Synthesis and Characterization of Naringin Phenolate Salts for Cultivated Meat

Abstract The high cost of growth factors has limited the commercial-scale production of cultivated meat products. In this study, we report on the synthesis and characterization of a series of naringin phenolate salts. Phenolate salts with sodium (Na+), potassium (K+), calcium (Ca2+), and tetrabutylammonium (TBA+) counterions were prepared to introduce water solubility to the natural flavonoid naringin. The synthesized salts were comprehensively characterized to confirm their chemical structures. Solvated cations were examined for their effect on the salts’ physicochemical and biological properties. Solubility studies show that alkali metal salts are highly soluble in water, while the Ca2+ and TBA+ salts are less soluble. Acid regeneration studies confirm the reversibility of the salt formation. Preliminary studies indicate that selected naringin salts may support cell proliferation in cultivated meat systems. Overall, this study presents the first comprehensive report on naringin phenolate salts and their potential use in cultivated meat production.