Novel green materials not sourced from animals and with low environmental impact are becoming increasingly appealing for biomedical and cellular agriculture applications. Marine biomaterials are a rich source of structurally diverse compounds with various biological activities. Kappa-carrageenan (κ-c) is a potential candidate for tissue engineering applications due to its gelation properties, mechanical strength, and similar structural composition of glycosaminoglycans (GAGs), possessing several advantages when compared to other algae-based materials typically used in bioprinting such as alginate. For those reasons, this material was selected as the main polysaccharide component of the bioinks developed herein. In this work, pristine κ-carrageenan bioinks were successfully formulated for the first time and used to fabricate 3D scaffolds by bioprinting. Ink formulation and printing parameters were optimized, allowing for the manufacturing of complex 3D structures. Mechanical compression tests and dry weight determination revealed young’s modulus between 24.26 and 99.90 kPa and water contents above 97%. Biocompatibility assays, using a mouse fibroblast cell line, showed high cell viability and attachment. The bioprinted cells were spread throughout the scaffolds with cells exhibiting a typical fibroblast-like morphology similar to controls. The 3D bio-/printed structures remained stable under cell culture conditions for up to 11 days, preserving high cell viability values. Overall, we established a strategy to manufacture 3D bio-/printed scaffolds through the formulation of novel bioinks with potential applications in tissue engineering and cellular agriculture.

Cultivated meat, also known as cultured or cell-based meat, is meat produced directly from cultured animal cells rather than from a whole animal. Cultivated meat and seafood have been proposed as a means of mitigating the substantial harms associated with current production methods, including damage to the environment, antibiotic resistance, food security challenges, poor animal welfare, and—in the case of seafood—overfishing and ecological damage associated with fishing and aquaculture. Because biomedical tissue engineering research, from which cultivated meat draws a great deal of inspiration, has thus far been conducted almost exclusively in mammals, cultivated seafood suffers from a lack of established protocols for producing complex tissues in vitro. At the same time, fish such as the zebrafish Danio rerio have been widely used as model organisms in developmental biology. Therefore, many of the mechanisms and signaling pathways involved in the formation of muscle, fat, and other relevant tissue are relatively well understood for this species. The same processes are understood to a lesser degree in aquatic invertebrates. This review discusses the differentiation and maturation of meat-relevant cell types in aquatic species and makes recommendations for future research aimed at recapitulating these processes to produce cultivated fish and shellfish.

The increasing demand for sustainable, economical, and environmentally friendly solutions has positioned microalgae as promising candidates in biotechnology, particularly in food, feed, nutraceutical, pharmaceutical, biofuel, and bioremediation applications. This review explores the role of the Nannochloropsis genus and other marine oleaginous microalgae in co-cultivation systems, highlighting their mechanisms of interaction with various microorganisms and their potential for various biotechnological purposes. Case studies of Nannochloropsis sp. co-cultures with other microalgae, bacteria, and fungi are presented. The different types of associations are described as alternative strategies to enhance biomass productivity, lipid accumulation, and nutrient recycling. A key focus of this review is the potential of Nannochloropsis microalgae co-cultivation in food, as it is part of the list of microalgae to be approved for consumption in the European Union, discussing their rich nutritional value, safety, and regulatory status. Additionally, the role of microalgae in the alternative protein sector is explored, with particular emphasis on their integration in cultivated meat products as nutrient suppliers and metabolic partners for animal cells. Despite their potential, several challenges, such as scale-up, contamination risk, and strain selection, remain key obstacles to the widespread adoption of microalgal biotechnology. Future research should focus on optimizing microalgae-based co-cultures for food applications, addressing safety concerns, and further investigating their integration into functional foods and cellular agriculture products.

The increasing demand for sustainable, economical and environmentally friendly solutions has positioned microalgae as promising candidates in biotechnology, particularly in food, feed, nutraceutical, pharmaceutical, biofuel and bioremediation applications. This review explores the role of Nannochloropsis genus and other marine oleaginous microalgae in co-cultivation systems, highlighting their mechanisms of interaction with various microorganisms and their potential for various biotechnological purposes. Case studies of Nannochloropsis sp. co-cultures with other microalgae, bacteria and fungi are presented. The different types of associations are described as alternative strategies to enhance biomass productivity, lipid accumulation, and nutrient recycling. A key focus of this review is the potential of Nannochloropsis microalgae co-cultivation in food as it is part of the list of microalgae to be approved for consumption in the European Union, discussing their rich nutritional value, safety, and regulatory status. Additionally, the role of microalgae in the alternative protein sector is explored, with particular emphasis on their integration in cultivated meat products as nutrient suppliers and metabolic partners for animal cells. Despite their potential, several challenges such as scale-up, contamination risk and strain selection remain key obstacles to microalgal biotechnology widespread adoption. Future research should focus on optimizing microalgae-based co-cultures for food applications, addressing safety concerns, and further investigating their integration into functional foods and cellular agriculture products.