Lactic acid bacteria as a tool for biovanillin production: A review

Mostafa, Heba Sayed; Hashem, Marwa M

doi:10.1002/bit.28328

Cited by 7 publications

(1 citation statement)

References 85 publications

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“…However, recently, different biotechnological vanillin production technologies have been extensively investigated in order to obtain bio-vanillin. These techniques (summarized in Figure 4 ) include the transformation of eugenol, isoeugenol, ferulic acid and glucose with fermentation technology (solid-state fermentation), microorganisms bioengineering, enzymatic production, biosynthetic systems, bioconversion of agro-industrial wastes and production by microorganisms [ 26 , 27 , 28 ].…”

Section: Types Of Vanillinmentioning

confidence: 99%

From Waste to Value: Recent Insights into Producing Vanillin from Lignin

D’Arrigo,

Rossato,

Strini

et al. 2024

Molecules

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Vanillin, one of the most widely used and appreciated flavoring agents worldwide, is the main constituent of vanilla bean extract, obtained from the seed pods of various members belonging to the Orchidaceae family. Due to the great demand in the food confectionery industry, as well as in the perfume industry, medicine, and more, the majority of vanillin used today is produced synthetically, and only less than one percent of the world’s vanilla flavoring market comes directly from the traditional natural sources. The increasing global demand for vanillin requires alternative and overall sustainable new production methods, and the recovery from biobased polymers, like lignin, is an environmentally friendly alternative to chemical synthesis. The present review provides firstly an overview of the different types of vanillin, followed by a description of the main differences between natural and synthetic vanillin, their preparation, the market of interest, and the authentication issues and the related analytical techniques. Then, the review explores the real potentialities of lignin for vanillin production, presenting firstly the well-assessed classical methods and moving towards the most recent promising approaches through chemical, biotechnological and photocatalytic methodologies, together with the challenges and the principal issues associated with each technique.

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Section: Types Of Vanillinmentioning

confidence: 99%

From Waste to Value: Recent Insights into Producing Vanillin from Lignin

D’Arrigo,

Rossato,

Strini

et al. 2024

Molecules

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One‐Pot Production of Vanillin from Capsaicinoids through a Retrosynthetic Enzyme Cascade

Kim,

Jang,

Shin

2024

Adv Synth Catal

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Vanillin is a key organoleptic component in vanilla, one of the most important natural flavors in the industry. The limited supply of natural vanilla, extracted from cured vanilla beans, elevates the commercial value of ‘natural’‐labeled vanillin, producible by microbial conversion of natural precursors such as ferulic acid, eugenol, isoeugenol, lignin, and glucose. However, cellular toxicity and undesirable overoxidation of vanillin remain challenges to the microbial methods. Here, we developed a one‐pot enzymatic conversion of capsaicinoids to vanillin by retracing the biosynthetic pathway found in Capsicum plants. The enzyme cascade consists of the hydrolysis of capsaicinoids by immobilized lipase B from Candida antarctica (CALB) and the oxidative deamination of the resulting vanillylamine by ω‐transaminase from Paracoccus denitrificans (PDTA). Process optimization of individual enzyme reactions was conducted on an analytical scale, enabling > 95 % reaction yield of vanillin from capsaicinoids in the one‐pot cascade reaction without undesirable accumulation of the oxidation byproduct and the inhibitory reaction intermediate, i.e., vanillic acid and vanillylamine, respectively. To verify practical applicability, we performed a preparative‐scale reaction starting with 1.75 g capsaicinoids and 2.75 g sodium pyruvate at 10 mg/mL CALB and 3 μM PDTA, leading to an 81 % reaction yield and a 57 % isolation yield. This study is, to the best of our knowledge, the first demonstration of one‐pot production of vanillin from capsaicinoids, which might pave the way for cost‐effective and sustainable access to natural‐labeled vanillin from a renewable feedstock readily available from Capsicum fruits.

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