Non-animal protein hydrolysates from agro-industrial wastes: A prospect of alternative inputs for cultured meat

• Published in: Food chemistry Vol. 443; p. 138515
• Main Authors: Flaibam, Bárbara, da Silva, Marcos F., de Mélo, Allan H. Félix, Carvalho, Priscila Hoffmann, Galland, Fabiana, Pacheco, Maria Teresa Bertoldo, Goldbeck, Rosana
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 15-06-2024
• Subjects: Agro-industrial waste; Alternative proteins; Animals; Cultured meat; Enzymatic hydrolysis; Fetal bovine serum; In Vitro Meat; Industrial Waste; Meat - analysis; Protein Hydrolysates; Serum Albumin, Bovine; Agro-industrial waste; Alternative proteins; Fetal bovine serum; Enzymatic hydrolysis; Cultured meat
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2024.138515

•Non-animal protein hydrolysates have potential use in cultured meat production.•Non-animal protein hydrolysates can replace fetal bovine serum components.•Reutilization of non-animal agro-industrial waste minimizes environmental damage.•Non-animal agro-industrial waste hydrolysates could make cultured meat cheaper.
In light of the growing demand for alternative protein sources, laboratory-grown meat has been proposed as a potential solution to the challenges posed by conventional meat production. Cultured meat does not require animal slaughter and uses sustainable production methods, contributing to animal welfare, human health, and environmental sustainability. However, some challenges still need to be addressed in cultured meat production, such as the use of fetal bovine serum for medium supplementation. This ingredient has limited availability, increases production costs, and raises ethical concerns. This review explores the potential of non-animal protein hydrolysates derived from agro-industrial wastes as substitutes for critical components of fetal bovine serum in cultured meat production. Despite the lack of standardization of hydrolysate composition, the potential benefits of this alternative protein source may outweigh its disadvantages. Future research holds promise for increasing the accessibility of cultured meat.