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<p>Cultivated fish can offer seafood with lower environmental impact and improved animal welfare. Electrospun fibres, resembling collagen in structure and size, can mimic the myoseptum —an important structural element for fish fillet patterning. Here, we cultured <i>Dicentrarchus labrax</i> Embryonic Cells (DLEC) for the first time on edible zein-gelatin electrospun fibres. Notably, we successfully incorporated biomass of the microalgae <i>Nannochloropsis oceanica</i> into the fibres. The effect of the Maillard reaction as thermal crosslinking method was studied. The structure, chemical composition, mechanical performance and biocompatibility of the electrospun fibres were evaluated. Fibres containing <i>N. oceanica</i> biomass significantly enhanced DLEC adhesion, leading to faster proliferation. Aligned fibres promoted DLEC alignment, an important feature for improving texture in food products. Finally, the fibrous scaffolds and edible bioinks were successfully combined to fabricate a cultivated fish prototype. Overall, these findings highlight the potential of edible electrospun fibres for the development of cultivated fish fillets.</p>

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Mimicking the myoseptum in cultivated fish by manufacturing edible microalgae-rich nanofibers

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2025年7月21日

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  • Diana M. C. Marques,
  • Bernardo D. Pereira,
  • Beatriz Malhão,
  • João C. Silva,
  • Paola Sanjuan-Alberte,
  • Frederico Castelo Ferreira

摘要

Cultivated fish can offer seafood with lower environmental impact and improved animal welfare. Electrospun fibres, resembling collagen in structure and size, can mimic the myoseptum —an important structural element for fish fillet patterning. Here, we cultured Dicentrarchus labrax Embryonic Cells (DLEC) for the first time on edible zein-gelatin electrospun fibres. Notably, we successfully incorporated biomass of the microalgae Nannochloropsis oceanica into the fibres. The effect of the Maillard reaction as thermal crosslinking method was studied. The structure, chemical composition, mechanical performance and biocompatibility of the electrospun fibres were evaluated. Fibres containing N. oceanica biomass significantly enhanced DLEC adhesion, leading to faster proliferation. Aligned fibres promoted DLEC alignment, an important feature for improving texture in food products. Finally, the fibrous scaffolds and edible bioinks were successfully combined to fabricate a cultivated fish prototype. Overall, these findings highlight the potential of edible electrospun fibres for the development of cultivated fish fillets.