食物系统
可持续农业
业务
农业工程
粮食安全
环境科学
自然资源经济学
生物
持续性
农业
经济
工程类
生态学
作者
Sohyeon Park,Milae Lee,Sung-Won Jung,Hyun Lee,Bumgyu Choi,Moonhyun Choi,Jeong Min Lee,Ki Hyun Yoo,Dongoh Han,Seung Tae Lee,Won‐Gun Koh,Geul Bang,Heeyoun Hwang,Sang‐Min Lee,Jinkee Hong
出处
期刊:Matter
[Elsevier]
日期:2024-02-01
被引量:1
标识
DOI:10.1016/j.matt.2024.01.015
摘要
A strategy to develop a nutrient-rich hybrid food using rice grains functionalized with nanocoating and bovine cells for a sustainable food system is reported. Rice grains are safe food ingredients with a low incidence of allergy and have a nutritional profile and structure suited for 3D cell culture. An edible coating composed of fish gelatin and food enzymes offers a high affinity between rice grains and cells and improves the structural stability of grains for increased cell capacity. The potential of rice grains as cell scaffolds is demonstrated by investigating the interactions between the coating, grains, and cells. The rice grains are transformed into a hybrid food with animal nutrients by containing organized bovine cells. We discuss the food properties and production value of this rice-based meat to evaluate its potential as a sustainable food that guarantees safety from food crises and global warming.
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