Vanillin biotechnology: a review of its characteristics and biological activities
DOI:
https://doi.org/10.53455/re.v4i.79Keywords:
4-hydroxy-3-methoxybenzaldehyde; natural vanilla, vanilla planifoliaAbstract
Context: Vanillin is present in several bioactive compounds and is the main constituent of vanilla, and has been used for decades to flavor food and beverages. Vanilla (Vanilla planifolia) is a perennial plant and its fruits, called pods or beans, contain vanilla extract, which gives the plant its aroma. Material and Methods: To enable a better understanding in the process of obtaining the essential, this work brings a bibliographic review referring to the process of obtaining it naturally, synthetically, and through biotechnological processes. Remembering that the process of obtaining natural vanillin is by extraction with ethanol (60% v/v) at low temperatures or with hot fluids, however, the toxicity is a negative point of the extraction process. The market for vanilla flavoring is dominated by synthetic vanillin because of its flavor strength and lower price. There are several industrial methods to produce vanillin, mainly by chemical synthesis from guaiacol. Biotechnology has also contributed to vanillin production by developing a new metabolic route that mimics the natural plant pathway using microbial genes. Results: Although it is known for its aromatic property, there are a range of applications for vanillin and evidence on its biological activities such as anticancer, antioxidant, and anti-inflammatory. Thus, the review covers the main applications studied by different authors who deal with the importance of vanillin in a broad way.
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