Modelling the growth of in-vitro meat on microstructured edible films

2021 ◽  
pp. 110662
Author(s):  
Aldonza Jaques ◽  
Elizabeth Sánchez ◽  
Nicole Orellana ◽  
Javier Enrione ◽  
Cristian A. Acevedo
Keyword(s):  
Edible Films ◽  
In Vitro Meat

scholarly journals A New Edible Film to Produce In Vitro Meat

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 185 ◽  
Author(s):  
Nicole Orellana ◽  
Elizabeth Sánchez ◽  
Diego Benavente ◽  
Pablo Prieto ◽  
Javier Enrione ◽  
...  
Keyword(s):  
Quantitative Polymerase Chain Reaction ◽  
Muscle Cells ◽  
Edible Films ◽  
Edible Film ◽  
Fiber Morphology ◽  
In Vitro Meat ◽  
Key Factor ◽  
Novel Concept ◽  
Myogenic Markers

In vitro meat is a novel concept of food science and biotechnology. Methods to produce in vitro meat employ muscle cells cultivated on a scaffold in a serum-free medium using a bioreactor. The microstructure of the scaffold is a key factor, because muscle cells must be oriented to generate parallel alignments of fibers. This work aimed to develop a new scaffold (microstructured film) to grow muscle fibers. The microstructured edible films were made using micromolding technology. A micromold was tailor-made using a laser cutting machine to obtain parallel fibers with a diameter in the range of 70–90 µm. Edible films were made by means of solvent casting using non-mammalian biopolymers. Myoblasts were cultured on flat and microstructured films at three cell densities. Cells on the microstructured films grew with a muscle fiber morphology, but in the case of using the flat film, they only produced unorganized cell proliferation. Myogenic markers were assessed using quantitative polymerase chain reaction. After 14 days, the expression of desmin, myogenin, and myosin heavy chain were significantly higher in microstructured films compared to the flat films. The formation of fiber morphology and the high expression of myogenic markers indicated that a microstructured edible film can be used for the production of in vitro meat.

On visions and promises — ethical aspects of in vitro meat

2019 ◽  
Vol 3 (6) ◽  
pp. 753-758
Author(s):  
Silvia Woll
Keyword(s):  
Animal Welfare ◽  
Environmental Issues ◽  
Meat Production ◽  
Ethical Aspects ◽  
Existing Problems ◽  
In Vitro Meat ◽  
Production And Consumption ◽  
Production Conditions

Innovators of in vitro meat (IVM) are convinced that this approach is the solution for problems related to current meat production and consumption, especially regarding animal welfare and environmental issues. However, the production conditions have yet to be fully clarified and there is still a lack of ethical discourses and critical debates on IVM. In consequence, discussion about the ethical justifiability and desirability of IVM remains hypothetical and we have to question those promises. This paper addresses the complex ethical aspects associated with IVM and the questions of whether, and under what conditions, the production of IVM represents an ethically justifiable solution for existing problems, especially in view of animal welfare, the environment, and society. There are particular hopes regarding the benefits that IVM could bring to animal welfare and the environment, but there are also strong doubts about their ethical benefits.

Visions of In Vitro Meat among Experts and Stakeholders

NanoEthics ◽  
2018 ◽  
Vol 12 (3) ◽  
pp. 211-224 ◽  
Author(s):  
Inge Böhm ◽  
Arianna Ferrari ◽  
Silvia Woll
Keyword(s):  
In Vitro Meat

Culturing Food: Bioart and In Vitro Meat

Parallax ◽  
2013 ◽  
Vol 19 (1) ◽  
pp. 88-100 ◽  
Author(s):  
Allison Carruth
Keyword(s):  
In Vitro Meat

scholarly journals In vitro meat production system: why and how?

