2,279
Views
8
CrossRef citations to date
0
Altmetric
Review

Potential Alternatives of Animal Proteins for Sustainability in the Food Sector

ORCID Icon, , , , ORCID Icon, , ORCID Icon, ORCID Icon, & ORCID Icon show all

References

  • Bhat, Z. F.; Kumar, S.; Bhat, H. F. In vitro Meat: A Future Animal-Free Harvest. Crit. Rev. Food Sci. 2017, 57, 782–789. DOI: 10.1080/10408398.2014.924899.
  • Kumar, P.; Mehta, N.; Malav, O. P.; Verma, A. K.; Umraw, P., and Kanth, M. K. The Structure of Meat Analogs. In Encyclopedia of Food Chemistry; Melton, L., Shahidi, F., Varelis, P. Eds.; Amsterdam, Netherlands: Elsevier Inc, 2019; pp 105–109.
  • Bryant, C.; Szejda, K.; Parekh, N.; Deshpande, V.; Tse, B. A Survey of Consumer Perceptions of Plant-Based and Clean Meat in the USA, India, and China. Front. Sustain. Food Syst. 2019, 3. DOI: 10.3389/fsufs.2019.00011.
  • Kumar, P.; Chatli, M. K.; Mehta, N.; Singh, P.; Malav, O. P.; Verma, A. K. Meat Analogues: Health Promising Sustainable Meat Substitutes. Crit. Rev. Food Sci. Nutr. 2017, 57, 923–932. DOI: 10.1080/10408398.2014.939739.
  • Stephens, N.; Di Silvio, L.; Dunsford, I.; Ellis, M.; Glencross, A.; Sexton, A. Bringing Cultured Meat to Market: Technical, Socio-Political, and Regulatory Challenges in Cellular Agriculture. Trends Food Sci. Technol. 2018, 78, 155–166. DOI: 10.1016/j.tifs.2018.04.010.
  • Hong, T. K.; Shin, D.-M.; Choi, J.; Do, J. T.; Han, S. G. Current Issues and Technical Advances in Cultured Meat Production: A Review. Food Sci. Anim. Resour. 2021, 41, 355–372. DOI: 10.5851/kosfa.2021.e14.
  • Bodiou, V.; Moutsatsou, P.; Post, M. J. Microcarriers for Upscaling Cultured Meat Production. Front Nutr. 2020, 7, 10. DOI: 10.3389/fnut.2020.00010.
  • Koyande, A. K.; Chew, K. W.; Rambabu, K.; Tao, Y.; Chu, D. T.; Show, P. L. Microalgae: A Potential Alternative to Health Supplementation for Humans. Food Sci. Hum. Wellness 2019, 8, 16–24. DOI: 10.1016/j.fshw.2019.03.001.
  • Gençdağ, E.; Görgüç, A.; Yılmaz, F. M. Recent Advances in the Recovery Techniques of Plant-Based Proteins from Agro-Industrial By-Products. Food Rev. Int. 2021, 37, 447–468. DOI: 10.1080/87559129.2019.1709203.
  • Sha, L.; Xiong, Y. L. Plant Protein-Based Alternatives of Reconstructed Meat: Science, Technology, and Challenges. Trends Food Sci. Technol. 2020, 102, 51–61. DOI: 10.1016/j.tifs.2020.05.022.
  • Suresh, S. “Friend” Or“fiend”: In vitro Lab Meat and How Canada Might Regulate Its Production and Sale. 2018.
  • Arshad, M. S.; Javed, M.; Sohaib, M.; Saeed, F.; Imran, A.; Amjad, Z. Tissue Engineering Approaches to Develop Cultured Meat from Cells: A Mini Review. Cogent Food Agric. 2017, 3, 1320814. DOI: 10.1080/23311932.2017.1320814.
  • Jandyal, M.; Malav, O. P.; Chatli, M. K. 3D Printing of Meat : A New Frontier of Food from Download to Delicious : A Review. Int. J. Curr. Microbiol. Appl. Sci. 2021, 10, 2095–2111.
  • Gahukar, R. T. Edible Insects Collected from Forests for Family Livelihood and Wellness of Rural Communities: A Review. Glob. Food Sec. 2020, 25, 100348. DOI: 10.1016/j.gfs.2020.100348.
