Effect of hydration and enzymatic pretreatment of vanilla beans on the kinetics of vanillin extraction

Waliszewski, Krzysztof N.; Ovando, Sandy L.; Pardío, Violeta T.

doi:10.1016/j.jfoodeng.2006.01.029

Cited by 29 publications

(34 citation statements)

References 19 publications

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“…On the other hand, when traditionally cured vanilla beans were pretreated with enzymatic preparations with cellulase, hemicellulase, pectinase, and β‐glucosidase before ethanol extraction, over 5% of vanillin was extracted (Ovando et al. , 2005; Waliszewski et al. , 2007).…”

Section: Resultsmentioning

confidence: 99%

The effect of thermal treatment on β‐glucosidase inactivation in vanilla bean (Vanilla planifolia Andrews)

Márquez

Waliszewski

2008

Int J of Food Sci Tech

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The conditions for enzyme activity (pH and temperature) and kinetic parameters for the thermal inactivation of b-glucosidase enzyme in vanilla beans have been investigated. The maximum enzyme activity was detected at pH 6.5 and 38°C. The values obtained for V max and K m were 62.05 units and 2.07 mm, respectively. When hot water treatment (the most practical method of vanilla bean killing) was applied, b-glucosidase treated at pH 6.0 and 60°C for 3 min lost 51% of activity, while at 70°C for 90 s the enzyme lost 60% of activity and at 80°C for 30 s the enzyme lost 48% of its activity. When vanilla beans were cured in an oven at 60°C for 36 to 48 h all b-glucosidase activity was lost.

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Section: Resultsmentioning

confidence: 99%

The effect of thermal treatment on β‐glucosidase inactivation in vanilla bean (Vanilla planifolia Andrews)

Márquez

Waliszewski

2008

Int J of Food Sci Tech

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“…This indicates that freezing and thawing may have caused a more extensive but uniform tissue disruption of the green vanilla beans compared to mechanical bruising. As shown by previous researchers, the greater the level of tissue disruption, the higher the level of vanillin production (Ruiz-Teran et al 2001;Ovando et al 2005;Odoux et al 2006;Havkin-Frenkel and Frenkel 2006;Waliszewski et al 2007). Table 1 shows the comparison of vanillin content in vanilla beans subjected to mechanical bruising and freezing and thawing, with and without the added enzymes (cellulase, pectinase, and β-glucosidase) after drying, on a dry weight basis.…”

Section: Resultsmentioning

confidence: 76%

“…This value is significantly more (p<0.05) than that obtained without the addition of exogenous enzymes. Recently, Waliszewski et al (2007) showed that as much as half the amount of vanillin in cured beans is held in the cellulose structure in the free or glucoside forms, which can be extracted and liberated by enzyme-assisted procedures. RuizTeran et al (2001) showed that enzymes are useful not only in the conversion of the precursor glucovanillin to vanillin but also in the extraction from the fresh vanilla beans, avoiding the requirements of a "curing" process.…”

Section: Resultsmentioning

confidence: 99%

“…A number of investigators have studied the use of various enzymes such as cellulase and β-glusosidases on green bean (Brunerie 1998;Ruiz-Teran et al 2001) and from dried vanilla bean (Ovando et al 2005;Waliszewski et al 2007) homogenates to enhance the extraction of natural vanilla flavor. The effect of freezing and thawing of the green vanilla beans to disrupt the cellular compartmentation, on the extractability of vanilla flavor has also been studied ) and patented (Ansaldi et al 1990).…”

Section: Introductionmentioning

confidence: 99%

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Effect of Tissue Disruption by Different Methods Followed by Incubation with Hydrolyzing Enzymes on the Production of Vanillin from Tongan Vanilla Beans

Perera

Owen

2008

Food Bioprocess Technol

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Vanilla is one of the most popular and valuable flavorings worldwide. Natural vanilla is extracted from the cured vanilla pods of Vanilla planifolia. The main aromatic compound in vanilla is vanillin, a phenolic aldehyde, which is produced by enzymatic hydrolysis of glucovanillin during the curing process. Although the amount of glucovanillin in the uncured green bean is present at the level of 10-15%, only an average of about 2% vanillin yield results from the traditional curing process. Therefore, the aim of the experiment was to increase the vanillin yield by obtaining the maximum conversion of glucovanillin. This was obtained by the addition of exogenous cellulase, pectinase, and beta glucosidase enzymes and cellulardamaging techniques on green Tongan vanilla beans to enhance the interaction between glucovanallin substrate and enzymes and successfully achieved vanillin production ranging from 4.25 to 7.00% on a dry weight basis. These techniques may be further refined and translated into industrial curing practices for improvement of natural vanillin yield from vanilla beans.

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“…Ruiz-Terán, Perez-Amador, & López-Munguia (2001) and Waliszewski, Ovando and Pardio (2007) studied the conversion of glucovanillin into vanillin by treating the beans using exogenous enzymes in pure form to destruct the cell wall. They also mentioned that enzymatic pretreatment enriches and can as much as double vanillin content in the extract.Recently, Naidu et al (2012) studied the application of tea leaf enzyme extract (TLEE) in the vanilla aroma's production from its fresh green pods.…”

Section: Introductionmentioning

confidence: 99%

Effect of B-Glucosidase Activity on the Vanillin Enzymatic Formation by Using Rumen Liquid for Cell Walls Degradation

Paramita

Yulianto

2013

JFR

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This work proposed a study of direct enzymatic of vanillin formation by using rumen fluid which has enzymatic capability for tissue disruption of vanilla green pods to avoid the curing process. Application of enzymes during the formation of vanilla aromas and flavors and its extraction present nice opportunity to improve productivity, as the enzymatic reaction possibly substitute the microbial process in the traditional fermentation. Glucovanillin, the precursor of vanillin, contacted with the β-glucosidase in the green pods by destructing the cell wall. Liquid rument was providing enzyme for cell wall degradation. The contact of glucovanillin and β-glucosidase lead the hydrolysis of glucovanillin into vanillin. The amounts of glucovanillin and vanillin were examined by using HPLC analysis. The identification of vanillin was investigated by using liquid chromatography-mass spectrofotometry. Vanillin content of vanilla green pods was found higher in which by treating the vanilla green pods at 30°C.

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Effect of hydration and enzymatic pretreatment of vanilla beans on the kinetics of vanillin extraction

Cited by 29 publications

References 19 publications

The effect of thermal treatment on β‐glucosidase inactivation in vanilla bean (Vanilla planifolia Andrews)

The effect of thermal treatment on β‐glucosidase inactivation in vanilla bean (Vanilla planifolia Andrews)

Effect of Tissue Disruption by Different Methods Followed by Incubation with Hydrolyzing Enzymes on the Production of Vanillin from Tongan Vanilla Beans

Effect of B-Glucosidase Activity on the Vanillin Enzymatic Formation by Using Rumen Liquid for Cell Walls Degradation

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