Microorganisms, the Ultimate Tool for Clean Label Foods?

Perpetuini, Giorgia; Chuenchomrat, Pumnat; Pereyron, Valentin; Haure, Maxime; Lorn, Da; Quan, Le-Ha; Ho, Phu‐Ha; Nguyen, Tien‐Thanh; Do, Thi-Yen; Tien, Phi Quyet; Nguyen, Thi Kim Chi; Licandro, Hélène; Chu-Ky, Son; Tofalo, Rosanna; Kasikonsunthonchai, Warissara; Adunphatcharaphon, Saowalak; Petchkongkaew, Awanwee; Waché, Yves

doi:10.3390/inventions6020031

Cited by 7 publications

(4 citation statements)

References 179 publications

(156 reference statements)

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“…If it is not part of any fermentation process, the biocatalyst has to be active without modifying any sensory properties of the food product. This question is the classical one in all the clean label strategies based on microorganisms [74] and molds that will be visible on foods, aerobic strains able to develop only on surfaces, or strains producing alcohol, acids, or gas that will be difficult to use. However, from what has been seen above, fungi and aerobic bacteria are the most efficient organisms for bioremediation.…”

Section: Applying Bioremediation Biocatalysts In Foodmentioning

confidence: 99%

Pesticides in Foods: Towards Bioremediation Biocatalysts?

Perpetuini,

Nzobouh Fossi,

Kwak

et al. 2023

Catalysts

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The presence of hazardous chemical compounds in foods is a growing concern in almost every country. Although some toxins come from microbial contamination, a major part comes from residues of pesticides used for plant health and food preservation. Despite plans to decrease their use, the concentration of hazardous residues encountered in food is growing. The societal solution to this issue is to find alternatives to chemicals and replace the most hazardous by biodegradable, fewer toxic compounds. However, as this greener transition takes some time, any transitory solution to decrease the risks of contamination is welcome. Among them, the stimulation of microbial pesticide degradation in food in a similar way to bioremediation in the environment would be very positive. In this review, we present the problem of food contamination, focusing on organophosphates and organochlorines, and the various possibilities of microbial decontamination. We discuss the possible use of microbial biocatalysts as a biopreservation tool. We conclude that, although this process is very promising, it lacks research taking into account the various degradation products and the elaboration of screening procedures able to choose some rare, efficient biopreservation strains.

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Section: Applying Bioremediation Biocatalysts In Foodmentioning

confidence: 99%

Pesticides in Foods: Towards Bioremediation Biocatalysts?

Perpetuini,

Nzobouh Fossi,

Kwak

et al. 2023

Catalysts

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“…That is, products with fewer ingredients and ingredients that are perceived as ‘more natural’. Fermentation with LAB provides an advantage in this respect, as it can impart desirable properties into fermented products without the need to add ingredients to the label (Perpetuini et al ., 2021 ). Breakdown of proteins into smaller peptides, free amino acids and volatile organic compounds can impart desirable flavours and potential health benefits into a product without the need for any additives, and exopolysaccharide formation by LAB can introduce thickening properties.…”

Section: Applicationsmentioning

confidence: 99%

Fermentation of plant‐based dairy alternatives by lactic acid bacteria

Harper

Dobson

Morris

et al. 2022

Microbial Biotechnology

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Summary Ethical, environmental and health concerns around dairy products are driving a fast‐growing industry for plant‐based dairy alternatives, but undesirable flavours and textures in available products are limiting their uptake into the mainstream. The molecular processes initiated during fermentation by lactic acid bacteria in dairy products is well understood, such as proteolysis of caseins into peptides and amino acids, and the utilisation of carbohydrates to form lactic acid and exopolysaccharides. These processes are fundamental to developing the flavour and texture of fermented dairy products like cheese and yoghurt, yet how these processes work in plant‐based alternatives is poorly understood. With this knowledge, bespoke fermentative processes could be engineered for specific food qualities in plant‐based foods. This review will provide an overview of recent research that reveals how fermentation occurs in plant‐based milk, with a focus on how differences in plant proteins and carbohydrate structure affect how they undergo the fermentation process. The practical aspects of how this knowledge has been used to develop plant‐based cheeses and yoghurts is also discussed.

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“…Food biotechnologists are exploring the potential application of microbes to shorten the ingredients list, namely through in situ transformation of substrates within a food matrix into active molecules that contribute a specific function. Although many have been explored for their longstanding applications, such as in the production of fermented foods, its utility in non-fermented foods is also gaining interest (Perpetuini et al, 2021).…”

Section: Probioticsmentioning

confidence: 99%

“…In this regard, factors that do not directly impact the microbial safety of animal production are beyond the scope of this review. Extensive reviews of the potential applications of lactobacilli and their metabolites for other applications related to clean label food production are available (Papadochristopoulos et al, 2021;Perpetuini et al, 2021;Vargas and Simsek, 2021).…”

Section: Food Safety Applications In Animal Productionmentioning

confidence: 99%

Lactobacillus in Food Animal Production—A Forerunner for Clean Label Prospects in Animal-Derived Products

Dewi

Johny

2022

Front. Sustain. Food Syst.

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Lactobacillus, the largest genus within the lactic acid bacteria group, has served diverse roles in improving the quality of foods for centuries. The heterogeneity within this genus has resulted in the industry's continued use of their well-known functions and exploration of novel applications. Moreover, the perceived health benefits in many applications have also made them fond favorites of consumers and researchers alike. Their familiarity lends to their utility in the growing “clean label” movement, of which consumers prefer fewer additions to the food label and opt for recognizable and naturally-derived substances. Our review primarily focuses on the historical use of lactobacilli for their antimicrobial functionality in improving preharvest safety, a critical step to validate their role as biocontrol agents and antibiotic alternatives in food animal production. We also explore their potential as candidates catering to the consumer-driven demand for more authentic, transparent, and socially responsible labeling of animal products.

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Microorganisms, the Ultimate Tool for Clean Label Foods?

Cited by 7 publications

References 179 publications

Pesticides in Foods: Towards Bioremediation Biocatalysts?

Pesticides in Foods: Towards Bioremediation Biocatalysts?

Fermentation of plant‐based dairy alternatives by lactic acid bacteria

Lactobacillus in Food Animal Production—A Forerunner for Clean Label Prospects in Animal-Derived Products

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