  • van Vliet, S.; Bain, J. R.; Muehlbauer, M. J.; Provenza, F. D.; Kronberg, S. L.; Pieper, C. F.; Huffman, K. M. A Metabolomics Comparison of Plant-Based Meat and Grass-Fed Meat Indicates Large Nutritional Differences Despite Comparable Nutrition Facts Panels. Sci. Rep. 2021, 11, 13828. DOI: 10.1038/s41598-021-93100-3.
  • Ayieko, M. A.; Ogola, H. J.; Ayieko, I. A. Introducing Rearing Crickets (Gryllids) at Household Levels: Adoption, Processing and Nutritional Values. J. Insects Food Feed 2016, 2, 203–211. DOI: 10.3920/JIFF2015.0080.
  • Martin, C.; Lange, C.; Marette, S. Importance of Additional Information, as a Complement to Information Coming from Packaging, to Promote Meat Substitutes: A Case Study on a Sausage Based on Vegetable Proteins. Food Qual. Prefer. 2021, 87, 104058. DOI: 10.1016/j.foodqual.2020.104058.
  • Gómez-Luciano, C. A.; de Aguiar, L. K.; Vriesekoop, F.; Urbano, B. Consumers’ Willingness to Purchase Three Alternatives to Meat Proteins in the United Kingdom, Spain, Brazil and the Dominican Republic. Food Qual. Prefer. 2019, 78, 103732. DOI: 10.1016/j.foodqual.2019.103732.
  • Kumar, P.; Sharma, N.; Sharma, S.; Mehta, N.; Verma, A. K.; Chemmalar, S.; Sazili, A. Q. In-Vitro Meat: A Promising Solution for Sustainability of Meat Sector. J. Anim. Sci. Technol. 2021, 63, 693–724. DOI: 10.5187/jast.2021.e85.
  • Siegrist, M.; Sütterlin, B.; Hartmann, C. Perceived Naturalness and Evoked Disgust Influence Acceptance of Cultured Meat. Meat Sci. 2018, 139, 213–219. DOI: 10.1016/j.meatsci.2018.02.007.
  • Bryant, C.; Barnett, J. Consumer Acceptance of Cultured Meat: An Updated Review (2018–2020). Appl. Sci. 2020, 10, 5201. DOI: 10.3390/app10155201.
  • Mohorčich, J.; Reese, J. Cell-Cultured Meat: Lessons from GMO Adoption and Resistance. Appetite. 2019, 143, 104408. DOI: 10.1016/j.appet.2019.104408.
  • Fish, K. D.; Rubio, N. R.; Stout, A. J.; Yuen, J. S. K.; Kaplan, D. L. Prospects and Challenges for Cell-Cultured Fat as a Novel Food Ingredient. Trends Food Sci. Technol. 2020, 98, 53–67. DOI: 10.1016/j.tifs.2020.02.005.
  • Deroy, O.; Reade, B.; Spence, C. The Insectivore’s Dilemma, and How to Take the West Out of It. Food Qual. Prefer. 2015, 44, 44–55. DOI: 10.1016/j.foodqual.2015.02.007.
  • Adámková, A.; Adámek, M.; Mlček, J.; Borkovcová, M.; Bednávrová, M.; Kou\vrimská, L.; Skácel, J.; Vitová, E. Welfare of the Mealworm (Tenebrio Molitor) Breeding with Regard to Nutrition Value and Food Safety. Potravin. Slovak J. Food Sci. 2017, 11, 460–465.
  • Tan, H. S. G.; House, J. Consumer Acceptance of Insects as Food: Integrating Psychological and Socio-Cultural Perspectives. In Edible Insects in Sustainable Food Systems; Halloran, A., Flore, R., Vantomme, P., Roos, N., Eds.; Springer International Publishing: Cham, 2018; pp 375–386.
  • Ghosh, S.; Jung, C.; Meyer-Rochow, V. B. What Governs Selection and Acceptance of Edible Insect Species? In Edible Insects in Sustainable Food Systems; Halloran, A., Flore, R., Vantomme, P., Roos, N., Eds.; Springer International Publishing: Cham, 2018; pp 331–351.
  • Müller, A. Insects as Food in Laos and Thailand: A Case of “Westernisation”? Asian J. Soc. Sci. 2019, 47, 204–223. DOI: 10.1163/15685314-04702003.
