![]() Plant-based scaffolds could provide needed diversity in cell structure, allowing for more variety in products. Even with long incubation periods, complete degradation of cellulose scaffolds is unlikely to occur, perhaps affecting the final product’s nutritional and organoleptic properties like taste and texture. Plants with surface texture, such as grass, are ideal for cell adhesion and alignment but present digestion problems. Some plant scaffolds are edible (non-toxic) but not digestible by humans, and not all are compatible with cell adhesion. Although the nutrients will rely heavily on the cell media and the cultured cells’ expression profiles, plant-based scaffolds could improve nutritional profiles. The complete nutritional profile of cultivated meat is not yet known. Additional investigation is required to assess edible scaffolds’ nutritional value and to test the food safety of processes such as plant decellularization. ![]() Current scaffolds are limited by expensive, sometimes inedible materials, which would require additional processing prior to consumption. Scaffolds for cultivated meat face a unique set of challenges differing from biomedical scaffolds due to the need for edible, scalable, and nutritious qualities. Scaffolds provide the necessary structure to create 3D designs, enabling variety in the shape of cultivated meat products. University chapters: The Alt Protein Project.Advancing solutions for alternative proteins.A sustainable, secure, and prosperous path.American national competitiveness & the future of meat.Marketing & promoting plant-based dishes.
0 Comments
Leave a Reply. |