Flavoring Research Articles

Production of Substituted Styrene Bioproducts from Lignin and Lignocellulose Using Engineered Pseudomonas putida KT2440.

Ferulic acid is a renewable chemical found in lignocellulose from grasses such as wheat straw and sugarcane. Pseudomonas putida is able to liberate and metabolize ferulic acid from plant biomass. Deletion of the hydroxycinnamoyl-CoA hydratase-lyase gene (ech) produced a strain of P. putida unable to utilize ferulic and p-coumaric acid, which is able to accumulate ferulic acid and p-coumaric acid from wheat straw or sugar cane bagasse. Further engineering of this strain saw the replacement of ech with the phenolic acid decarboxylase padC, which converts p-coumaric and ferulic acid into 4-vinylphenol and the flavor agent 4-vinylguaiacol, respectively. The engineered strain containing padC is able to generate 4-vinylguaiacol and 4-vinylphenol from media containing lignocellulose or Green Value Protobind lignin as feedstock, and does not require the addition of an exogenous inducer molecule. Biopolymerization of 4-vinylguaiacol and 4-vinylcatechol styrene products is also carried out, using Trametes versicolor laccase, to generate "biopolystyrene" materials on small scale.

Biovalorization of Lignin

Lignocellulosic biomass comprises three components – cellulose, hemicellulose and lignin. Biorefining is defined as the separation, isolation and conversion of cellulose, hemicellulose and lignin from lignocellulosic biomass into fuels, chemicals, materials and energy. While a number of processes have been developed over the years to produce valuable products from cellulose and hemicellulose, processes utilizing lignin have been few and far between, largely owing to the severe recalcitrance of lignin. Our inability to utilize lignin is a lost opportunity for the green economy. Lignin is abundant and can provide a myriad of chemicals that could be used as building blocks for life-saving pharmaceuticals or even as flavours and food ingredients. The development of greener conversion platforms that can efficiently convert lignin into valuable products is highly desired. This paper summarizes recent progress made towards the development of a family of biocatalytic processes that convert lignin to pharmaceutical building blocks, flavouring agents and drug delivery platforms. Biocatalytic processes are greener, emit lesser carbon dioxide and are more energy efficient than other alternatives. The first family of biocatalysts selectively degrades lignin to its monoaromatic constituents and the second family of biocatalysts then modifies the monoaromatic constituents to desired target molecules. In particular, this paper describes the novel use of functional metagenomics and whole-cell biosensors for the discovery of 147 new biocatalysts that convert lignin into vanillin and syringaldehyde, and the identification of a novel transaminase that catalyzes the asymmetric synthesis of chiral amines from vanillin, syringaldehyde and 12 other monoaromatic aldehyde and ketone degradation products of lignin. Recent progress on the assembly of a metabolic pathway for the biosynthesis of the spice molecule capsaicin from vanillylamine, and the integration of the entire pathway that valorizes lignin to capsaicin into the metabolic network of E. coli has also been discussed. This work will eventually lead to the development of consolidated bioprocesses that convert lignin into value-added chemicals.

Data for: UHPLC-QqQ-MS/MS method development and validation with statistical analysis: determination of raspberry ketone metabolites in mice plasma and brain

Raspberry ketone (RK) (4-(4-hydroxyphenyl)-2-butanone) is the major compound responsible for the characteristic aroma of red raspberries, and has long been used commercially as a flavoring agent and recently as a weight loss supplement. A targeted UHPLC-QqQ-MS/MS method was developed and validated for analysis of RK and 25 associated metabolites in mouse plasma and brain. Dispersion and projection analysis and central composite design were used for method optimization. Random effect analysis of variance was applied for validation inference and variation partition. Within this framework, repeatability, a broader sense of precision, was calculated as fraction of accuracy variance, reflecting instrumental imprecision, compound degradation and carry-over effects. Multivariate correlation analysis and principle component analysis were conducted, revealing underlying association among the manifold of method traits. R programming was engaged in streamlined statistical analysis and data visualization. Two particular phenomena, the analytes’ background existence in the enzyme solution used for phase II metabolites deconjugation, and the noted lability of analytes in pure solvent at 4 ℃ vs. elevated stability in biomatrices, were found critical to method development and validation. The approach for the method development and validation provided a foundation for experiments that examine RK metabolism and bioavailability.