  • Wittek, P.; Karbstein, H. P.; Emin, M. A. Blending Proteins in High Moisture Extrusion to Design Meat Analogues: Rheological Properties, Morphology Development and Product Properties. Foods 2021, 10, 1509. DOI: 10.3390/foods10071509.
  • Sedaghat Doost, A.; Nikbakht Nasrabadi, M.; Wu, J.; A’-Yun, Q.; Van der Meeren, P. Maillard Conjugation as an Approach to Improve Whey Proteins Functionality: A Review of Conventional and Novel Preparation Techniques. Trends Food Sci. Technol. 2019, 91, 1–11. DOI: 10.1016/j.tifs.2019.06.011.
  • Samard, S.; Gu, B.; Ryu, G. Effects of Extrusion Types, Screw Speed and Addition of Wheat Gluten on Physicochemical Characteristics and Cooking Stability of Meat Analogues. J. Sci. Food Agric. 2019, 99, 4922–4931. DOI: 10.1002/jsfa.9722.
  • Dekkers, B. L.; Boom, R. M.; van der Goot, A. J. Structuring Processes for Meat Analogues. Trends Food Sci. Technol. 2018, 81, 25–36. DOI: 10.1016/j.tifs.2018.08.011.
  • Nieuwland, M.; Geerdink, P.; Brier, P.; Van Den Eijnden, P.; Henket, J. T. M. M.; Langelaan, M. L. P.; Stroeks, N.; Van Deventer, H. C.; Martin, A. H. Reprint of “Food-Grade Electrospinning of Proteins. Innov. Food Sci. Emerg. Technol. 2014, 24, 138–144. DOI: 10.1016/j.ifset.2014.07.006.
  • Krintiras, G. Intensified Protein Structuring for More Sustainable Foods: Development of the Up-Scaled Couette Cell for the Production of Meat Replacers; Delft, Netherlands: Delft University of Technology, 2016.
  • Kurpiewska, K.; Biela, A.; Loch, J. I.; Lipowska, J.; Siuda, M.; Lewiński, K. Towards Understanding the Effect of High Pressure on Food Protein Allergenicity: β-Lactoglobulin Structural Studies. Food Chem. 2019, 270, 315–321. DOI: 10.1016/j.foodchem.2018.07.104.
  • Mulla, M. Z.; Subramanian, P.; Dar, B. N. Functionalization of Legume Proteins Using High Pressure Processing: Effect on Technofunctional Properties and Digestibility of Legume Proteins. LWT. 2022, 158, 113106. DOI: 10.1016/j.lwt.2022.113106.
  • Langyan, S.; Yadava, P.; Khan, F. N.; Dar, Z. A.; Singh, R.; Kumar, A. Sustaining Protein Nutrition Through Plant-Based Foods. Front Nutr. 2022, 8, 1237. DOI: 10.3389/fnut.2021.772573.
  • Boukid, F.; Rosell, C. M., and Castellari, M. Pea protein ingredients: A mainstream ingredient to (re) formulate innovative foods and beverages. Trends Food Sci. Technol. 2021, 110, 729–742. DOI: 10.1016/j.tifs.2021.02.040.
  • van der Weele, C.; Tramper, J. Cultured Meat: Every Village Its Own Factory? Trends Biotechnol. 2014, 32, 294–296. DOI: 10.1016/j.tibtech.2014.04.009.
  • Fraeye, I.; Kratka, M.; Vandenburgh, H.; Thorrez, L. Sensorial and Nutritional Aspects of Cultured Meat in Comparison to Traditional Meat: Much to Be Inferred. Front Nutr. 2020, 7, 35. DOI: 10.3389/fnut.2020.00035.
  • Meyer-Rochow, V. B.; Gahukar, R. T.; Ghosh, S., and Jung, C. Chemical Composition, Nutrient Quality and Acceptability of Edible Insects are Affected by Species, Developmental Stage, Gender, Diet, and Processing Method. Foods. 2021, 10, 1036.
  • Zhou, L.; Zhao, Y.; Wang, S.; Han, S.; Liu, J. Lead in the Soil–mulberry (Morus Alba L.)–silkworm (Bombyx Mori) Food Chain: Translocation and Detoxification. Chemosphere. 2015, 128, 171–177. DOI: 10.1016/j.chemosphere.2015.01.031.
