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Sourcing Vanillin via Fermentative Biotechnology [PDF]
Food Technology and BiotechnologyLess than 1 % of the annual worldwide consumption of vanillin can be met by extracting the aromatic compound from vanilla (Vanilla planifolia) pods. For 150 years, vanillin has also been derived through chemical synthesis, which remains the main source (>
Stefanie Schmid +2 more
doaj +2 more sources
Preparation and Characterization of Dual-Stabilized Vanillin Complexes Based on Soy Protein Isolate Through pH-Shifting Strategy [PDF]
FoodsVanillin is widely used in foods, but its poor water dispersibility and limited stability reduce its flavor performance during processing and storage.
Xudong Wang +6 more
doaj +2 more sources
Chemiluminometric determination of vanillin in commercial vanillin products
Talanta, 2007 Vanillin, ethylvanillin and 4-hydroxy-3-methoxy-benzylalcohol have been found to chemiluminesce by the action of potassium permanganate in sulphuric or polyphosphoric acid media. Both acid media have been compared and sulphuric acid allows the sensitive determination of 0.15-10.0, 0.010-1.0 and 0.0030-0.30microg mL(-1) of vanillin, ethylvanillin and 4 ...
Antony Calokerinos
exaly +4 more sources
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
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
doaj +1 more source