Vanilla Extract Research Articles

Evaluation of antifungal activity of vanilla pods silver nanoparticles against various oral candidal species: An in-vitro study.

The oral health of individuals is undoubtedly affected by the fact that fungal microorganisms are currently resistant to the conventional antifungal drugs used. Still, there are numerous emerging therapeutic alternatives available like phytotherapy. The phytochemistry of various plant species has indicated that phytochemicals could be a better source of medicine with outstanding antifungal, healing, anti-inflammatory spectrum, and antioxidant properties. To evaluate the antifungal efficacy of silver nanoparticles of vanilla pods against Candida albicans, Candida glabrata, and Candida krusei and to compare with Fluconazole. The vanilla pods were procured from the organic store. The aqueous extracts were prepared. Ten percent of the vanilla extract was utilized to generate the silver nanoparticles. The generated silver nanoparticles were characterized visually based on color change and confirmed by UV spectroscopy. Disk diffusion method was used to determine the antifungal activity of the vanilla pods reinforced silver nanoparticles at different concentrations (20 μl, 40 μ, 40n μ, and 80 μand 80ratioC. albicans, C. glabrata, and C. krusei. The antifungal efficacy of the produced nanoparticles was evaluated against a standard of ketoconazole (30 μ30. Vanillin silver nanoparticles exhibit commendable antifungal activity against C. albicans, C. glabrata which is equivalent to that of ketoconazole, and amplified activity against drug-resistant C. krusei was evident. Silver nanoparticles from vanilla pods were studied and their wider zones of inhibition indicated exemplary antifungal efficacy compared with conventional antifungal drugs like ketoconazole. Future research on vanillin nanocarrier systems might enhance their stability, bioavailability, and bioactivity. As an outcome, with some promising advances in this area, it would be captivating to pursue a systematic investigation into the potential effects of vanillin at the cellular and molecular levels. This will enable us to further assess its applicability as an active biopharmaceutical ingredient in mouthwashes, probiotic lozenges, and denture resin for use as an effective strategy against the biofilm growth of various Candida species.

Analysis of the Effect of Various Potential Antimicrobial Agents on the Quality of the Unpasteurized Carrot Juice.

Short shelf-life and poor microbial quality of minimally processed foods of plant origin pose a serious problem for the food industry. Novel techniques of minimal treatment combined with disinfection are being researched, and, for fresh juice, the addition of antimicrobial agents appears to be a promising route. In this research, fresh, nonfiltered, unpasteurized carrot juice was mixed with four potential antimicrobials (bourbon vanilla extract, peppermint extract, cannabidiol oil, and grapefruit extract). All four variants and the reference pure carrot juice were analyzed for metapopulational changes, microbial changes, and physicochemical changes. The potential antimicrobials used in the research have improved the overall microbial quality of carrot juice across 4 days of storage. However, it is important to notice that each of the four agents had a different spectrum of effectiveness towards the groups identified in the microflora of carrot juice. Additionally, the antimicrobials have increased the diversity of the carrot juice microbiome but did not prevent the occurrence of pathogenic bacteria. In conclusion, the use of antimicrobial agents such as essential oils or their derivatives may be a promising way of improving the microbial quality and prolonging the shelf-life of minimally processed foods, such as fresh juices, but the technique requires further research.

Microwave-assisted Extraction of Vanillin from Madagascar <i>Vanilla planifolia</i> beans: Optimization and Modeling

Green MAE (microwave extraction) process was used to extract natural flavors (vanillin) from Madagascar <i>Vanilla planifolia</i> beans. Experimentally, we used a factor to study the influence of parameters on extraction efficiency, and response surface methodology (RSM) was used to obtain interactions between the key influencing parameters. The present study used response surface methodology (RSM) to optimize extraction parameters for vanillin compounds from <i>Vanilla planifolia</i> beans from Madagascar. Three independent variables were evaluated that had a major impact on vanillin content: alcohol concentration, microwave power, and solvent/material (S/M) ratio. A central composite rotation design (CCRD) was used to develop the experimental design. The optimal conditions for microwave-assisted extraction to obtain higher vanillin yield in pods are 480 W for microwave power, 72% for alcohol concentration, and 30 ml/g for Solvent/Material ratio, with an irradiation time of 60 min. The conventional Soxhlet method is less efficient than microwave extraction to extract vanillin from pods. In the traditional extraction, the optimal conditions were an extraction time of 16 hours for 90% ethanol as the solvent. The experimental values are close to those predicted by the obtained mathematical model. Vanilla extracts are analyzed by UV Visible spectrophotometry and HPLC.

