Abstract
ABSTRACT 2-Phenylethanol (PE) is an aromatic alcohol with a characteristic odor of roses, widely used in food industry to modify certain aroma compositions in formulations with fruit, jam, pudding, and chewing gums, and also in cosmetic and fragrance industry. This compound occurs naturally in low concentrations in some essential oils from flowers and plants. An alternative to plants extraction are biotechnological processes. This study evaluated 2-phenylethanol’s production in cultivation of Saccharomyces cerevisiae in cassava wastewater originated from starch industry. The substrate was supplemented with glucose and L-phenylalanine in order to obtain higher 2-phenylethanol concentrations and better efficiency in glucose/2-phenylethanol conversion. It was performed using Rotatable Center Composite Design and response surface analysis. Cultures were performed under aerobic conditions in a batch system in Erlenmeyer flasks containing 50 mL of medium in shaker at 150 rpm and 24 ± 1 ºC. The highest PE values were obtained with supplementation of 20.0 g.L-1 of glucose and 5.5 g.L-1 of L-phenylalanine, which has been experimentally validated, obtaining a PE production of 1.33 g.L-1 and PE/glucose yield factor of 0.070 g.g-1, equivalent to 74.3 and 89.7% of desirability values according to the validated model.
Highlights
2-Phenylethanol (PE) is an aromatic alcohol with a characteristic odor of roses, widely used in food industry to modify certain aroma compositions in formulations with fruit, jam, pudding, and chewing gums, and in cosmetic and fragrance industry
The more efficient approach for 2-phenylethanol obtaining is through the conversion of L-phenylalanine into 2-phenylethanol by yeast, through Ehrlich pathway
SAKAI et al (2007) demonstrated that Lphenylalanine is more effective in 2-phenylethanol obtaining than its dextrorotatory isomer
Summary
2-Phenylethanol (PE) is an aromatic alcohol with a characteristic odor of roses, widely used in food industry to modify certain aroma compositions in formulations with fruit, jam, pudding, and chewing gums, and in cosmetic and fragrance industry. This compound occurs naturally in low concentrations in some essential oils from flowers and plants. The more efficient approach for 2-phenylethanol obtaining is through the conversion of L-phenylalanine into 2-phenylethanol by yeast, through Ehrlich pathway In this way, occurs amino acid transformation into phenylpyruvate by enzymes action, in phenyl acetaldehyde and in PE. The use of this waste can assist in minimizing environmental problems arising from the high organic load (ALEXANDRINO et al, 2007; DAMASCENO et al, 2003). WANG et al (2013) and LI et al (2014) obtained PE with organic residues of tobacco and molasses, respectively
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