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Estructurar el futuro de la carne cultivada: andamios híbridos basados en gel para la comestibilidad y la

Sun Mi Zo^1,2, Ankur Sood^1,2, So Yeon Won^1,2

¹School of Chemical Engineering, Yeungnam University, Gyeongsan 38541, Republic of Korea.

Gels (Basel, Switzerland)

|August 28, 2025

Resumen

Esta revisión explora los andamios de gel híbridos comestibles para la carne cultivada, centrándose en los materiales y aditivos seguros para los alimentos. Estos andamios avanzados tienen como objetivo mejorar la escalabilidad, la digestibilidad y la aceptación por parte de los consumidores de alternativas sostenibles a la carne.

Área de la Ciencia:

Ciencia de los biomateriales
Ingeniería de alimentos
La agricultura sostenible

Sus antecedentes:

La carne cultivada ofrece una alternativa sostenible a la agricultura tradicional.
Los andamios son cruciales para la fijación celular, el crecimiento y el desarrollo de tejidos en la carne cultivada.
Las revisiones existentes a menudo se centran en la fabricación, careciendo de una perspectiva de diseño de materiales centrada en los alimentos.

Objetivo del estudio:

Revisar el desarrollo de biomateriales híbridos a base de gel para andamios de carne de cultivo comestibles.
Hacer hincapié en las estrategias de diseño centradas en los materiales que se centran en la biocompatibilidad, la seguridad alimentaria y la escalabilidad.
Proporcionar un marco para el diseño de andamios comestibles de próxima generación mediante la evaluación de las funciones de los componentes.

Principales métodos:

Evaluación sistemática de polímeros formadores de gel de origen natural (gelatina, quitosano, celulosa, alginato y proteínas vegetales).
Análisis de aditivos funcionales de grado alimenticio (nanocelulosa, fibras alimenticias, polifenoles y transglutaminasas).
Centrarse en el diseño de la composición y las propiedades del material en lugar de los métodos de fabricación.

Principales resultados:

Los polímeros de origen natural y los aditivos alimentarios pueden formar andamios de hidrogel híbridos.
Estos andamios mejoran la estabilidad mecánica, las propiedades reológicas y la guía celular.
Las estrategias de diseño centradas en el material son clave para andamios escalables, imprimibles y digeribles.

Conclusiones:

Los andamios híbridos basados en gel son fundamentales para la funcionalidad de la carne cultivada, la fabricabilidad y la preparación del consumidor.
Abordar los desafíos en la optimización estructural, la validación reglamentaria y la ampliación es fundamental.
Este enfoque centrado en los alimentos une la ciencia de los biomateriales y la ingeniería alimentaria para la realización práctica de la carne cultivada.

Palabras clave:

Carne de cultivo andamios comestibles el gel el hidrogel Polímeros naturales y sus derivados

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