Physical characteristics, acceptability and biochemical properties of biscuits using Decalepis hamiltonii tuber extract as a natural flavouring agent

SummaryDecalepis hamiltonii natural flavour extract, an endemic flavour was first time used in food processing in biscuit formulation. 2‐hydroxy 4‐methoxybenzaldehyde (2H4MB), a structural isomer of vanillin is the major flavour‐attributing compound used. During the study, aqueous (6%–12%), and ethanolic (0.5%–2%) extracts, which are reported to be rich in flavour metabolites, and having antioxidan activity were used. These extracts were added at different concentrations and the physical, sensory, and biochemical properties of biscuits were evaluated along with bioactive retention. The breaking force required to break the +ve Control biscuit was 873 g force and was in the range between 916 and 988 g force for the biscuits with either of the tuber extracts. The biscuits made of ethanol extract have shown lighter colour with a low L value (61.84–58.36) compared to aqueous extract (63.67–56.87). Biscuit samples made with both aqueous and ethanol extracts showed good retention of bioactive compounds. However, the biscuit formulation with 1% ethanol extract showed good sensory (mouthfeel (8.7), flavour (8.6), and taste (8.6)) and in vitroantioxidant potential (11.6 ± 0.1 mg−1 100 g AAE) among formulations. The flavour metabolite in biscuits made of both extracts was quantified using HPLC and determined in range between 1 and 3 μg/g and compound presence is confirmed with mass spectrosocpy. With the present observations, we can infer that D. hamiltonii natural flavour extract can be used as an alternative to synthetic flavour in biscuit formulation.

Novel green production of natural-like vanilla extract from curcuminoids.

The demand for natural vanilla extract, and vanillin in particular, by far exceeds the current production, as both the cultivation of vanilla beans and the extraction of vanillin are laborious. For this purpose, most vanillin used today is produced synthetically, contrary to the general trend toward bio-based products. The present study deals with the synthesis of nature-based vanillin, starting with the more accessible rhizomes of the plant Curcuma longa. Besides vanillin, vanillic acid and p-hydroxybenzaldehyde are synthesized that way, which are also found in the natural vanilla bean. The extraction of the curcuminoids and, finally, their conversion to the flavors are performed using visible light and food-grade chemicals only. A binary mixture of ethanol and triacetin, as well as a surfactant-free microemulsion consisting of water, ethanol, and triacetin, are investigated in this context. The results exceed the literature values for Soxhlet extraction of vanilla beans by a factor>7.

Comparison of vanilla extract intervention group and control group on neonatal pain and comfort levels during venous blood sampling

Introduction: Taking venous blood in neonates is always uncomfortable and painful. Pain in taking venous blood is bad for neonates. Short-term effects that occur include increased pulse, and tissue damage around the venous blood collection area. Long-term impacts can be disrupted psychological aspects and the development of neonatal behavior. Untreated discomfort and pain can lead to complications, including hyperalgesia and changes in the experience of pain. Objectives: The purpose of this study was to analyze the effect of giving vanilla extract to the pain level and comfort level of neonates who had venous blood taken. Methods: The type of research is Quasy Experiment with Control Group post test only design. The sampling technique was purposive sampling for 3 months of data collection with a total of 40 respondents. Data analysis using the Independent T Test. Results: The results showed that there was no significant difference in the pain scales of the two groups (p=0.51), but the average pain scale was higher in the control group. There is a significant difference in the results of the front comfort score p value = 0.00. These results are in accordance with previous research that the vanilla concentration of 0.64% and 2% could not significantly reduce pain. It is possible that the results will be different in further studies with a larger number of respondents and different techniques and doses. The results showed that there was no significant difference in the pain scales of the two groups (p=0.51), but the average pain scale was higher in the control group. There is a significant difference in the results of the front comfort score p value = 0.00. These results are in accordance with previous research that the vanilla concentration of 0.64% and 2% could not significantly reduce pain. It is possible that the results will be different in further studies with a larger number of respondents and different techniques and doses. The results showed that there was no significant difference in the pain scales of the two groups (p=0.51), but the average pain scale was higher in the control group. There is a significant difference in the results of the front comfort score p value = 0.00. Conclusions: These results are in accordance with previous research that the vanilla concentration of 0.64% and 2% could not significantly reduce pain. It is possible that the results will be different in further studies with a larger number of respondents and different techniques and doses.

