Effect of gamma-radiation on major aroma compounds and vanillin glucoside of cured vanilla beans (Vanilla planifolia)

Kumar, Kapil; AnanthaKumar, Arul; Rostami, A.; Adhikari, Sushil; Variyar, Prasad S.; Sharma, Arun

doi:10.1016/j.foodchem.2010.03.006

Cited by 15 publications

(5 citation statements)

References 22 publications

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“…Seeds were separated from the placental tissue by gentle brushing. Extractions of glucovanillin and vanillin were performed according to the methods of Kumar et al (13) and Dong et al (12), respectively. Glucovanillin hydrolysis in the cultures was studied in 10 ml of sterilized mineral salts medium inoculated with 0.1 ml of an initial culture containing each isolate.…”

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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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%

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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“…Penelitian iradiasi vanili terdahulu di antaranya adalah Bachman et al, (1995) melakukan iradiasi bahan baku vanili komersil dan didapatkan dosis 15-30 kGy efektif untuk membunuh mikroorganisme, namun belum dilakukan uji organoleptik terhadap vanili setelah diiradiasi. Selain itu, Kishor Kumar et al, (2010) menguji dosis iradiasi terhadap senyawa vanillin dan dihasilkan dosis hingga 30 kGy tidak memberikan pengaruh nyata terhadap vanillin.…”

Section: Pendahuluanunclassified

“…Hasil penelitian Bachman et al, (1995) menyatakan bahwa senyawa vanilin memiliki ketahanan terhadap pemberian iradiasi hingga dosis 50 kGy. Selain itu, Kishor Kumar et al, (2010) menyimpulkan iradiasi tidak memberikan pengaruh nyata terhadap proses radiolisis vanillin serta komponen aroma lainnya hingga 30 kGy, hal ini dikarenakan ikatan C-O2 cukup stabil.…”

Section: )unclassified

Effectiveness of Gamma Ray Irradiation on the Quality of Cured Vanilla (Vanilla Planifolia A.)

Handayani,

Budiastra,

Ahmad

2023

JTEP

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Vanili umumnya disimpan untuk tahap penuaan selama 2-6 bulan sehingga memicu pertumbuhan mikrob. Teknologi iradiasi dapat diterapkan untuk mereduksi mikrob pada vanili tujuan ekspor. Tujuan penelitian adalah menguji efektivitas iradiasi gamma terhadap mutu vanili hasil curing serta menentukan dosis iradiasi terbaik dengan mutu masih diterima oleh konsumen. Rancangan percobaan adalah rancangan acak lengkap faktorial dengan tiga ulangan. Faktor pertama dosis iradiasi sebanyak tiga taraf yaitu 10, 15 dan 30 kGy serta tanpa iradiasi (0 kGy) sebagai kontrol. Faktor kedua adalah bahan baku vanili hasil curing sebanyak tiga taraf yaitu vanili curing dengan pengering efek rumah kaca (ERK) tanpa peram lanjut, vanili curing dengan pengering ERK dan peram lanjut empat malam serta vanili curing hasil penjemuran petani. Pemberian iradiasi dilakukan pada vanili setelah penyimpanan selama dua bulan. Pengujian parameter mutu dilakukan sebelum dan sesudah iradiasi pada sampel yang dikemas, meliputi, fisik, kimia, mikrobiologi, dan uji organoleptik. Dosis iradiasi 10 kGy ditemukan efektif untuk mengurangi cemaran mikrobiologi pada vanili tanpa peram dan dengan peram lanjut sesuai batas cemaran SNI, namun pada vanili penjemuran petani dibutuhkan dosis 15 kGy. Dosis iradiasi tidak memberi efek terhadap susut bobot, kadar air dan kadar vanilin sehingga mutu dan aroma masih baik. Iradiasi meningkatkan nilai L* dan chroma namun kesukaan panelis terhadap warna vanili masih bernilai 4 (agak suka) hingga 30 kGy. Pemberian iradiasi meningkatkan kesukaan panelis terhadap aroma dari agak tidak suka (3) sebelum diiradiasi menjadi agak suka (4) setelah diiradiasi.

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“…At present, fingerprint has been widely used in high performance liquid chromatography to detect the complex components of substances (Liu et al, and Astragaloside IV contents of AR from a dose of 3~18 kGy. K. Kishor Kumar et al (2010) reported that no difference in vanillin or glucovanillin content was noted in cured vanilla beans subjected to different gamma-radiation doses up to 30 kGy, they proposed that the carbon-oxygen linkage in glucovanillin appears to be quite stable. Thus, electron beam irradiation had no significant effect on the content of calycosin-7-O-β-glucopyra-noside and astragaloside IV, which may also be because the carbon-hydrogen bonds in calycosin-7-O-β-glucopyranoside and astragaloside IV are very stable.…”

Section: Calycosin-7-o-β-glucopyranoside and Astragaloside IV Contentsmentioning

confidence: 99%

Effects of electron beam irradiation on microbial contamination and quality of Astragali Radix

Fu,

Wang,

Wang

et al. 2023

Food Sci. Technol (Campinas)

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In this study, astragali radix (AR) was irradiated at doses of 3, 5, 7, 10 and 18 kGy of electron-beam, to investigate the effects on the microbial content, physicochemical quality, and antioxidant activity. Results showed that AR was decontaminated at 7 kGy irradiation, but its color was altered. The total flavonoid, total phenol content, DPPH and ABTS radical scavenging ability increased with an increase in radiation dose for AR. In conclusion, electron beam irradiation can effectively kill the surface microorganisms of AR, increase the contents of flavonoids and total phenols, and increase its free radical scavenging activity without affecting its main active components.

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Effect of gamma-radiation on major aroma compounds and vanillin glucoside of cured vanilla beans (Vanilla planifolia)

Cited by 15 publications

References 22 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

Effectiveness of Gamma Ray Irradiation on the Quality of Cured Vanilla (Vanilla Planifolia A.)

Effects of electron beam irradiation on microbial contamination and quality of Astragali Radix

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