Comparison of four kinds of extraction techniques and kinetics of microwave-assisted extraction of vanillin from Vanilla planifolia Andrews

Dong, Zhizhe; Gu, Fenglin; Xu, Fei; Wang, Qinghuang

doi:10.1016/j.foodchem.2013.10.052

Cited by 89 publications

(55 citation statements)

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“…Vanilla beans were collected in Hainan, China, and cured by the hot air processing method (12). The fleshy area (from the surface to the mesocarp, approximately 50% of the bean) and the placental area (from the mesocarp to the seeds, approximately 50% of the bean) were carefully dissected from the vanilla beans.…”

Section: Methodsmentioning

confidence: 99%

“…Sample aliquots were collected at regular time intervals. Glucovanillin and vanillin concentrations were analyzed in triplicate using high-pressure liquid chromatography (HPLC; 1260 series HPLC; Agilent, Santa Clara, CA, USA) according to the method of Dong et al (12), with slight modification. The HPLC was equipped with a Zorbax Eclipse Plus C 18 column (4.6 mm by 100 mm; particle size, 3.5 m; Agilent).…”

Section: Methodsmentioning

confidence: 99%

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Involvement of Colonizing Bacillus Isolates in Glucovanillin Hydrolysis during the Curing of Vanilla planifolia Andrews

Yong-gan

et al. 2015

Appl Environ Microbiol

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Vanilla beans were analyzed using biochemical methods, which revealed that glucovanillin disperses from the inner part to the outer part of the vanilla bean during the curing process and is simultaneously hydrolyzed by ␤-D-glucosidase. Enzymatic hydrolysis was found to occur on the surface of the vanilla beans. Transcripts of the ␤-D-glucosidase gene (bgl) of colonizing microorganisms were detected. The results directly indicate that colonizing microorganisms are involved in glucovanillin hydrolysis. Phylogenetic analysis based on 16S rRNA gene sequences showed that the colonizing microorganisms mainly belonged to the Bacillus genus. bgl was detected in all the isolates and presented clustering similar to that of the isolate taxonomy. Furthermore, inoculation of green fluorescent protein-tagged isolates showed that the Bacillus isolates can colonize vanilla beans. Glucovanillin was metabolized as the sole source of carbon in a culture of the isolates within 24 h. These isolates presented unique glucovanillin degradation capabilities. Vanillin was the major volatile compound in the culture. Other compounds, such as ␣-cubebene, ␤-pinene, and guaiacol, were detected in some isolate cultures. Colonizing Bacillus isolates were found to hydrolyze glucovanillin in culture, indirectly demonstrating the involvement of colonizing Bacillus isolates in glucovanillin hydrolysis during the vanilla curing process. Based on these results, we conclude that colonizing Bacillus isolates produce ␤-D-glucosidase, which mediates glucovanillin hydrolysis and influences flavor formation. V anilla flavoring obtained from cured Vanilla planifolia beans is widely used in food, beverages, and cosmetics, such that the total worldwide consumption is markedly increasing (1, 2). The characteristics of the vanilla flavor are formed only during a careful curing process that yields the main aromatic constituent, vanillin, and over 200 other volatile compounds with delicate sweet fragrances (3).The conventional curing process starts with a blanching step in which the mature green vanilla bean is immersed in hot water for 3 to 5 min. The vanilla beans are then subjected to a process that involves periodic sweating and drying. During the remaining part of the day, the vanilla beans are allowed to acclimate on wooden racks in a well-ventilated room and are then stored in small bundles in plastic vacuum bags at room temperature (4, 5).In fresh vanilla beans, vanillin is exclusively present in a conjugated form, principally as glucovanillin. At this stage, the beans display no trace of vanilla flavor (6, 7). One of the most important aspects of curing is when glucovanillin comes into contact with ␤-D-glucosidase, thus releasing free vanillin (8). Thermal treatment, plant enzyme reactions, and microbial activity are all important in vanillin flavor generation (9). Röling et al. (10) reported that differences in microbial abundance, communities, and strain characteristics result in variations in vanilla flavor. These results show that colonizing microorg...

