Recent research published in npj Science of Food highlights the innovative use of aloe vera as a scaffold material for cultivated meat production, presenting significant advancements for food manufacturers focused on sustainable protein solutions.

This study, conducted by a multidisciplinary team from The Hebrew University of Jerusalem, demonstrates how aloe vera's unique biophysical properties can enhance the cultivation of bovine lipid chunks, addressing critical challenges in the alternative protein sector.

The study explores the potential of aloe vera parenchyma as a sustainable and cost-effective scaffold for cellular agriculture. Traditionally, cultured meat production relies on scaffolds that support cell growth and tissue formation.

The researchers successfully repurposed agricultural byproducts, transforming aloe vera's porous structure into a medium that supports the adhesion, proliferation, and differentiation of bovine mesenchymal stem cells (bMSCs).

Key findings include:

Porous structure: Aloe vera scaffolds feature a honeycomb-like structure composed primarily of cellulose, which facilitates high liquid retention and nutrient delivery, essential for cell viability and growth.

Lipid accumulation: By incorporating oleic acid into the culture medium, the scaffolds enable the formation of fat-like tissues, termed 'lipid chunks'. These lipid chunks are crucial for enhancing the sensory attributes – such as flavour and juiciness – of plant-based meat alternatives.

Biocompatibility: The study confirmed the biocompatibility of aloe vera scaffolds with bMSCs, indicating that these scaffolds can effectively support tissue formation and integrate well with animal cells.

Scalability and bioprocessing

A significant aspect of this research is the successful integration of aloe vera scaffolds within a macrofluidic single-use bioreactor (MSUB). This novel bioreactor design addresses scalability concerns, which remain a critical factor for the commercial viability of cultured meat production. The MSUB allows for the cultivation of aloe vera scaffolds on a larger scale while maintaining structural integrity during agitation.

Key features of the MSUB include:

Agitation resistance: The aloe vera scaffolds demonstrated remarkable stability and integrity even under conditions of agitation, which is vital for nutrient circulation and waste removal in bioprocessing applications.

Simplicity of production: The production process of the aloe vera scaffolds does not require complex polymerisation or reinforcement steps, such as those needed for 3D-printed scaffolds. This simplicity can lead to reduced manufacturing costs and streamlined production processes.

Long-term cultivation: The scaffolds exhibited stability over extended periods (up to 68 days), showcasing their potential for sustained cell culture applications.

Several factors enhance the appeal of aloe vera scaffolds for manufacturers:

Cost-effectiveness: Utilising agricultural byproducts like aloe vera parenchyma can significantly lower production costs by repurposing waste materials from other industries, such as cosmetics and beverages.

Consumer acceptance: Aloe vera is already FDA-approved for food applications and widely accepted as a healthy ingredient in beverages and wellness products. This familiarity can facilitate market entry and consumer acceptance of cultured meat products that incorporate aloe vera-derived components.

Nutritional benefits: The incorporation of lipid chunks derived from aloe vera scaffolds could enhance the nutritional profile of meat alternatives, addressing consumer demands for healthier, more flavourful options.

As the alternative protein sector continues to evolve, the findings from this study provide valuable insights into innovative bioprocessing techniques that leverage natural materials.

The use of aloe vera parenchyma as a scaffold for cultivated meat production represents a promising avenue for food manufacturers seeking to enhance product quality while adhering to sustainability principles.