TY - JOUR
T1 - Plant cells as food
T2 - A concept taking shape
AU - Nordlund, Emilia
AU - Lille, Martina
AU - Silventoinen, Pia
AU - Nygren, Heli
AU - Seppänen-Laakso, Tuulikki
AU - Mikkelson, Atte
AU - Aura, Anna-Marja
AU - Heiniö, Raija-Liisa
AU - Nohynek, Liisa
AU - Puupponen-Pimiä, Riitta
AU - Rischer, Heiko
PY - 2018
Y1 - 2018
N2 - Plant cell cultures from cloudberry, lingonberry and stoneberry were studied in terms of their nutritional properties as food. Carbohydrate, lipid and protein composition, in vitro protein digestibility and sensory properties were investigated. Dietary fibre content varied between 21.2 and 36.7%, starch content between 0.3 and 1.3% and free sugar content between 17.6 and 33.6%. Glucose and fructose were the most abundant sugars. High protein contents between 13.7 and 18.9% were recorded and all samples had a balanced amino acid profile. In vitro protein digestion assay showed hydrolysis by digestive enzymes in fresh cells but only limited hydrolysis in freeze-dried samples. The lipid analysis indicated that the berry cells were rich sources of essential, polyunsaturated fatty acids. In sensory evaluation, all fresh berry cells showed fresh odour and flavour. Fresh cell cultures displayed a rather sandy, coarse mouthfeel, whereas freeze-dried cells melted quickly in the mouth. All in all the potential of plant cells as food was confirmed.
AB - Plant cell cultures from cloudberry, lingonberry and stoneberry were studied in terms of their nutritional properties as food. Carbohydrate, lipid and protein composition, in vitro protein digestibility and sensory properties were investigated. Dietary fibre content varied between 21.2 and 36.7%, starch content between 0.3 and 1.3% and free sugar content between 17.6 and 33.6%. Glucose and fructose were the most abundant sugars. High protein contents between 13.7 and 18.9% were recorded and all samples had a balanced amino acid profile. In vitro protein digestion assay showed hydrolysis by digestive enzymes in fresh cells but only limited hydrolysis in freeze-dried samples. The lipid analysis indicated that the berry cells were rich sources of essential, polyunsaturated fatty acids. In sensory evaluation, all fresh berry cells showed fresh odour and flavour. Fresh cell cultures displayed a rather sandy, coarse mouthfeel, whereas freeze-dried cells melted quickly in the mouth. All in all the potential of plant cells as food was confirmed.
KW - cellular agriculture
KW - plant cell culture
KW - nutritional quality
KW - sensory profiling
KW - vegetable food
UR - http://www.scopus.com/inward/record.url?scp=85042385553&partnerID=8YFLogxK
U2 - 10.1016/j.foodres.2018.02.045
DO - 10.1016/j.foodres.2018.02.045
M3 - Article
SN - 0963-9969
VL - 107
SP - 297
EP - 305
JO - Food Research International
JF - Food Research International
ER -