Vanilla Research Articles

Characterization of probiotic lactobacilli and development of fermented soymilk with improved technological properties

Two human-originated bacterial strains Limosilactobacillus reuteri NCDC958 and Lacticaseibacillus rhamnosus NCDC953, previously characterized as extracellular B12-producers, were tested in the current study for the in vitro probiotic potential, and for the development and technological characterization of probiotic fermented soymilk. During in vitro probiotic testing, both strains showed 1.6 to 2.2 log reduction at pH 3, tolerate 0.3% bile salt, exhibited auto- (36–47%) and co-aggregation features (28–32%), along with moderate hydrophobicity (26–63% for xylene, ethyl acetate, and chloroform) and noticeable (≥13 mm inhibition zone) antimicrobial activity against food-related pathogenic indicators (Escherichia coli, Bacillus cereus, Salmonella typhimurium, Enterococcus faecalis, Staphylococcus aureus). Both cultures lacked hemolytic activity and showed variable susceptibility and resistance towards clinical antibiotics. The addition of 0.1% modified starch and 1% vanilla flavor improved sensory, rheological and textural properties of both the fermented soymilks with final acceptability above 7 on a 9-point hedonic scale. No significant differences (P > 0.05) were observed in acidity, pH, and microbiological counts. According to obtained results, fermented soymilks developed using probiotic strain NCDC958 or NCDC953 were found satisfactory on all technological and sensorial attributes under evaluation and may be forwarded for scale-up fermentation.

Turmeric: A holistic Solution for Biochemical malfunction

Turmeric: A holistic Solution for Biochemical malfunction

Unravelling the enigma of seed dispersal in Vanilla.

Vanilla bean is the second most expensive spice in the world. While widely cultivated for centuries due to its importance for industry and gastronomy, its dispersers are unknown. In the present study, I investigated the system of seed dispersal of Neotropical vanillas based on experimental observations, the morpho-anatomy of fruits and seeds, and the effect of dormancy breakdown on seed germination. My results show the central cavity of the fruit contains copious amounts of seed with sclerified coats that are consumed by birds. The combination of gradually opening dehiscent fruits and a well-developed mesocarp rich in raphide idioblasts reinforces the idea that seed dispersal in Vanilla is more adapted to non-chewing animals. The digestive acids of birds sclerify the hard seed coats, breaking dormancy and promoting germination at the beginning of the wet season, which is fundamental for seedling survival and for the establishment of plants in the early stages of development during the rainy season. Zoochory in Vanilla is show for the first time. The chemical scarification of the seed coat is crucial for synchronizing the biological processes involved in seed germination. My evidence on endozoochory and the processes involved in seed germination of Neotropical vanillas provides new insights into understanding of the early evolution of seed dispersal in orchids.

Assessment of sensory and physical-chemical quality, and potential for certification of cachaças from the state of Paraíba, Brazil

The State of Paraíba is an important producer of artisanal cachaça that has outstanding quality in national tasting panels and for this reason this research studied organizational aspects for certification and compliance with Good Manufacturing Practices - GMP - of 53% of formal producers. Samples of cachaças from these producers were evaluated for physical-chemical and sensory quality by experienced tasters. Sixty-five percent of the cachaças evaluated met the legally determined physical-chemical quality parameters, but only 35% met the certification parameters. Evaluated the cachaça factories, on average, 85% of the GMP criteria were met. While, meeting the organizational criteria established for certification ranged from 48.1 to 82.4%. The sensory evaluation of the cachaça samples indicated that the distillates from Paraíba should be subjected to longer storage times in wooden barrels, as they had a high alcoholic olfactory character, aroma related to solvent, burning and pungency and did not present intense oiliness, vanilla flavor and caramel. The results indicated that cachaça producers in Paraíba will have difficulties in obtaining the certification seal, since they only respected 66.4% of the organizational aspects of registration and mandatory control.

