Results 1 to 10 of about 22,106 (222)

Vanilla and Vanillin as Probable Causes of Hypersensitivity Reactions and Vaping Cytotoxicity [PDF]

Current Issues in Molecular Biology
Vanilla and vanillin are the most popular flavorings added to processed foods, medications, cosmetics, and e-cigarette liquids. Vanilla owes its unique aroma to vanillin.
Kinga Lis
doaj   +2 more sources

Preparation and Characterization of Dual-Stabilized Vanillin Complexes Based on Soy Protein Isolate Through pH-Shifting Strategy [PDF]

Foods
Vanillin is widely used in foods, but its poor water dispersibility and limited stability reduce its flavor performance during processing and storage.
Xudong Wang, Kaiwen Wu, Yating Shen, Zhenglin Wu, Weijian Yuan, Weina Wu, Fengping Yi   +6 more
doaj   +2 more sources

Optimization of Vanillin Extraction from Biodegradation of Oil Palm Empty Fruit Bunches by Serpula lacrymans

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, Sri Suhartini, Irnia Nurika   +2 more
doaj   +1 more source

Vanillin Induces Relaxation in Rat Mesenteric Resistance Arteries by Inhibiting Extracellular Ca²⁺ Influx

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, Chae Eun Haam, Eun-Yi Oh, Seonhee Byeon, Soo-Kyoung Choi, Young-Ho Lee   +5 more
doaj   +1 more source

Comparative Analysis of Bio-Vanillin Recovery from Bioconversion Media Using Pervaporation and Vacuum Distillation

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, Carla Brazinha, João G. Crespo   +2 more
doaj   +1 more source

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, Lichao Sun, Yi-Xin Huo, Shuyuan Guo   +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, Santoso David, Michelle Natasha Yo Valerie, Tedjakusuma Felicia, Lauwis Carolyn   +4 more
doaj   +1 more source

Significant production of vanillin and in vitro amplification of ech gene in local bacterial isolates

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, N. Jahan, M. Chaudhry, I. Liaqat, M. Dar, S. Rehman, S. Andleeb, N. M. Ali   +7 more
doaj   +1 more source

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, Fraaije, MW, Laane, C, van Berkel, WJH, Heuvel, Robert H.H. van den, Berkel, Willem J.H. van   +5 more
openaire   +2 more sources

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, Xiaoyue Chen, Yifan Feng, Jingxiang Sun, Yujia Jiang, Wenming Zhang, Fengxue Xin, Min Jiang   +7 more
doaj   +1 more source