Читать книгу 3D Printing of Foods - C. Anandharamakrishnan - Страница 56

3D bioprinting is an interdisciplinary science that is closely related to medical science, material science, and mechanical engineering. 3D bioprinting deals with a manoeuvre of cell‐laden bio‐inks to fabricate living structures such as 3D tissue scaffolds and organs (Dey and Ozbolat 2020). Major driving needs for the in‐vitro culturing of the living structures are the existing huge demand for organ transplantation and tissue engineering (Matai et al. 2020). Traditional approaches of 2D culturing methods suffer from flaws during drug screening and medical examination studies. Approaches based on 3D printing helps in spatiotemporal directional manipulation of different kinds of cells and better prediction of organ models within an appropriate period (Armstrong and Stevens 2020). When applied to foods bioprinting provides a new dimension of research in the fabrication of cultured meat. Artificially cultured meat by in‐vitro methods remains to provide a promising solution for the rising protein demand for mankind. The application of bioprinting for the fabrication of edible meat has a great scope to be the food of the future that possesses both economic as well as environmental benefits (Tomiyama et al. 2020). Most of the 3D printing studies reported in literature utilize natural meat and tested for its printability. Not many studies have been reported on the development of artificially cultured in‐vitro meat. The rising awareness about the vegan diet explored the opportunities and feasibilities in the fabrication of meat analogues (Alexander et al. 2017). Hence, future research must be directed for a better understanding of the state‐of‐the-art of printability of cultured meat with special consideration in material selection, material response, safety, edibility, and acceptability of the artificial meat.