Understanding biomanufacturing of soy-based scaffolds for cell-cultured meat by vat polymerization. Issue 1 (2022)

• Record Type: Journal Article
• Authors: Sealy, M.P.; Avegnon, K.L.M; Garrett, A.; Delbreilh, L.; Bapat, S.; Malshe, A.P.
• Is Part Of: CIRP annals. Volume 71:Issue 1(2022)
• Page Start: 209
• Page End: 212
• Publication Date: 2022
• Subjects: Additive manufacturing -- Polymer -- Food; Production engineering -- Research -- Periodicals; 670.5
• DOI: 10.1016/j.cirp.2022.04.001
• Languages: English
• ISSNs: 0007-8506

Abstract

Abstract: Emerging cell-cultured meat uses advances in stem cell biology and tissue engineering to manufacture animal-derived food from culturing. To achieve complex textures in cell-cultured meat, bioprinted soy-based polymers are proposed as a photosensitive edible scaffold material. Understanding the properties of these scaffolds across critical product development stages ( i.e., cooking and consumption) is important in design for manufacturing. The results demonstrated that the thermomechanical and -chemical properties were not affected by high-temperature exposure associated with cooking. This research provides a foundation for high-temperature edible mechanics in photolithographic manufacturing of cell-cultured meat and establishes a new design space for tunable food properties.