Crusting-fabricated three-dimensional soy-based scaffolds for cultured meat production: A preliminary study

Crusting has been developed as a non-chemical and non-machine intensive scaffold fabrication method. This method is based on the self-assembling ability of soy biomolecules, allowing the fabrication of a three-dimensional network for cell growth. Preliminary characterization revealed differences in pore size, water absorption, and degradation between pure soy-based scaffold (Y2R) and with added glycerol (Y2G). The Fourier-transform infrared spectrum absorbance peaks of functional groups related to proteins, carbohydrates, and lipids hinted the integration of soy biomolecules potentially via the Maillard reaction, as supported by the visible browning of the scaffold surface. Microscopic images revealed aligned myotubes in both scaffolds, with Y2G myotubes having greater proximity after 72 h of proliferation. Both spontaneous and electro-stimulated contractions were recorded as early as 72 h in proliferation medium. Crusting-fabricated soy-based scaffolds can further be explored for its application in cultured meat production. [Display omitted] •Crusting provides an inexpensive, non-chemical, and non-machine intensive soy-based scaffold production method.•Differentiation of C2C12 into contractile myotubes suggests biocompatibility with and functionality in myogenesis.•Y2R is the first pure soy homogenate-based scaffold without added cross-linkers.•Scaffold surface browning indicates Maillard reaction involvement during crusting fabrication.