Vanilla flavour is widely used in various industries and is the most broadly used flavouring agent in the food industry. The demand for this flavour is, therefore, extremely high, yet vanilla bean extracts can only meet about 1% of the overall demand...
Production of vanillin from natural green vanilla pods was carried out by enzyme-assisted extraction combined with pre-freezing and thawing. In the first step the green vanilla pods were pre-frozen and then thawed to destroy cellular compartmentation...
Vanillin is the compound of great interest to the industry. It is used to augment and enhance the aroma and taste of food preparations and also as a fragrance compound in perfumes and detergents. Currently, majority of the world’s supply consis...
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. Additionally, the...
Vanillin is the compound widely used in the food industry as a flavoring agent. Currently, chemically synthesized vanillin provides the majority of the world’s supply. Due to the increase in consumer awareness, there is a change in preferences...
In the present work, dialysis was used to recover vanillin while being produced by partial photocatalytic oxidation of ferulic acid in an aqueous solution at ambient temperature. The relatively high value of the permeate flux through a dense polyethe...
Vanillin, an aromatic aldehyde, is one of the most popular flavors worldwide, extensively used in the food, cosmetics, pharmaceutical, and agrochemical industries. Despite its widespread use, less than 1% of the total vanillin production is natural,...
Vanillin (4-hydroxy-3-methoxybenzaldehyde) is the main component of natural vanilla and a relevant substance in the flavoring and aromatic industries. This study presents a kinetic model to explain both vanillin and vanillic acid concentrations achie...
An organocatalytic system based on an unprecedented proline analogue and iron oxide magnetic nanoparticles (Prn/Fe2O3@SiO2) was designed and employed in vanillin production from isoeugenol and vanillyl alcohol. Full characterization of the obtained c...
The detection of vanillin during the metabolism of ferulic acid by several Bacillus strains has been reported; however, its occurrence is not yet understood. Herein, the potential enzymes involved in vanillin production during ferulic acid metabolism...
Quorum sensing inhibitors (QSIs) are an attractive alternative to antibiotic growth promoters in farmed animal nutrition. The goal of the study was the diet supplementation of Arbor Acres chickens with quercetin (QC), vanillin (VN), and umbelliferon...
Magnetically separable nanocatalysts were synthesized by incorporating iron nanoparticles on a mesoporous aluminosilicate (Al-SBA-15) through a mechanochemical grinding pathway in a single step. Noticeably, magnetic features were achieved by employin...
A highly sustainable method for the preparation of supported iron oxide and copper nanoparticles (NPs) on a biomass-derived carbon by solvent-free mechanochemical process is reported. In-situ mechanochemically obtained extracts from orange peel could...
CuO/MgAl2O4 and CuO/MgFe2O4 catalysts were successfully synthesized with the use of spinel supports by a very simple and low-cost mechanochemical method. High-speed ball-milling was used to synthesize these catalyst supports for the first time. Mater...
Investigations were carried out to obtain different lignin monomers such as vanillin and catechol as efficiently as possible, to prevent side reactions e.g., during lignin degradation. Therefore, extraction experiments were performed to determine the...
Polysaccharides extracted from natural sources can be used as starting material for the preparation of nanoparticle supported composites. A novel family of bio-nanocomposites was mechanochemically synthesized by using niobium oxide and enzymatically...
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 poten...
Consumers’ growing knowledge of healthy, environmentally friendly flavors and scents drives the demand for vanillin bioproduction. To save costs on nitrogen during the bioproduction of vanillin, this study investigated the feasibility of using...
Daqu is an important saccharifying starter in the fermentation of Nongxiangxing Baijiu in China. Vanillin is a health and flavor factor in Baijiu. However, only a few research studies on the vanillin content of Daqu are currently not systematic....
The symmetrical structure of curcumin includes two 4-hydroxy-3-methoxyphenyl substructures. Laccase catalyzed formation of a phenol radical, radical migration and oxygen insertion at the benzylic positions can result in the formation of vanillin. As...
Vanillin, one of the most widely used and appreciated flavoring agents worldwide, is the main constituent of vanilla bean extract, obtained from the seed pods of various members belonging to the Orchidaceae family. Due to the great demand in the food...
Nowadays, bioactive natural products play key roles in drug development due to their safety profile and strong antioxidant power. Vanillin is a natural phenolic compound found in several vanilla beans and widely used for food, cosmetic, and pharmaceu...
Tomato, being a climacteric crop, has a relatively short postharvest life due to several factors such as postharvest diseases, accelerated ripening, and senescence that trigger losses in quantity and quality. Chemicals are widely used to control post...
Vanillin is a compound of great utility, and its production is, among others, based on using microorganisms such as Saccharomyces cerevisiae yeast. The effect of vanillin on cells is not fully understood. It has been demonstrated that vanillin induce...
Value-added chemicals, including phenolic compounds, can be generated through lignocellulosic biomass conversion via either biological or chemical pretreatment. Currently vanillin is one of the most valuable of these products that has been shown to b...
Vanillin, the principal aromatic compound in vanilla, is primarily derived from mature pods of vanilla (Vanilla planifolia Andrews). Although the biosynthetic pathway of vanillin has been progressively elucidated, the specific key enzymes and transcr...
