Effect of endogenous and exogenous enzymatic treatment of green vanilla beans on extraction of vanillin and main aromatic compounds

Pardío, Violeta T.; Flores-Primo, Argel; López, Karla M.; Martínez, David; Márquez, Ofelia; Waliszewski, Krzysztof N.

doi:10.1007/s13197-018-3120-3

Cited by 12 publications

(5 citation statements)

References 32 publications

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“…The first step of the vanilla curing process is killing, and this step aims to promote the reaction of enzymes by destroying the cell structure and halting the further aging of fresh pods [19]. According to the results presented in Table 3, the four different killing methods result in similar component quantities.…”

Section: Different Conditions During the Curing Processmentioning

confidence: 99%

New Insights on Volatile Components of Vanilla planifolia Cultivated in Taiwan

et al. 2021

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Vanilla (Vanilla planifolia) is a precious natural flavoring that is commonly used throughout the world. In the past, all vanilla used in Taiwan was imported; however, recent breakthroughs in cultivation and processing technology have allowed Taiwan to produce its own supply of vanilla. In this study, headspace solid-phase microextraction (HS-SPME) combined with GC-FID and GC-MS was used to analyze the volatile components of vanilla from different origins produced in Taiwan under different cultivation and processing conditions. The results of our study revealed that when comparing different harvest maturities, the composition diversity and total volatile content were both higher when the pods were matured for more than 38 weeks. When comparing different killing conditions, we observed that the highest vanillin percentage was present after vanilla pods were killed three times in 65 °C treatments for 1 min each. From the experiment examining the addition of different strains, the PCA results revealed that the volatiles of vanilla that was processed with Dekkera bruxellensis and Bacillus subtilis was clearly distinguished from which obtained by processing with the other strains. Vanilla processed with B. subtilis contained 2-ethyl-1-hexanol, and this was not detected in other vanillas. Finally, when comparing the vanillin percentage from seven different regions in Taiwan, vanilla percentage from Taitung and Taoyuan Longtan were the highest.

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Section: Different Conditions During the Curing Processmentioning

confidence: 99%

New Insights on Volatile Components of Vanilla planifolia Cultivated in Taiwan

et al. 2021

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“…This process usually has four stages: killing, sweating, drying, and conditioning [3]. The killing step is intended to promote enzymatic reactions, destroying the cell structure and stopping the aging of the pods [4]. Regarding the curing method, it has been shown that the conditions of this first stage have a significant effect on the final vanillin content.…”

Section: Introductionmentioning

confidence: 99%

Effect of Microwave and Ultrasound during the Killing Stage of the Curing Process of Vanilla (Vanilla planifolia, Andrews) Pods

Antonio-Gutiérrez

Pacheco-Reyes

Lagunez-Rivera

et al. 2023

Foods

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The curing process (CP) of Vanilla planifolia pods, which is a long and tedious process, is necessary to obtain the natural vanilla extract. This research evaluated the application of microwave (M) and ultrasound (U) during the “killing” stage of the CP and its effect on vanillin content and β-glucosidase activity. The pods were immersed in a container with water or with moistened samples for the M treatments. In U treatments, the pods were immersed in an ultrasonic bath. After this stage, the samples were subjected to an additional U treatment. The results show that the application of these technologies significantly improves vanillin yield (p < 0.05) and the curing time is reduced to 20 days. U treatments subjected to additional sonication at 38 °C obtain more than double the yield of vanillin regarding control. The effect of M and U on cell structure damage increases with additional sonication, but at 15 min, β-glucosidase inactivation decreases the final yield. Disposition of samples in M also affects the final vanillin content. There is no significant correlation between β-glucosidase and vanillin in the different treatments. The application of M and U with the appropriate parameters reduces the CP time without affecting the compounds of interest.

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“…The small vanilla seeds present in the exhausted pods still retain a certain economic value because they are added to food products to accomplish consumers” demand for increased naturalness of foods. For this reason, a further separation process can be performed to recover the seeds, leaving a residual by-product without seeds, but still characterized by other volatile compounds as well as varying amounts of vanillin, trapped in the cellular structures of the plant ( 9 ). Thus, the two by-products of vanillin extraction, i.e., vanilla pods with seeds and without seeds, represent a valuable resource for aroma production companies, with potential for repurposing and valorization.…”

Section: Introductionmentioning

confidence: 99%

Exploring the Potential of Lactic Acid Fermentation for the Recovery of Exhausted Vanilla Beans

Saadoun

Levante

Ferrillo³

et al. 2022

Front. Nutr.

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The market value of vanilla is constantly growing, as it is the aroma most appreciated by consumers worldwide. The key component of the aroma of vanilla beans is vanillin, which can be directly extracted from the plant, produced by chemical synthesis, or by bioconversion of natural precursors. Due to the increasing consumers' demand for products labeled as “natural,” extraction from vanilla pods results in a more valuable aroma source. Once the extraction is completed, what remains are the exhausted beans that still contain small seeds and other compounds, including varying amounts of vanillin trapped in the cellular structures of the plant. The application of fermentation of exhausted vanilla beans is proposed here as a strategy to recover “natural” vanillin and other valuable aroma compounds as a result of the metabolic conversion by lactic acid bacteria (LAB). The aim of this study was to verify the fermentability of exhausted vanilla beans by-products for their valorization, allowing the recovery of high-value molecules or new applications in food products. Design of Experiment (DoE) was used to screen a library of LAB strains to identify the best condition of fermentation in response to varying cultivation conditions. A comparison between mono and co-culture of LAB was assessed. Moreover, sensory panel tests and the evaluation of the aromatic components by Solid Phase Micro Extraction-Gas Chromatography-Mass Spectrometry analysis were carried out to better understand the modification of the aroma profile after fermentation. Fermentation with LAB changed the volatile profile and sensory characteristics of the exhausted vanilla beans and represents a promising method for the valorization of these by-products.

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Effect of endogenous and exogenous enzymatic treatment of green vanilla beans on extraction of vanillin and main aromatic compounds

Cited by 12 publications

References 32 publications

New Insights on Volatile Components of Vanilla planifolia Cultivated in Taiwan

New Insights on Volatile Components of Vanilla planifolia Cultivated in Taiwan

Effect of Microwave and Ultrasound during the Killing Stage of the Curing Process of Vanilla (Vanilla planifolia, Andrews) Pods

Exploring the Potential of Lactic Acid Fermentation for the Recovery of Exhausted Vanilla Beans

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