A Phytochemical Constituent, (E)-Methyl-Cinnamate Isolated from Alpinia katsumadai Hayata Suppresses Cell Survival, Migration, and Differentiation in Pre-Osteoblasts.

Background: (E)-methyl-cinnamate (EMC), a phytochemical constituent isolated from Alpinia katsumadai Hayata, is a natural flavor compound with anti-inflammatory properties, which is widely used in the food and commodity industry. However, the pharmacological effects of methyl-cinnamate on pre-osteoblasts remain unknown. This study aimed to investigate the pharmacological effects and mechanisms of EMC in pre-osteoblast MC3T3-E1 cells (pre-osteoblasts). Methods: Cell viability and apoptosis were evaluated using the MTT assay and TUNEL staining. Cell migration and osteoblast differentiation were examined using migration assays, as well as alkaline phosphatase activity and staining assays. Western blot analysis was used to examine intracellular signaling pathways and apoptotic proteins. Results: EMC decreased cell viability with morphological changes and increased apoptosis in pre-osteoblasts. EMC also induced the cleavage of Poly (ADP-ribose) polymerase (PARP) and caspase-3 and reduced the expression of anti-apoptotic proteins. In addition, EMC increased TUNEL-positive cells in pre-osteoblasts, decreased the activation of mitogen-activated protein kinases, and suppressed cell migration rate in pre-osteoblasts. Subsequently, EMC inhibited the osteoblast differentiation of pre-osteoblasts, as assessed by alkaline phosphatase staining and activity assays. Conclusion: These findings demonstrate that EMC has a pharmacological and biological role in cell survival, migration, and osteoblast differentiation. It suggests that EMC might be a potential phytomedicine for treating abnormalities of osteoblast function in bone diseases.

Development of a Gas Chromatography-Flame Ionization Method for the Detection and Quantification of 12 Flavoring Agents in Supplementary Feed.

A flavoring agent is a compound that serves to add flavor with a pleasant scent and is used as a feed additive. Current flavor analysis methods include reflux pretreatment, titration, neutralization titration, and inversion; these are all analytical methods in which deviations and errors between experiments are generated. Titration methods are characterized by difficult selectivity analysis both for mixtures containing two or more types of flavoring agents and also for very low content samples. Current analysis methods are therefore particularly unsuitable for these sample types. Thus, more precise and accurate analysis of flavor agents is needed. This study intends to develop and verify a multi-component simultaneous analysis method that can accurately confirm the guaranteed content of 12 flavor agents of supplementary feeds distributed in the market, the goal being to establish a universally trusted method. Method validation was performed according to the International Conference on Harmonization (ICH) and International Union of Pure and Applied Chemistry (IUPAC) guidelines. Method validation was performed in terms of linearity, sensitivity, selectivity, accuracy, and precision. The limits of detection (LOD) for the instrument employed in these experiments ranged from 0.44-4.77 mg/kg, and the limits of quantification (LOQ) ranged from 1.32-14.31 mg/kg. Average recoveries of the 12 flavoring agents ranged from 75.1-111.4%. Maximum %RSD values for intraday and interday peak area variation are 13.09% and 13.08%, respectively. A novel and simple method for detecting 12 flavoring agents in animal feed supplements using a gas chromatography-flame ionization detector (GC-FID) was developed.

Semiotic and linguo-stylistic aspects of the poems by H. Chergeyev “Heed What The Dead Man Says!” and “Fate”

This article examines the little-known facts of life and artistic legacy of the reputable Crimean Tatar poet-populist of the early XX century Hasan Chergeyev. In order to reveal the semantic and linguo-stylistic peculiarities of his works, namely the poems “Heed What The Dead Man Says!” (“Eşit, mevta ne sevleyur!”, 1909) and“Fate” (“Taqdir”, 1917), the author carries out a comparative typological, semiotic and textological analysis of the original texts. The strategic approaches in poet’s depiction of the authentic, and dramatic episodes from the life of people and the clergy are conceptualized. The article reveals phenomenon of the impact of idea, theme and plot upon the structure of H. Chergeyev’s poems. Due to lateral thinking and selected methods of representation of life material, his poetic works transform into living canvases. They reflect the depth of internal emotional experiences of the title characters, reveal the natural flavor of the national language, and demonstrate the energy and power of his poetic instrument. At the same time, the article outlines the prospects for studying journalistic activities in Crimean Tatar Soviet periodical press of prewar and wartime.

