Please use this identifier to cite or link to this item: 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
Pages: 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

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