  • Bux, F., and Chisti, Y. Algae Biotechnology: Products and Processes, 1st ed.; Switzerland: Springer Cham. 2016. ISBN: 978-3-319-12333-2.
  • Testai, E.; Scardala, S.; Vichi, S.; Buratti, F. M.; Funari, E. Risk to Human Health Associated with the Environmental Occurrence of Cyanobacterial Neurotoxic Alkaloids Anatoxins and Saxitoxins. Crit. Rev. Toxicol. 2016, 46, 385–419. DOI: 10.3109/10408444.2015.1137865.
  • Lévesque, B.; Gervais, M. C.; Chevalier, P.; Gauvin, D.; Anassour-Laouan-Sidi, E.; Gingras, S.; Fortin, N.; Brisson, G.; Greer, C.; Bird, D. Exposure to Cyanobacteria: Acute Health Effects Associated with Endotoxins. Public Health. 2016, 134, 98–101. DOI: 10.1016/j.puhe.2015.11.027.
  • Tubb, C.; Seba, T. Rethinking Food and Agriculture 2020-2030: The Second Domestication of Plants and Animals, the Disruption of the Cow, and the Collapse of Industrial Livestock Farming. Ind. Biotechnol. 2021, 17, 57–72. DOI: 10.1089/ind.2021.29240.ctu.
  • Meyer-Rochow, V. B. Insects (And Other Non-Crustacean Arthropods) as Human Food. In Encyclopedia of Food Security and Sustainability; Ferranti,P., Berry, E. M., Jock, R., Ed.; Amsterdam, Netherlands: Elsevier, 2019; pp 416–421. eBook ISBN: 9780128126882; 9780128126875.
  • Van Huis, A.; Van Itterbeeck, J.; Klunder, H.; Mertens, E.; Halloran, A.; Muir, G., and Vantomme, P. Edible Insects: Future Prospects for Food and Feed Security; Rome: Food and Agriculture Organization of the United Nations, 2013. ISBN: 978-9-25-107596-8.
  • Kouřimská, L.; Adámková, A. Nutritional and Sensory Quality of Edible Insects. NFS J. 2016, 4, 22–26. DOI: 10.1016/j.nfs.2016.07.001.
  • Varelas, V.; Langton, M. Forest Biomass Waste as a Potential Innovative Source for Rearing Edible Insects for Food and Feed – a Review. Innov. Food Sci. Emerg. Technol. 2017, 41, 193–205. DOI: 10.1016/j.ifset.2017.03.007.
  • Ritchie, H.; Reay, D. S.; Higgins, P. Potential of Meat Substitutes for Climate Change Mitigation and Improved Human Health in High-Income Markets. Front. Sustain. Food Syst. 2018, 2, 16. DOI: 10.3389/fsufs.2018.00016.
  • Baker Emily Plant-Based Meat Market Secures Over $1 Billion Revenue Over COVID-19 Pandemic, Report Claims.
  • Caporgno, M. P.; Böcker, L.; Müssner, C.; Stirnemann, E.; Haberkorn, I.; Adelmann, H.; Handschin, S.; Windhab, E. J.; Mathys, A. Extruded Meat Analogues Based on Yellow, Heterotrophically Cultivated Auxenochlorella Protothecoides Microalgae. Innov. Food Sci. Emerg. Technol. 2020, 59, 102275. DOI: 10.1016/j.ifset.2019.102275.
  • Fang, J.; Wei, Y.; Teng, X.; Zhao, S.; Hua, J. Immortalization of Canine Adipose-Derived Mesenchymal Stem Cells and Their Seminiferous Tubule Transplantation. J. Cell. Biochem. 2018, 119, 3663–3670. DOI: 10.1002/jcb.26574.
  • Bekker, G. A.; Fischer, A. R. H.; Tobi, H.; van Trijp, H. C. M. Explicit and Implicit Attitude Toward an Emerging Food Technology: The Case of Cultured Meat. Appetite. 2017, 108, 245–254. DOI: 10.1016/j.appet.2016.10.002.
  • Hartmann, C.; Siegrist, M. Consumer Perception and Behaviour Regarding Sustainable Protein Consumption: A Systematic Review. Trends Food Sci. Technol. 2017, 61, 11–25. DOI: 10.1016/j.tifs.2016.12.006.
