{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,21]],"date-time":"2026-10-21T12:44:29Z","timestamp":1792586669081,"version":"4.5.0"},"reference-count":93,"publisher":"Faculty of Food Technology and Biotechnology - University of Zagreb","issue":"3","license":[{"start":{"date-parts":[[2019,10,1]],"date-time":"2019-10-01T00:00:00Z","timestamp":1569888000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.ftb.com.hr\/info-for-authors\/oa-copyright-and-archiving"}],"funder":[{"award":["NPOO.C3.2.R3-I1.01.0189"],"award-info":[{"award-number":["NPOO.C3.2.R3-I1.01.0189"]}],"id":[{"id":"https:\/\/ror.org\/0507etz14","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Food Technol. Biotechnol."],"abstract":"<jats:p>This review summarises recent progress in the development of plant protein-based scaffolds for cultivated meat production, with a particular focus on protein sources derived from major agricultural crops and their processing into functional biomaterials. We discuss how protein extraction strategies, as well as emerging technologies, influence protein purity, functionality and suitability for scaffold fabrication. Current fabrication approaches, such as extrusion, freeze-drying, electrospinning, hydrogels and composite polymer systems, are examined in relation to their ability to generate three-dimensional, food-grade scaffolds with appropriate mechanical properties, porosity and cell compatibility. Key challenges and future research directions are also addressed, including the optimisation of plant protein-based scaffolds to support muscle cell adhesion, proliferation and differentiation, as well as the need for improved reproducibility and practical scalability. Overall, this contribution highlights the strong potential of plant protein-based materials to enable scalable cultivated meat production while reducing environmental impacts and reliance on animal-derived components.<\/jats:p>","DOI":"10.17113\/ftb.64.03.26.9627","type":"journal-article","created":{"date-parts":[[2026,10,6]],"date-time":"2026-10-06T11:55:57Z","timestamp":1791287757000},"page":"372","source":"Crossref","is-referenced-by-count":0,"title":["Plant Protein-Based Scaffolds for Cultivated Meat Production: A Review"],"prefix":"10.17113","volume":"64","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-8344-1244","authenticated-orcid":false,"given":"Igor","family":"Slivac","sequence":"first","affiliation":[{"id":[{"id":"https:\/\/ror.org\/00mv6sv71","id-type":"ROR","asserted-by":"publisher"}],"name":"University of Zagreb"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Matija","family":"Maltarski","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/00mv6sv71","id-type":"ROR","asserted-by":"publisher"}],"name":"University of Zagreb"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5156-1893","authenticated-orcid":false,"given":"Kristina","family":"Rado\u0161evi\u0107","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/00mv6sv71","id-type":"ROR","asserted-by":"publisher"}],"name":"University of Zagreb"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6591-3810","authenticated-orcid":false,"given":"Vi\u0161nja","family":"Gaurina Sr\u010dek","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/00mv6sv71","id-type":"ROR","asserted-by":"publisher"}],"name":"University of Zagreb"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"6678","published-online":{"date-parts":[[2026,10,6]]},"reference":[{"key":"ref0","doi-asserted-by":"crossref","unstructured":"<jrn>1. 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