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; Chu-Ky Son; Rosanna Tofalo; Warissara Kasikonsunthonchai; Saowalak Adunphatcharaphon; Awanwee Petchkongkaew; Yves Waché

doi:10.3390/inventions6020031

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, Chu-Ky Son, Rosanna Tofalo, Warissara Kasikonsunthonchai, Saowalak Adunphatcharaphon, Awanwee Petchkongkaew^*, Yves Waché^*

^*Corresponding author for this work

School of Biological Sciences

Research output: Contribution to journal › Review article › peer-review

7 Citations (Scopus)

233 Downloads (Pure)

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.

Original language	English
Article number	31
Number of pages	21
Journal	Inventions
Volume	6
Issue number	2
DOIs	https://doi.org/10.3390/inventions6020031
Publication status	Published - 30 Apr 2021

Keywords

clean-label
technology additive
sensorial additive
anti-staling
bioremediation
biosurfactants
bio-preservation
antibiofilm
antinutrition
beneficial microorganism

Access to Document

10.3390/inventions6020031Licence: CC BY

Microorganisms, the Ultimate Tool for Clean Label Foods?
Copyright 2021 the authors. This is an open access article published under a Creative Commons Attribution License (https://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium, provided the author and source are cited.
Final published version, 414 KBLicence: CC BY

Cite this

Perpetuini, G., Chuenchomrat, P., Pereyron, V., Haure, M., Lorn, D., Quan, L.-H., Ho, P.-H., Nguyen, T.-T., Do, T.-Y., Phi, Q.-T., Nguyen, T. K. C., Licandro, H., Son, C.-K., Tofalo, R., Kasikonsunthonchai, W., Adunphatcharaphon, S., Petchkongkaew, A., & Waché, Y. (2021). Microorganisms, the Ultimate Tool for Clean Label Foods? Inventions, 6(2), Article 31. https://doi.org/10.3390/inventions6020031

@article{8989939c4a854d22b994e1a75ee04974,

title = "Microorganisms, the Ultimate Tool for Clean Label Foods?",

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 = "clean-label, technology additive, sensorial additive, anti-staling, bioremediation, biosurfactants, bio-preservation, antibiofilm, antinutrition, beneficial microorganism",

author = "Giorgia Perpetuini and Pumnat Chuenchomrat and Valentin Pereyron and Maxime Haure and Da Lorn and Le-Ha Quan and Phu-Ha Ho and Tien-Thanh Nguyen and Thi-Yen Do and Quyet-Tien Phi and Nguyen, {Thi Kim Chi} and H{\'e}l{\`e}ne Licandro and Chu-Ky Son and Rosanna Tofalo and Warissara Kasikonsunthonchai and Saowalak Adunphatcharaphon and Awanwee Petchkongkaew and Yves Wach{\'e}",

year = "2021",

month = apr,

day = "30",

doi = "10.3390/inventions6020031",

language = "English",

volume = "6",

journal = "Inventions",

issn = "2411-5134",

publisher = "MDPI",

number = "2",

}

Perpetuini, G, Chuenchomrat, P, Pereyron, V, Haure, M, Lorn, D, Quan, L-H, Ho, P-H, Nguyen, T-T, Do, T-Y, Phi, Q-T, Nguyen, TKC, Licandro, H, Son, C-K, Tofalo, R, Kasikonsunthonchai, W, Adunphatcharaphon, S, Petchkongkaew, A & Waché, Y 2021, 'Microorganisms, the Ultimate Tool for Clean Label Foods?', Inventions, vol. 6, no. 2, 31. https://doi.org/10.3390/inventions6020031