Plant-based microfibrous scaffolds for culturing meat

Abstract

Plant-based microfibrous scaffolds and a method for producing these scaffolds for culturing meat, providing a biocompatible, edible, and scalable 3D structure that supports high cell yield. The scaffold includes plant-based proteins, polysaccharides, and carbohydrates, eliminating the need for synthetic polymers and toxic solvents. The method for producing these scaffolds includes dissolving the components, creating a homogeneous solution, spinning the fibers using air volume and centrifugal forces, and heating to achieve crosslinking. The resulting scaffolds have controlled fiber diameters, thicknesses, and area densities, enhancing cell growth, nutrient diffusion, and structural integrity and provide an efficient and sustainable solution for large-scale cultured meat production.

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