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Plant In Vitro Systems as Sources of Food Ingredients and Additives

  • Living reference work entry
  • First Online:
Bioprocessing of Plant In Vitro Systems

Part of the book series: Reference Series in Phytochemistry ((RSP))

  • 213 Accesses

Abstract

In the recent years, people prefer to consume food with natural additives, especially those with plant origin because of the increased reports for carcinogenic and other side effects of some synthetic ones. Plant in vitro cultures have recently received great attention as an effective technology for the production of valuable secondary metabolites used as food ingredients and additives. The advantages of plant cell, tissue, and organ cultures over living plants, in terms of secondary metabolite production, are well understand: in the laboratory, growth conditions and parameters can be controlled and optimized; separation of target compounds is much easier; large-scale growth of plant cells in liquid culture in bioreactors can be achieved and ultimately commercialized. This chapter provides an overview and examples of plant in vitro systems producing food colorants, antioxidants, flavors, and sweeteners.

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Abbreviations

2,4-D:

2,4-Dichlorophenoxyacetic acid

2-iP:

6-(γ,γ-Dimethylallylamino)purine

B5:

Gamborg medium

BAP:

6-Benzylaminopurine

CP:

Chee and Pool Vitis medium

cv.:

Cultivar

DW:

Dry weight

FW:

Fresh weight

HPLC:

High-performance liquid chromatography

IAA:

Indole-3-acetic acid

IBA:

Indole-3-butyric acid

JA:

Jasmonic acid

L-Phe:

L-phenylalanine

LS:

Linsmaier and Skoog medium

MJ:

Methyl jasmonate

MS:

Murashige and Skoog medium

NAA:

α-Naphthaleneacetic acid

SA:

Salicylic acid

SLSs:

Stigma-like structures

TIS:

Temporary immersion systems

TLC:

Thin-layer chromatography

UV:

Ultraviolet light

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Authors and Affiliations

  1. Department of Analytical Chemistry, University of Food Technologies, 26 Maritza Blvd., 4002, Plovdiv, Bulgaria

    Radka Vrancheva

  2. Department of Organic Chemistry, University of Food Technologies, 26 Maritza Blvd., 4002, Plovdiv, Bulgaria

    Nadezhda Petkova & Ivan Ivanov

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  1. Radka Vrancheva
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  2. Nadezhda Petkova
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  3. Ivan Ivanov
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Correspondence to Ivan Ivanov .

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  1. University of Food Technologies , Plovdiv, Bulgaria

    Atanas Pavlov

  2. Bioprocess Engineering, TU Dresden, Institute of Food Technology and Bioprocess Engineering, TU Dresden, Dresden, Germany

    Thomas Bley

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Vrancheva, R., Petkova, N., Ivanov, I. (2017). Plant In Vitro Systems as Sources of Food Ingredients and Additives. In: Pavlov, A., Bley, T. (eds) Bioprocessing of Plant In Vitro Systems. Reference Series in Phytochemistry. Springer, Cham. https://doi.org/10.1007/978-3-319-32004-5_9-1

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