TY - JOUR
T1 - Modelling the growth of in-vitro meat on microstructured edible films
AU - Jaques, Aldonza
AU - Sánchez, Elizabeth
AU - Orellana, Nicole
AU - Enrione, Javier
AU - Acevedo, Cristian A.
N1 - Publisher Copyright:
© 2021 Elsevier Ltd
PY - 2021/10/1
Y1 - 2021/10/1
N2 - In-vitro meat is an emerging technology that involves the production of edible muscles using skeletal muscle tissue engineering avoiding in this way the slaughter of farmed animals. In the field of in-vitro meat production, it is important to tune appropriately the cell growth phase to obtain sufficient high biomass prior to entering to cell differentiation (nonproliferative stage). Moreover, the understanding of the kinetics associated with myoblast cell growth is necessary for scaling-up the production through the use of bioreactors. In this work, the growth of myoblasts paralleled aligned into an edible micropatterned film mimicking muscle fiber was modelled using the cubic Moser equation, where the oxygen diffusion into microchannels was calculated using a mass transfer approach. The availability of oxygen in contact with the muscle cells was lower in microchannels compared to a flat surface. These results demonstrate that microchannels offer to limit oxygen substrate to cultivate in-vitro meat. The results were consistent with observations of the cell growth onto two kinds of micropatterned edible films, which were fabricated using non-mammalian gelatin, alginate, agarose and glycerol or sorbitol as plasticizers, all of them already used as edible additives in the food industry.
AB - In-vitro meat is an emerging technology that involves the production of edible muscles using skeletal muscle tissue engineering avoiding in this way the slaughter of farmed animals. In the field of in-vitro meat production, it is important to tune appropriately the cell growth phase to obtain sufficient high biomass prior to entering to cell differentiation (nonproliferative stage). Moreover, the understanding of the kinetics associated with myoblast cell growth is necessary for scaling-up the production through the use of bioreactors. In this work, the growth of myoblasts paralleled aligned into an edible micropatterned film mimicking muscle fiber was modelled using the cubic Moser equation, where the oxygen diffusion into microchannels was calculated using a mass transfer approach. The availability of oxygen in contact with the muscle cells was lower in microchannels compared to a flat surface. These results demonstrate that microchannels offer to limit oxygen substrate to cultivate in-vitro meat. The results were consistent with observations of the cell growth onto two kinds of micropatterned edible films, which were fabricated using non-mammalian gelatin, alginate, agarose and glycerol or sorbitol as plasticizers, all of them already used as edible additives in the food industry.
KW - Cell growth
KW - Edible films
KW - In-vitro meat
KW - Mathematical modelling
KW - Oxygen diffusion
UR - http://www.scopus.com/inward/record.url?scp=85105583769&partnerID=8YFLogxK
U2 - 10.1016/j.jfoodeng.2021.110662
DO - 10.1016/j.jfoodeng.2021.110662
M3 - Article
AN - SCOPUS:85105583769
SN - 0260-8774
VL - 307
JO - Journal of Food Engineering
JF - Journal of Food Engineering
M1 - 110662
ER -