ABSTRACT
Plants constitute the major part of our traditional foods and also render a wide range of phytochemicals that are included in our food stuffs at low levels (Stafford 1991). In recent years, knowledge about the effects of these commercially valuable phytochemicals on health and disease risk is accumulating as they have a vital impact on all systems of the body and can modulate different functions of these systems (Meltzer 2010). An extensive array of phytochemicals are used as food ingredients such as avors, colorants, essential oils, sweeteners, antioxidants, and nutraceuticals, and they are derived from conventional primary or secondary food sources (Kroes and Walker 2004) or from plant cell, tissue, and organ culture (PCTOC; Murthy et al. 2014a-i). PCTOCs are the important alternative sources for the production of phytochemicals that are used as food ingredients, and recently, novel strategies in PCTOC have been established to improve the biomass and phytochemical production. A remarkable advancement in bioreactor technologies has eased the large-scale
8.1 Introduction ........................................................................................................................... 151 8.2 Plant Cell, Tissue, and Organ Culture Systems as Sources of Food Ingredients .................. 152
8.2.1 Novel Food Ingredients from Small-Scale Cultures ................................................. 152 8.2.2 Food Ingredients from Large-Scale Cultures ............................................................ 153
8.3 Safety Considerations for the Plant Cell, Tissue, and Organ Culture Processes .................. 154 8.3.1 Safety Considerations for the Initiation of Cultures ................................................. 154 8.3.2 Safety Considerations for the Proliferation of Cultures ........................................... 154
8.4 Safety Considerations for the Processing of the PCTOC Raw Material ............................... 156 8.5 Safety Considerations for the Extraction of Food Ingredients from the PCTOC
Raw Material......................................................................................................................... 158 8.6 Basic Guidelines for Safety Assessment of Food Ingredients Derived from PCTOC .......... 160 8.7 Biosafety Evaluation of PCTOC Raw Material: Case Studies ............................................. 162
8.7.1 Ginseng ..................................................................................................................... 162 8.7.2 Purple Cone Flower .................................................................................................. 163
8.8 Concluding Remarks ............................................................................................................. 164 Acknowledgments .......................................................................................................................... 164 References ...................................................................................................................................... 164
cultivation of plant cells and organs for the production of phytochemicals (Murthy et al. 2014c-h; Paek et al. 2009). However, the use of plant cell, tissue, and organ cultures for the production of food ingredients impels new issues related to safety and efcacy of the food ingredients as these culture methods employ different natural and synthetic growth regulators as well as various physical and chemical elicitors for the enhancement of biomass and metabolite production. During the extraction of food ingredients from raw materials, scrupulous purication methods are also not followed, which may lead to the formation of complex mixtures and even the toxic by-products. Hence, the issues concerned with the extraction of food ingredients from raw materials have provoked the regulatory agencies across the world to consider the safety standards for PCTOC products (Murthy et al. 2015a).
