Food ingredients and food made with plant cell and tissue cultures: State‐of‐the art and future trends

Engineering in Life Sciences

Geraldine Gubser¹  Dieter Eibl¹  Regine Eibl¹  Sabine Vollenweider² 

[1] Institute of Chemistry and Biotechnology Zurich University of Applied Sciences (ZHAW) Wadenswil Switzerland;Natural Ingredient Development (NID), Givaudan Kemptthal Switzerland;

关键词: adventitious root culture;    elicitation;    food colorants;    health food ingredients;    suspension culture;   

DOI  :  10.1002/elsc.202000077

来源: DOAJ

【 摘 要 】

Abstract Climate change and an increasing world population means traditional farming methods may not be able to meet the anticipated growth in food demands. Therefore, alternative agricultural strategies should be considered. Here, plant cell and tissue cultures (PCTCs) may present a possible solution, as they allow for controlled, closed and sustainable manufacturing of extracts which have been or are still being used as colorants or health food ingredients today. In this review we would like to highlight developments and the latest trends concerning commercial PCTC extracts and their use as food ingredients or even as food. The commercialization of PCTC‐derived products, however, requires not only regulatory approval, but also outstanding product properties or/and a high product titer. If these challenges can be met, PCTCs will become increasingly important for the food sector in coming years.

【 授权许可】

Unknown