Microbial biostimulants as a sustainable approach to improve the functional quality in plant-based foods: a review. (October 2021)

• Record Type: Journal Article
• Authors: Ganugi, Paola; Martinelli, Erika; Lucini, Luigi
• Is Part Of: Current opinion in food science. Volume 41(2021)
• Page Start: 217
• Page End: 223
• Publication Date: 2021-10
• Subjects: Food -- Microbiology -- Periodicals; Food -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Food -- Periodicals; Food -- Research -- Periodicals; Nutrition -- Periodicals; Food -- Biotechnology; Food -- Microbiology; Food -- Analysis; Food; Food -- Research; Nutrition; Food Technology -- Periodicals; Food Analysis -- Periodicals; Food Microbiology -- Periodicals; Periodicals; Electronic journals; 641.3
• DOI: 10.1016/j.cofs.2021.05.001
• Languages: English
• ISSNs: 2214-7993

Abstract

Highlights: Beneficial microorganisms elicit plant secondary metabolism. Antioxidant compounds are accumulated in response to interaction with microorganisms. Phenolics, carotenoids and ascorbate are accumulated. Beneficial microorganisms are a sustainable approach to increase functional quality of foods. Abstract : Plant interaction with environment, including either beneficial or pathogenic microorganisms, can result in a significant accumulation of secondary metabolites, as part of a strategy to alleviate abiotic and biotic stress that meets the recent trends for low-input agricultural practices. The use of beneficial microorganisms in agriculture, often referred to as microbial biostimulants, is gaining popularity in recent years as a sustainable approach to promote plant growth and yields. Nonetheless, the elicitation of plant secondary metabolism can promote the accumulation of functional compounds in the edible portions. Considering that plant defense processes and the related redox imbalance play a pivotal role in plant response to microorganisms, the use of microbial biostimulants leads to accumulation of antioxidant compounds. In the present review, plant experiments focused on food quality modulation by microbial biostimulants application have been described. Higher concentration of phenolic compounds, terpenoids, and ascorbic acid levels have been detected when microbial biostimulants are used, revealing the further role of microbial biostimulants in producing high-quality foods in a sustainable manner.