula Almeida Bastos, Anuj Kumar, Silvani Verruck
Abstract
Cultured meat offers a sustainable protein alternative to meet growing food demands, relying on scaffolds to structure muscle tissue. This review evaluates plant-derived and polymeric scaffolds-synthetic polymers, peptides, fungal/plant materials-and techniques like 3D bioprinting, electrospinning, and microcarriers. Scaffold types (fibrous, porous, hydrogels) are assessed for adhesion, degradation, cost, and scalability. Highlighting cell compatibility, material pros/cons, and scalability challenges, the study identifies research gaps to advance cultured meat production.
Topics & Concepts
ScaffoldBiotechnologySustainabilityChemistryComputer scienceEngineeringBiochemical engineeringFood scienceBusinessBiologyScalabilityNanotechnologyCell structureAdditive Manufacturing and 3D Printing Technologies3D Printing in Biomedical ResearchElectrospun Nanofibers in Biomedical Applications