Structure-guided design and development of vanillin-triazole conjugates as potential MARK4 inhibitors targeting hepatocellular carcinoma

Microtubule affinity-regulating kinase 4 (MARK4) is a potential therapeutic target for cancer therapy, as it plays a crucial role in cell division and metastasis. Vanillin is an essential ingredient of vanilla bean extract and has several pharmacological activities, including high inhibitory potential for MARK4. This study aimed to synthesize vanillin-triazole derivatives to develop MARK4-specific inhibitors. We employed experimental and computational approaches to investigate the potentials of synthesized vanillin-triazoles (5a–q) for inhibiting MARK4 activity and subsequent growth of hepatocellular carcinoma (HCC) cells (C3A/HepG2 and SNU-475). In addition, molecular docking and MD simulation studies suggest that vanillin-triazoles bind strongly with the active site residues of MARK4 and are stabilized by numerous non-covalent interactions. Among all 5a, 5g, 5h, and 5j showed an appreciable enzyme inhibition profile and strong binding affinities with MARK4 in the sub-micromolar range. Moreover the compound 5g suppresses the cell proliferation and migration potential of C3A and SNU-475 cells and strongly induces apoptosis. The present study suggests that vanillin-triazole (5g) has high inhibitory activity towards MARK4 and could be utilized for developing MARK4-based anticancer therapies.

Natural food flavours: a healthier alternative for bakery industry-a review.

Human beings always remained attracted towards vivid food flavours and aroma. Ever since the food industry came into existence, several brands and industries worldwide have been busy creating storms in the food markets through flavours, aromas, textures and substances to intrigue the consumers' minds. The ingredients that go into the preparation of these food items include a list of various preservatives, taste enhancers, stabilizers, colours and to make it look attractive and delicious but may not be healthy. Most of the flavours that are used by food brands are often chemical based and are synthesized completely in the laboratory. The use of artificial/synthetic flavourings in the form of chemical food additives and taste enhancers lead to long term health issues which include potentialrisks of neurological problems, cytotoxicity, genotoxicity, different types of hypersensitivities and even cancers. Food and Drug Administration (FDA, USA) conduct frequent studies to limit the use of artificial flavouring and additives which are totally chemical based and mimic natural food flavours and extract. Benzaldehyde-an organic chemical closely resembles the flavour of roasted almonds and ethyl vanillin which is 3 times potent thannatural vanilla extract used is various confectionery items. Also several ester derivatives are used for mimicking natural fruit flavours like strawberry, guava and cherry. These chemicals pose a considerable threat to human health, knowingly or unknowingly. Antagonistically, natural food flavours, though not as popular as artificial ones prove to be healthierand carry the same aroma and taste as artificial flavouring agents. This review paper sheds light on the pervasiveness of natural and artificial food flavouring agents in the market, their benefits and drawbacks and how they have been in a constant race for dominating the bakery industry.

