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Chitosan-Loaded Vanillin Nanoformulation as an Edible Coating for Post-Harvest Preservation of Indian Gooseberry (Amla) [PDF]
FoodsThis is the first investigation that attempts to synthesize chitosan-loaded vanillin nanoformulation (vanillin-Nf) as a novel edible coating agent to prolong the storage life of Indian gooseberry (amla).
Monisha Soni +6 more
doaj +2 more sources
Enzymatic synthesis of vanillin [PDF]
Journal of Agricultural and Food Chemistry, 2001 Due to increasing interest in natural vanillin, two enzymatic routes for the synthesis of vanillin were developed. The flavoprotein vanillyl alcohol oxidase (VAO) acts on a wide range of phenolic compounds and converts both creosol and vanillylamine to ...
Berkel, Willem J.H. van +5 more
core +4 more sources
Effect of Vanillin and Chitin Particles on the Chitosan-Based Oleogels Produced by the Emulsion-Templated Method [PDF]
GelsThis study presents the first assessment of the combined effect of vanillin and chitin particles on the rheological, oil retention, textural, and oxidative properties of chitosan-based oleogels formulated with olive oil.
Leticia Montes +4 more
doaj +2 more sources
Industria: Jurnal Teknologi dan Manajemen Agroindustri, 2021 This research aims to determine the combination of the ethyl acetate solvent volume and the extraction time that resulted in the optimum response of vanillin content and vanillin yield from the degradation of lignocellulose components from oil palm empty
Nurul Azizah +2 more
doaj +1 more source
Molecules, 2022 Vanillin is a phenolic aldehyde, which is found in plant species of the Vanilla genus. Although recent studies have suggested that vanillin has various beneficial properties, the effect of vanillin on blood vessels has not been studied well.
Sooyeon Choi +5 more
doaj +1 more source
Membranes, 2022 The increasing demand for natural products has led to biotechnological vanillin production, which requires the recovery of vanillin (and vanillyl alcohol at trace concentrations, as in botanical vanillin) from the bioconversion broth, free from potential
Rita Valério +2 more
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Strategies for improving the production of bio-based vanillin
Microbial Cell Factories, 2023 Vanillin (4-hydroxy-3-methoxybenzaldehyde) is one of the most popular flavors with wide applications in food, fragrance, and pharmaceutical industries. However, the high cost and limited yield of plant extraction failed to meet the vast market demand of ...
Ying Liu +3 more
doaj +1 more source
The effect of vanillin and ginger powder addition on Chlorella-milk beverage [PDF]
E3S Web of Conferences, 2023 The study aimed to determine the effect of vanillin addition in the organoleptic acceptance of Chlorella-milk beverages. Besides, the protein and total phenolic content were measured in each formula.
Widyaningrum Dwiyantari +4 more
doaj +1 more source
Brazilian Journal of Biology, 2021 Vanillin is the major component which is responsible for flavor and aroma of vanilla extract and is produced by 3 ways: natural extraction from vanilla plant, chemical synthesis and from microbial transformation.
B. Mazhar +7 more
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Current Status, Challenges, and Prospects for the Biological Production of Vanillin
Fermentation, 2023 Vanillin has been widely used as a flavoring agent in the food industry and as a precursor in the medicine and polymer industries. However, the use of chemically synthesized vanillin is prohibited in food and some other industries.
Wankui Jiang +7 more
doaj +1 more source