  • Umaraw, P., and Verma, A. K. Consumer Perception Changes Meat Products. Fleischwirtschaft Int. J. Meat Prod. Meat Process. 1/2016. 2016, 58–64.
  • Hamlett, C. Who’s Who in the Insect Protein Industry?
  • Oppert, B.; Perkin, L. C.; Lorenzen, M.; Dossey, A. T. Transcriptome Analysis of Life Stages of the House Cricket, Acheta Domesticus, to Improve Insect Crop Production. Sci. Rep. 2020, 10, 3471. DOI: 10.1038/s41598-020-59087-z.
  • Berggren Åand Jansson, A.; Low, M. Using Current Systems to Inform Rearing Facility Design in the Insect-As-Food Industry. J. Insects as Food Feed. 2018, 4, 167–170. DOI: 10.3920/JIFF2017.0076.
  • Meyer-Rochow, V. B.; Jung, C. Insects Used as Food and Feed: Isn’t That What We All Need? Foods. 2020, 9, 1003. DOI: 10.3390/foods9081003.
  • Mishyna, M.; Chen, J.; Benjamin, O. Sensory Attributes of Edible Insects and Insect-Based Foods – Future Outlooks for Enhancing Consumer Appeal. Trends Food Sci. Technol. 2020, 95, 141–148. DOI: 10.1016/j.tifs.2019.11.016.
  • Carrington, D. No-Kill, Lab-Grown Meat to Go on Sale for First Time. 2020, DOI:10.15585/mmwr.mm6926a4.
  • Turck, D.; Bresson, J.-L.-J.; Burlingame, B.; Dean, T.; Fairweather‐tait, S.; Heinonen, M.; Hirsch‐ernst, K. I.; Mangelsdorf, I.; McArdle, H.; Naska, A.; et al. Guidance on the Preparation and Presentation of an Application for Authorisation of a Novel Food in the Context of Regulation (EU) 2015/2283. EFSA J. 2016, 14, e04594.
  • Lähteenmäki-Uutela, A.; Marimuthu, S.; Meijer, N. Regulations on Insects as Food and Feed: A Global Comparison. J. Insects as Food Feed. 2021, 7, 849–856. DOI: 10.3920/JIFF2020.0066.
  • Elwood, R. W.; Adams, L. Electric Shock Causes Physiological Stress Responses in Shore Crabs, Consistent with Prediction of Pain. Biol. Lett. 2015, 11, 20150800. DOI: 10.1098/rsbl.2015.0800.
  • Adamo, S. A. Is It Pain if It Does Not Hurt? on the Unlikelihood of Insect Pain. Can. Entomol. 2019, 151, 685–695. DOI: 10.4039/tce.2019.49.
  • Collett, M.; Collett, T. S. How Does the Insect Central Complex Use Mushroom Body Output for Steering? Curr Biol. 2018, 28, R733–R734. DOI: 10.1016/j.cub.2018.05.060.
  • Zheng, L.; Regenstein, J. M.; Teng, F.; Li, Y. Tofu Products: A Review of Their Raw Materials, Processing Conditions, and Packaging. Compr. Rev. Food Sci. Food Saf. 2020, 19, 3683–3714. DOI: 10.1111/1541-4337.12640.
  • Ahnan-Winarno, A. D.; Cordeiro, L.; Winarno, F. G.; Gibbons, J.; Xiao, H. Tempeh: A Semicentennial Review on Its Health Benefits, Fermentation, Safety, Processing, Sustainability, and Affordability. Compr. Rev. Food Sci. Food Saf. 2021, 20, 1717–1767. DOI: 10.1111/1541-4337.12710.
  • He, J.; Evans, N. M.; Liu, H.; Shao, S. A Review of Research on Plant‐based Meat Alternatives: Driving Forces, History, Manufacturing, and Consumer Attitudes. Compr. Rev. Food Sci. Food Saf. 2020, 19, 2639–2656. DOI: 10.1111/1541-4337.12610.
  • Anwar, D.; El-Chaghaby, G. Nutritional Quality, Amino Acid Profiles, Protein Digestibility Corrected Amino Acid Scores and Antioxidant Properties of Fried Tofu and Seitan. Food Environ. Saf. J. 2019, 18, 176–190.
