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https://doi.org/10.21256/zhaw-22107| Publication type: | Article in scientific journal |
| Type of review: | Peer review (publication) |
| Title: | Food ingredients and food made with plant cell and tissue cultures : state‐of‐the art and future trends |
| Authors: | Gubser, Geraldine Vollenweider, Sabine Eibl, Dieter Eibl, Regine |
| et. al: | No |
| DOI: | 10.1002/elsc.202000077 10.21256/zhaw-22107 |
| Published in: | Engineering in Life Sciences |
| Volume(Issue): | 21 |
| Issue: | 3-4 |
| Page(s): | 87 |
| Pages to: | 98 |
| Issue Date: | 2021 |
| Publisher / Ed. Institution: | Wiley |
| ISSN: | 1618-0240 1618-2863 |
| Language: | English |
| Subjects: | Adventitious root culture; Elicitation; Food colorant; Health food ingredient; Suspension culture |
| Subject (DDC): | 664: Food technology |
| 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. |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/22107 |
| Fulltext version: | Published version |
| License (according to publishing contract): | CC BY 4.0: Attribution 4.0 International |
| Departement: | Life Sciences and Facility Management |
| Organisational Unit: | Institute of Chemistry and Biotechnology (ICBT) |
| Appears in collections: | Publikationen Life Sciences und Facility Management |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 2021_Gubser-etal_Food-ingredients-plant-cell-and-tissue-cultures.pdf | 2.84 MB | Adobe PDF |  View/Open |
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Gubser, G., Vollenweider, S., Eibl, D., & Eibl, R. (2021). Food ingredients and food made with plant cell and tissue cultures : state‐of‐the art and future trends. Engineering in Life Sciences, 21(3-4), 87–98. https://doi.org/10.1002/elsc.202000077
Gubser, G. et al. (2021) ‘Food ingredients and food made with plant cell and tissue cultures : state‐of‐the art and future trends’, Engineering in Life Sciences, 21(3-4), pp. 87–98. Available at: https://doi.org/10.1002/elsc.202000077.
G. Gubser, S. Vollenweider, D. Eibl, and R. Eibl, “Food ingredients and food made with plant cell and tissue cultures : state‐of‐the art and future trends,” Engineering in Life Sciences, vol. 21, no. 3-4, pp. 87–98, 2021, doi: 10.1002/elsc.202000077.
GUBSER, Geraldine, Sabine VOLLENWEIDER, Dieter EIBL und Regine EIBL, 2021. Food ingredients and food made with plant cell and tissue cultures : state‐of‐the art and future trends. Engineering in Life Sciences. 2021. Bd. 21, Nr. 3-4, S. 87–98. DOI 10.1002/elsc.202000077
Gubser, Geraldine, Sabine Vollenweider, Dieter Eibl, and Regine Eibl. 2021. “Food Ingredients and Food Made with Plant Cell and Tissue Cultures : State‐of‐the Art and Future Trends.” Engineering in Life Sciences 21 (3-4): 87–98. https://doi.org/10.1002/elsc.202000077.
Gubser, Geraldine, et al. “Food Ingredients and Food Made with Plant Cell and Tissue Cultures : State‐of‐the Art and Future Trends.” Engineering in Life Sciences, vol. 21, no. 3-4, 2021, pp. 87–98, https://doi.org/10.1002/elsc.202000077.
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