Inventions (Apr 2021)
Microorganisms, the Ultimate Tool for Clean Label Foods?
- Giorgia Perpetuini,
- Pumnat Chuenchomrat,
- Valentin Pereyron,
- Maxime Haure,
- Da Lorn,
- Le-Ha Quan,
- Phu-Ha Ho,
- Tien-Thanh Nguyen,
- Thi-Yen Do,
- Quyet-Tien Phi,
- Thi Kim Chi Nguyen,
- Hélène Licandro,
- Son Chu-Ky,
- Rosanna Tofalo,
- Warissara Kasikonsunthonchai,
- Saowalak Adunphatcharaphon,
- Awanwee Petchkongkaew,
- Yves Waché
Affiliations
- Giorgia Perpetuini
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy
- Pumnat Chuenchomrat
- School of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Pathumthani 12121, Thailand
- Valentin Pereyron
- International Joint Laboratory, Tropical Bioresources & Biotechnology, School of Biotechnology and Food Technology, Hanoi University of Science and Technology, PAM UMR A 02.102, AgroSup Dijon, University Bourgogne Franche-Comté, Dijon 21000, France
- Maxime Haure
- International Joint Laboratory, Tropical Bioresources & Biotechnology, School of Biotechnology and Food Technology, Hanoi University of Science and Technology, PAM UMR A 02.102, AgroSup Dijon, University Bourgogne Franche-Comté, Dijon 21000, France
- Da Lorn
- International Joint Laboratory, Tropical Bioresources & Biotechnology, School of Biotechnology and Food Technology, Hanoi University of Science and Technology, PAM UMR A 02.102, AgroSup Dijon, University Bourgogne Franche-Comté, Dijon 21000, France
- Le-Ha Quan
- School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi 100000, Vietnam
- Phu-Ha Ho
- School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi 100000, Vietnam
- Tien-Thanh Nguyen
- School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi 100000, Vietnam
- Thi-Yen Do
- International Joint Laboratory, Tropical Bioresources & Biotechnology, School of Biotechnology and Food Technology, Hanoi University of Science and Technology, PAM UMR A 02.102, AgroSup Dijon, University Bourgogne Franche-Comté, Hanoi 100000, Vietnam
- Quyet-Tien Phi
- Institute of Biotechnology, Vietnam Academy of Science and Technology, Hanoi 100000, Vietnam
- Thi Kim Chi Nguyen
- International Joint Laboratory, Tropical Bioresources & Biotechnology, School of Biotechnology and Food Technology, Hanoi University of Science and Technology, PAM UMR A 02.102, AgroSup Dijon, University Bourgogne Franche-Comté, Dijon 21000, France
- Hélène Licandro
- International Joint Laboratory, Tropical Bioresources & Biotechnology, School of Biotechnology and Food Technology, Hanoi University of Science and Technology, PAM UMR A 02.102, AgroSup Dijon, University Bourgogne Franche-Comté, Dijon 21000, France
- Son Chu-Ky
- School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi 100000, Vietnam
- Rosanna Tofalo
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy
- Warissara Kasikonsunthonchai
- School of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Pathumthani 12121, Thailand
- Saowalak Adunphatcharaphon
- School of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Pathumthani 12121, Thailand
- Awanwee Petchkongkaew
- School of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Pathumthani 12121, Thailand
- Yves Waché
- School of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Pathumthani 12121, Thailand
- DOI
- https://doi.org/10.3390/inventions6020031
- Journal volume & issue
-
Vol. 6,
no. 2
p. 31
Abstract
Clean label is an important trend in the food industry. It aims at washing foods of chemicals perceived as unhealthy by consumers. Microorganisms are present in many foods (usually fermented), they exhibit a diversity of metabolism and some can bring probiotic properties. They are usually well considered by consumers and, with progresses in the knowledge of their physiology and behavior, they can become very precise tools to produce or degrade specific compounds. They are thus an interesting means to obtain clean label foods. In this review, we propose to discuss some current research to use microorganisms to produce clean label foods with examples improving sensorial, textural, health and nutritional properties.
Keywords
