Valorization of agro-waste residues into bio-vanillin a comprehensive review

Abstract

The increasing global demand for sustainable and eco-friendly alternatives has led to a growing interest in the valorization of lignocellulosic biomass for the production of high-value compounds. Thus, feedstock sustainability and environmental load reduction necessitate processing and value-added reuse methods. Because of its many usable components, biomass can be valorized in many ways, benefiting the economy and environment. This biomass can manufacture bulk and specialized chemicals cheaply and slowly. They may also be used to create a variety of natural flavors through microbial transformation. One of the most crucial flavoring ingredients in the food sector is vanillin. In recent years, there has been a significant increase in research into the biotechnological synthesis of ferulic acid from byproducts and wastes of the agro-food sector. Ferulic acid has been extensively extracted from maize, rice, wheat, and other lignocellulosic biomass. Crude hydrolysates from the plant source and refined ferulic acid have been used to make "natural" vanillin biologically. Vanillin made from lignocellulosic biomass may provide this flavor in a unique, cost-effective, and environmentally beneficial way. This review examines the latest enzymatic, microbiological methods, and bioconversion technologies for bio vanillin synthesis from lignocellulosic biomass. It highlights the wide range of agro-waste sources such as lignocellulosic materials, agricultural byproducts, and food processing wastes. This review addresses the valorization of lignocellulosic biomass, sustainability, and the demand for natural alternatives to encourage bio vanillin production from residues.