Repurposing agricultural waste as low-cost cultured meat scaffolds

Overview

Who: Luke R. Perreault, Richard Thyden, Jack Kloster, Jordan D. Jones, Jordan Nunes, Andriana A. Patmanidis, David Reddig, Tanja Dominko, Glenn R. Gaudette

Published: June 12, 2023

Where: Frontiers in Food Science and Technology

Key Takeaway: Using agricultural waste products could improve the affordability and sustainability of cultured meat scaffolds

Research Topics: scaffold

Summary

Luke Perreault et al study the use of agricultural waste products as scaffolds for cultured meat. Scaffolds are prepared by decellularizing the products to leave just the cellulose-rich structural materials, a fast and low-cost production method. Previous work on decellularized plant-based materials has focused on edible plant materials, like spinach leaves, apples, and broccoli. However, an ideal process would avoid food products with inherent value in the food chain and instead commoditize products that are normally discarded. The authors find that decellularized corn husk and jackfruit rind can be decellularized and result in scaffolds with structures similar to meat. Bovine satellite cells and quail myoblast cells adhere to both scaffolds and show bead-to-bead transfer. Continued effort in developing these scaffolds could improve the affordability and sustainability of cultured meat.

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Perreault, L. R., Thyden, R., Kloster, J., Jones, J. D., Nunes, J., Patmanidis, A. A., ... & Gaudette, G. R. (2023). Repurposing agricultural waste as low-cost cultured meat scaffolds. Frontiers in Food Science and Technology, 3, 1208298.

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