Curcumin-incorporated edible hydrogel films based on potato starch/κ-carrageenan/poly(vinyl alcohol) for cultured meat scaffolding
Kannan Badri Narayanan, Rakesh Bhaskar, Sung Soo Han
Abstract
Edible polymeric composite hydrogel films offer a promising solution for cultured meat production. These films are made by incorporating natural polysaccharides, synthetic biocompatible polymers, and antioxidants within the scaffolds. This approach can help combat global climate change and meet the increasing demand for sustainable food sources. The utilization of edible polysaccharides in the fabrication of hydrogels is a cost-effective and sustainable approach, which serves as effective scaffolding in the cultivation of meat. The polymeric composite hydrogel films, designated as "CSCP" (curcumin-starch-carrageenan-PVA) with varying concentrations of polymers, consist of curcumin (an antioxidant and coloring agent), starch (potato), kappa (κ)-carrageenan, and poly(vinyl alcohol) (PVA), with PVA being classified as generally recognized as safe (GRAS) for use in food applications. These edible polymeric composite hydrogel films were prepared with glycerol, serving as a plasticizer, and succinic acid, a crosslinker, through solvent casting and thermal treatment methods. Analytical techniques, including field-emission scanning electron microscopy (FE-SEM), X-ray diffraction (XRD), Fourier transform infrared (FTIR) spectroscopy, and tensile strength testing, were employed to evaluate the morphology, crystalline nature, composition, and mechanical properties of the fabricated CSCP scaffolds. The incorporation of glycerol and succinic acid facilitates the plasticizing and cross-linking of the polymeric materials via hydroxyl and carboxyl group interactions during film formation. Increasing the potato starch content in the CSCP-2 composite hydrogel film reduced its mechanical strength. This is because the starch disrupted the polymer's crystalline regions. The resulting amorphous structure improved the film's flexibility and elasticity. Nevertheless, the increased potato starch content adversely affects interfacial adhesion, reducing tensile strength. The swelling ratio of the CSCP-2 composite hydrogel film slightly decreases with higher potato starch content, which limits hydrogen bonding interactions with water. Notably, the CSCP composite hydrogel films support adhesion and proliferation of bovine muscle satellite cells (MuSCs) with good cytocompatibility for up to 21 days. However, a slight decrease in metabolic activity on CSCP-2 films was observed. This was likely due to nutrient depletion and limited oxygen diffusion caused by cell multilayering. Overall, the starch-based edible CSCP composite hydrogel films exhibit significant potential as scaffolds for culturing bovine muscle satellite cells (myosatellite cells), paving the way for large-scale production of three-dimensional (3D) cultured meat.