2015 ◽  
Vol 52 (12) ◽  
pp. 7599-7607 ◽  
Author(s):  
Shruti Sharma ◽  
Sukhcharanjit Singh Thind ◽  
Amarjeet Kaur
Keyword(s):  
Production System ◽  
Meat Production ◽  
In Vitro Meat

Impact of common gastrointestinal disorders in elderly on in vitro meat protein digestibility and related properties

2022 ◽  
pp. 101560
Author(s):  
Ever Hernández-Olivas ◽  
Sara Muñoz-Pina ◽  
Jorge García-Hernández ◽  
Ana Andrés ◽  
Ana Heredia
Keyword(s):  
Protein Digestibility ◽  
Gastrointestinal Disorders ◽  
Meat Protein ◽  
In Vitro Meat

In Vitro Meat

2019 ◽  
pp. 1593-1600
Author(s):  
Cor van der Weele
Keyword(s):  
In Vitro Meat

scholarly journals Development and Characterization of Inkjet Printed Edible Films for Buccal Delivery of B-Complex Vitamins

2020 ◽  
Vol 13 (9) ◽  
pp. 203 ◽  
Author(s):  
Georgios Eleftheriadis ◽  
Paraskevi Kyriaki Monou ◽  
Eleftherios Andriotis ◽  
Elisavet Mitsouli ◽  
Nikoleta Moutafidou ◽  
...  
Keyword(s):  
Inkjet Printing ◽  
In Vitro Release ◽  
Edible Films ◽  
Thiamine Hydrochloride ◽  
Burst Release ◽  
In Vitro Permeation ◽  
The Matrix ◽  
B Complex Vitamins ◽  
Buccal Films

Buccal films containing two vitamins, i.e., thiamine hydrochloride (THCl) and nicotinic acid (NA), were fabricated via two-dimensional (2D) inkjet printing. For the preparation of buccal films, solubility studies and rheological evaluations were conducted in distilled water and propylene-glycol (PG) as main solvent and viscosity/surface tension modifier, respectively. The increased solubility in the solvents’ mixture indicated that manufacturing of several doses of the THCl and NA is achievable. Various doses were deposited onto sugar-sheet substrates, by increasing the number of printing passes. The physiochemical characterization (SEM, DSC, FTIR) revealed that inkjet printing does not affect the solid state of the matrix. Water uptake studies were conducted, to compare the different vitamin-loaded formulations. The in vitro release studies indicated the burst release of both vitamins within 10 min, a preferable feature for buccal administration. The in vitro permeation studies indicated that higher concentrations of the vitamins onto the sugar sheet improved the in vitro permeation performance of printed formulations.

scholarly journals Black Edible Films from Protein-Containing Defatted Cake of Nigella sativa Seeds

2020 ◽  
Vol 21 (3) ◽  
pp. 832 ◽  
Author(s):  
Mohammed Sabbah ◽  
Mohammad Altamimi ◽  
Prospero Di Pierro ◽  
Chiara Schiraldi ◽  
Marcella Cammarota ◽  
...  
Keyword(s):  
Food Packaging ◽  
Animal Feed ◽  
Nigella Sativa ◽  
Edible Films ◽  
Acyl Donor ◽  
Experimental Conditions ◽  
Film Forming ◽  
Donor And Acceptor ◽  
Defatted Cake

Black biodegradable/edible protein-based films were prepared from defatted cake waste obtained from Nigella sativa (black cumin) seeds as by-product of oil extraction process. The effects of pH, glycerol concentrations, and transglutaminase-catalyzed protein cross-linking activity on the stability of film-forming solutions were studied to determine the best experimental conditions to produce handleable films. Proteins contained in the analyzed defatted cake were shown to be able to act as transglutaminase acyl donor and acceptor substrates being polymerized when incubated in vitro in the presence of the enzyme. Film-forming solutions containing 20% glycerol and casted at pH 8.0 after treatment with the enzyme gave rise to morphologically more homogeneous films possessing mechanical and barrier properties, as well as antimicrobial activity, compatible with their possible applications as food packaging materials and mulching sheets. These findings confirm the validity of the strategy to consider the seed oil processed cakes as protein-based renewable sources to produce not only fertilizers, animal feed, or culinary food but also further valuable products such as bioplastics.

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