Bio-synthesis of food additives and colorants-a growing trend in future food

Sun, Lichao; Xin, Fengjiao; Alper, Hal S.

doi:10.1016/j.biotechadv.2020.107694

Cited by 68 publications

(34 citation statements)

References 186 publications

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“…Biotechnology provides unique opportunities to produce natural foods. With the significant development of biotechnology in recent years, it has made it possible to produce industrial additives [35,36]. Biotechnology is used in the production of bio-flavors and food additives and colorants [36].…”

Section: Bioflavors Oligosaccharides Food Additives and Colorantsmentioning

confidence: 99%

“…With the significant development of biotechnology in recent years, it has made it possible to produce industrial additives [35,36]. Biotechnology is used in the production of bio-flavors and food additives and colorants [36]. Biotechnological production of aromatic compounds such as lactones, hydrocarbons, alcohols, ketones, aldehydes, acids or esters has several advantages over their chemical production (for example: high reaction rate, multistep synthesis).…”

Section: Bioflavors Oligosaccharides Food Additives and Colorantsmentioning

confidence: 99%

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White biotechnology and the production of bio-products

Kordi

Salami

Bolouri

et al. 2022

Syst Microbiol and Biomanuf

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White biotechnology uses enzymes and microorganisms to produce value-added chemicals from renewable sources. White biotechnology provides valuable components for the food, pharmaceutical, agricultural sectors as well as other industries. Metabolic diversity in fungi, yeast, and bacteria can be exploited to produce food additives and other industrial products. This is an interesting topic for those interested in screening and metabolic testing of microorganisms, industrial biotechnology, fermentation technology, and the biological products research community. The use of microbial-derived compounds has a long history in the food industry, and compounds such as flavorings, essential amino acids, poly-unsaturated fatty acids, organic acids, gelling, etc. can be obtained from microbial sources. Also, the role of microbes in human health and wellbeing cannot be ignored. Microbes produce primary metabolites such as vitamins, nucleotides, and amino acids, as well as secondary metabolites. These secondary metabolites are used to make many drugs. In agriculture, microbes are also used to make fertilizers and biological pesticides. This paper reviews the types of bio-products obtained through biotechnology and the barriers and challenges of white biotechnology.

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Section: Bioflavors Oligosaccharides Food Additives and Colorantsmentioning

confidence: 99%

Section: Bioflavors Oligosaccharides Food Additives and Colorantsmentioning

confidence: 99%

White biotechnology and the production of bio-products

Kordi

Salami

Bolouri

et al. 2022

Syst Microbiol and Biomanuf

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“…The raspberry phenylbutanoid ketone 4-(4-hydroxyphenyl)butan-2-one (RK) is a natural flavor in plants such as raspberries, grapes, peaches, and rhubarb. The berry flavor of RK with a low odor threshold is used as a food additive to create various aromas such as cherry, strawberry, kiwi and other fruits ( Beekwilder et al, 2007 ; Bredsdorff et al, 2015 ; Sun et al, 2021 ). The alleged health benefits of RK include weight reduction ( Morimoto et al, 2005 ; Wang et al, 2012 ) and skin lightening ( Harada et al, 2008 ) and it is in high demand in the supplements and cosmetics industries ( Milke et al, 2020 ; Vandamme and Soetaert, 2002 ).…”

Section: Introductionmentioning

confidence: 99%

Glucose-Derived Raspberry Ketone Produced via Engineered Escherichia coli Metabolism

Masuo

Saga

Usui

et al. 2022

Front. Bioeng. Biotechnol.

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The demand for raspberry ketone (RK) as a plant-based natural flavoring agent is high, but natural RK is one of the most expensive flavor compounds due to its limited content in plants. Here, we produced RK de novo from simple carbon sources in Escherichia coli. We genetically engineered E. coli metabolism to overproduce the metabolic precursors tyrosine and p-coumaric acid and increase RK production. The engineered E. coli produced 19.3- and 1.9 g/L of tyrosine and p-coumaric acid from glucose, respectively. The p-coumaric acid CoA ligase from Agrobacterium tumefaciens and amino acid substituted benzalacetone synthase of Rhemu palmatum (Chinese rhubarb) were overexpressed in E. coli overproducing p-coumaric acid. The overexpression of fabF, encoding β-ketoacyl-acyl carrier protein synthetase II increased intracellular malonyl-CoA, the precursor of benzalacetone synthase for RK biosynthesis, and improved RK production. Fed-batch cultures given glucose as a carbon source produced 62 mg/L of RK under optimized conditions. Our production system is inexpensive and does not rely on plant extraction; thus, it should significantly contribute to the flavor and fragrance industries.

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“…Overall, six groups may be distinguished: preservatives, texturizing agents, flavourings, colourants, dietary additives and other, miscellaneous agents (Carocho et al 2014 ). Food additives are considered key elements to improve the quality and appearance of a foodstuff, along with its safety, throughout the entire life-cycle of a product, from processing, storage and packing to consumption (Sun et al 2021 ).…”

Section: Introductionmentioning

confidence: 99%

“…In other words, the consumers tend to accept the additives synthesized by biotechnological means and accept the compounds which are identical to natural ones or their derivatives. This approach is described as a strong trend in food of the future (Sun et al 2021 ). The commercialization of compounds acting as food additives is also facilitated via biocatalysis and processes such as esterification or general enzymatic reactions occurring under milder conditions, with the generation of fewer by-products (Zieniuk et al 2020 , 2021c ).…”

Section: Introductionmentioning

confidence: 99%

Recent advances in the enzymatic synthesis of lipophilic antioxidant and antimicrobial compounds

Zieniuk

Białecka‐Florjańczyk

Wierzchowska

et al. 2021

World J Microbiol Biotechnol

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Due to the increase in the consumption of highly processed food in developed countries, as well as, a growing number of foodborne diseases, exploration of new food additives is an issue focusing on scientific attention and industrial interest. Functional compounds with lipophilic properties are remarkably desirable due to the high susceptibility to the deterioration of lipid-rich food products. This paper in a comprehensive manner provides the current knowledge about the enzymatic synthesis of lipophilic components that could act as multifunctional food additives. The main goal of enzymatic lipophilization of compounds intentionally added to food is to make these substances soluble in lipids and/or to obtain environmentally friendly surfactants. Moreover, lipase-catalyzed syntheses could result in changes in the antioxidant and antimicrobial activities of phenolic compounds, carbohydrates, amino acids (oligopeptides), and carboxylic acids. The review describes also the implementation of a new trend in green chemistry, where apart from simple and uncomplicated chemical compounds, the modifications of multi-compound mixtures, such as phenolic extracts or essential oils have been carried out.

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Bio-synthesis of food additives and colorants-a growing trend in future food

Cited by 68 publications

References 186 publications

White biotechnology and the production of bio-products

White biotechnology and the production of bio-products

Glucose-Derived Raspberry Ketone Produced via Engineered Escherichia coli Metabolism

Recent advances in the enzymatic synthesis of lipophilic antioxidant and antimicrobial compounds

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