Effect of Storage on Dietary Fibre Rich, Multigrain Cookies

This study focused on the effect of value addition of multigrain cookies with ripe banana peel powder and date powder during storage. Physical and physicochemical analysis of value added multigrain cookies were determined as per AOAC and evaluate the effect of these parameters during storage. The study firstly optimizes the formulation of multigrain flour, comprising wheat, oats, finger millet and barley flour, by blending these flours in various ratios. Subsequently, based on sensory evaluation, a 70:30 ratio (wheat flour to other flour) was found acceptable. Incorporation of banana peel powder and date powder in ratio of 2.5 to 10 % with shortening, powdered sugar, milk, vanilla essence and baking powder resulted in nutritionally rich cookies compared to control in the manner of protein, crude fiber and carbohydrate. Data obtained from analysis clearly indicated that significant higher score was observed for T5 cookies containing 60:30:5:5 ratio of wheat flour: multigrain flour: banana peel powder: date powder. The effect of storage time was sustainably significant on cookies quality parameters, indicating that cookies were acceptable up to 1 month stored in polyethylene bags without any preservative under ambient conditions.

Impact of frying methods on colours, morphological properties, and aroma compounds of arrowhead (Sagittaria latifolia) corm chips

Arrowhead is a starchy vegetable with a unique taste and many health promoting effects. To diversify the usage and increase the consumption of arrowhead, the effects of different frying methods on the morphology and aroma compounds of arrowhead corm chips were studied. The analysis of aroma compounds by accelerated solvent extraction coupled with high-vacuum flavour extraction analysis (ASE-HVFEA), gas chromatography-mass spectrometry (GC-MS), and gas chromatography-olfactometry (GC-O) of deep- and air-fried arrowhead corm chips was conducted. The aim was to understand the variability and abundance of aroma compounds between deep- and air-fried arrowhead chips. In addition, the colours and morphological characteristics of the corm chips were also studied. Twenty-three aroma compounds were identified in the differently fried chips. The predominant aroma compounds were the Strecker-aldehydes, in which 2-methylbutanal, (E)-2-heptenal, hexanal, and (E,E)-2,-4-decadienal were identified as the major aroma constituents of the fried chips. This was followed by the pyrazines. Results of the odour activity values (OAVs) revealed significant (p < 0.05) differences in the aroma profiles of the differently fried chips. Deep-fried chips produced more potency for the baked-like, 2-3-diethyl-5-methylpyrazine, potato-like, methional, deep-fried, (E,E)-2,4-decadienal, roasty, 2-ethyl-3,5-dimethylpyrazine, malty, and 2-methylbutanal. However, air-fried chips exhibited similar but lower potency for the same compounds. Whilst there was no significant (p ≥ 0.05) difference in the external appearance of the differently fried chips, deep-frying significantly (p < 0.05) altered the cell walls of the deep-fried chips more than the air-fried chips. These results would serve as a guidance for aroma flavour evaluation, improvement, and quality control during oil- and air-frying of chips.

Charakterisierung von Fermentationsaromen mittels gaschromatographischer Techniken

Charakterisierung von Fermentationsaromen mittels gaschromatographischer Techniken

Untersuchung von aromaaktiven Biosyntheseprodukten von Basidiomyceten auf Reststoffströmen der Lebensmittelindustrie

