foods Article A New Edible Film to Produce In Vitro Meat Nicole Orellana 1, Elizabeth Sánchez 1, Diego Benavente 2, Pablo Prieto 2, Javier Enrione 3 and Cristian A. Acevedo 1,4,* 1 Centro de Biotecnología, Universidad Técnica Federico Santa María, Avenida España 1680, Valparaíso 2340000, Chile;
[email protected] (N.O.);
[email protected] (E.S.) 2 Departamento de Ingeniería en Diseño, Universidad Técnica Federico Santa María, Avenida España 1680, Valparaíso 2340000, Chile;
[email protected] (D.B.);
[email protected] (P.P.) 3 Biopolymer Research and Engineering Lab, Facultad de Medicina, Universidad de Los Andes, Monseñor Álvaro del Portillo 12455, Las Condes, Santiago 7550000, Chile;
[email protected] 4 Departamento de Física, Universidad Técnica Federico Santa María, Avenida España 1680, Valparaíso 2340000, Chile * Correspondence:
[email protected] Received: 23 January 2020; Accepted: 10 February 2020; Published: 13 February 2020 Abstract: In vitro meat is a novel concept of food science and biotechnology. Methods to produce in vitro meat employ muscle cells cultivated on a scaffold in a serum-free medium using a bioreactor. The microstructure of the scaffold is a key factor, because muscle cells must be oriented to generate parallel alignments of fibers. This work aimed to develop a new scaffold (microstructured film) to grow muscle fibers. The microstructured edible films were made using micromolding technology. A micromold was tailor-made using a laser cutting machine to obtain parallel fibers with a diameter in the range of 70–90 µm. Edible films were made by means of solvent casting using non-mammalian biopolymers.