Biovanillin from agro wastes as an alternative food flavour

Abstract

This review provides an overview of biovanillin production from agro wastes as an alternative food flavour. Biovanillin is one of the widely used flavour compounds in the foods, beverages and pharmaceutical industries. An alternative production approach for biovanillin as a food flavour is hoped for due to the high and variable cost of natural vanillin as well as the limited availability of vanilla pods in the market. Natural vanillin refers to the main organic compound that is extracted from the vanilla bean, as compared to biovanillin, which is produced biologically by microorganisms from a natural precursor such as ferulic acid. Biovanillin is also reviewed as a potential bioflavour produced by microbial fermentation in an economically feasible way in the near future. In fact, we briefly discuss natural, synthetic and biovanillin and the types of agro wastes that are useful as sources for bioconversion of ferulic acid into biovanillin. The subsequent part of the review emphasizes the current application of vanillin as well as the utilization of biovanillin as an alternative food flavour. The final part summarizes biovanillin production from agro wastes that could be of benefit as a food flavour derived from potential natural precursors.

Vanillin production in metabolically engineered Beta vulgaris hairy roots through heterologous expression of Pseudomonas fluorescens HCHL gene

“…Natural vanillin isolated from Vanilla orchids, constitutes only less than 1% of the total vanillin production (Gallage et al, 2014), while the rest is mainly synthesized much more cheaply via chemical processes from lignin or fossil hydrocarbons like guaiacol (Zamzuri and Abd-Aziz, 2013). Vanillin, extracted from Vanilla pods enjoys a soaring price in the market, which ranges between $1200 and $4000 per kg, compared to the price of the synthetic product, which is less than $15 per kg (Zamzuri and Abd-Aziz, 2013).…”

“…Vanillin, extracted from Vanilla pods enjoys a soaring price in the market, which ranges between $1200 and $4000 per kg, compared to the price of the synthetic product, which is less than $15 per kg (Zamzuri and Abd-Aziz, 2013). Factors that are responsible for the high price of natural vanillin are the scarce availability of vanilla pods, the development of which is not only dependant on the soil and climate conditions, but also requires manual pollination due to asynchronous flowering (making the process extensively labour and cost intensive) and long gestation period (∼6-8 months after pollination).…”

Production of volatile phenols by kimchi Lactobacillus plantarum isolates and factors influencing their phenolic acid decarboxylase gene expression profiles

“…In lactic-fermented foods such as kimchi, natural LAB are present in abundance, and hence provide an alternative that can be used in industrial applications for the production of valuable volatile phenols. The possible practical and industrial applications of selected LAB including L. plantarum strains or their phenolics-modifying enzymes in the elaboration of plant-derived food products with improved characteristics have been extensively reviewed elsewhere Zamzuri & Abd-Aziz, 2012;Kaur & Chakraborty, 2013). HCAdecarboxylating LAB isolates were screened in this study.…”

Easy Extraction Method To Evaluate δ13C Vanillin by Liquid Chromatography–Isotopic Ratio Mass Spectrometry in Chocolate Bars and Chocolate Snack Foods

“…1,3,5,6 Agro-wastes are potential sources for biovanillin production, including cereal bran, sugar beet pulp, rice bran oil, and palm oil biomass. 5 To discriminate between vanillin from authentic vanilla extracts and vanillin derived from extracts adulterated with vanillin from different sources, investigations by chromatographic methods have been proposed and, recently, the Direction Geńeŕale de la Concurrence, de la Consommation et de la Reṕression des Fraudes (DGCCRF) revised the ranges for the vanilla aromatic ratios. 7 Site-specific natural isotope fractionation combined with nuclear magnetic resonance (SNIF−NMR) measurements has produced data that define the site-specific abundance of deuterium or carbon-13.…”