Congratulations to Matilda and Muhammad on their new publication in ACS journal of agricultural and food chemistry (JAFC)!

This study explores naringin phenolate salts as potential bioactive compounds for more cost-effective cultivated meat production. Naringin was converted into phenolate salts to improve its aqueous solubility and enable evaluation under cell-culture conditions. The salts were chemically characterized and investigated for their biological activity under different growth-factor conditions. The findings support phenolate salt formation as a promising strategy for improving the solubility and functional potential of natural polyphenols, with potential applications in developing more economical cultivated-meat culture media.