Techniques for the recovery of volatile aroma compounds from biochemical broth: A review

Lukin, Ilya; Merz, J.; Schembecker, Gerhard

doi:10.1002/ffj.3447

Cited by 26 publications

(16 citation statements)

References 89 publications

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“…Among several techniques applicable for the recovery of biotechnological aromas, the absorption in a rotating packed bed presents a novel approach to overcome the common drawbacks of conventional apparatuses, such as mass transfer limitations, narrow operational windows and bulky machinery 8 . The rotating packed bed came from the area of process intensification in a high gravity field and was first patented in 1981 by Ramshaw and Mallinson 9 .…”

Section: Introductionmentioning

confidence: 99%

Aroma absorption in rapeseed oil using rotating packed bed

Lukin

Pietzka

Wingartz

et al. 2020

Flavour & Fragrance J

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An increasing consumers’ call for natural aromas fuels the development of biotechnological aroma production. Although aroma fermentation is quite advantageous, especially severe product losses of volatile compounds through the bioreactor off‐gas may challenge the downstream processing. The application of novel process intensification methods to overcome the common drawbacks of conventional apparatuses might be helpful on a way to commercial competitiveness of biotechnological aromas. This study explored the suitability of rotating packed bed (RPB), a rotating mass transfer enhancing machine, for the absorption of model aroma compounds in rapeseed oil. Increasing the rotation speed from 500 to 2750 rpm led to two‐ to threefold higher absorption efficiencies at elsewise constant conditions. Aiming for an enriched aromatic intermediate, 2.5 L of rapeseed oil was processed in a recycle for 200 minutes, and a final concentration of benzaldehyde of 0.323 ± 0.026 g/Loil was achieved. Compared to packed columns, the RPB outperforms at equal packing depth or requires less packing area to deliver same efficiency. Especially, the use of custom 3D‐printed spiral packing with elaborated wall film flow combined with rotation supported liquid distribution allows using absorbents with viscosities as high as 100 mPa·s at low pressure drop increase. However, small dimensions severely limit the performance of a laboratory‐scale RPB as the casing contributes disproportionally to mass transfer.

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Section: Introductionmentioning

confidence: 99%

Aroma absorption in rapeseed oil using rotating packed bed

Lukin

Pietzka

Wingartz

et al. 2020

Flavour & Fragrance J

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“…After a certain time of fermentation, loss of aroma compounds produced in bioreactor condition can be related to many factors such as nutrients/precursor concentration, secondary metabolite inhibitions and aeration of bioreactor. Depending on these factors, several systems have been reviewed for recovery of aroma compounds from bioreactor system [1,53,54]. For instance, Tay [55] performed in situ product removal techniques for the production of isoamyl acetate from sugar beet molasses in bioreactor with batch and feed batch systems to avoid limiting factors.…”

Section: Growth Behavior Ofk Marxianusandd Hanseniiin Rice Branmentioning

confidence: 99%

Production of Some Higher Alcohols and Acetate Esters from Rice Bran by Yeasts Metabolisms of Kluyveromyces Marxianus and Debaryomyces Hansenii

Güneşer

Yüceer

Hoşoğlu

et al. 2021

Preprint

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The aim of this study was to evaluate the biosynthesis of flavor compounds from rice bran by yeast metabolisms. The microbial growth and flavor biosynthesis of Kluyveromyces marxianus and Debaryomyces hansenii in rice bran by microbial fermentation were investigated. Growth of both yeasts was assessed by the calculation of specific growth rates and doubling time. Their aroma biosynthesis was evaluated by gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS) and Spectrum™ sensory analysis. The specific growth rate (µmax) and doubling time (td) of K. marxianus were calculated as 0.16/h and 4.21 h respectively, D. hansenii had 0.13/h of µmax and 5.33h of td. K. marxianus and D. hansenii significantly produced higher alcohols and acetate esters from rice bran at high levels. Results showed that K. marxianus can produce 827.27 µg/kg of isoamy alcohol, 169.77 µg/kg of phenyl ethyl alcohol and 216.08 µg/kg phenyl ethyl acetate during 24 h batch fermentation. Isovaleric acid was also synthesed by K. marxianus at high level (4013 µg/kg) in the batch fermentation of 96 hours. The highest concentration of of isoamyl alcohol and phenyl ethyl acetate was determined as 415.64 µg/kg and 135.77 µg/kg, respectively at 24 h fermentation of D.hansenii. Fermented cereals and rose were defined as characteristic flavor descriptors for the fermented rice bran samples. Rose flavor term in fermented rice bran samples were found to associate with phenyl ethyl alcohol, phenyl ethyl acetate, isoamyl acetate and guaiacol. The valorization of rice bran can be achieved with the production of natural flavor compounds by yeast metabolisms.

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“…Specially, there is a particular interest towards terpenes, which are recognized as the most abundant category of chemicals in nature, being responsible for primary odours in plants (flowers) and several fruits [156]. Aroma compounds are employed with the manufacturing processes of several processed foods (e.g., beverages, candies, dairy products), feedstocks, personal care, perfumes, and household products [157,158]. However, to satisfy such a demand of aromas, industries are using aroma molecules manufactured via chemical synthesis, which are a result of multiple reaction steps, requiring costly chiral educts and catalysts.…”

Section: Recovery Of Aroma Compoundsmentioning

confidence: 99%

Membrane-Based Operations in the Fruit Juice Processing Industry: A Review

2020

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The fruit juice industry is one of the food sectors that has invested the most in the implementation of new technologies, such as non-thermal technologies. Among them, membrane processes are considered today well-established separation techniques to support the production and marketing of innovative fruit juices designed to exploit the sensory characteristics and nutritional peculiarities of fresh fruits. Pressure-driven membrane operations, membrane distillation, osmotic distillation and pervaporation have been widely investigated in the last few decades to replace conventional technologies used in fruit juice processing industry (i.e., clarification, stabilization, concentration and recovery of aroma compounds). This paper will review the significant progresses on the use of membrane-based operations in fruit juice processing industry in the light of the growing interest towards products with improved safety, quality and nutritional value and sustainable processes characterized by low energy consumption and low environmental impact.

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Techniques for the recovery of volatile aroma compounds from biochemical broth: A review

Cited by 26 publications

References 89 publications

Aroma absorption in rapeseed oil using rotating packed bed

Aroma absorption in rapeseed oil using rotating packed bed

Production of Some Higher Alcohols and Acetate Esters from Rice Bran by Yeasts Metabolisms of Kluyveromyces Marxianus and Debaryomyces Hansenii

Membrane-Based Operations in the Fruit Juice Processing Industry: A Review

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