The BB’s team Diana M. C. Marques, Madalena Jabouille, Afonso Gusmão, Paola Sanjuan Alberte, and Frederico Ferreira, recently reported in npj Sicence of Food (Nature NPJ), the development of novel (bio)inks for producing cultured seafood products by 3D bioprinting.
The study introduces novel (bio)inks: (i) κ-CAM bioinks (κ-carrageenan, alginate, and methylcellulose) compatible with seabass cells; and (ii) mFAT inks, plant-based fat inks containing microalgae for enhanced organoleptic properties.
This research demonstrates that the algae- and plant-based multi-material 3D bioprinting process can be used for the fabrication of cultured seafood products with enhanced organoleptic properties (such as sea-like smell and flavor).
A 3D-printed calamari was fabricated to showcase the potential in the manufacturing of complex structures.
Link to the publication: https://lnkd.in/dx5XNjy2
