PRESENTED BY: DAIAMONLANG RANI

II M.Sc FOOD SCIENCE & NUTRITION

• IMMOBILIZED PLANT CELLS FOR

PRODUCTION OF FOOD FLAVOURS

AND COLOURS

• PRODUCTION OF FOOD ADDITIVES

AND SUPPLEMENTS

• Plant cell culture has been for sometime consideredas an alternative method for the production offlavours, colours and pharmaceuticals to theirextraction from plants.

• It has been defined as “ a technique, which confinesto a catalytically active enzyme or to a cell within areactor system and prevents its entry into the mobilephase, which carries the substrate and product.”

FOOD FLAVOURS

• According to the US Society of Flavor Chemists,flavor is “ the substance taken into mouth, whichstimulate one or both senses of smell and tasteand/or also the general pain, tactile andtemperature receptors in the mouth.”

• The era of biotechnology has ushered with the useof microorganisms for the purpose of developingflavors both for food as well as non-foodapplications.

• Using immobilized lipasefrom the yeast Candidacylindracea.

• Produce broad range ofesters including ethyl-butyrate, isoamyl acetateand isobutyl acetate.

• Ethyl- butyrate has a largemarket demand.

• Diacetyl or biacetyl-2,3butadione is an importantflavour constituent of culturedbuttermilk, sour cream, culturedbutter, etc.

• It is based on the bioconversionof citrate by Streptocccusdiacetylactis and Leuconostoccitrovorum through induciblecitric acid permease system.

• A pH >5.5, temperaturebetween 20-30ºC, aeration andpresence of citrate is essentialfor production of diacetyl.

3.Pyrazines

• Cultures of Bacillus subtilis when grown in a media containing sucrose, asparagine, metal ions, ferrous, Mg, Na, K, Mn are known to produce tetramethyl pyrazine.

• Another componenet of pyrazine is 2-methyl-3-isopropyl pyrazine produced from Pseudomonas perolenes, Streptococcus lactis, Streptomyces which gives bell pepper, earthy, peas, potatoes odour.

4. Lactones

• Lactones impart fruity,coconut-like, buttery, sweetand nut-like flavor noteswhich are generally made bychemical synthesis from ketoacids.

• Candida and Saccharomyces,Penicillium notatum,Cladosporium butyricum,C.suaveolens and Sarcinalutea yield optically activelactones within 48 hours andwhen incubated withsolutions of glucose and keto-acid.

5. Terpenes

The components of Terpenes are:

• Linalool produced from Ceratocystic variospora, C.moniliformis having floral,rose, light, sweet, fresh citrus odours.

• Citronellol produced from Ceratocystic variosporahaving sweet, rose, slightly bitter odour.

• Geranyl acetate from C.coarulescens having a fruity odour.

FLAVOUR ENHANCERS &

POTENTIATORS

• Flavor enhancers is defined as “ a substance which increases the pleasantness of the flavor of another substance.”

• Flavour potentiators is defined as “a substance which increases the percieved intensity of the flavor of another substance.”

Monosodium glutamate (MSG)

• It is added to ready-to-eat food food but should not exceed 1%.

• On fermentation, α-glutamic acid is obtained and is suspended in water and neutralised with NaOH, decolourised with active charcoal to obtain clear liquid which is further concentrated to crystallize MSG.

• Organisms producing α-glutamic acid are Corynebacterium, Brevibacterium, Microbacterium and Arthrobacter.

5′ nucleotides

• It can be produced

directly by fermentation

using Bacillus subtilis,

Brevibacterium and

Actinomycetes.

• Treatment of an enzyme

5′ Phosphodiesterase

results in the

simultaneous production

of 5′-AMP, 5′-GMP,

5′-CMP, 5′-UMP.

FOOD COLOURS

Food colours is defined as “a substance ofwhich the purpose is to impart high aestheticappeal to the foods.”

1.Colour from the moulds

• In Japan, red rice isfermented with Monascuspurpurens to yield a mixtureof six pigments (red, yellowand purple pigmentedpolyketides).

• Other compounds produced from moulds are:

-Rubropunctatin & Monascorubin which are red pigment.

-Rubropunctamine & Monascorubramine which are purple pigment.

2.Colour from yeasts

• Phaffia rhodozyma produced a red pigment, Asthaxanthin.

• Yields of asthaxanthin depend on dissolved oxygen concentration at low aeration rate.

3.Colours from algae

• Rhodophyta produces Phycocyanins and Phycoerythrins apart from chlorophyll a.

• Cyanophyta and Cryptophyta produces red or blue pigments, Phycobiliproteins.

FOOD ADDITIVES

• Food additive is defined “any substance not normally used as a characteristic ingredient of food, where they are used for nutritive value, freshness maintenance, sensory quality improvement, processing aids.”

• There are four general categories of food additives: nutritional additives, processing agents, preservatives, and sensory agents.

• Other typical examples are: acidulants, anti-browning agents, anti-caking agents, anti-microbial agents, antioxidants, emulsifiers and stabilizers, firming and crisping agents, flavour enhancers, food colours, sweeteners, sequesterants.

NUTRIENT SUPPLEMENTS

• Nutrient supplements are substances which are used in food processing to compensate for the nutrients that are lost during food processing.

• E.g., fortification of butter/ margarine with vitamins A & D, enrichment of wheat flour with lysine, calcium, thiamin, niacin and iodization of common salt.

• Various types of research and health laboratories use these products, and health-food stores sell them as nutritional supplements.

• Amino acids, nucleotides, vitamins,and organic acids are produced intons by microorganisms.

• For e.g., the lysine prescribed bysome doctors to treat herpessimplex infections is a product of thebacterium Corynebacteriumglutamicum.

• Vitamin B12 (cyanocobalamine)and vitamin B2 (riboflavin) areproduced by a bacterium and amold.

THANK YOU