2. โข IMMOBILIZED PLANT CELLS FOR
PRODUCTION OF FOOD FLAVOURS
AND COLOURS
โข PRODUCTION OF FOOD ADDITIVES
AND SUPPLEMENTS
3. โข Plant cell culture has been for sometime considered
as an alternative method for the production of
flavours, colours and pharmaceuticals to their
extraction from plants.
โข It has been defined as โ a technique, which confines
to a catalytically active enzyme or to a cell within a
reactor system and prevents its entry into the mobile
phase, which carries the substrate and product.โ
4. FOOD FLAVOURS
โข According to the US Society of Flavor Chemists,
flavor is โ the substance taken into mouth, which
stimulate one or both senses of smell and taste
and/or also the general pain, tactile and
temperature receptors in the mouth.โ
โข The era of biotechnology has ushered with the use
of microorganisms for the purpose of developing
flavors both for food as well as non-food
applications.
5. โข Using immobilized lipase
from the yeast Candida
cylindracea.
โข Produce broad range of
esters including ethyl-butyrate,
isoamyl acetate
and isobutyl acetate.
โข Ethyl- butyrate has a large
market demand.
6. โข Diacetyl or biacetyl-2,3
butadione is an important
flavour constituent of cultured
buttermilk, sour cream, cultured
butter, etc.
โข It is based on the bioconversion
of citrate by Streptocccus
diacetylactis and Leuconostoc
citrovorum through inducible
citric acid permease system.
โข A pH >5.5, temperature
between 20-30ยบC, aeration and
presence of citrate is essential
for production of diacetyl.
7. 3.Pyrazines
โข 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.
โข 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.
8. 4. Lactones
โข Lactones impart fruity,
coconut-like, buttery, sweet
and nut-like flavor notes
which are generally made by
chemical synthesis from keto
acids.
โข Candida and Saccharomyces,
Penicillium notatum,
Cladosporium butyricum,
C.suaveolens and Sarcina
lutea yield optically active
lactones within 48 hours and
when incubated with
solutions of glucose and keto-acid.
9. 5. Terpenes
The components of Terpenes
are:
โข Linalool produced from
Ceratocystic variospora,
C.moniliformis having
floral,rose, light, sweet,
fresh citrus odours.
โข Citronellol produced from
Ceratocystic variospora
having sweet, rose, slightly
bitter odour.
โข Geranyl acetate from
C.coarulescens having a
fruity odour.
10. FLAVOUR ENHANCERS &
POTENTIATORS
โข Flavor enhancers is defined as โ a substance
which increases the pleasantness of the flavor
of another substance.โ
โข Flavour potentiators is defined as โa substance
which increases the percieved intensity of the
flavor of another substance.โ
11. Monosodium glutamate (MSG)
โข It is added to ready-to-eat
food food but should not
exceed 1%.
โข On fermentation, ฮฑ-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.
โข Organisms producing ฮฑ-
glutamic acid are
Corynebacterium,
Brevibacterium,
Microbacterium and
Arthrobacter.
12. 5โฒ nucleotides
โข It can be produced
directly by fermentation
using Bacillus subtilis,
Brevibacterium and
Actinomycetes.
โข Treatment of an enzyme
5โฒ Phosphodiesterase
results in the
simultaneous production
of 5โฒ-AMP, 5โฒ-GMP,
5โฒ-CMP, 5โฒ-UMP.
13. FOOD COLOURS
Food colours is defined as โa substance of
which the purpose is to impart high aesthetic
appeal to the foods.โ
14. 1.Colour from the moulds
โข In Japan, red rice is
fermented with Monascus
purpurens to yield a mixture
of six pigments (red, yellow
and purple pigmented
polyketides).
โข Other compounds produced
from moulds are:
-Rubropunctatin &
Monascorubin which are red
pigment.
-Rubropunctamine &
Monascorubramine which
are purple pigment.
15. 2.Colour from yeasts
โข Phaffia rhodozyma
produced a red
pigment,
Asthaxanthin.
โข Yields of asthaxanthin
depend on dissolved
oxygen concentration
at low aeration rate.
16. 3.Colours from algae
โข Rhodophyta produces
Phycocyanins and
Phycoerythrins apart
from chlorophyll a.
โข Cyanophyta and
Cryptophyta produces
red or blue pigments,
Phycobiliproteins.
17. FOOD ADDITIVES
โข Food additive is defined โany substance not
normally used as a characteristic ingredient of
food, where they are used for nutritive value,
freshness maintenance, sensory quality
improvement, processing aids.โ
18. โข There are four general categories of food
additives: nutritional additives, processing
agents, preservatives, and sensory agents.
โข 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.
19.
20. NUTRIENT SUPPLEMENTS
โข Nutrient supplements are substances which are used
in food processing to compensate for the nutrients
that are lost during food processing.
โข E.g., fortification of butter/ margarine with vitamins A
& D, enrichment of wheat flour with lysine, calcium,
thiamin, niacin and iodization of common salt.
โข Various types of research and health laboratories use
these products, and health-food stores sell them
as nutritional supplements.
21.
22. โข Amino acids, nucleotides, vitamins,
and organic acids are produced in
tons by microorganisms.
โข For e.g., the lysine prescribed by
some doctors to treat herpes
simplex infections is a product of the
bacterium Corynebacterium
glutamicum.
โข Vitamin B12 (cyanocobalamine)
and vitamin B2 (riboflavin) are
produced by a bacterium and a
mold.