Zein Scaffold Preparation for Cultivated Meat

Abstract

Cellular agriculture represents the intersection of biomaterials and cell science aimed at achieving high-quality, protein-rich, sustainable products. Developing cultivated meat products that address environmental and societal challenges requires the use of natural materials that support the replication of the characteristics of traditional meats while supporting cell growth in a scalable, low environmental impact process. Here, we utilize porogen leaching to form porous zein scaffolds that provide mechanical properties (Young's Modulus of 294 ± 102 kPa) and composition (75%–80% water and 20%–25% protein and cells) mimicking commercially available meat (e.g., rump roast), while supporting the growth of immortalized bovine satellite muscle cells. Over 2 weeks, cells showed significant growth and surface coverage even after initial low attachment. Enzyme-based food softening methods were used to reduce the mechanical properties of the scaffolds to replicate the consumer post purchasing process of tenderizing meat. The process developed was analyzed by life cycle assessment (LCA). The LCA results indicated that deionized water used for leaching the porogen was the primary contributor to environmental impact (e.g., global warming and water consumption), highlighting that scaffold environmental sustainability is influenced not only by feedstock selection but also by processing decisions. The zein scaffolds demonstrated promising mechanical, chemical, and cell supportive characteristics for cellular agriculture goals. Future research should focus on zein processing and sensory analyses to ensure meat-like outcomes in the final products, as well as sustainable design of scale up processes.