Tailored edible 3D porous scaffolds constructed by Pickering emulgel templating for cell-cultured fish meat

Abstract

Cell-cultured fish meat have emerged as an innovative approach to resolving the issues in response to consumer demand. Food-grade scaffolds, which not only serve as the “comfortable home” for stem cells but also endow the final product with meat-like texture, play a vital role in the construction of cell-cultured fish meat. In this study, pea protein, an abundant and inexpensive plant protein, is used to construct edible three-dimensional (3D) porous scaffolds, which exhibit desirable stem cell proliferation and differentiation performance. Our findings demonstrate that it is feasible to apply the Pickering emulgel templating combined with double-crosslinking to the preparation of cell-cultured fish meat scaffolds. The pore structure of 3D porous scaffolds can be altered by varying the emulsification parameters on demand. The Pickering emulgels with large droplet size (around 40 μm) are conducive to the formation of 3D porous scaffolds with large enough pore size for the growth of stem cells. The now available result help to explore the plant protein-derived scaffolds, provide insights into the development of Pickering emulgel-based 3D porous scaffolds and illuminate the relationship between the structural characteristics of scaffolds and the biological functions of stem cells.