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. 2014 Feb 19;19(2):2181-98.
doi: 10.3390/molecules19022181.

Optimized production of vanillin from green vanilla pods by enzyme-assisted extraction combined with pre-freezing and thawing

Yanjun Zhang  1 , Limei Mo  2 , Feng Chen  3 , Minquan Lu  1 , Wenjiang Dong  1 , Qinghuang Wang  1 , Fei Xu  1 , Fenglin Gu  4
Affiliations

Optimized production of vanillin from green vanilla pods by enzyme-assisted extraction combined with pre-freezing and thawing

Yanjun Zhang et al. Molecules. .

Abstract

Production of vanillin from natural green vanilla pods was carried out by enzyme-assisted extraction combined with pre-freezing and thawing. In the first step the green vanilla pods were pre-frozen and then thawed to destroy cellular compartmentation. In the second step pectinase from Aspergillus niger was used to hydrolyze the pectin between the glucovanillin substrate and β-glucosidase. Four main variables, including enzyme amount, reaction temperature, time and pH, which were of significance for the vanillin content were studied and a central composite design (CCD) based on the results of a single-factor tests was used. Response surface methodology based on CCD was employed to optimize the combination of enzyme amount, reaction temperature, time, and pH for maximum vanillin production. This resulted in the optimal condition in regards of the enzyme amount, reaction temperature, time, and pH at 84.2 mg, 49.5 °C, 7.1 h, and 4.2, respectively. Under the optimal condition, the experimental yield of vanillin was 4.63% ± 0.11% (dwb), which was in good agreement with the value predicted by the model. Compared to the traditional curing process (1.98%) and viscozyme extract (2.36%), the optimized method for the vanillin production significantly increased the yield by 133.85% and 96%, respectively.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Effects of different (a) enzyme amounts, (b) reaction temperatures, (c) reaction times and (d) reaction pHs on vanillin content.
Figure 2
Figure 2
Response surface (3-D) showing the effects of the (X1) enzyme amount, (X2) reaction temperatures, (X3) reaction time, and (X4) reaction pH on the response (Y) vanillin content.
Figure 3
Figure 3
Contour plots showing the effect of the effects of the (X1) enzyme amount, (X2) reaction temperature, (X3) reaction time, and (X4) reaction pH on the response (Y) vanillin content.
Figure 4
Figure 4
(a) Normal probability of internally studentized residuals. (b) Predicted values versus experimental values of vanillin content (%).
See this image and copyright information in PMC

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