The Transformative Influence of La Varenne's Le Cuisinier Francois (1651) on French Culinary Practice.

The current proliferation of modern cookbooks targeted to the public at large makes it impossible to conceive of there being any that could have had an overriding influence on culinary practice or eating preferences, even at a local level. However, when there was a historical absence of cookbooks for a half-century, as there was in France in the first half of the seventeenth century, it is argued herein that the advent of a single cookbook in 1651, Le Cuisinier Francois by La Varenne, could have had a transformational influence on culinary practice over the ensuing half-century. The book went into more than 50 subsequent editions in the second half of the century. La Varenne stated clearly that his intent was to provide a guide for professional cooks. However, it is hypothesized in this article that the widespread and enduring success of the book was due to its attraction to and acquisition by the general public, including household cooks. This can be ascribed to (i) the fact that there had been no French cookbook describing novel culinary approaches in the preceding 50 years, (ii) La Varenne's concise, uncomplicated, and practical style of presentation of recipes, and (iii) his selection of principal ingredients, which were within the reach of the household cook and which reflected the availability of foods at the time of writing. Furthermore, because Le Cuisinier Francois was laid out according to widely observed religious practices, finding the best options for the appropriate day of the month became an easy task for the user. La Varenne initiated a departure from an earlier style of heavily spiced cooking to one that was based on natural flavors, a limited use of spices, and uncomplicated cooking methods. Thus, rather than assuming that the enduring popularity of the book was due to its widespread use by culinary professionals, it is argued that its style and substance must have imparted a sense of empowerment and confidence in the home cook and that, in these terms, La Varenne's influence on culinary practice was far more widespread and truly transformative, accounting for the remarkable success of Le Cuisinier Francois.

Bioinsecticides based on plant essential oils: a short overview

Interest in the discovery and development of plant essential oils for use as bioinsecticides has grown enormously in the past 20 years. However, successful commercialization and utilization of crop protection products based on essential oils has thus far lagged far behind their promise based on this large body of research, most notably because with the exceptions of the USA and Australia, such products receive no special status from regulatory agencies that approve new pesticides for use. Essential oil-based insecticides have now been used in the USA for well over a decade, and more recently have seen use in the European Union (EU), Korea, and about a dozen other countries, with demonstrated efficacy against a wide range of pests and in numerous crop systems. For the most part these products are based on commodity essential oils developed as flavor and fragrance agents for the food and cosmetic industries, as there are formidable logistic, economic, and regulatory challenges to the use of many other essential oils that otherwise possess potentially useful bioactivity against pests. In spite of these limitations, the overall prospects for biopesticides, including those based on essential oils, are encouraging as the demand for sustainably-produced and/or organic food continues to increase worldwide.

Synthesis of the character impact compound raspberry ketone and additional flavoring phenylbutanoids of biotechnological interest with Corynebacterium glutamicum

