Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1180406
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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.
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.
Appears in Collections:Artigo em periódico indexado (CNPSA)

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