Sensitive and selective electrochemical detection of vanillin at graphene based poly (methyl orange) modified electrode

Vanillin (VN) is a flavouring substance commonly used in the food and pharmaceutical industry. The rampant use of VN has significant implications on human health. In this work, a sensitive and selective voltammetric sensor to detect VN in food essences and natural vanilla beans was elucidated using a poly(methyl orange) modified graphene paste electrode (PMOMGPE). The surface morphology of PMOMGPE and a bare graphene paste electrode (BGPE) was compared using field emission - scanning electron microscopy (FE-SEM) and electron transfer kinetics were analysed by Electrochemical impedance spectroscopy (EIS). The electrochemical activities of PMOMGPE and BGPE were assessed using cyclic voltammetry (CV) and differential pulse voltammetry (DPV) in 0.2 M phosphate buffer solution (PBS) of an optimum pH of 6.5 with an accumulation time of 20 s in a potential window of 0.2 V–1 V. Superior electrocatalytic activity was observed by PMOMGPE for the oxidation of VN, which is attributed to the high surface area and interactions between the polymer film and analyte. The VN sensor exhibited a low detection limit of 7.35 × 10−8 M by the DPV method and 20.19 × 10−8 M by the CV method. Various parameters like heterogeneous rate constant (ko = 1.7 × 10−5 cm s−1), number of electrons transferred (n = 2), and surface concentration (Γ = 0.8 nmol cm−2) were calculated. The selectivity of the prepared sensor for VN detection in the presence of common interferents such as metal ions and organic species was noteworthy. PMOMGPE was reliably used for the simultaneous analysis of VN along with indigo carmine (IC) and tartrazine (TZ). This facile VN sensor can be effectively used for real sample analysis, due to its simplicity and stability.

Whey protein supplement adulteration with rice flour quantification: A simple method using ATR-FT-MIR and iPLS

In this work, a method using ATR-FT-MIR and iPLS was developed to quantify whey protein supplement adulteration with rice flour. The original vanilla flavor commercial whey protein samples were adulterated with commercial rice flour with concentrations between 11.49% to 29.14% (w/w). After the adulteration, the ATR-FT-MIR spectra were obtained with no additional preparation procedure. The iPLS model analysis was performed using RStudio software with the mdatools package. The RMSEC was 1.26, the R2= 0.954 and the cross-validation error (RMSECV) was 3.31. The prediction error (RMSEP) for the validation set was equal 3.48 and the validation R2 was 0.610. These parameters, associated with the fact that the method does not require sample preparation, demonstrate the procedure viability as a tool to quantify adulterations of whey protein with rice flour.

Sensory properties and consumer acceptance of ready‐to‐drink vanilla protein beverages

AbstractReady‐to‐drink (RTD) protein beverages are growing in popularity in the US market. Protein beverages vary in protein amount and source and as such, have substantially different sensory experiences. This study applied descriptive analysis and consumer acceptance testing to identify sensory properties and drivers of like and dislike in vanilla RTD protein beverages. A category survey with 33 beverages were conducted by a trained panel. Ten representative beverages were evaluated by vanilla protein beverage consumers (n = 150) for overall and specific liking attributes. Twenty sensory attributes were identified. The drivers of liking for vanilla RTD protein beverages included cooked/milky, caramelized, and vanilla/vanillin flavors, sweet and salty tastes, and viscosity, while the drivers of dislike were green pea and cereal/grainy flavors. Consumer clusters were differentiated by preferences for vanilla flavor intensity, viscosity and their tolerances for bitter taste and astringency. Consumer clusters were also distinguished by preferences for natural label, protein type, carbohydrate content, and sweeteners.Practical applicationsThe ideal vanilla ready‐to‐drink (RTD) protein beverage for all consumers is a sweet and viscous beverage with intense milky and caramelized flavors with high protein content. This study adapted a lexicon for vanilla RTD beverages, demonstrated the intrinsic drivers of liking for vanilla RTD protein beverages and provides insights on consumer preferences to guide further product development of RTD protein beverages.

