Microalgae-enriched (bio)inks for 3D bioprinting of cultured seafood.

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Tác giả: Frederico Castelo Ferreira, Afonso Gusmão, Madalena Jabouille, Marco Leite, Diana M C Marques, Paola Sanjuan-Alberte

Ngôn ngữ: eng

Ký hiệu phân loại: 920.71 Men

Thông tin xuất bản: England : NPJ science of food , 2025

Mô tả vật lý:

Bộ sưu tập: NCBI

ID: 66512

 Cultured seafood offers a sustainable alternative to traditional seafood by eliminating the need for animal sacrifice and reducing environmental impacts. 3D bioprinting enables precise manufacturing of these products by combining animal cells with plant-based materials. This study introduces novel (bio)inks: (i) κ-CAM bioinks (κ-carrageenan, alginate, and methylcellulose) compatible with seabass cells
  and (ii) mFAT inks, plant-based fat inks containing microalgae for enhanced organoleptic properties. κ-CAM bioinks revealed Young's modulus between 14.62 and 25.70 kPa values, suitable for cultured seafood products. Both κ-CAM and mFAT formulations presented adequate printability (Pr~1). Dicentrarchus labrax Embryonic Cells, encapsulated in κ-CAM bioinks, maintained viabilities >
 76.14% for up to 15 days. A preliminary assessment confirmed that specific microalgae can enhance the sea-like smell and flavor of the mFAT ink, and a 3D-printed calamari was fabricated to showcase its potential in the manufacturing of complex structures. Finally, hybrid structures combining both types of (bio)inks were also developed.
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