Economic Factor on the In Situ Vanillin Enzymatic Formation from the Green Pods Vanilla

*Indah Hartati -  Universitas Wahid Hasyim Semarang, Indonesia
Pradipta Risma Rukma Ardi -  Karangturi National University Anindyaguna STIE, Indonesia
Muhammad Milzam -  Universitas Pekalongan, Indonesia
Vita Paramita -  , Indonesia
Received: 7 Jan 2019; Revised: 15 Jan 2019; Accepted: 28 Jan 2019; Published: 30 Jan 2019; Available online: 30 Jan 2019.
Open Access Copyright 2019 Journal of Vocational Studies on Applied Research

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Citation Format:
Article Info
Section: Articles
Language: EN
Full Text:
Supp. File(s):
Economic Factor on the In Situ Vanillin Enzymatic Formation from the Green Pods Vanilla
Subject
Type Other
  Download (B)    Indexing metadata
Economic Factor on the In Situ Vanillin Enzymatic Formation from the Green Pods Vanilla
Subject
Type Other
  Download (B)    Indexing metadata
Statistics: 86 12
Abstract

This work proposed a study of a direct enzymatic of vanillin formation by using rumen liquid 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 its extraction present nice opportunity to improve productivity, as the enzymatic reaction possibly substitute the microbial process in the traditional fermentation. Green vanilla pods were applied for the direct enzymatic extraction of vanillin, while liquid rument provide cell wall degrading enzyme in order to support the hydrolysis process (destruction) of cell wall. Glucovanillin were contacted with the β-glucosidase in the green pods due to the desruction of the cell wall, followed by the formation of glucovanillin into vanillin. Vanillin content of vanilla green pods was found higher in which by treating the vanilla green pods at 30 °C.

Note: This article has supplementary file(s).

Keywords
engineering; economic; social; political science

Article Metrics:

  1. Breuil C, Saddler JN (1985) Comparison of the 3,5-dinitrosalicylic acid and nelson-somogyi methods of assaying for reducing sugars and determining cellulase activity. Enzyme Microb Tech 7: 327–332. doi: 10.1016/0141-0229(85)90111-5
  2. Brunerie PM (1998) Process for the production of natural vanilla extract by enzymatic processing of green vanilla pods and extract thereby obtained. US Patent 5,705,205.
  3. Englis DT, Manchester M (1949) Oxidation of vanillin to vanillic acid. Anal Chem 21: 591–593. doi: 10.1021/ac60029a018
  4. General T, Mamatha V, Divya V, Appaiah KAA (2009) Diversity of yeast with β-glucosidase activity in vanilla (Vanilla planifolia) plan. Curr Sci 96: 1501–1505.
  5. Jose TP, Nandibewoor ST, Tuwar SM (2006) Kinetics and mechanism of the oxidation of vanillin by hexacyanoferrate(III) in aqueous alkaline medium. J Solution Chem 35: 51–62. doi: 10.1007/s10953-006-8938-z
  6. Kanisawa T (1993) Flavor development in vanilla beans. Kouryou 180: 113–123.
  7. Kumar R, Sharma PK, Mishra PS (2012) A review on the vanillin derivatives showing various biological activities. Int J PharmTech Res 4: 266–279.
  8. Labuda IM, Goers SK, Keon KA (1992) Bioconversion process for the production of vanillin. US Patent 5,128,253.
  9. Labuda I, Norwood NJ (2010) Enzymatic treatment of spent vanilla beans. US Patent 7,803,412 B1.
  10. Lee SS, Shin KJ, Kim WY, Ha JK, Han IK (1999) The rumen ecosystem: as a fountain source of novel enzymes, review. Asian Austral J Anim Sci 12: 988–1001.
  11. Leong G, Archavlis A, Derbesy M (1989) Research on the glucoside fraction of the vanilla bean. J Essent Oil Res 1: 33–41. doi: 10.1080/10412905.1989.9699442
  12. Naidu MM, Kumar PVS, Shyamala BN, Sulochanamma G, Prakash M, Thakur MS (2012) Enzyme-assisted process for production of superior quality vanilla extracts from green vanilla pods using tea leaf enyzmes. Food Bioprocess Tech 5: 527–532. doi: 10.1007/s11947-009-0291-y
  13. Odoux E (2000) Changes in vanillin and glucovanillin concentrations during the various stages of the process traditionally used for curing vanilla fragrans beans in Réunion. Fruits 55: 119–125. doi: 20000312129
  14. Odoux E, Escoute J, Verdeil J-L, Brillouet J-M (2003a) Localization of β-ᴅ-glucosidase activity and glucovanillin in vanilla bean (vanilla planifolia andrews). Ann Bot-London 92: 437–444. doi: 12871846
  15. Odoux E, Chauwin A, Brillouet J-M (2003b) Purification and characterization of vanilla bean (vanilla planifolia andrews) β-ᴅ-glucosidase. J Agric Food Chem 51: 3168–3173. doi: 10.1021/jf0260388
  16. Perera CO, Owen E (2010) Effect of tissue disruption by different methods followed by incubation with hydrolyzing enzymes on the production of vanillin from tongan vanilla beans. Food Bioprocess Tech 3: 49–54. doi: 10.1007/s11947-007-0048-4
  17. Rao SR, Ravishankar GA (2000) Vanilla flavour: production by conventional and biotechnological routes. J Sci Food Agric 80: 289–304. doi: 10.1002/1097-0010(200002)80:3<289::AID-JSFA543>3.0.CO;2-2
  18. Ruiz-Terán F, Perez-Amador I, López-Munguia A (2001) Enzymatic extraction and transformation of glucovanillin to vanillin from vanilla green pods. J Agr Food Chem 49: 5207–5209. doi: 10.1021/jf010723h
  19. Santoso HB (1990) Fragrance material industry of patchouli plantation. Kanisius, Yogyakarta.
  20. Selinger LB, Forsberg CW, Cheng Kj (1996) The rumen: a unique source of enzymes for enhancing livestock production. Anaerobe 2: 263–284. doi: 16887555
  21. Sinha AK, Sharma UK, Sharma N (2008) A comprehensive review on vanilla flavor: extraction, isolation and quantification of vanillin and others constituents. Int J Food Sci Nutr 59: 299–326. doi: 10.1080/09687630701539350
  22. Umar H (2000) Research methods in finance and banking. Gramedia Pustaka Utama, Jakarta.
  23. Waliszewski K, Ovando S, Pardio V (2007) Effect of hydration and enzymatic pretreatment of vanilla beans on the kinetics of vanillin extraction. J Food Eng 78: 1267–1273. doi: 10.1016/j.jfoodeng.2006.01.029
  24. Walton NJ, Mayer MJ, Narbad A (2003) Vanillin. Phytochem 63: 505–515. doi: 10.1016/S0031-9422(03)00149-3
  25. Yapi DYA, Gnakri D, Niamke SL, Kouame LP (2009) Purification and biochemical characterization of a specific β-glucosidase from the digestive fluid of larvae of the palm weevil, Rhynchophorus palmarum. J Insect Sci 9: 1–13. doi: 10.1673/031.009.0401