Challenges of pairing chocolates and nuts: Perceptions, interactions and dynamics of contrasting chocolates with nuts

Chocolates paired with nuts are highly marketed products, however, there is a lack of scientific research and limited understanding of consumer sentiment towards the combination of these food products. The main objective of this research was to determine the consumers’ response towards pairing five different chocolates (dark origin, milk, Gold, white fruity, and white vanilla) and three different nuts (hazelnut, almond, and pistachio) for the creation of pairing guidelines within Barry Callebaut’s range. TimeSens© software was applied to assess the dynamic interaction of flavors through temporal dominance of sensations (TDS). It was observed that each type of chocolate presents different interactions of dominant flavors depending on the nut and its applications. Furthermore, variables such as liking, balance, and check-all-that-apply (CATA) were analyzed to create pairing guidelines related to different responses on the predominant flavor of each of the chocolates. These case studies determined that the liking of the different pairs was influenced by the dominant flavors of each of the chocolates and the balance found in the match. From the predominant flavors, it was concluded that respondents preferred chocolates with sweet and dairy attributes such as: milky, creamy, buttery. Salty and vanilla flavors also made good pairs as they accentuate the nut flavor. On the contrary, chocolates with intense bitter, roasted, cocoa, and sour flavors did not create the best combinations with the nuts, as these are contrasting or strong flavors that consumers are usually unfamiliar with when combined with nuts. To complement this study, further analysis can be developed using other types of chocolates, nuts, and applications, and then comparing the dominant flavors of the chocolates with distinctive nuts to assess the consumers’ response towards the combinations.

Ready-to-drink protein beverages: Effects of milk protein concentration and type on flavor

This study evaluated the role of protein concentration and milk protein ingredient [serum protein isolate (SPI), micellar casein concentrate (MCC), or milk protein concentrate (MPC)] on sensory properties of vanilla ready-to-drink (RTD) protein beverages. The RTD beverages were manufactured from 5 different liquid milk protein blends: 100% MCC, 100% MPC, 18:82 SPI:MCC, 50:50 SPI:MCC, and 50:50 SPI:MPC, at 2 different protein concentrations: 6.3% and 10.5% (wt/wt) protein (15 or 25 g of protein per 237 mL) with 0.5% (wt/wt) fat and 0.7% (wt/wt) lactose. Dipotassium phosphate, carrageenan, cellulose gum, sucralose, and vanilla flavor were included. Blended beverages were preheated to 60°C, homogenized (20.7 MPa), and cooled to 8°C. The beverages were then preheated to 90°C and ultrapasteurized (141°C, 3 s) by direct steam injection followed by vacuum cooling to 86°C and homogenized again (17.2 MPa first stage, 3.5 MPa second stage). Beverages were cooled to 8°C, filled into sanitized bottles, and stored at 4°C. Initial testing of RTD beverages included proximate analyses and aerobic plate count and coliform count. Volatile sulfur compounds and sensory properties were evaluated through 8-wk storage at 4°C. Astringency and sensory viscosity were higher and vanillin flavor was lower in beverages containing 10.5% protein compared with 6.3% protein, and sulfur/eggy flavor, astringency, and viscosity were higher, and sweet aromatic/vanillin flavor was lower in beverages with higher serum protein as a percentage of true protein within each protein content. Volatile compound analysis of headspace vanillin and sulfur compounds was consistent with sensory results: beverages with 50% serum protein as a percentage of true protein and 10.5% protein had the highest concentrations of sulfur volatiles and lower vanillin compared with other beverages. Sulfur volatiles and vanillin, as well as sulfur/eggy and sweet aromatic/vanillin flavors, decreased in all beverages with storage time. These results will enable manufacturers to select or optimize protein blends to better formulate RTD beverages to provide consumers with a protein beverage with high protein content and desired flavor and functional properties.

Oak wood offers a wide range of tools for wine aging, which one to choose?

The phenolic, aromatic and sensory evolution of a red wine under different oak aging conditions was evaluated. Neither phenolic nor fruity aromatic contents and profiles were impacted by the aging container or the derived oak products used. Meanwhile, a different woody aroma content was observed depending on the exposed wood area to wine volume ratio. From a sensory point of view, higher smoky, vanilla and/or spicy flavours were identified for all oak-aged wines when compared to the control (stainless steel tank), but they were all perceived as being as fruity as the control.

