Vanilla

Guzman, Constancio C. de; Zara, R.R.

doi:10.1533/9780857095671.547

Cited by 11 publications

(7 citation statements)

References 146 publications

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“…Currently, natural vanilla is marketed in four presentations: ethanolic extract, vanilla sugar, vanilla absolute, and oleoresin. Oleoresin can be obtained by extraction with ethanol, a method that was widely used but that nowadays has been changed by the supercritical carbon dioxide (SC-CO 2 ) extraction since, by using this method, the problems related with alcohol residues are avoided and the method has high associated efficiencies [ 3 , 4 ]. SC-CO 2 extraction is widely used in the pharmaceutical and food areas, as it has several advantages over the conventional ethanol-extraction method such as the high selectivity of the separation, reaching purities close to 100%, the products being free of pathogens, and the high efficiencies reached (1–6% w / w ) [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

“…Oleoresin can be obtained by extraction with ethanol, a method that was widely used but that nowadays has been changed by the supercritical carbon dioxide (SC-CO 2 ) extraction since, by using this method, the problems related with alcohol residues are avoided and the method has high associated efficiencies [ 3 , 4 ]. SC-CO 2 extraction is widely used in the pharmaceutical and food areas, as it has several advantages over the conventional ethanol-extraction method such as the high selectivity of the separation, reaching purities close to 100%, the products being free of pathogens, and the high efficiencies reached (1–6% w / w ) [ 4 ]. Furthermore, the sensory and antioxidant properties of oleoresin are preserved, obtaining a product rich in other volatile compounds (vanillic acid and p-hydroxybenzyl alcohol) and essential fatty acids (linoleic acid and γ-linolenic acid) [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

“…Furthermore, the sensory and antioxidant properties of oleoresin are preserved, obtaining a product rich in other volatile compounds (vanillic acid and p-hydroxybenzyl alcohol) and essential fatty acids (linoleic acid and γ-linolenic acid) [ 5 ]. These advantages give the oleoresin obtained with SC-CO 2 , a unique aromatic profile compared to the other vanilla extracts [ 4 , 5 ].…”

Section: Introductionmentioning

confidence: 99%

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Microencapsulation of Vanilla Oleoresin (V. planifolia Andrews) by Complex Coacervation and Spray Drying: Physicochemical and Microstructural Characterization

Hernández-Fernández

García-Pinilla

Ocampo-Salinas

et al. 2020

Foods

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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, and humidity, which complicates its use and preservation. Therefore, to solve this problem, this study aimed to develop vanilla oleoresin microcapsules. Vanilla oleoresin was obtained with supercritical carbon dioxide and microencapsulated by complex coacervation and subsequent spray drying (100 °C/60 °C inlet/outlet temperature). The optimal conditions for the complex coacervation process were 0.34% chitosan, 1.7% gum Arabic, 5.29 pH, and an oleoresin:wall material ratio of 1:2.5. Fourier Transform Infrared Spectroscopy (FT-IR) analysis of the coacervates before and after spray drying revealed the presence of the functional group C=N (associated with carbonyl groups of vanillin and amino groups of chitosan), indicating that microencapsulation by complex coacervation-spray drying was successful. The retention and encapsulation efficiencies were 84.89 ± 1.94% and 69.20 ± 1.79%. The microcapsules obtained from vanilla oleoresin had high vanillin concentration and the presence of other volatile compounds and essential fatty acids. All this improves the aroma and flavor of the product, increasing its consumption and application in various food matrices.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Microencapsulation of Vanilla Oleoresin (V. planifolia Andrews) by Complex Coacervation and Spray Drying: Physicochemical and Microstructural Characterization

Hernández-Fernández

García-Pinilla

Ocampo-Salinas

et al. 2020

Foods

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“…After Saffron, vanilla is the most expensive spice in the world due to its prolific uses as a flavoring, its volatility, its scent for the manufacture of fragrances and perfumes, and its functionality as a critical intermediate for pharmaceutical products. Vanilla is obtained from the beans of Vanilla Pompona, Vanilla Tahitiensis and V. planifolia Andrews (de Guzman & Zara, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…In this process, an initial extraction is performed with a non-polar solvent such as benzene and this product is then isolated by extraction into a polar solvent such as ethanol. Vanilla sugar is prepared by mixing one or two ground cured beans with sugar (final sugar content is ≤30%), the vanillin concentration is <0.05% in commercial products (de Guzman & Zara, 2012). Of the four forms, the most heavily traded product worldwide is ethanolic extract.…”

Section: Introductionmentioning

confidence: 99%

Volatile compounds and fatty acids in oleoresins fromVanilla PlanifoliaAndrews obtained by extraction with supercritical carbon dioxide

Hernández-Fernández

Rojas-Ávila

Vázquez‐Landaverde

et al. 2019

CyTA - Journal of Food

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Vanilla is currently sold as an ethyl alcoholic extract, typically at a concentration of 35% (v/v). Alcoholic extracts have some disadvantages, such as high concentrations of organic residues, long extraction times and the requirement of large volumes when used as a flavoring. In contrast, supercritical fluid extraction (SFE) allows isolation of high-purity oleoresins without co-extraction of undesired organic residues, thereby preserving the desired volatile compounds in vanilla. In this study, we identified and quantified volatile compounds and fatty acids in four oleoresins and two ethanolic extracts of cured Vanilla planifolia Andrews beans following 10 or 20 sun-drying and sweating cycles (SS). SFE was carried out at a pressure of 20 MPa at 40°C, 50°C, or 60°C, and the resulting vanilla oleoresins were analyzed with GC-MS and GC-FID. The major compounds identified in the extracts were o-guaiacol, p-creosol, p-vinylguaiacol, p-hydroxybenzaldehyde, vanillic acid and vanillin.

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