Biotechnological production of flavors is economically relevant and a key to enable a tasty and diverse food supply. Fungi are suitable biocatalysts for the production of flavor compounds and often more efficient than the classical flavor extraction from plants and foods. Fungi from the department of Basidiomycota have a powerful enzymatic toolbox to generate flavor compounds.Based on a broad screening of Basidiomycota, media optimization was performed to find suitable conditions for an efficient biotransformation of black currant pomace. During fermentation, the scents were investigated on a sensory and instrumental level via gas chromatography‐mass spectrometry (GCMS). W. cocos was grown on a solid‐state medium composed of 30 g kg‐1 pomace, 6.24 g kg‐1 sodium aspartate‐monohydrate and 30 g kg‐1 agaragar for 10 days. Tue flavor was characterized by means of a self‐validated aroma dilution analysis (ADA), quantified, and proven with recombination experiments.Solid‐state fermentation of pomace and aspartate led to a pleasant odor reminiscent of wild strawberries. Methyl anthranilate (2,206 μg kg‐1, flavor dilution factor 210), (R)‐linalool (1,879 μg kg‐1, 211), 2‐amino benzaldehyde (771 μg kg‐1, 25), and geraniol (138 μg kg‐1, 25) were determined as aromarelevant for the wild strawberry like flavor in recombination experiments. Tue substrate‐fungus combination made use of the nutrients provided by the black currant pomace leading to an appealing natural flavoring for food.In a second approach, 80 g L‐1 pomace and 60 g L‐1 sucrose (pH 4.4) were fermented in a submerged culture until the medium reached a pH‐value of 3.5. Supernatants of the fermented product were evaluated for a potential use as a beverage. Submerged fermentation of black currant pomace and sucrose led to a pleasant flowery and honey‐like odor and a fruity, slightly sour taste. Tue produced fruit acids and flavor compounds were characterized and quantified. Tue scaled‐up fermentation product was processed and carbonized in cooperation with the Geisenheim University. A panel evaluated the carbonated fermented beverage on a hedonic scale, ranging from O to 10, with 8.0 ± 1.4, whereas the value for the non‐inoculated medium was 2.5 ± 2.5. A rise of the oxalic acid concentration was detected, which led to the characteristic fruity taste in combination with citric acid (935 mg L‐1 citric acid and 192 mg L‐1 oxalic acid). Linalool (23 μg L‐1), geraniol (42 μg L‐1), phenylacetic acid (950 μg L‐1), eugenol (23 μg L‐1) and methyl phenylacetate (94 μg L‐1) were detected with odor activity values above one, which imparted fruity and honey‐like odors. Fermentation of black currant pomace led to a tasty beverage, which suits the current beverage trends. Upcycling of pomace with its physiologically valuable nutrients as a fermented beverage could contribute to a healthy human nutrition.In a third study, 28 potentially aroma active non‐canonical terpenes were investigated in cooperation with the Dechema Research Institute. For twelve especially potent compounds, the odor thresholds (OT) were determined in comparison to their non‐methylated equivalents. In addition to the classical approach according to Ullrich and Grosch (1987), a novel method including the individual OT determination of the internal standards was established. Tue odors of several non‐canonical terpenes were described for the first time. Twelve compounds were identified as highly intense flavors, e.g., the flowery smelling 2‐methyllinalool with an OT of 1.8 ng L‐1 air, the earthy smelling 2‐ methyl‐a‐fenchol (3.6 ng L‐1 air), and the flowery scent 2‐methylgeraniol (5.4 ng L‐1 air). The newly developed method for the OT determination appeared as an improvement compared to the method used so far. Methylated derivatives of linalool, citronellol, and geraniol were highly attractive due to their flowery and citruslike scents, which are highly interesting for the cosmetic industry.

Quantitative analysis of Kaizen philosophy on productivity improvement

Due to rising global competition and major changes in consumer demands, preferences, and tastes, many businesses today use the Japanese management technique known as Kaizen to adjust their production processes to meet these expectations. The sole goal of this study was to improve the overall productivity of medium-scale industries by integrating the kaizen philosophy into the production process. Most learning exercises carried out as part of kaizen initiatives were designed to improve social outcomes regarding employees’ problem-solving skills and attitudes. In particular, Kaizen coordinators are concerned with employees’ understanding of continuous improvement and their communication and problem-solving abilities. The pilot project was carried out in the production lines where vanilla extracts were being produced. The Plan-Do-Check-Act (PDCA) cycle technique was used in this study to improve productivity in the production process. The pitch diagram was used as a supportive tool. The two prominent techniques that mainly contributed to the increase in productivity were the PDCA cycle and the pitch diagram. Kaizen implementation led to a 37% increase in the company's total productivity. To increase productivity even further, water tapping and measurement were merged. As a result, it took just 2 minutes instead of 5 to fill a bottle with 20 liters of water. This study concludes that the Kaizen philosophy and elimination of non-value-adding tasks from the production process improve output.