Evaluation of the Value of the Defective and Taste of Arabica Coffee (Coffea Arabica L) West Sumatera

The purpose of this research is to get information on the value of defectives, water content, taste, and the overall acceptance of Arabica coffee derived from 20 coffee producers in West Sumatera. Taste testing involves trained q grader. The Data of research results analyzed descriptively. The results showed that the quality defectives of coffee is at a quality level from 3 to 5 and 70% quality of coffee in accordance with SNI (Indonesian National Standards) 01-2907-2008. The type of defective in coffee beans is the rupture seeds, brown seeds, black seeds then followed by perforated seeds. Taste of coffee Brew are Excellent Aroma and complex coffee flavor, good acidity and thickness of seeds. Vanilla flavor and taste of fruits and spices. The color of the Arabica coffee powder varies from brown, black and color like cinnamon, As well as overall acceptance kinda like. This indicates the need to implement standard operational procedures to improve the quality of coffee in West Sumatera Framework

Asymbiotic germination of Vanilla planifolia in relation to the timing of seed collection and seed pretreatments

BackgroundVanilla planifolia is an important tropical orchid for production of natural vanilla flavor. Traditionally, V. planifolia is propagated by stem cuttings, which produces identical genotype that are sensitive to virulent pathogens. However, propagation with seed germination of V. planifolia is intricate and unstable because the seed coat is extremely hard with strong hydrophobic nature. A better understanding of seed development, especially the formation of impermeable seed coat would provide insights into seed propagation and conservation of genetic resources of Vanilla.ResultsWe found that soaking mature seeds in 4% sodium hypochlorite solution from 75 to 90 min significantly increased germination. For the culture of immature seeds, the seed collection at 45 days after pollination (DAP) had the highest germination percentage. We then investigated the anatomical features during seed development that associated with the effect of seed pretreatment on raising seed germination percentage. The 45-DAP immature seeds have developed globular embryos and the thickened non-lignified cell wall at the outermost layer of the outer seed coat. Seeds at 60 DAP and subsequent stages germinated poorly. As the seed approached maturity, the cell wall of the outermost layer of the outer seed coat became lignified and finally compressed into a thick envelope at maturity. On toluidine blue O staining, the wall of outer seed coat stained greenish blue, indicating the presence of phenolic compounds. As well, on Nile red staining, a cuticular substance was detected in the surface wall of the embryo proper and the innermost wall of the inner seed coat.ConclusionWe report a reliable protocol for seed pretreatment of mature seeds and for immature seeds culture based on a defined time schedule of V. plantifolia seed development. The window for successful germination of culturing immature seed was short. The quick accumulation of lignin, phenolics and/or phytomelanins in the seed coat may seriously inhibit seed germination after 45 DAP. As seeds matured, the thickened and lignified seed coat formed an impermeable envelope surrounding the embryo, which may play an important role in inducing dormancy. Further studies covering different maturity of green capsules are required to understand the optimal seed maturity and germination of seeds.

Quantification of the aromatic potential of ripe fruit of Vanilla planifolia (Orchidaceae) and several of its closely and distantly related species and hybrids

Vanilla flavor is derived from the cured fruits of two orchid species Vanilla planifolia and V. × tahitensis. About twenty other Vanilla species are also credited with scented fruits, but very little is known about their aromatic features. We investigated the aromatic compound content of the ripe fruits of 30 vanilla accessions obtained from eight species and three hybrids. Glucovanillin plus six phenolic and one anisic aglycones, extracted after enzymatic hydrolysis, were quantified by High-Performance Liquid Chromatography and Ultra-Violet detection. The analysis of the aromatic contents and the principal components showed clear-cut differences in the aromatic content of the species and varieties studied. The total content of aromatic compounds separated the three species most distantly related to V. planifolia, namely V. lindmaniana, V. crenulata and V. imperialis, from the other species notably by the absence of vanillin potential and a very low total aromatic potential (< 0.45% w/w dry matter). A clear gradient was observed between the different genotypes of V. planifolia, in particular for the total aromatic content (range 3.07–5.00% dry weight) and the vanillin potential (1.80–4.58%). Among all the analyzed samples, the greatest vanillin potential was observed in a V. planifolia x V. × tahitensis hybrid (7.46%). Anisyl alcohol was not detected in any of the 13 V. planifolia varieties but was detected in most of its close relatives such as V. sotoarenasii, V. bahiana, V. tahitensis, and V. pompona. Our data evidenced the very contrasting aromatic profiles of vanilla fruits, even among very close genotypes.