BackgroundThe phenylbutanoid 4-(4-hydroxyphenyl)butan-2-one, commonly known as raspberry ketone, is responsible for the typical scent and flavor of ripe raspberries. Chemical production of nature-identical raspberry ketone is well established as this compound is frequently used to flavor food, beverages and perfumes. However, high demand for natural raspberry ketone, but low natural abundance in raspberries, render raspberry ketone one of the most expensive natural flavoring components.ResultsIn this study, Corynebacterium glutamicum was engineered for the microbial synthesis of the character impact compound raspberry ketone from supplemented p-coumaric acid. In this context, the NADPH-dependent curcumin/dihydrocurcumin reductase CurA from Escherichia coli was employed to catalyze the final step of raspberry ketone synthesis as it provides a hitherto unknown benzalacetone reductase activity. In combination with a 4-coumarate: CoA ligase from parsley (Petroselinum crispum) and a monofunctional benzalacetone synthase from Chinese rhubarb (Rheum palmatum), CurA constitutes the synthetic pathway for raspberry ketone synthesis in C. glutamicum. The resulting strain accumulated up to 99.8 mg/L (0.61 mM) raspberry ketone. In addition, supplementation of other phenylpropanoids allowed for the synthesis of two other naturally-occurring and flavoring phenylbutanoids, zingerone (70 mg/L, 0.36 mM) and benzylacetone (10.5 mg/L, 0.07 mM).ConclusionThe aromatic product portfolio of C. glutamicum was extended towards the synthesis of the flavoring phenylbutanoids raspberry ketone, zingerone and benzylacetone. Key to success was the identification of CurA from E. coli having a benzalacetone reductase activity. We believe, that the constructed C. glutamicum strain represents a versatile platform for the production of natural flavoring phenylbutanoids at larger scale.

Generation of flavor compounds by biotransformation of genetically modified hairy roots of Hypericum perforatum (L.) with basidiomycetes.

Altogether, 14 basidiomycetes (12BAD, 95PCH, 9WCOC, 5PSA, 96BCI, 331SHIBD, 4MSC, 74HFA, 220MPS, 115PFLA, 111 ICO C, 16LED, 6TSU, and 61LYP) were grown on solid and in liquid media using hairy roots of genetically modified Hypericum perforatum (L.) as the only source of carbon and nitrogen. After the first screening by GC‐MS/MS‐O, two fungi (115PFLA and 61LYP) which resulted in the most pleasant complex natural flavor by biotransformation were selected for further analysis. Twenty‐four new volatile compounds were produced, from which 21 were identified (ethyl hexanoate, ethyl octanoate, benzaldehyde, 2‐undecanone, (E,E)‐2,4‐decadienal, 1‐octen‐3‐one, (E)‐2‐nonenal, ethyl nonanoate, 2‐heptenal, 1‐methoxy‐4‐methylbenzene, 3‐octanone, 1‐decen‐3‐one, (E)‐2‐octenal, 1‐octen‐3‐ol, β‐linalool, ±trans‐nerolidol, anisole, methyl benzoate, 2‐pentylfuran, 1,3‐dichloro‐2‐methoxybenzene, and 1‐dodecanol). Thereof, 15 compounds were perceived at the ODP, from which 13 were identified. Compound identification was performed by comparison of Kovats indices (KI) and mass spectra to those of authentic reference compounds on a polar VF‐WAXms column using headspace solid‐phase microextraction–gas chromatography–mass spectrometry (HS‐SPME‐GC‐MS).

Novel process to obtain agave sap (aguamiel) by directed enzymatic hydrolysis of agave juice fructans

Kluyveromyces marxianus and Saccharomyces paradoxus, which are the native microorganisms found in aguamiel, were used successfully for exo- and endo-fructanase synthesis to hydrolyze agave fructans important in agave sap production. We studied culture media for enzyme synthesis, as well as the physicochemical properties and enzyme activity, and we optimized the bioprocess parameters and the enzyme extract mixture to maximize agave fructan hydrolysis. The results showed that the best culture medium for fructanase synthesis contained 14.0, 20.0, and 1.0 (g-L−1) of sucrose, peptone, and K2HPO4, respectively. The best enzyme-to-substrate ratio for agave juice containing 90 g-L−1 of fructans was 10:1. Under constant operating conditions of 45.25 °C, 65.47 rpm, and pH 4.28, a product with 93.62 g-L−1of total reducing sugars (TRS) and fructooligosaccharides (FOS) with a polymerization degree (PD) from 3 to 10 hexose units was obtained using a mixture of 98.4% K. marxianus and 1.6% S. paradoxus enzyme extracts. The resulting agave sap preserves the natural flavor and tastes closest to natural agave sap (aguamiel); hence, the results show, for the first time, a resolution of the technical challenge for stable agave sap production and confirm the importance of using native strains to evolve from spontaneous to directed fermentation.

