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dc.contributor.authorSEIBERT, G. A.
dc.contributor.authorFEDDERN, V.
dc.contributor.authorBASTOS, A. P. A.
dc.contributor.authorKUMAR, A.
dc.contributor.authorVERRUCK, S.
dc.date.accessioned2025-10-21T18:51:49Z-
dc.date.available2025-10-21T18:51:49Z-
dc.date.created2025-10-21
dc.date.issued2025
dc.identifier.citationScience of Food, v. 9, n. 209, 2025.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1180406-
dc.descriptionCultured 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.
dc.language.isopor
dc.rightsopenAccess
dc.subjectCarne cultivada
dc.subjectTecido muscular
dc.titleTrends in non-animal scaffolds for cultured meat structuration. Science of Food, v. 9, n. 209, 2025.
dc.typeArtigo de periódico
dc.subject.thesagroProdução de Carne
dc.subject.thesagroEsqueleto
dc.subject.thesagroEstrutura Animal
dc.subject.thesagroTecido Animal
dc.subject.nalthesaurusMeat production
dc.subject.nalthesaurusProcessed meat
dc.subject.nalthesaurusTissue scaffolds
dc.subject.nalthesaurusMuscle tissues
riaa.ainfo.id1180406
riaa.ainfo.lastupdate2025-10-21
dc.contributor.institutionGABRIELLE ANTUNES SEIBERT, UNIVERSIDADE FEDERAL DE SANTA CATARINA; VIVIAN FEDDERN, CPACT; ANA PAULA ALMEIDA BASTOS, CNPSA; ANUJ KUMAR, INDIAN INSTITUTE OF TECHNOLOGY; SILVANI VERRUCK, UNIVERSIDADE FEDERAL DE SANTA CATARINA.
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