Valorization of Fruit Peels into Biovanillin and Statistical Optimization of Process Using Enterobacter hormaechei through Solid-State Fermentation
Abstract
:1. Introduction
2. Materials and Methods
2.1. Chemicals
2.2. Collection of Substrates
2.3. Estimation of Theferulic Acid Content of Different Fruit Peels
2.4. Microorganism Maintenance and Inoculum Preparation
2.5. Selection of Best Substrate for Biovanillin Production through Solid-State Fermentation
2.6. Optimization of the Fermentation Process for Maximum Production of Biovanillin
2.7. Extraction of Biovanillin and Quantitative Estimation
2.8. Crystallization of Biovanilin from Total Fermented Media
2.9. Identification and Quantitative Assessment of Crystallized Vanillin
3. Results and Discussion
3.1. Estimation of Nutritional Potential and Ferulic Acid Extracted from Fruit Peels
3.2. Screening of Best Substrate for Biovanillin Production
3.3. Optimization of Biovanillin Production Process by RSM
+ 0.00039 B∗B + 0.00119 C∗C − 0.000037 D∗D − 0.000005 A∗B − 0.000000 A∗C
+ 0.000004 A∗D + 0.00006 B∗C − 0.000019 B∗D + 0.000022 C∗D
3.4. Identification and Quantitative Assessment of Biovanillin
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Codes | Independent Parameters | Unit | Low-Level | High Level |
---|---|---|---|---|
A | Moisture content | % | 40 | 80 |
B | Inoculum size | mL | 1 | 5 |
C | pH | - | 5 | 10 |
D | Temperature | °C | 25 | 50 |
Sr. No. | A | B | C | D | Biovanillin Yield (mg/g) | Predicted Y | Residuals |
---|---|---|---|---|---|---|---|
1 | 80 | 5 | 10 | 50 | 0.338 | 0.3373 | 0.0015 |
2 | 80 | 4 | 10 | 25 | 0.317 | 0.3175 | −0.0004 |
3 | 60 | 3 | 7.5 | 35 | 0.3923 | 0.3940 | −0.0017 |
4 | 40 | 5 | 5 | 45 | 0.443 | 0.4451 | −0.0012 |
5 | 80 | 5 | 5 | 25 | 0.357 | 0.3588 | −0.0016 |
6 | 60 | 3 | 6 | 50 | 0.424 | 0.4259 | −0.0015 |
7 | 60 | 1 | 7 | 30 | 0.4068 | 0.41030 | −0.0034 |
8 | 40 | 5 | 7.5 | 25 | 0.3964 | 0.3977 | −0.0013 |
9 | 80 | 1 | 5 | 25 | 0.3885 | 0.3927 | −0.0041 |
10 | 60 | 4 | 7.5 | 42 | 0.3927 | 0.3935 | −0.0007 |
11 | 80 | 1 | 10 | 25 | 0.3406 | 0.3429 | −0.0023 |
12 | 80 | 1 | 5 | 25 | 0.3885 | 0.3927 | −0.0041 |
13 | 80 | 1 | 5 | 50 | 0.4180 | 0.4209 | −0.0028 |
14 | 50 | 2 | 10 | 50 | 0.4097 | 0.4105 | −0.0007 |
15 | 40 | 5 | 10 | 25 | 0.3724 | 0.3728 | −0.0003 |
16 | 60 | 3 | 7 | 40 | 0.4030 | 0.4046 | −0.0016 |
17 | 60 | 3 | 7.5 | 50 | 0.4100 | 0.4109 | −0.0009 |
18 | 60 | 3 | 7.5 | 45 | 0.4041 | 0.4053 | −0.0012 |
19 | 70 | 3 | 7.5 | 27 | 0.3670 | 0.3691 | −0.0020 |
20 | 40 | 3 | 7.5 | 35 | 0.4238 | 0.4259 | −0.0020 |
21 | 40 | 1 | 5.5 | 25 | 0.4468 | 0.4514 | −0.0045 |
