To solve the challenges posed by increasing meat consumption, it is imperative to develop polysaccharide composite edible scaffolds for cell-cultured meat production using novel food production technologies. This study developed some non-animal-origin polysaccharide composite scaffolds for cell-cultured meat production, based on chitin‑sodium alginate and crosslinked with quercetin. The results indicated that the chitin‑sodium alginate-quercetin (CH-SA-QR) scaffolds exhibited a porous and loose structure, and excellent mechanical support capability and cell adhesion sites. Meanwhile, QR1 and QR1.5 scaffolds were screened by immunofluorescence staining, RT-qPCR, and SEM imaging results to facilitate the proliferation and differentiation of cells and enhance the generation of myotube fusion and extracellular matrix protein. Importantly, the texture of the fried cultured meat was similar to traditional beef or even more tender, while the color appearance of the cultured meat was different from beef, but more similar to fried meat cutlets. These results suggest that cultured meat produced based on CH-SA-QR scaffolds could provide consumers with more choices.
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