Abstract

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.
Original languageEnglish
Pages (from-to)297–305
Number of pages9
JournalFood Research International
Volume107
DOIs
Publication statusPublished - 2018
MoE publication typeA1 Journal article-refereed

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Plant Cells
Food
Vaccinium vitis-idaea
Fruit
Hydrolysis
Cell Culture Techniques
cells
small fruits
Lipids
cell culture
Essential Fatty Acids
hydrolysis
Proteins
Rubus chamaemorus
Dietary Fiber
Fructose
mouthfeel
Unsaturated Fatty Acids
carbohydrate composition
Starch

Keywords

  • cellular agriculture
  • plant cell culture
  • nutritional quality
  • sensory profiling
  • vegetable food

Cite this

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title = "Plant cells as food: A concept taking shape",
abstract = "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.",
keywords = "cellular agriculture, plant cell culture , nutritional quality , sensory profiling, vegetable food",
author = "Emilia Nordlund and Martina Lille and Pia Silventoinen and Heli Nygren and Tuulikki Sepp{\"a}nen-Laakso and Atte Mikkelson and Anna-Marja Aura and Raija-Liisa Heini{\"o} and Liisa Nohynek and Riitta Puupponen-Pimi{\"a} and Heiko Rischer",
year = "2018",
doi = "10.1016/j.foodres.2018.02.045",
language = "English",
volume = "107",
pages = "297–305",
journal = "Food Research International",
issn = "0963-9969",
publisher = "Elsevier",

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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

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U2 - 10.1016/j.foodres.2018.02.045

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M3 - Article

VL - 107

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EP - 305

JO - Food Research International

JF - Food Research International

SN - 0963-9969

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