22 | 60 | 3 | 7.5 | 40 | 0.3982 | 0.3997 | −0.0014 |
23 | 40 | 5 | 10 | 50 | 0.4020 | 0.4010 | 0.0009 |
24 | 50 | 3 | 7.5 | 35 | 0.4080 | 0.4099 | −0.0019 |
25 | 60 | 3 | 8.5 | 26 | 0.3720 | 0.3739 | −0.0018 |
26 | 60 | 2 | 6.5 | 32 | 0.462 | 0.4090 | 0.0529 |
27 | 40 | 1 | 5 | 25 | 0.4516 | 0.4564 | −0.0047 |
28 | 80 | 5 | 5 | 50 | 0.3867 | 0.3871 | −0.0003 |
29 | 60 | 2 | 7.5 | 35 | 0.4001 | 0.4025 | −0.0023 |
30 | 40 | 1 | 10 | 50 | 0.4333 | 0.4348 | −0.0015 |
31 | 70 | 3 | 7.5 | 35 | 0.3765 | 0.3781 | −0.0016 |
Source | DF | Adj SS | Adj MS | F-Value | p-Value |
---|---|---|---|---|---|
Model | 14 | 0.030442 | 0.002174 | 12.94 | 0.000 |
Linear | 4 | 0.020579 | 0.005145 | 30.63 | 0.000 |
A | 1 | 0.011084 | 0.011084 | 65.98 | 0.000 |
B | 1 | 0.003211 | 0.003211 | 19.11 | 0.000 |
C | 1 | 0.006520 | 0.006520 | 38.81 | 0.000 |
D | 1 | 0.002039 | 0.002039 | 12.14 | 0.003 |
Square | 4 | 0.000265 | 0.000066 | 0.39 | 0.810 |
A∗A | 1 | 0.000133 | 0.000133 | 0.79 | 0.387 |
B∗B | 1 | 0.000003 | 0.000003 | 0.02 | 0.889 |
C∗C | 1 | 0.000061 | 0.000061 | 0.36 | 0.555 |
D∗D | 1 | 0.000075 | 0.000075 | 0.45 | 0.514 |
2-Way Interaction | 6 | 0.000017 | 0.000003 | 0.02 | 1.000 |
A∗B | 1 | 0.000000 | 0.000000 | 0.00 | 0.971 |
A∗C | 1 | 0.000000 | 0.000000 | 0.00 | 0.997 |
A∗D | 1 | 0.000006 | 0.000006 | 0.03 | 0.859 |
B∗C | 1 | 0.000000 | 0.000000 | 0.00 | 0.961 |
B∗D | 1 | 0.000002 | 0.000002 | 0.01 | 0.920 |
C∗D | 1 | 0.000002 | 0.000002 | 0.01 | 0.905 |
Error | 16 | 0.002688 | 0.000168 | ||
Lack-of-Fit | 15 | 0.002688 | 0.000179 | ||
Pure Error | 1 | 0.000000 | 0.000000 | ||
Total | 30 | 0.033130 |
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Mehmood, T.; Ahmed, S.; Waseem, R.; Saeed, S.; Ahmed, W.; Irfan, M.; Ullah, A. Valorization of Fruit Peels into Biovanillin and Statistical Optimization of Process Using Enterobacter hormaechei through Solid-State Fermentation. Fermentation 2022, 8, 40. https://doi.org/10.3390/fermentation8020040
Mehmood T, Ahmed S, Waseem R, Saeed S, Ahmed W, Irfan M, Ullah A. Valorization of Fruit Peels into Biovanillin and Statistical Optimization of Process Using Enterobacter hormaechei through Solid-State Fermentation. Fermentation. 2022; 8(2):40. https://doi.org/10.3390/fermentation8020040
Chicago/Turabian StyleMehmood, Tahir, Sibtain Ahmed, Rida Waseem, Shagufta Saeed, Waqas Ahmed, Muhammad Irfan, and Azmat Ullah. 2022. "Valorization of Fruit Peels into Biovanillin and Statistical Optimization of Process Using Enterobacter hormaechei through Solid-State Fermentation" Fermentation 8, no. 2: 40. https://doi.org/10.3390/fermentation8020040