ArticleMolecules (Basel, Switzerland)2014
Optimized production of vanillin from green vanilla pods by enzyme-assisted extraction combined with pre-freezing and thawing.
Article in Molecules (Basel, Switzerland), 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 24 citations in OpenAlex.
- Vanillin Improves Antioxidant Capacity, Immunity, and Gut Microbiota in Broilers.Veterinary sciences · 2026Article
- Chemical diversity and species differentiation in Brazilian Vanilla: insights from LC-HRMS/MS metabolomics.Metabolomics : Official journal of the Metabolomic Society · 2026Article
- A comprehensive review on microbial production of vanillin: metabolic engineering strategies and pathway-specific yields across microbial hosts.Archives of microbiology · 2025Review
- Sustainable Development of High-performance Poly(ester-imine) Biobased Thermosets.Advanced science (Weinheim, Baden-Wurttemberg, Germany) · 2025Article
- In silico docking and ADMET studies on clinical targets for type 2 diabetes correlated to in vitro inhibition of pancreatic alpha-amylase and alpha-glucosidase by rutin, caffeic acid, p-coumaric acid, and vanillin.In silico pharmacology · 2025Article
- Vanillin Has Potent Antibacterial, Antioxidant, and Anti-Inflammatory Activities In Vitro and in Mouse Colitis Induced by Multidrug-ResistantAntioxidants (Basel, Switzerland) · 2024Article
- Effect of endogenous and exogenous enzymatic treatment of green vanilla beans on extraction of vanillin and main aromatic compounds.Journal of food science and technology · 2018Article
- Contribution of Bacillus Isolates to the Flavor Profiles of Vanilla Beans Assessed through Aroma Analysis and Chemometrics.Molecules (Basel, Switzerland) · 2015Article
- Optimization of process parameters of extraction of amentoflavone, quercetin and ginkgetin from Taxus chinensis using supercritical CO2 plus co-solvent.Molecules (Basel, Switzerland) · 2014Article
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Authors and funding
8 authors at 5 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
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.
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