Starch-Based Scaffolds for Cultivated Meat Production: Challenges and Perspectives
Wensing CS., Valencia GA., Amante ER., Post M., Verruck S.
Narrative Review, published in Compr Rev Food Sci Food Saf (2025) — summary generated from the PubMed abstract.
Evidence from laboratory and animal studies provides groundwork for understanding mechanisms and potential before human studies continue.
- Level A · Stronger Clinical Evidence
- Level B · Emerging clinical evidence with positive signals
- Level C · Early human research exploring benefits
- Level D · Scientific groundwork from lab and animal studies
- Emerging · Emerging topic under active research
This page is generated from the PubMed record. The Thai description is an automated summary of bibliographic fields and the abstract, not a full translation, and is not medical advice.
- Study type
- Narrative Review
- Journal
- Compr Rev Food Sci Food Saf (2025)
- Reported sample size
- —
- Source database
- Europe PMC
- PMID
- 41273204
- PMCID
- PMC12639490
- DOI
- 10.1111/1541-4337.70343
- Citations
- 1
Abstract (original English)
The advancement of cultured meat depends on the development of structures that combine biological compatibility, edibility, sensory acceptance, and large-scale feasibility. In this context, starch emerges as an abundant, low-cost, and food-grade biopolymer, uniquely positioned for applications in food systems. Although widely studied in biomedical contexts, its specific role in cultured meat remains underexplored, despite advantages such as regulatory acceptance, consumer familiarity, and global availability. Unlike reviews focused on biomaterials for medical applications, this work centers on starch-based structures applied to food biofabrication, considering not only the physicochemical, rheological, and structural aspects of native and modified forms, but also their performance in relation to requirements specific to the food industry. The main commercial starch sources, corn, cassava, potato, wheat, and rice, are discussed according to their relevance in global production and the availability of experimental data. The review further emphasizes processing routes such as extrusion, freeze-drying, and 3D bioprinting, highlighting how these methods define the architecture, mechanical properties, and biofunctionality of starch matrices. The analysis balances benefits, including cost-effectiveness, safety, and edibility, with limitations, particularly the low capacity of starch a
What this study does not prove
- • This study does not prove SVF is an approved treatment or a replacement for standard care.
- • This is a narrative review: it collects no new patient data and does not systematically appraise evidence quality.
Evidence level
Evidence from laboratory and animal studies provides groundwork for understanding mechanisms and potential before human studies continue.
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