title: Optimized production of vanillin from green vanilla pods by enzyme-assisted extraction combined with pre-freezing and thawing.
abstract: 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. In the second step pectinase from Aspergillus niger was used to hydrolyze the pectin between the glucovanillin substrate and β-glucosidase. Four main variables, including enzyme amount, reaction temperature, time and pH, which were of significance for the vanillin content were studied and a central composite design (CCD) based on the results of a single-factor tests was used. Response surface methodology based on CCD was employed to optimize the combination of enzyme amount, reaction temperature, time, and pH for maximum vanillin production. This resulted in the optimal condition in regards of the enzyme amount, reaction temperature, time, and pH at 84.2 mg, 49.5 °C, 7.1 h, and 4.2, respectively. Under the optimal condition, the experimental yield of vanillin was 4.63% ± 0.11% (dwb), which was in good agreement with the value predicted by the model. Compared to the traditional curing process (1.98%) and viscozyme extract (2.36%), the optimized method for the vanillin production significantly increased the yield by 133.85% and 96%, respectively.
authors.affiliation: Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning 571533, China.
authors.forename: Yanjun
authors.initials: Y
authors.lastname: Zhang
authors.affiliation: College of Food Science and Technology, Hainan University, Haikou 570100, China.
authors.forename: Limei
authors.initials: L
authors.lastname: Mo
authors.affiliation: Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA.
authors.forename: Feng
authors.initials: F
authors.lastname: Chen
authors.affiliation: Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning 571533, China.
authors.forename: Minquan
authors.initials: M
authors.lastname: Lu
authors.affiliation: Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning 571533, China.
authors.forename: Wenjiang
authors.initials: W
authors.lastname: Dong
authors.affiliation: Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning 571533, China.
authors.forename: Qinghuang
authors.initials: Q
authors.lastname: Wang
authors.affiliation: Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning 571533, China.
authors.forename: Fei
authors.initials: F
authors.lastname: Xu
authors.affiliation: Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning 571533, China. xiaogu4117@163.com.
authors.forename: Fenglin
authors.initials: F
authors.lastname: Gu
mesh_terms: D001234:Aspergillus niger / Q000201:enzymology; D001547:Benzaldehydes / Q000737:chemistry / Q000302:isolation & purification*; D005421:Flavoring Agents / Q000737:chemistry / Q000302:isolation & purification*; D005615:Freezing; D010936:Plant Extracts / Q000737:chemistry; D011096:Polygalacturonase / Q000737:chemistry*; D031669:Vanilla / Q000737:chemistry; D001617:beta-Glucosidase / Q000737:chemistry*
chemical_list: D001547:Benzaldehydes; D005421:Flavoring Agents; D010936:Plant Extracts; C100058:vanillin; D011096:Polygalacturonase; D001617:beta-Glucosidase