Semiotic and linguo-stylistic aspects of the poems by H. Chergeyev “Listen to What the Dead Man Says!” and “Fate”

This work examines the little-known facts from the life and creative heritage of one of most reputable Crimean Tatar populist poets of the XX century Hasan Chergeyev. For revealing the semantic and linguiso-stylistic peculiarities of his works, namely of the poems “Listen to What the Dead Man Says!” (“Eşit, mevta ne sevleyur!”, 1909) and “Fate” (“Taqdir”, 1917), the author carries out comparative typological, semiotic and textological analysis of the original texts. The strategic approaches towards depicting the authentic, dramatic episodes from life of the people and the clergy employed by the poet are analyzed. The phenomenon of the impact of the idea, theme and storyline upon the structure of his poems is revealed. Lateral thinking, specially selected methods for representation of life material turn the lyrist's poetic works into living canvases. They reflect the depth of inner emotional experiences of the title characters, reveal the natural flavor of ethnic language, and demonstrate the energy, power of his style. At the same time, the article outlines the prospects for studying publicistic activity during the prewar and wartime within the Crimean Tatar Soviet periodicals.

SELECTION OF FLAVOUR ADDITIVES AND METHOD OF THEIR INTRODUCTION IN THE COMPOSITION OF COMPRESSED MEDICATED CHEWING GUMS

An important characteristic of oral medicines, which include medicated chewing gums, is their pleasant taste. This can be achieved by adding taste coregents to their composition. The aim: to choose rational flavour additives and justify the method of their introduction to the compressed medicated chewing gums that are being developed. Materials and methods: mint (Natural Mint Flavor SD, Kerry Inc., Malaysia), apple (Nat Apple FlavorWonf, Kerry Inc., Malaysia) and banana (Banana FLV, Kerry Inc., Malaysia) have been used as powdered flavour additives. As flavourings – oil solutions: Peppermint Natural WonfFlavor, Kerry Inc., Malaysia), Apple (Nat Apple FlavorWonf, Kerry Inc., Malaysia), Strawberry (Strawberry FlavorWonf, Kerry Inc., Malaysia), Melon (Chemical-Food Aromatic PlantLLC, Russian Federation) and Lemon (Chemical-Food Aromatic Plant LLC, Russian Federation). Aerosil brand 380 (Evonik Resource Efficiency GmbH, Germany), Syloid® 244FP (Grace Discovery Sciences, USA) and Neusilin® ULP 2 (Fuji Chemical Industry Co. Ltd, Japan) have been taken as carriers. The choice of flavour additives and flavourings was made using organoleptic methods of coregents evaluation according to A. I. Tentsova and I. A.Yegorov. The technological and physicochemical properties of the samples were studied according to conventional methods of the State Pharmacopoeia of Ukraine. Results and discussion. In determining the taste of medicated chewing gums samples with different coregents, the combination of powder additive and liquid flavouring "Apple" has got the highest mark. In order to substantiate the rational method of liquid flavouring introduction in the composition of the compressed chewing gums, it is proposed to introduce the adsorbents Aerosil 380, Syloid® 244FP and Neusilin® ULP 2, which also play the role of moisture regulators and glidants. Microscopic analysis of adsorbents mixtures with flavouring, as well as physicochemical and technological investigations of the mass for pressing have revealed that the best adsorbing, moisture-regulating and flow properties has Syloid® 244FP. Conclusions. As a coregent in medicated chewing gums was selected a combination of powdered (2.0 %) and liquid (0.6 %) flavours “Apple”. The method of introducing the oil flavouring into the composition of the compressed gums has been chosen – by spraying on the adsorbent with subsequent mixing. Based on the studies, Syloid®244FP at a concentration of 1.0 % was chosen as the rational carrier.

Characterization of volatile components from ginger plant at maturity and its value addition to ice cream.

