Multi-Omics Approach in Amelioration of Food Products

Bandita Dutta; Dibyajit Lahiri; Moupriya Nag; Rose Abukhader; Tanmay Sarkar; Siddhartha Pati; Siddhartha Pati; Vijay Upadhye; Soumya Pandit; Mohamad Faiz Mohd Amin; Abdel Rahman Mohammad Said Al Tawaha; Manoj Kumar; Rina Rani Ray

doi:10.3389/fmicb.2022.955683

Frontiers in Microbiology (Jul 2022)

Multi-Omics Approach in Amelioration of Food Products

Bandita Dutta,
Dibyajit Lahiri,
Moupriya Nag,
Rose Abukhader,
Tanmay Sarkar,
Siddhartha Pati,
Siddhartha Pati,
Vijay Upadhye,
Soumya Pandit,
Mohamad Faiz Mohd Amin,
Abdel Rahman Mohammad Said Al Tawaha,
Manoj Kumar,
Rina Rani Ray

Affiliations

Bandita Dutta: Department of Biotechnology, Maulana Abul Kalam Azad University of Technology, Haringhata, India
Dibyajit Lahiri: Department of Biotechnology, University of Engineering & Management, Kolkata, India
Moupriya Nag: Department of Biotechnology, University of Engineering & Management, Kolkata, India
Rose Abukhader: Faculty of Medicine, Jordan University of Science and Technology, Irbid, Jordan
Tanmay Sarkar: Department of Food Processing Technology, Malda Polytechnic, West Bengal State Council of Technical Education, Government of West Bengal, Malda, India
Siddhartha Pati: NatNov Bioscience Private Limited, Balasore, India
Siddhartha Pati: Skills Innovation & Academic Network (SIAN) Institute, Association for Biodiversity Conservation & Research (ABC), Balasore, India
Vijay Upadhye: Center of Research for Development (CR4D), Parul Institute of Applied Sciences (PIAS), Parul University, Vadodara, India
Soumya Pandit: Department of Life Sciences, Sharda University, Noida, India
Mohamad Faiz Mohd Amin: Faculty of Earth Science, Universiti Malaysia Kelantan, Jeli, Malaysia
Abdel Rahman Mohammad Said Al Tawaha: 0Department of Biological Sciences, Al-Hussein Bin Talal University, Ma’an, Jordan
Manoj Kumar: 1Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Mumbai, India
Rina Rani Ray: Department of Biotechnology, Maulana Abul Kalam Azad University of Technology, Haringhata, India

DOI: https://doi.org/10.3389/fmicb.2022.955683
Journal volume & issue: Vol. 13

Abstract

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Determination of the quality of food products is an essential key factor needed for safe-guarding the quality of food for the interest of the consumers, along with the nutritional and sensory improvements that are necessary for delivering better quality products. Bacteriocins are a group of ribosomally synthesized antimicrobial peptides that help in maintaining the quality of food. The implementation of multi-omics approach has been important for the overall enhancement of the quality of the food. This review uses various recent technologies like proteomics, transcriptomics, and metabolomics for the overall enhancement of the quality of food products. The matrix associated with the food products requires the use of sophisticated technologies that help in the extraction of a large amount of information necessary for the amelioration of the food products. This review would provide a wholesome view of how various recent technologies can be used for improving the quality food products and for enhancing their shelf-life.

Published in Frontiers in Microbiology

ISSN: 1664-302X (Online)
Publisher: Frontiers Media S.A.
Country of publisher: Switzerland
LCC subjects: Science: Microbiology
Website: http://www.frontiersin.org/journals/microbiology

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