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<p>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.</p>

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Trends in non-animal scaffolds for cultured meat structuration

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2025年10月18日

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  • Gabrielle Antunes Seibert,
  • Vivian Feddern,
  • Ana Paula Almeida Bastos,
  • Anuj Kumar,
  • Silvani Verruck

摘要

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.