Ginger is widely consumed spice across the globe and especially in Asian countries routinely employed in various culinary preparations. Ginger possesses many distinct bioactive molecules, have shown marked therapeutic benefits. The ginger aroma is mainly due to the volatile compounds present in the rhizome. The current paper focuses on comparison of volatile constituents present in different plant parts of ginger concerning maturity and effect of incorporation of freeze-dried ginger extract into ice cream. Fresh ginger was collected for 5months (every 30days) and analysed for their differences in volatile composition with respect to maturity. Later ginger juice was extracted from fresh ginger and freeze-dried. Freeze-dried ginger powder was incorporated into icecream at various concentrations and studied the microbiological and sensory quality. Results from GC-MS profiles revealed the dominance of sesquiterpenes. Zingiberene a major volatile compound, increased from 2.52 to 18.15% with an increase in maturity days, whereas ar-curcumin decreased from 12.58 to 3.84%. The freeze-dried ginger powder yielded 10.2 ± 0.1% of oleoresin, which consists of 3.6 ± 0.2% of 6-gingerol. The value added ice cream with gingerols had the desirable sensory attributes with the novelty of natural ginger flavour. Icecream was pleasant, with attractive visual appeal, which is an essential determinant for consumer acceptance. The microbial quality of the ice cream was compared with the FSSAI standards, and the study was found to be within acceptable limits.

Cannabidiol and tetrahydrocannabinol concentrations in commercially available CBD E-liquids in Switzerland

Cannabidiol (CBD) rich hemp and hemp products low in Δ9-tetrahydrocannabinol (THC) (less than 1%) are legally available in Switzerland. Besides herbs for smoking and oils, liquids (e-liquids) for smoking in electronic cigarettes (e-cigs) have recently appeared on the market. These e-liquids are available with different CBD concentrations and can be flavoured. The aim of the current study was to investigate 20 e-liquids legally available in Switzerland for their contents using Fourier-transform infrared spectroscopy (FTIR) as a preliminary step followed by gas-chromatography coupled to mass spectrometry to identify potential cannabinoids, natural plant compounds and flavours. Quantification of CBD, cannabidiol carboxylic acid (CBD-acid), cannabinol (CBN), Δ9-tetrahydrocannabinol (THC), and Δ9-tetrahydrocannabinol carboxylic acid A (THC-acid) was performed by a validated method with ultra-high-pressure-liquid chromatography coupled to a diode array detector (UHPLC-DAD).FTIR analysis could confirm that for all investigated samples the e-liquid matrix consisted of 1,2-propanediol and glycerol. The qualitative GC–MS could identify ten phytocannabinoids including the quantified analytes, six natural plant compounds and five flavours.All analysed samples had a total THC content below 0.1059% (by weight), hence meeting the legal requirements of both Switzerland (<1%) and the European Union (<0.2%). The total CBD content ranged from 0.182 to 3.346% and differed in ten out of 20 samples from the CBD content presented by the manufacturer by more than 10% relative CBD. Furthermore, two of the analysed samples contained only 0.348% and 0.182% total CBD despite being labelled as "CBD rich". Seven of the 20 samples contained the correct CBD content (in the range of the labelled CBD content ± 10%).In conclusion, a deviation in the determined total CBD content from the labelled CBD content could be observed for half of the analysed samples, meaning that consumers cannot rely on the manufacturers’ information. It is remarkable, that currently no official regulations for providing correct information of CBD content or any external product control is available in Switzerland and in most other countries.

Investigating characteristics and possible origins of off-odor substances in various yeast extract products.

Yeast extract (YE) is rich in amino acids, nucleotides, peptides, and other flavor substances, and is a natural nutrient, umami, and flavor enhancer. However, certain YE samples impart a yeasty flavor that affects the quality parameters of YE. We compared solid-phase microextraction (SPME), solvent-assisted evaporation (SAFE), dynamic headspace sample preparation (DHS), stir bar sorptive extraction (SBSE), and other pretreatment methods for the extraction of volatiles substances in YE. SPME was selected as a suitable extraction method, and aroma extract dilution analysis (AEDA) was combined with gas chromatography-olfactometry-mass spectrometry (GC-O-MS) for identification of key odor-active compounds in 23 YE samples. The yeast off-odor substances were screened from these compounds. Principal component analysis (PCA) was used to investigate the relationship between strains and the processing of YE products and their yeasty flavor. PRACTICAL APPLICATIONS: YE is prepared primarily from baker's yeast or waste beer yeast by autolysis or enzymatic hydrolysis, and is rich in nucleotides, peptides, amino acids, and other flavor compounds. It is used globally as a common umami and flavor enhancer. However, consumers have observed that YE imparts a certain yeasty flavor that influences the overall flavor negatively. Hence, the yeasty flavor-imparting substances from 23 YE samples were investigated in this study, and the observations (including strains, processing techniques, etc.) were integrated to explain the relationship between the yeasty flavor of the YE products with strain (different yeast strain for production) or processing of YE products (enzymes used, enzymatic hydrolysis conditions, composition of products, concentration conditions of YE, etc.), or storage conditions (temperature, humidity, duration, package, etc.), providing a scientific basis for removal/lowering or masking of yeasty flavor and the improvement of flavor quality of YE products.

