{"title":"重新定义盘子：生物制造栽培肉，实现可持续发展，提高成本效益，丰富营养，增强感官体验","authors":"Ratima Suntornnond, Wee Swan Yap, Pei Ying Lim, Deepak Choudhury","doi":"10.1016/j.cofs.2024.101164","DOIUrl":null,"url":null,"abstract":"<div><p>Cultivated meat (CM) stands as an alternative to conventional meat, offering a sustainable substitute and contributing to food security. Despite its potential, CM faces numerous challenges. Biofabrication emerges as a solution to address these issues across all the CM research pillars, especially with respect to the scaffolds. This review delves into the current state-of-the-art biofabrication technologies, explaining their role in supporting CM production across various scopes, including sustainability, cost efficiency, nutritional enrichment, and the enhancement of the overall mouthfeel. Challenges have also been analysed and articulated to understand the opportunities arising from advancements in biofabrication technology to further improve the future of CM manufacturing.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":null,"pages":null},"PeriodicalIF":8.9000,"publicationDate":"2024-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Redefining the plate: biofabrication in cultivated meat for sustainability, cost efficiency, nutrient enrichment, and enhanced organoleptic experiences\",\"authors\":\"Ratima Suntornnond, Wee Swan Yap, Pei Ying Lim, Deepak Choudhury\",\"doi\":\"10.1016/j.cofs.2024.101164\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Cultivated meat (CM) stands as an alternative to conventional meat, offering a sustainable substitute and contributing to food security. Despite its potential, CM faces numerous challenges. Biofabrication emerges as a solution to address these issues across all the CM research pillars, especially with respect to the scaffolds. This review delves into the current state-of-the-art biofabrication technologies, explaining their role in supporting CM production across various scopes, including sustainability, cost efficiency, nutritional enrichment, and the enhancement of the overall mouthfeel. Challenges have also been analysed and articulated to understand the opportunities arising from advancements in biofabrication technology to further improve the future of CM manufacturing.</p></div>\",\"PeriodicalId\":54291,\"journal\":{\"name\":\"Current Opinion in Food Science\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":8.9000,\"publicationDate\":\"2024-04-04\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Current Opinion in Food Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2214799324000420\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Current Opinion in Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2214799324000420","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Redefining the plate: biofabrication in cultivated meat for sustainability, cost efficiency, nutrient enrichment, and enhanced organoleptic experiences
Cultivated meat (CM) stands as an alternative to conventional meat, offering a sustainable substitute and contributing to food security. Despite its potential, CM faces numerous challenges. Biofabrication emerges as a solution to address these issues across all the CM research pillars, especially with respect to the scaffolds. This review delves into the current state-of-the-art biofabrication technologies, explaining their role in supporting CM production across various scopes, including sustainability, cost efficiency, nutritional enrichment, and the enhancement of the overall mouthfeel. Challenges have also been analysed and articulated to understand the opportunities arising from advancements in biofabrication technology to further improve the future of CM manufacturing.
期刊介绍：
Current Opinion in Food Science specifically provides expert views on current advances in food science in a clear and readable format. It also evaluates the most noteworthy papers from original publications, annotated by experts.
Key Features:
Expert Views on Current Advances: Clear and readable insights from experts in the field regarding current advances in food science.
Evaluation of Noteworthy Papers: Annotated evaluations of the most interesting papers from the extensive array of original publications.
Themed Sections: The subject of food science is divided into themed sections, each reviewed once a year.
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