Undifferentiated Cells of Gardenia jasminoides as a Potential Sustainable Source of Food Ingredients

This study, within the framework of cellular agriculture, explores in vitro cultures of Gardenia jasminoides as a potential sustainable source of functional food ingredients. Cellular agriculture enables the production of plant biomass under controlled conditions, reducing environmental impact and minimizing dependence on climate and geography. G. jasminoides (commonly known as cape jasmine) is a widely distributed species with a history of medicinal use and a rich phytochemical profile, including flavonoids, phenolic acids, and iridoids with antioxidant, anti-inflammatory, and neuroprotective properties.

Undifferentiated cells (callus) of G. jasminoides were cultured in Murashige-and-Skoog medium supplemented with 2 ppm 1-naphthaleneacetic acid and 0.5 ppm kinetin. Friable biomass was obtained and transferred to liquid medium for growth evaluation. Growth kinetics based on dry weight, fresh weight, and cell sedimentation volume showed a typical curve, with a lag phase of approximately three days, followed by an exponential phase lasting 7–9 days, and a stationary phase starting around days 10–12. The early onset of the stationary phase may be attributed to the relatively high initial inoculum size (8.5 g). Maximum biomass yield reached 265 g fresh weight/L, equivalent to 14.5 g dry weight/L, with a duplication time of 8.4 days.

Total phenolic content was 6.1 ± 1.4 mg GAE/g fresh weight, and antioxidant capacity, determined using the ABTS assay, was 18.20 ± 0.59 μmol TE/g. Proximate analysis of the freeze-dried biomass revealed high protein content (24.9%), low fat (0.066%), and significant levels of crude fiber (8.54%) and ash (8.95%). Carbohydrates were the predominant component, accounting for up to 49.5%. Water activity (aw) was 0.37 at 25 °C, confirming the effectiveness of freeze-drying in preserving product stability and microbiological safety.

These results support the use of G. jasminoides undifferentiated cells as a sustainable, bioactive, and nutritionally valuable ingredient for functional food applications.