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Involvement of Colonizing Bacillus Isolates in Glucovanillin Hydrolysis during the Curing of Vanilla planifolia Andrews

Yong-gan

et al. 2015

Appl Environ Microbiol

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“…The fruits of P. emblica are highly nutritive, being rich sources of vitamin Traditional methods such as soxhlet and conventional heat-reflux extraction for the recovery of bioactive compounds are laborious (Paviani et al, 2012). They require heavy capital investments, longer extraction time, higher solvent consumption and, therefore, are less friendly to the environment (Barba et al, 2015;Dong et al, 2014;Li et al, 2013;Liao et al, 2015;Wakte et al, 2011). However, these shortcomings can be addressed using a non-ionizing electromagnetic radiation -microwave, that can accelerate extraction (Dahmoune et al, 2015;Pavlović et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Influence of microwave irradiation on kinetics and thermodynamics of extraction of flavonoids from Phyllanthus emblica

Krishnan

Rajan

2017

Braz. J. Chem. Eng.

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-The effects of solvent-to-feed (S) and temperature (T) on the kinetics and thermodynamics of the microwave assisted extraction (MAE) of flavonoids from dried fruits of Phyllanthus emblica using water as solvent have been studied. The flavonoid concentration -time data was analyzed using second order and diffusion models. Both the temperature and solvent-to-feed ratio influenced the initial extraction rate and equilibrium concentration. Biot numbers were found to be greater than 50, implying that the internal mass transfer was the rate controlling step in MAE. The composition of extracts obtained using MAE and conventional extraction was similar. However, the effective diffusion coefficients were doubled in MAE when compared to conventional extraction. An empirical correlation was developed to predict the kinetics of MAE as a function of solvent-to-feed ratio and temperature. The study will be of interest to food and pharmaceutical industries.

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“…Vanilla pods were collected in Hainan, China, and cured by hot air processing (Dong et al 2014). HPLC grade methanol was purchased from Fisher Scientific (Fair Lawn, NJ, USA), and HPLC-grade acetonitrile and reagent grade formic acid were obtained from Merck KGaA (Darmstadt, Germany).…”

Section: Methodsmentioning

confidence: 99%

Comparative metabolomics in vanilla pod and vanilla bean revealing the biosynthesis of vanillin during the curing process of vanilla

Yong-gan

Hong

et al. 2017

AMB Expr

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High-performance liquid chromatography–mass spectrometry (LC–MS) was used for comprehensive metabolomic fingerprinting of vanilla fruits prepared from the curing process. In this study, the metabolic changes of vanilla pods and vanilla beans were characterized using MS-based metabolomics to elucidate the biosynthesis of vanillin. The vanilla pods were significantly different from vanilla beans. Seven pathways of vanillin biosynthesis were constructed, namely, glucovanillin, glucose, cresol, capsaicin, vanillyl alcohol, tyrosine, and phenylalanine pathways. Investigations demonstrated that glucose, cresol, capsaicin, and vanillyl alcohol pathway were detected in a wide range of distribution in microbial metabolism. Thus, microorganisms might have participated in vanillin biosynthesis during vanilla curing. Furthermore, the ion strength of glucovanillin was stable, which indicated that glucovanillin only participated in the vanillin biosynthesis during the curing of vanilla.Electronic supplementary materialThe online version of this article (doi:10.1186/s13568-017-0413-2) contains supplementary material, which is available to authorized users.

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Comparison of four kinds of extraction techniques and kinetics of microwave-assisted extraction of vanillin from Vanilla planifolia Andrews

Cited by 89 publications

References 27 publications

Involvement of Colonizing Bacillus Isolates in Glucovanillin Hydrolysis during the Curing of Vanilla planifolia Andrews

Involvement of Colonizing Bacillus Isolates in Glucovanillin Hydrolysis during the Curing of Vanilla planifolia Andrews

Influence of microwave irradiation on kinetics and thermodynamics of extraction of flavonoids from Phyllanthus emblica

Comparative metabolomics in vanilla pod and vanilla bean revealing the biosynthesis of vanillin during the curing process of vanilla

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