Cultured meat is emerging as a sustainable alternative to conventional livestock farming, but its large-scale development depends on the creation of edible, biocompatible scaffolds that can support muscle cell growth and organization into tissue-like structures. Hydrogels derived from food-safe materials are particularly attractive because of their high-water content, tunable viscoelasticity, and alignment with clean-label requirements.
In this study, we investigate the potential of KF8K self-assembling peptide hydrogels as scaffolds for cultured meat applications. Hydrogels were prepared at varying concentrations and crosslinked using food-grade salts (NaCl and CaCl₂) to modulate their mechanical and structural properties. Rheological analysis revealed storage modulus (G′) values in the range of 1–10 kPa, comparable to the stiffness of native skeletal muscle. Gelation occurred within 2-5 minutes, and the hydrogels exhibited stability across a physiologically relevant pH range (3.0–7.5). Preliminary findings also revealed distinct differences in microstructural density and viscoelastic behaviour between monovalent and divalent salt conditions, suggesting the potential for tailoring scaffolds to mimic muscle versus adipose tissue environments.
The biological performance of KF8K hydrogels was evaluated using C2C12 mouse myoblasts. Preliminary studies showed >85% cell viability after 7 days, with clear evidence of attachment and proliferation within the hydrogel matrix. Importantly, the selected formulations align with clean-label, food-grade requirements and demonstrate compatibility with scalable processing conditions, strengthening their translational potential for cellular agriculture.
Overall, this work establishes KF8K peptide hydrogels as promising edible scaffolds for cultured meat. By combining tunable mechanics, biological compatibility, and food safety, this study demonstrates how rationally designed peptide hydrogels can bridge the gap between biological functionality and industrial feasibility, advancing the realization of structured cultured meat.