Production and sensory analysis of grape flavoured beer by co-fermentation of an industrial and a genetically modified laboratory yeast strain

The so-called “craft beer revolution” has increased the demand for new styles of beers, often with new ingredients like flavour extracts. In recent years, synthetic biology has realized the production of a plethora of plant secondary metabolites in microbial hosts, which could provide an alternative source for these compounds. In this study, we selected a in situ flavour production approach for grape flavour addition. We used an O-methyl anthranilate (OmANT) producing laboratory Saccharomyces cerevisiae strain in co-fermentations with an industrial beer yeast strain WLP644. The laboratory strain provided an ease of genetic manipulation and the desirable properties of the WLP644 strain were not modified in this approach. In shake flasks, a 10:90 ratio of the yeasts produced grape flavoured beer with the yeast produced flavour compound in a range normally used for flavoured beverages. Hopped and unhopped beers were analysed by VTT’s trained sensory panel and with olfactory GC–MS. OmANT was successfully detected from the beers as a floral odour and flavour. Moreover, no off-flavours were detected and aroma profiles outside the grape flavour were rather similar. These results indicate that the co-fermentation principle is a suitable approach to change the flavour profiles of beers with a simple yeast strain drop-in approach.

Synthesis of vanillin derivatives with 1,2,3‐triazole fragments and evaluation of their fungicide and fungistatic activities

Vanillin is the main component of natural vanilla extract and is responsible for its flavoring properties. Besides its well-known applications as an additive in food and cosmetics, it has also been reported that vanillin can inhibit fungi of clinical interest, such as Candida spp., Cryptococcus spp., Aspergillus spp., as well as dermatophytes. Thus, the present work approaches the synthesis of a series of vanillin derivatives with 1,2,3-triazole fragments and the evaluation of their antifungal activities against Candida albicans, Candida glabrata, Candida parapsilosis, Candida tropicalis, Cryptococcus neoformans, Cryptococcus gattii, Trichophyton rubrum, and Trichophyton interdigitale strains. Twenty-two vanillin derivatives were obtained, with yields in the range of 60%-91%, from copper(I)-catalyzed alkyne-azide cycloaddition (CuAAC) click reaction between two terminal alkynes prepared from vanillin and different benzyl azides. In general, the evaluated compounds showed moderate activity against the microorganisms tested, with minimum inhibitory concentration (MIC) values ranging from 32 to >512 µg mL-1 . Except for compound 3b against the C. gattii R265 strain, all vanillin derivatives showed fungicidal activity for the yeasts tested. The predicted physicochemical and ADMET (absorption, distribution, metabolism, excretion, and toxicity) properties for the compounds indicated favorable profiles for drug development. In addition, a four-dimensional structure-activity relationship (4D-SAR) analysis was carried out and provided useful insights concerning the structures of the compounds and their biological profile. Finally, molecular docking calculations showed that all compounds bind favorably at the lanosterol 14α-demethylase enzyme active site with binding energies ranging from -9.1 to -12.2 kcal/mol.

Scavenging activities of Schizophyllum commune fr. extracts against DPPH radicals, extractable materials and a TLC qualitative of the mushroom extracts

A fresh split gill mushroom or locally known as cendawan kukur (Schizophyllum commune Fr.) (SC) was obtained from Terengganu, Malaysia. The SC samples were dried in an oven and extracted with several polarities of solvent such as water, ethanol, dichloromethane and hexane. Then the SC extracts were tested for their scavenging activity against the DDPH radical models. The scavenging activities were calculated as a percentage of DDPH radicals discolouration and measured as scavenging activities of the S. commune extracts. The finding observed the highest scavenging activities resulted from SC-H2O (85.40%), followed by SC-ethanol (54.91%), SC-dichloromethane (0.46%) extracts and no observation of scavenging activities showed by a non-polar extract (SCHexane). In this finding, the scavenging activity of SC-H2O extract against DDPH radicals was found more potent at 85.40% and it showed the highest activities as compared to the other SC-DCM and SC-EtOH extracts. In the next observation, the scavenging activities of the single SC-water extract against free radical DDPH were observed for another 30 mins by an interval of 5 mins increment after the incubation time. As a result, the scavenging activities of SC-H2O extract against DDPH free radicals maintained its activities between 85.40-85.76% within 30 mins. These observed that the SC-H2O extracts presented a highly potent antioxidant as compared to other SC extracts in this model. Finally, an additional HPTLC method was used as a preliminary observation of the SC extract separation profiles. The result of SC water extracts (polar extract) observed the same Rf value (0.25) of the unknown compound as compared to the SC-EtOH and SCDCM extracts, and this spot compound was not observed in the non-polar extract of SCHexane. The polar and mid-polar extractable materials were more abundant in TLC separations and are related to the % TSS and strength of the mushroom aroma in the extracts. These preliminary studies will be continued for the S. commune phytochemicals discovery and the development of a new product of S. commune flavour extracts.

