Wan, A. C. A. (2025). Evaluating the nutritional value of functional molecules for food processing using tissue and organoid models. Trends in Food Science & Technology, 156, 104834. https://doi.org/10.1016/j.tifs.2024.104834
Abstract:
Background
The fast-expanding global population, coupled with the threat of climate change, have led to fresh challenges in meeting nutritional security. As a response to this challenge, there is increasing activity in future food research and production. Methods are required to evaluate these new foods and the functional molecules used in their processing, in an efficient yet accurate manner. This article discusses the various classes of food molecules used in food processing, i.e. the stabilisers, colouring agents, flavour molecules and crosslinkers, their known nutritional effects and how they can be evaluated using in vitro models.
Scope and approach
The emerging technology of tissue and organoid models is presented as a potentially more accurate method for nutrient evaluation than in vitro assays, or assays based on 2D cell culture. The current article catalogues the variety of functional molecules that are used in food processing and reviews their general effects on human health. Some of the current methods used to evaluate these effects are presented and their limitations discussed.
Key findings and conclusions
To accurately evaluate nutrient effects, potential configurations of tissue and organoid models are proposed based on a primary (intestinal) organoid to secondary organoid sequence, with examples from each class of functional molecule. Examination of the related literature suggests the usefulness of organoid models to evaluate the nutritional effect of functional molecules on various organs and disease conditions. Approaches towards engineering and validating stable and robust organoid models, and their combination with other technologies, underline their promising role in nutritional evaluation.
License type:
Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
Funding Info:
This research is supported by core funding from: Singapore Institute of Food and Biotechnology Innovation (SIFBI)
Grant Reference no. :