  • Singh, M.; Trivedi, N.; Enamala, M. K.; Kuppam, C.; Parikh, P.; Nikolova, M. P.; Chavali, M. Plant-Based Meat Analogue (PBMA) as a Sustainable Food: A Concise Review. Eur. Food Res. Technol. 2021, 247, 2499–2526. DOI: 10.1007/s00217-021-03810-1.
  • Mistry, M.; George, A.; Thomas, S. Alternatives to Meat for Halting the Stable to Table Continuum – an Update. Arab J. Basic Appl. Sci. 2020, 27, 324–334. DOI: 10.1080/25765299.2020.1807084.
  • Malav, O. P.; Talukder, S.; Gokulakrishnan, P.; Chand, S. Meat Analog: A Review. Crit. Rev. Food Sci. Nutr. 2015, 55, 1241–1245. DOI: 10.1080/10408398.2012.689381.
  • ButlerFoodsLLC Soy curls. https://www.butlerfoods.com/soycurls.html (accessed Apr 11, 2022).
  • Maung, T. T.; Gu, B. Y.; Kim, M. H.; Ryu, G. H. Fermentation of Texturized Vegetable Proteins Extruded at Different Moisture Contents: Effect on Physicochemical, Structural, and Microbial Properties. Food Sci. Biotechnol. 2020, 29, 897–907. DOI: 10.1007/s10068-020-00737-3.
  • Finnigan, T. J. A.; Wall, B. T.; Wilde, P. J.; Stephens, F. B.; Taylor, S. L.; Freedman, M. R. Mycoprotein: The Future of Nutritious Nonmeat Protein, a Symposium Review. Curr. Dev. Nutr. 2019, 3. DOI: 10.1093/cdn/nzz021.
  • Whittaker, J. A.; Johnson, R. I.; Finnigan, T. J. A.; Avery, S. V., and Dyer, P. S. The Biotechnology of Quorn Mycoprotein: Past, Present and Future Challenges. In Grand Challenges in Fungal Biotechnology; Nevalainen, H., Ed.; Cham, Switzerland: Springer Nature Switzerland AG, 2020; pp 59–79. ISBN: 978-3-030-29540-0.
  • Ritala, A.; Häkkinen, S. T.; Toivari, M.; Wiebe, M. G. Single Cell Protein—state-Of-The-Art, Industrial Landscape and Patents 2001–2016. Front. Microbiol. 2017, 8, 2009. DOI: 10.3389/fmicb.2017.02009.
  • Bratosin, B. C.; Darjan, S.; Vodnar, D. C. Single Cell Protein: A Potential Substitute in Human and Animal Nutrition. Sustainability. 2021, 13, 9284. DOI: 10.3390/su13169284.
  • Labrou, N. E. Protein Purification: An Overview. In Protein Downstream Processing. Design, Development and Application of High and Low-Resolution Methods; Labrou, N. E., Ed.; New York: Springer Science+Business Media, LLC, 2014; pp 3–10, ISBN: 978-1-62703-976-5.
  • Castro-Muñoz, R.; Ruby-Figueroa, R. Membrane Technology for the Recovery of High-Added Value Compounds from Meat Processing Coproducts. In Sustainable Meat Production and Processing; Galanakis, C.M., Ed.; Academic Press: London, United Kingdom, 2019; pp 127–143.
  • Agyei, D.; Ongkudon, C. M.; Wei, C. Y.; Chan, A. S.; Danquah, M. K. Bioprocess Challenges to the Isolation and Purification of Bioactive Peptides. Food Bioprod. Process. 2016, 98, 244–256. DOI: 10.1016/j.fbp.2016.02.003.
  • Bielser, J. M.; Wolf, M.; Souquet, J.; Broly, H.; Morbidelli, M. Perfusion Mammalian Cell Culture for Recombinant Protein Manufacturing – a Critical Review. Biotechnol. Adv. 2018, 36, 1328–1340. DOI: 10.1016/j.biotechadv.2018.04.011.
  • Mahmoudi Gomari, M.; Saraygord-Afshari, N.; Farsimadan, M.; Rostami, N.; Aghamiri, S.; Farajollahi, M. M. Opportunities and Challenges of the Tag-Assisted Protein Purification Techniques: Applications in the Pharmaceutical Industry. Biotechnol. Adv. 2020, 45, 107653. DOI: 10.1016/j.biotechadv.2020.107653.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.