Effect of Microwave and Ultrasound during the Killing Stage of the Curing Process of Vanilla (Vanilla planifolia, Andrews) Pods.

The curing process (CP) of Vanilla planifolia pods, which is a long and tedious process, is necessary to obtain the natural vanilla extract. This research evaluated the application of microwave (M) and ultrasound (U) during the "killing" stage of the CP and its effect on vanillin content and β-glucosidase activity. The pods were immersed in a container with water or with moistened samples for the M treatments. In U treatments, the pods were immersed in an ultrasonic bath. After this stage, the samples were subjected to an additional U treatment. The results show that the application of these technologies significantly improves vanillin yield (p < 0.05) and the curing time is reduced to 20 days. U treatments subjected to additional sonication at 38 °C obtain more than double the yield of vanillin regarding control. The effect of M and U on cell structure damage increases with additional sonication, but at 15 min, β-glucosidase inactivation decreases the final yield. Disposition of samples in M also affects the final vanillin content. There is no significant correlation between β-glucosidase and vanillin in the different treatments. The application of M and U with the appropriate parameters reduces the CP time without affecting the compounds of interest.

Valorization of Cereal Byproducts with Supercritical Technology: The Case of Corn

Ethanol and starch are the main products generated after the processing of corn via dry grinding and wet milling, respectively. Milling generates byproducts including stover, condensed distillers’ solubles, gluten meal, and the dried distillers’ grains with solubles (DDGS), which are sources of valuable compounds for industry including lignin, oil, protein, carotenoids, and phenolic compounds. This manuscript reviews the current research scenario on the valorization of corn milling byproducts with supercritical technology, as well as the processing strategies and the challenges of reaching economic feasibility. The main products recently studied were biodiesel, biogas, microcapsules, and extracts of enriched nutrients. The pretreatment of solid byproducts for further hydrolysis to produce sugar oligomers and bioactive peptides is another recent strategy offered by supercritical technology to process corn milling byproducts. The patents invented to transform corn milling byproducts include oil fractionation, extraction of undesirable flavors, and synthesis of structured lipids and fermentable sugars. Process intensification via the integration of milling with equipment that operates with supercritical fluids was suggested to reduce processing costs and to generate novel products.

Rapid Food Authentication Using a Portable Laser-Induced Breakdown Spectroscopy System.

Laser-induced breakdown spectroscopy (LIBS) is an atomic-emission spectroscopy technique that employs a focused laser beam to produce microplasma. Although LIBS was designed for applications in the field of materials science, it has lately been proposed as a method for the compositional analysis of agricultural goods. We deployed commercial handheld LIBS equipment to illustrate the performance of this promising optical technology in the context of food authentication, as the growing incidence of food fraud necessitates the development of novel portable methods for detection. We focused on regional agricultural commodities such as European Alpine-style cheeses, coffee, spices, balsamic vinegar, and vanilla extracts. Liquid examples, including seven balsamic vinegar products and six representatives of vanilla extract, were measured on a nitrocellulose membrane. No sample preparation was required for solid foods, which consisted of seven brands of coffee beans, sixteen varieties of Alpine-style cheeses, and eight different spices. The pre-processed and standardized LIBS spectra were used to train and test the elastic net-regularized multinomial classifier. The performance of the portable and benchtop LIBS systems was compared and described. The results indicate that field-deployable, portable LIBS devices provide a robust, accurate, and simple-to-use platform for agricultural product verification that requires minimal sample preparation, if any.

Enhancing sweetness perception with vanilla extract: Strategy for developing low-sugar food formulations for the elderly

Enhancing sweetness perception with vanilla extract: Strategy for developing low-sugar food formulations for the elderly