Edible microcapsules containing canola oil for cultivated meat production
Creating juiciness, tenderness, and taste for alternative proteins is a challenge that remains to be solved. Vegetable oil on plant-based meat is prone to leaching and oxidation. Animal fat in cultured meat faces hurdles in co-culture with muscle cells. Vegetable fat analogous to animal fat, derived...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-12-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225004639 |
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| author | Juliano Douglas Silva Albergaria Ana Elisa Antunes dos Santos Jorge Luís Melo Guadalupe Isabella Paula de Araújo Aline Gonçalves Lio Copola João Paulo Ferreira Santos Erika Cristina Jorge Luciana de Oliveira Andrade Aline Bruna da Silva |
| author_facet | Juliano Douglas Silva Albergaria Ana Elisa Antunes dos Santos Jorge Luís Melo Guadalupe Isabella Paula de Araújo Aline Gonçalves Lio Copola João Paulo Ferreira Santos Erika Cristina Jorge Luciana de Oliveira Andrade Aline Bruna da Silva |
| author_sort | Juliano Douglas Silva Albergaria |
| collection | DOAJ |
| description | Creating juiciness, tenderness, and taste for alternative proteins is a challenge that remains to be solved. Vegetable oil on plant-based meat is prone to leaching and oxidation. Animal fat in cultured meat faces hurdles in co-culture with muscle cells. Vegetable fat analogous to animal fat, derived from canola oil, can be integrated into meat analogs through encapsulation techniques using sodium alginate, a non-toxic, edible, biocompatible, and biodegradable material. The present work proposed the development of edible and tunable alginate microspheres containing canola oil, as a solution for a stable and simple fat substitute for plant-based and cell-based meat. Alginate concentrations between 0.5 % and 3 % w/v were combined in three oil concentrations (20 %, 40 %, and 60 % v/v) to form emulsions, subsequently cross-linked with CaCl2 and characterized for their stability and oil encapsulation efficiency. Fourier Transform Infrared Spectroscopy (FTIR) further validated the chemical structure of the materials. Microsphere stability in aqueous media was also evaluated. Using chicken primary muscle cells, we demonstrated that canola oil microspheres were not cytotoxic and did not interfere with cell proliferation. Data presented here indicate that canola oil microparticles produced in this work have great potential to add fat properties to plant-based and cultivated meat products. |
| format | Article |
| id | doaj-art-857084cfe2fb4d11bff9682e0642b4ae |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-857084cfe2fb4d11bff9682e0642b4ae2025-08-20T03:27:57ZengElsevierApplied Food Research2772-50222025-12-015210115810.1016/j.afres.2025.101158Edible microcapsules containing canola oil for cultivated meat productionJuliano Douglas Silva Albergaria0Ana Elisa Antunes dos Santos1Jorge Luís Melo Guadalupe2Isabella Paula de Araújo3Aline Gonçalves Lio Copola4João Paulo Ferreira Santos5Erika Cristina Jorge6Luciana de Oliveira Andrade7Aline Bruna da Silva8Laboratório de Materiais. Departamento de Engenharia de Materiais, Centro Federal de Educação Tecnológica de Minas Gerais (CEFET-MG), Belo Horizonte, Minas Gerais, BrazilLaboratório de Biologia Oral e do Desenvolvimento, Instituto de Ciências Biológicas, Departamento de Morfologia, Universidade Federal de Minas Gerais, Belo Horizonte, Minas Gerais, BrazilLaboratório de Biologia Oral e do Desenvolvimento, Instituto de Ciências Biológicas, Departamento de Morfologia, Universidade Federal de Minas Gerais, Belo Horizonte, Minas Gerais, BrazilLaboratório de Materiais. Departamento de Engenharia de Materiais, Centro Federal de Educação Tecnológica de Minas Gerais (CEFET-MG), Belo Horizonte, Minas Gerais, BrazilLaboratório de Biologia Celular e Molecular, Instituto de Ciências Biológicas, Departamento de Morfologia, Universidade Federal de Minas Gerais, Belo Horizonte, Minas Gerais, BrazilLaboratório de Materiais. Departamento de Engenharia de Materiais, Centro Federal de Educação Tecnológica de Minas Gerais (CEFET-MG), Belo Horizonte, Minas Gerais, Brazil; Corresponding author.Laboratório de Biologia Celular e Molecular, Instituto de Ciências Biológicas, Departamento de Morfologia, Universidade Federal de Minas Gerais, Belo Horizonte, Minas Gerais, BrazilLaboratório de Biologia Oral e do Desenvolvimento, Instituto de Ciências Biológicas, Departamento de Morfologia, Universidade Federal de Minas Gerais, Belo Horizonte, Minas Gerais, BrazilLaboratório de Materiais. Departamento de Engenharia de Materiais, Centro Federal de Educação Tecnológica de Minas Gerais (CEFET-MG), Belo Horizonte, Minas Gerais, BrazilCreating juiciness, tenderness, and taste for alternative proteins is a challenge that remains to be solved. Vegetable oil on plant-based meat is prone to leaching and oxidation. Animal fat in cultured meat faces hurdles in co-culture with muscle cells. Vegetable fat analogous to animal fat, derived from canola oil, can be integrated into meat analogs through encapsulation techniques using sodium alginate, a non-toxic, edible, biocompatible, and biodegradable material. The present work proposed the development of edible and tunable alginate microspheres containing canola oil, as a solution for a stable and simple fat substitute for plant-based and cell-based meat. Alginate concentrations between 0.5 % and 3 % w/v were combined in three oil concentrations (20 %, 40 %, and 60 % v/v) to form emulsions, subsequently cross-linked with CaCl2 and characterized for their stability and oil encapsulation efficiency. Fourier Transform Infrared Spectroscopy (FTIR) further validated the chemical structure of the materials. Microsphere stability in aqueous media was also evaluated. Using chicken primary muscle cells, we demonstrated that canola oil microspheres were not cytotoxic and did not interfere with cell proliferation. Data presented here indicate that canola oil microparticles produced in this work have great potential to add fat properties to plant-based and cultivated meat products.http://www.sciencedirect.com/science/article/pii/S2772502225004639MicroparticlesPlant-basedEncapsulationMeat analogsCultivated meatAlternative protein |
| spellingShingle | Juliano Douglas Silva Albergaria Ana Elisa Antunes dos Santos Jorge Luís Melo Guadalupe Isabella Paula de Araújo Aline Gonçalves Lio Copola João Paulo Ferreira Santos Erika Cristina Jorge Luciana de Oliveira Andrade Aline Bruna da Silva Edible microcapsules containing canola oil for cultivated meat production Applied Food Research Microparticles Plant-based Encapsulation Meat analogs Cultivated meat Alternative protein |
| title | Edible microcapsules containing canola oil for cultivated meat production |
| title_full | Edible microcapsules containing canola oil for cultivated meat production |
| title_fullStr | Edible microcapsules containing canola oil for cultivated meat production |
| title_full_unstemmed | Edible microcapsules containing canola oil for cultivated meat production |
| title_short | Edible microcapsules containing canola oil for cultivated meat production |
| title_sort | edible microcapsules containing canola oil for cultivated meat production |
| topic | Microparticles Plant-based Encapsulation Meat analogs Cultivated meat Alternative protein |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225004639 |
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