Gastric ulcer is one of the most frequent gastrointestinal disorders, and there is an increasing search for natural products that can heal ulcers and avoid their recurrence. We aimed to evaluate the gastroprotective activity of vanillin, including th...
This research deals with a process of catalytic oxidation of flax shives to vanillin and pulp. Catalytic oxidation of flax shives with molecular oxygen allows two main products to be obtained—vanillin with a yield of up to 12 wt.% of lignin, an...
Valorization of lignin into aromatics has driven researchers for decades. In this research, niobium was deposited on oyster shells (OSNC) and carbon rods (CRNC) and tested as a catalyst for depolymerization of lignin. Catalysts (2%, 5%, and 8% loadin...
A novel approach for the synthesis of vanillin employing a three-step two-enzymatic cascade sequence is reported. Cytochrome P450 monooxygenases are known to catalyse the selective hydroxylation of aromatic compounds, which is one of the most challen...
Vanillin is a secondary metabolite of plants and the major organoleptic aroma component of natural vanilla. Nowadays, the chemical synthesis method used for vanillin production has been rejected by the United States and European legislation, while pl...
4-hydroxy-3-methoxybenzaldehyde (vanillin) is a biophenol compound that is relatively abundant in the world’s most popular flavoring ingredient, natural vanilla. As a powerful antioxidant chemical with beneficial antimicrobial properties, vanil...
In order to facilitate the development of the green subcritical water chromatography technique for vanillin and coumarin, the stability of the compounds under subcritical water conditions was investigated in this work. In addition, their extraction f...
Vanilla is one of the most popular species in the world. Its main compound, vanillin, is responsible for its characteristic aroma and flavor and its antioxidant and biological properties. Vanillin is very unstable in the presence of oxygen, light, an...
Chloropinane and chloromenthene, synthesized from pinene and limonene, respectively, were compared with their non-halogenated analogs and n-hexane for their ability to solubilize natural products of interest such as β-carotenoids, vanillin, and rosma...
A concept of piezo-responsive hydrogen-bonded π-π-stacked organic frameworks made from Knoevenagel-condensed vanillin–barbiturate conjugates was proposed. Replacement of the substituent at the ether oxygen atom of the vanillin moiety from...
Nearly 90% of thermosets are produced from petroleum resources, they have remarkable mechanical characteristics, are chemically durable, and dimensionally stable. However, they can contribute to global warming, depletion of petroleum reserves, and en...
A large number of cases of infectious colitis caused by multidrug-resistant (MDR) bacteria, such as Escherichia coli, can result in colon damage and severe inflammation. Vanilla, a widely utilized flavor and fragrance compound, is extensively used in...
Recently reported acetosolv soft- and hardwood lignins as well as ionosolv soft- and hardwood lignins were transformed into monomeric aromatic compounds using either a vanadate or a molybdate-based catalyst system. Monomers were generated with remark...
The carbon stable isotope ratio (δ13C) is a valuable chemical parameter in the investigation of the geographic origin, quality, and authenticity of foods. The aim of this study is the evaluation of the feasibility of 13C-NMR (Nuclear Magnetic Resonan...
Research into bio-based epoxy resins has intensified in recent decades. Here, it is of great importance to use raw materials whose use does not compete with food production. In addition, the performance of the newly developed materials should be comp...
The synthesis of π-conjugated polymers via an environmentally friendly procedure is generally challenging. Herein, we describe the synthesis of divanillin-based polyazomethines, which are derived from a potentially bio-based monomer. The polymeriz...
Vanillin is a flavorful and aromatic secondary metabolite found in vanilla plants. Natural vanillin, produced through processed vanilla beans accounts for scarcely 0.2% of industrial requirements. Vanillin produced via chemical methods and microbial...
Lignin is the largest natural source of aromatic chemicals. Due to its complex polymeric structure, Kraft lignin is under-utilized and usually combusted for heat generation, thus resulting in CO2 emissions in the Kraft process. To valorize lignin wit...
The aroma of vanilla pods is mainly derived from vanillin. Microbial biotransformation reactions of vanillin precursors yield “natural” vanillin-related aroma metabolites. In this study, we coated vanilla pods with three edible microorgan...
The production of vanillin from lignin-derived vanillyl alcohol poses a great deal of research interest because of the availability of renewable lignin in abundant quantities. In the present study, a series of copper-doped ceria (CeO2) catalysts were...
Inflammation and thrombosis are implicated in several non-communicable chronic disorders, including cardiovascular diseases, diabetes, renal and neurodegenerative disorders, skin diseases, and especially in cancer. Natural bioactives and especially p...
Colonizing Bacillus in vanilla (Vanilla planifolia Andrews) beans is involved in glucovanillin hydrolysis and vanillin formation during conventional curing. The flavor profiles of vanilla beans under Bacillus-assisted curing were analyzed through gas...
The molecular weights of lignosulfonates (LSs) are modified by a rather simple process involving an alkaline oxidative treatment at moderate temperatures (70–90 °C) and atmospheric pressure. Starting from LSs with an average molecular weight of 90,00...
To facilitate the integration of a fragrance encapsulation system into different products to achieve effective releases, a dual-responsive release system with pH and thermal trigger control is designed in this work. A series of ZIF-8 (M) and bilayer...
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