Plant cells as food - A concept taking shape.

Area of Science:

• Food Science
• Plant Biotechnology
• Nutritional Biochemistry

Background:

• Plant cell cultures are increasingly explored for sustainable food production.
• Wild berries like cloudberry, lingonberry, and stoneberry possess valuable nutritional profiles.
• Assessing the food-grade potential of berry cell cultures is crucial for novel ingredient development.

Purpose of the Study:

• To evaluate the nutritional composition and food potential of cloudberry, lingonberry, and stoneberry cell cultures.
• To analyze carbohydrate, lipid, and protein content, including in vitro protein digestibility.
• To assess sensory attributes of fresh and freeze-dried berry cell cultures.

Main Methods:

• Cultivation of cloudberry, lingonberry, and stoneberry cells in vitro.
• Analysis of macronutrient composition (carbohydrates, lipids, proteins).
• In vitro protein digestibility assays and sensory evaluation (odour, flavour, mouthfeel).

Main Results:

• Berry cell cultures exhibited high dietary fiber (21.2–36.7%), moderate protein (13.7–18.9%) with balanced amino acids, and rich polyunsaturated fatty acids.
• Glucose and fructose were predominant sugars; starch content was low (0.3–1.3%).
• Fresh cells showed good in vitro protein hydrolysis and fresh sensory attributes, while freeze-dried cells had limited hydrolysis but melted quickly.

Conclusions:

• Plant cell cultures from cloudberry, lingonberry, and stoneberry possess excellent nutritional properties, making them a promising novel food ingredient.
• The study confirms the viability of using berry cell cultures as a sustainable and nutritious food source.
• Further research into processing methods can optimize the utilization of these plant cell food sources.