Ice-Cream Substitute for Patients With Kidney Failure

Quality of life for patients with kidney failure is less than similar-aged, general population counterparts. A large part of the decrease in quality of life is from the change of diet and nutritional restrictions. One way to combat this decrease in quality of life is through oral nutrition supplements. An ice-cream substitute product was developed for patients with kidney failure on peritoneal dialysis. The product consistedof an ice-cream-like base of rice milk, egg whites, evaporated coconut milk, sugar, and vanilla bean paste. Two flavors were then created: cinnamon and lemon. Both flavors were tested subjectively and objectively. Sensory taste testing was with peritoneal dialysis patients using a Likert scale ballot with a comment section. Texture analysis was completed using a CT3 Brookfield texture analyzer. The results from the sensory testing (taste, texture, overall acceptability) and the texture analysis were analyzed using paired-samples t-tests. Nutritional analysis for the product was calculated. The sensory test of taste, texture, and overall acceptability between the two flavors was not found to be statistically different between the cinnamon and lemon. Similarly, the objective results were also not statistically significant between the two flavors. Based on the nutritional analysis, both the lemon and the cinnamon flavors were found to be "good" sources of protein when compared with the Food and Drug Administration's definition of a "good" source of protein. In addition, patients found the sensory aspects of both flavors to be slightly to moderately likable.

Complexity-based analysis of the coupling between facial muscle and brain activities

The human body consists of different muscles. Investigation of facial muscle activities is very important since they are responsive to different kinds of stimuli that humans receive. The brain controls and regulates the activities of human’s muscles. In this work, we evaluated the coupling among the facial muscles and brain activities for twelve subjects (7 M and 5 F) that were stimulated using three odors (pineapple, banana, and vanilla flavors as olfactory stimuli) with different molecular complexities. Using fractal theory and sample entropy, we studied how the complexity of facial muscles’ reaction through Electromyography (EMG) signals is linked to the complexity of the brain’s response through Electroencephalography (EEG) signals due to olfactory stimulation. The results showed significant changes (P<0.05) in the complexities of EMG and EEG signals in response to the applied odors. Besides, the changes in the complexity of EEG and EMG signals are strongly correlated in the case of fractal dimension (r=-0.947) and sample entropy (r=-0.774). This analysis method can be applied to other physiological signals to investigate the coupling between the activities of other organs and brain activity.

Effects of vanillic acid on Aβ1-40-induced oxidative stress and learning and memory deficit in male rats

Alzheimer's disease (AD) is a neurodegenerative disease, in which the accumulation of β-amyloid (Aβ) peptide in the extracellular space causes a progressive reduction in cognitive performance. Aβ stimulates active oxygen species generation leading to oxidative stress and neural cell death. Vanillic Acid (VA) is the oxidant form of vanillin widely found in vanilla beans. VA has many properties, such as suppressing apoptosis and eliminating the harmful effects of oxidative stress in animal models. The VA effects on impaired learning and memory in Aβ rats were assessed. Forty adults male Wistar rats were assigned to the following five groups in random: the control, sham (received saline (vehicle) via intracerebroventricular (ICV) injection), Aβ (received Aβ1–40 via ICV injection), VA (50 mg/kg by oral gavage once a day through four weeks), and Aβ + VA (50 mg/kg) groups. Open field test, novel object recognition (NOR) test, Morris water maze (MWM) test, and passive avoidance learning (PAL) task were performed, and finally, we determined the malondialdehyde (MDA), total antioxidant capacity (TAC) and total oxidant status (TOS) levels. Aβ decreased the cognitive memory in NOR, spatial memory in MWM, and passive avoidance memory in PAL tests. In contrast, VA improved learning and memory in the treated group. Aβ significantly increased MDA and TOS and decreased TAC levels, whereas VA treatment significantly reversed TAC, TOS and MDA levels. In conclusion, VA decreased the Aβ effects on learning and memory by suppressing oxidative stress and can be regarded as a neuroprotective substance in AD.

