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

This study presents edible electrospun nanofibrous scaffolds designed to mimic the myoseptum structure of fish fillets for cultivated seafood applications. Zein–gelatin fibers were fabricated using food-grade solvents and crosslinked via a Maillard reaction, with incorporation of Nannochloropsis oceanica microalgae to enhance organoleptic and biological performance. The fibers exhibited nanoscale diameters comparable to native fish connective tissue and mechanical properties within the range of fish muscle. In vitro studies using seabass embryonic cells demonstrated robust cell adhesion, proliferation, and alignment, particularly on microalgae-containing and aligned fiber scaffolds. The scaffolds were successfully integrated with edible bioinks to fabricate a prototype cultivated fish fillet, highlighting their potential for structured cultured seafood products.