Site-directed mutagenesis of coenzyme-independent carotenoid oxygenase CSO2 to enhance the enzymatic synthesis of vanillin

Vanillin is a popular flavoring compound and an important food additive. Owing to the consumer preference for inexpensive natural aroma flavors, vanillin production through a biotechnological pathway has become of great interest and commercial value in recent years. In this study, an enzymatic synthetic system for vanillin using a coenzyme-independent decarboxylase (FDC) and oxygenase (CSO2) cascade was reconstituted and optimized. This system produces a slightly higher production yield (40.20%) than the largest yield reported for immobilized FDC and CSO2 (35.00%) with ferulic acid as a substrate. It was previously reported that the low catalytic activity and thermal instability of CSO2 restrict the overall productivity of vanillin. In present study, site-directed mutagenesis was applied to rate-limiting oxygenase CSO2 to generate positive mutants. The production yields of mutants A49P (58.44%) and Q390A (65.29%) were 1.45- and 1.62-fold that of CSO2 wild type, respectively. The potential mechanism for enhanced vanillin production using A49P involved increased thermostability and catalytic efficiency, while that using Q390A was probably associated with a better thermostable performance and increased catalytic efficiency resulting from a larger entrance channel.

Sonication – An advance tool to improve the functional properties of Horticultural food: A review

Human life has become much busier in these modern days, which resulting in shift their interest towards instant processed foods. As foods are complex materials containing proteins, vitamins, carbohydrates, fats, minerals, water and other organic ingredients with differing compositions, Processing and preservation of food require different applications and precautions. Traditionally, thermal treatments (pasteurization and sterilization) have been used to produce safe food products. However, vitamins, taste, colour, and other sensorial characteristics are lost with thermal treatments. In order to overcome these losses and to produce high quality food products, having natural flavour, taste and free from preservatives, non-thermal food processing methods such as sonication, high pressure processing, pulsed electric fields, cold plasma, ozonisation and oscillating magnetic fields, offer maximum quality and safety to food products have attracted attention of the food industry. Sonication (ultrasound) is such an emerging non-thermal technology which is having a great potential to minimize processing time, cost of processing, maximize quality, ensure the safety of food products and its suitability for various operations and applications in food industry.

Masking flavours for plant proteins

Masking flavours for plant proteins

Application of a Novel Ionic Liquid as an Alternative Green Solvent for the Extraction of Curcumin from Turmeric with Response Surface Methodology: Determination and Optimization Study

Curcumin, a bio-active phytochemical, is a major component of turmeric. It is also a significant food flavoring and potential therapeutic agent for diverse diseases. The traditional organic solvents are not environmentally friendly because of their features including toxicity, volatility and flammability. For this reason, in this study, the ionic liquid 1-butyl-3-methylimidazolium bis(trifluoromethylsulfonyl) imide ([BMIM][Tf2N]), as an alternative green solvent, was investigated for the extraction of curcumin from turmeric. The curcumin in the turmeric samples under various extraction conditions was determined by the use of high performance liquid chromatography (HPLC). Response surface methodology (RSM) was utilized to investigate the influence of extraction parameters including the time from 10 to 60 min, temperature from 25 to 55 °C, and solvent volume from 10 to 30 mL. The experimentally determined curcumin yield ranged between 0.76% and 2.94%. The optimal extraction conditions were obtained employing an extraction time interval equal to 60 min, temperature of 55 °C and solvent volume of 30 mL. The maximum curcumin yield extracted from turmeric was 2.94% using the optimal conditions.