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

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 th...

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Detalles Bibliográficos
Autores principales: Gubser, Geraldine, Vollenweider, Sabine, Eibl, Dieter, Eibl, Regine
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7923591/
https://www.ncbi.nlm.nih.gov/pubmed/33716608
http://dx.doi.org/10.1002/elsc.202000077
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author Gubser, Geraldine
Vollenweider, Sabine
Eibl, Dieter
Eibl, Regine
author_facet Gubser, Geraldine
Vollenweider, Sabine
Eibl, Dieter
Eibl, Regine
author_sort Gubser, Geraldine
collection PubMed
description 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.
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spelling pubmed-79235912021-03-12 Food ingredients and food made with plant cell and tissue cultures: State‐of‐the art and future trends Gubser, Geraldine Vollenweider, Sabine Eibl, Dieter Eibl, Regine Eng Life Sci Reviews 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. John Wiley and Sons Inc. 2021-01-19 /pmc/articles/PMC7923591/ /pubmed/33716608 http://dx.doi.org/10.1002/elsc.202000077 Text en © 2020 The Authors. Engineering in Life Sciences published by Wiley‐VCH GmbH This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Reviews
Gubser, Geraldine
Vollenweider, Sabine
Eibl, Dieter
Eibl, Regine
Food ingredients and food made with plant cell and tissue cultures: State‐of‐the art and future trends
title Food ingredients and food made with plant cell and tissue cultures: State‐of‐the art and future trends
title_full Food ingredients and food made with plant cell and tissue cultures: State‐of‐the art and future trends
title_fullStr Food ingredients and food made with plant cell and tissue cultures: State‐of‐the art and future trends
title_full_unstemmed Food ingredients and food made with plant cell and tissue cultures: State‐of‐the art and future trends
title_short Food ingredients and food made with plant cell and tissue cultures: State‐of‐the art and future trends
title_sort food ingredients and food made with plant cell and tissue cultures: state‐of‐the art and future trends
topic Reviews
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7923591/
https://www.ncbi.nlm.nih.gov/pubmed/33716608
http://dx.doi.org/10.1002/elsc.202000077
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