Work

Microalgae-enriched (bio)inks for 3D bioprinting of cultured seafood

Year: 2025

Type: article

Abstract: Cultured seafood offers a sustainable alternative to traditional seafood by eliminating the need for animal sacrifice and reducing environmental impacts. 3D bioprinting enables precise manufacturing of these products by combining animal cells with plant-based materials. This study introduces novel (bio)inks: (i) κ-CAM bioinks (κ-carrageenan, alginate, and methylcellulose) compatible with seabass cells; and (ii) mFAT inks, plant-based fat inks containing microalgae for enhanced organoleptic properties. κ-CAM bioinks revealed Young's modulus between 14.62 and 25.70 kPa values, suitable for cultured seafood products. Both κ-CAM and mFAT formulations presented adequate printability (Pr~1). Dicentrarchus labrax Embryonic Cells, encapsulated in κ-CAM bioinks, maintained viabilities >76.14% for up to 15 days. A preliminary assessment confirmed that specific microalgae can enhance the sea-like smell and flavor of the mFAT ink, and a 3D-printed calamari was fabricated to showcase its potential in the manufacturing of complex structures. Finally, hybrid structures combining both types of (bio)inks were also developed.

Source: npj Science of Food

DOI: 10.1038/s41538-025-00386-y

Authors: Diana M. C. Marques, Madalena Jabouille, Afonso Gusmão, Marco Leite, Paola Sanjuan-Alberte, Frederico Castelo Ferreira

Institutions: University of Lisbon, Instituto Superior Técnico, Institute for Bioengineering and Biosciences, Instituto Superior Técnico Instituto de Engenharia Mecânica

Language: English

Topic: 3D Printing in Biomedical Research

Subfield: Biomedical Engineering

Field: Engineering

Domain: Physical Sciences

SDGs: Life below water, Responsible consumption and production

Open Access status: gold

Estimated APC paid: $2,790