Abstract:
This study focused on the development of enhanced meat tissue engineering by the inclusion of growth factors and bioactive compounds into 3D-printed constructs. A thorough investigation was conducted to find the best growth factors, such as Transforming Growth Factor-beta (TGF-ß), and bioactive molecules, such as the antioxidant quercetin flavonoid, to add to the 3D-printed meat constructs. To successfully encapsulate the bioactive chemicals, various encapsulation techniques were examined. Microencapsulation techniques, such as emulsion-based or electrostatic-based approaches, were used to achieve a regulated release of quercetin during the growth of meat tissue. Several parameters were used to customize adjusting factors such as printing speed, layer thickness, and nozzle diameter to accommodate the incorporation of (TGF-ß) and quercetin while maintaining the structural integrity and overall quality of the printed meat. To determine the effect of the growth factor and quercetin integrated into the 3D-printed constructs on the formation of meat tissue, in vitro investigations like cellular proliferation, differentiation, and extracellular matrix deposition were carried out. Additionally, the produced meat-like structures' texture, sensory qualities, and nutritional value were assessed. To assure the security and quality of the 3D-printed meat structures, thorough evaluations were conducted. The results offered insightful information about possible uses of 3D printing technology in the meat sector, enabling the production of alternatives to meat with improved quality, texture, and nutritional value.
Page(s):
25-25
DOI:
DOI not available
Published:
Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023
Keywords:
bioactive compounds
,
meat sector
,
growth factors
,
meat constructs
,
3d printed meat