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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 vanillin with high yield.
van den Heuvel, RHH +5 more
core +4 more sources
Folia Neuropathologica, 2023 This study investigated the protective effect of vanillin against Parkinson’s disease (PD). 1-methyl-4-phenyl-1,2,3,6-tetrahydropyridine (MPTP; 30 mg/kg) was administered s.c.
Yuan Gao +3 more
doaj +2 more sources
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 +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
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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
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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
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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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
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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
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Journal of Natural Fibers, 2022 Exploration of novel bio-based materials for value addition of textile substrates is a desirable research trend. In this context, vanillin (4-hydroxy-3-methoxybenzaldehyde), a bio-based material (obtained from vanilla pod) having multifunctional ...
Veerender Sharma, Syed Wazed Ali
doaj +1 more source