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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