Skip to main navigation menu Skip to main content Skip to site footer
rd-24

Articles

Entre ajolotes y mascarillas

Combining biotechnology with gastronomy to provide the food of the future

DOI
https://doi.org/10.32399/icuap.rdic.2448-5829.2021.21.648
Submitted
September 30, 2021
Published
September 15, 2021

Abstract

The development of food technologies has been crucial for the development of society by satisfying food security. However, the outlook for the future seems to be headed for a food crisis due to climate change, population growth and overexploitation of resources. This paper analyzes the emerging technologies that could be the solution to the future scenario such as printed foods, obtaining natural additives, encapsulating bioactive compounds, innovations within the branch of food nanobiotechnology and the generation of synthetic foods for obtaining alternative foods of plant and animal origin using microorganisms and the culture of cells and tissues.

References

  1. Brunner, T. A., Delley, M., & Denkel, C. (2018). Consumers’ attitudes and change of attitude toward 3D-printed food. Food Quality and Preference, 68, 389–396. https://doi.org/10.1016/j.foodqual.2017.12.010
  2. Bryant, C. J. (2020). Culture, meat, and cultured meat. Journal of Animal Science, 98, 1–7. https://doi.org/10.1093/jas/skaa172
  3. Carocho, M., Morales, P., & Ferreira, I. C. F. R. (2015). Natural food additives: Quo vadis? Trends in Food Science and Technology, 45, 284–295. https://doi.org/10.1016/j.tifs.2015.06.007
  4. Chopde, S., Datir, R., Deshmukh, G., Dhotre, A., & Patil, M. (2020). Nanoparticle formation by nanospray drying & its application in nanoencapsulation of food bioactive ingredients. Journal of Agriculture and Food Research, 2, 1–7. https://doi.org/10.1016/j.jafr.2020.100085
  5. Davies, F. T., & Garrett, B. (2018). Technology for Sustainable Urban Food Ecosystems in the Developing World: Strengthening the Nexus of Food–Water–Energy–Nutrition. Frontiers in Sustainable Food Systems, 2, 1–12. https://doi.org/10.3389/fsufs.2018.00084
  6. Eibl, R., Senn, Y., Gubser, G., Jossen, V., Van Den Bos, C., & Eibl, D. (2021). Cellular Agriculture: Opportunities and Challenges. Annual Review of Food Science and Technology, 12, 51–73. https://doi.org/10.1146/annurev-food-063020-123940
  7. Godoi, F. C., Prakash, S., & Bhandari, B. R. (2016). 3d printing technologies applied for food design: Status and prospects. Journal of Food Engineering, 179, 44–54. https://doi.org/10.1016/j.jfoodeng.2016.01.025
  8. Kadim, I. T., Mahgoub, O., Baqir, S., Faye, B., & Purchas, R. (2015). Cultured meat from muscle stem cells: A review of challenges and prospects. Journal of Integrative Agriculture, 14(2), 222–233. https://doi.org/10.1016/S2095-3119(14)60881-9
  9. Kiss, E. (2020). Nanotechnology in food systems: A review. Acta Alimentaria, 49(4), 460–474. https://doi.org/10.1556/066.2020.49.4.12
  10. Liu, Y., Dong, X., Wang, B., Tian, R., Li, J., Liu, L., Du, G., & Chen, J. (2021). Food synthetic biology-driven protein supply transition: From animal-derived production to microbial fermentation. Chinese Journal of Chemical Engineering, 27, 1–32. https://doi.org/10.1016/j.cjche.2020.11.014
  11. Lv, X., Wu, Y., Gong, M., Deng, J., Gu, Y., Liu, Y., Li, J., Du, G., Ledesma-Amaro, R., Liu, L., & Chen, J. (2021). Synthetic biology for future food: Research progress and future directions. Future Foods, 3(100025), 1–12. https://doi.org/10.1016/j.fufo.2021.100025
  12. McKersie, B. (2015). Planning for food security in a changing climate. Journal of Experimental Botany, 66(12), 3435–3450. https://doi.org/10.1093/jxb/eru547
  13. Nandy, S. K., & Srivastava, R. K. (2018). A review on sustainable yeast biotechnological processes and applications. Microbiological Research, 207, 83–90. https://doi.org/10.1016/j.micres.2017.11.013
  14. Niero, H., da Silva, M. A. C., de Felicio, R., Trivella, D. B. B., & Lima, A. O. de S. (2021). Carotenoids produced by the deep-sea bacterium Erythrobacter citreus LAMA 915: detection and proposal of their biosynthetic pathway. Folia Microbiologica, 66, 441–456. https://doi.org/10.1007/s12223-021-00858-0
  15. Öztürk, B. (2017). Nanoemulsions for food fortification with lipophilic vitamins: Production challenges, stability, and bioavailability. European Journal of Lipid Science and Technology, 119, 1–18. https://doi.org/10.1002/ejlt.201500539
  16. Pallottino, F., Hakola, L., Costa, C., Antonucci, F., Figorilli, S., Seisto, A., & Menesatti, P. (2016). Printing on Food or Food Printing: a Review. Food and Bioprocess Technology, 9, 725–733. https://doi.org/10.1007/s11947-016-1692-3
  17. Pathakoti, K., Manubolu, M., & Hwang, H. M. (2017). Nanostructures: Current uses and future applications in food science. Journal of Food and Drug Analysis, 25, 245–253. https://doi.org/10.1016/j.jfda.2017.02.004
  18. Röös, E., Bajželj, B., Smith, P., Patel, M., Little, D., & Garnett, T. (2017). Greedy or needy? Land use and climate impacts of food in 2050 under different livestock futures. Global Environmental Change, 47, 1–12. https://doi.org/10.1016/j.gloenvcha.2017.09.001
  19. Santos, M. B., & Garcia-Rojas, E. E. (2021). Recent advances in the encapsulation of bioactive ingredients using galactomannans-based as delivery systems. Food Hydrocolloids, 118, 1–10. https://doi.org/10.1016/j.foodhyd.2021.106815
  20. Siegrist, M., & Hartmann, C. (2020). Consumer acceptance of novel food technologies. Nature Food, 1, 343–350. https://doi.org/10.1038/s43016-020-0094-x
  21. Sillman, J., Nygren, L., Kahiluoto, H., Ruuskanen, V., Tamminen, A., Bajamundi, C., Nappa, M., Wuokko, M., Lindh, T., Vainikka, P., Pitkänen, J. P., & Ahola, J. (2019). Bacterial protein for food and feed generated via renewable energy and direct air capture of CO2: Can it reduce land and water use? Global Food Security, 22, 25–32. https://doi.org/10.1016/j.gfs.2019.09.007
  22. Stachowiak, B., & Szulc, P. (2021). Astaxanthin for the Food Industry. Molecules, 26(2666), 1–18. https://doi.org/10.3390/molecules26092666
  23. Stulić, V., Herceg, Z., Pavičić, A., & Vukušić, T. (2019). Application of 3D food printing in meat production. Meso, 21(3), 262–268. https://hrcak.srce.hr/221090
  24. Warner, R. D. (2019). Review: Analysis of the process and drivers for cellular meat production. Animal, 13(12), 3041–3058. https://doi.org/10.1017/S1751731119001897
  25. Zanetti, M., Carniel, T. K., Dalcanton, F., dos Anjos, R. S., Gracher Riella, H., de Araújo, P. H. H., de Oliveira, D., & Antônio Fiori, M. (2018). Use of encapsulated natural compounds as antimicrobial additives in food packaging: A brief review. Trends in Food Science and Technology, 81, 51–60. https://doi.org/10.1016/j.tifs.2018.09.003