Producing natural vanilla extract from green vanilla beans using a β-glucosidase from Alicyclobacillus acidiphilus

Current methods for the production of natural vanilla extract are long and tedious, and the efficiency of the vanillin extraction is usually conditioned by different factors during the traditional curing process (temperatures and weather conditions). As an important fraction of vanillin is present in the form of glucovanillin in green beans, endogenous β-glucosidases contribute to its hydrolysis; however, these enzymes lose efficiency during the curing process. The use of extremophilic organisms as a source of an appropriate exogenous enzyme can offer a valid alternative when producing natural vanillin. Here, a β-glucosidase from the thermo-acidophilic organism Alicyclobacillus acidiphilus (AacGH1) was cloned, expressed in E. coli BL21, and fully characterized in respect to both function and crystal structure. Notably, AacGH1 was stable at a temperature up to 50 °C and exhibited good tolerance to glucose, fructose and organic solvents, in particular it maintained full activity in the presence of up to 20 % (v/v) ethanol. The enzyme was then successfully applied to an ethanol-water (20 % (v/v)) extract of green vanilla beans and the complete hydrolysis of glucovanillin (1.7 mM) to vanillin, and other flavour compounds commonly found in vanilla, was achieved using 0.5 mg/mL of enzyme in just 15 min at 30 °C.

Use of strawberry and vanilla natural flavors for sugar reduction: A dynamic sensory study with yogurt

Yogurt is a food with great acceptance by consumers. However, this product often contains excessive added sugar content. A potential strategy to reduce sugar content without compromising sensory quality is the addition of flavors. Thus, the objective of this work was to evaluate the relationship between flavors (vanilla and strawberry) and sweet taste, using a time-intensity analysis, temporal dominance of sensations (TDS) and acceptance test to verifying the viability of sugar reduction in yogurt with the addition of flavors. The results showed that 25% sugar reduction in yogurt with 0.2% vanilla flavor did not affect the sweetness, as shown in temporal profiles, and hedonic perception. The yogurt with 25% sugar reduction and 0.2% strawberry flavor proved to be as well accepted as samples with ideal concentration. Therefore, study of the flavor-taste interaction for the reformulation of foods represents an important strategy to reduce sucrose concentration, maintaining a similar temporal sweetness profile.

Antioxidant and Antibacterial Activity of Caprylic Acid Vanillyl Ester Produced by Lipase-Mediated Transesterification.

Vanillyl alcohol (VA), which is abundant in Vanilla bean, has strong antioxidant activity. However, the use of VA in the food and cosmetics industries is limited, due to its low solubility in emulsion or organic solvents. Meanwhile, medium chain fatty acids and medium chain monoglycerides have antibacterial activity. We synthesized butyric acid vanillyl ester (BAVE) or caprylic acid vanillyl ester (CAVE) from VA with tributyrin or tricaprylin through transesterification reaction using immobilized lipases. BAVE and CAVE scavenged 2,2-diphenyl-1-picrylhydrazyl radicals in organic solvents. In addition, BAVE and CAVE decreased the production rate of conjugated diene and triene in the menhaden oil-in-water emulsion system. While BAVE showed no antibacterial activity, CAVE showed antibacterial activity against food spoilage bacteria, including Bacillus coagulans. In this study, the antibacterial activity of vanillyl ester with medium chain fatty acid was first revealed. Zeta potential measurements confirmed that BAVE and CAVE were inserted into B. coagulans membrane. In addition, the propidium iodide uptake assay and fluorescent microscopy showed that CAVE increased B. coagulans membrane permeability. Therefore, CAVE is expected to play an important role in the food and cosmetics industries as a bi-functional material with both antioxidant and antibacterial activities.

Distinct Roles for Bacterial and Fungal Communities During the Curing of Vanilla.

Vanilla produces aroma after curing. There were a few reports about the possible involvement of microorganisms during the curing process. Bacterial and fungal community was analyzed to explore the distinct roles. Alpha diversity analysis indicated that the abundance and diversity of microorganisms did not increase regularly as the curing progressed. Weighted and unweighted principal coordinates analysis (PCoA) showed that the fungal community of blanching beans was significantly different from those of the vanilla beans of other stages, respectively. Bacillus and Aspergillus were the dominant genus during the curing process. Correlation analysis indicated that the bacterial and fungal structure was positively related to the vanillin formation, respectively. The study was conducive to reveal the formation of flavor components and the biosynthesis of vanillin. Furthermore, it proposed the possible curing methods of regulating the bacterial and fungal community to increase vanillin formation.