Development of Fat-Mimetic Scaffolds for Cultivated Meat Application

Cultivated meat requires the integration of cells with plant-derived scaffolds for cell proliferation and differentiation or the structuring of cellular biomass to develop structured alt-meat products. However, most scaffold designs lack integration of protein and structured fat, negatively impacting the final product's texture, flavor, and mouthfeel. To address these limitations, we developed biomaterials incorporating structured oils into scaffolds, intended to mimic the textural properties of animal fats. These scaffolds were evaluated for their structural and mechanical properties and their potential to support myoblast cell attachment, proliferation, and differentiation. Oleogels were developed using combinations of ethyl cellulose (EC) and glycerol monostearate (GMS) to replicate the texture of animal fats such as tallow. Using response surface methodology, we optimized the EC and GMS composition (4.79% EC and 4.67% GMS) to achieve the desired hardness, as confirmed by the puncture test. These oleogels were coated with thin layers of zein (22% w/w) and gelatin (15% w/w) and crosslinked with 30% (w/w) transglutaminase to produce biocompatible scaffolds for cultivated meat production. Differential scanning calorimetry analysis revealed melting temperatures of 62°C (GMS) and 80°C (coating layers), indicating the potential to tailor melting profiles for improved mouthfeel. Coated scaffolds supported significantly higher C2C12 cell attachment and proliferation than uncoated scaffolds, as confirmed by attached cells and metabolic activity assays. Live-cell imaging showed increased cell density by day 7, and after two weeks of differentiation, fiber-like muscle structures were observed using confocal microscopy. This work demonstrates the potential of oleogel-based scaffolds to support cell growth and differentiation and mimic the textural properties of animal fats. These scaffolds can also act as carriers for delivering flavor compounds and improve nutritional profile, such as reduced saturated fat content. Overall, this research represents a significant step toward producing fat-integrated scaffolds as a foundational technology for advancing the cultivated meat industry.