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| Natura: | Artículo científico |
| Lingua: | en |
| Pubblicazione: |
Food chemistry
2025
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| Soggetti: | |
| Accesso online: | https://pubmed.ncbi.nlm.nih.gov/39798378/ |
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| _version_ | 1868266258123718656 |
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| author | Chandimali, Nisansala Bak, Seon-Gyeong Park, Eun Hyun Cheong, Sun Hee Park, Sang-Ik Lee, Seung-Jae |
| author_facet | Chandimali, Nisansala Bak, Seon-Gyeong Park, Eun Hyun Cheong, Sun Hee Park, Sang-Ik Lee, Seung-Jae Chandimali, Nisansala Bak, Seon-Gyeong Park, Eun Hyun Cheong, Sun Hee Park, Sang-Ik Lee, Seung-Jae |
| collection | PubMed - marine biology |
| contents | 3D bioprinting: Advancing the future of food production layer by layer. Chandimali, Nisansala Bak, Seon-Gyeong Park, Eun Hyun Cheong, Sun Hee Park, Sang-Ik Lee, Seung-Jae Bioprinting Printing, Three-Dimensional Animals Humans Tissue Engineering Meat Seafood Tissue Scaffolds 3D bioprinting is an advanced manufacturing technique that involves the precise layer-by-layer deposition of biomaterials, such as cells, growth factors, and biomimetic scaffolds, to create three-dimensional living structures. It essentially combines the complexity of biology with the principles of 3D printing, making it possible to fabricate complex biological structures with extreme control and accuracy. This review discusses how 3D bioprinting is developing as an essential step in the creation of alternative food such as cultured meat and seafood. In light of the growing global issues associated with food sustainability and the ethical challenges raised by conventional animal agriculture, 3D bioprinting is emerging as a key technology that will transform food production in the years to come. This paper also addresses in detail each of the components that make up bioprinting systems, such as the bioinks and scaffolds used, the various types of bioprinter models, and the software systems that control the production process. It offers a thorough examination of the processes involved in printing diverse food items using bioprinting. Beyond the scope of this conversation, 3D bioprinting, which provides superior precision and scalability in tissue engineering, is a crucial node in the broader system of cultured meat and seafood production. But like any emerging technology, 3D bioprinting has its limitations. In light of this, this study emphasizes the necessity of ongoing research and development to advance bioprinting towards widespread use and, ultimately, promote a more resilient, ethical, and sustainable food supply system. |
| format | Artículo científico |
| id | pubmed_39798378 |
| institution | PubMed |
| language | en |
| publishDate | 2025 |
| publisher | Food chemistry |
| record_format | pubmed |
| spellingShingle | 3D bioprinting: Advancing the future of food production layer by layer. Chandimali, Nisansala Bak, Seon-Gyeong Park, Eun Hyun Cheong, Sun Hee Park, Sang-Ik Lee, Seung-Jae Bioprinting Printing, Three-Dimensional Animals Humans Tissue Engineering Meat Seafood Tissue Scaffolds 3D bioprinting: Advancing the future of food production layer by layer. Chandimali, Nisansala Bak, Seon-Gyeong Park, Eun Hyun Cheong, Sun Hee Park, Sang-Ik Lee, Seung-Jae Bioprinting Printing, Three-Dimensional Animals Humans Tissue Engineering Meat Seafood Tissue Scaffolds 3D bioprinting is an advanced manufacturing technique that involves the precise layer-by-layer deposition of biomaterials, such as cells, growth factors, and biomimetic scaffolds, to create three-dimensional living structures. It essentially combines the complexity of biology with the principles of 3D printing, making it possible to fabricate complex biological structures with extreme control and accuracy. This review discusses how 3D bioprinting is developing as an essential step in the creation of alternative food such as cultured meat and seafood. In light of the growing global issues associated with food sustainability and the ethical challenges raised by conventional animal agriculture, 3D bioprinting is emerging as a key technology that will transform food production in the years to come. This paper also addresses in detail each of the components that make up bioprinting systems, such as the bioinks and scaffolds used, the various types of bioprinter models, and the software systems that control the production process. It offers a thorough examination of the processes involved in printing diverse food items using bioprinting. Beyond the scope of this conversation, 3D bioprinting, which provides superior precision and scalability in tissue engineering, is a crucial node in the broader system of cultured meat and seafood production. But like any emerging technology, 3D bioprinting has its limitations. In light of this, this study emphasizes the necessity of ongoing research and development to advance bioprinting towards widespread use and, ultimately, promote a more resilient, ethical, and sustainable food supply system. |
| title | 3D bioprinting: Advancing the future of food production layer by layer. |
| topic | Bioprinting Printing, Three-Dimensional Animals Humans Tissue Engineering Meat Seafood Tissue Scaffolds |
| url | https://pubmed.ncbi.nlm.nih.gov/39798378/ |