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Green Synthesis of Food Flavoring Agents
Published in Nitin Kumar Singh, Siddhartha Pandey, Himanshu Sharma, Sunkulp Goel, Green Innovation, Sustainable Development, and Circular Economy, 2020
Sankha Chakrabortty, Jayato Nayak, Shirsendu Banerjee, Ramesh Kumar, Parimal Pal, Prasenjit Chakraborty, Ishita Sarkar, Amit Kumar
Vanillin can be synthesized from guaiacol where the reaction of eugenol with potassium hydroxide yields guaiacol. The next step is distillation with alkaline chloroform to produce the vanillin (Riemer et al., 2004). A commonly used method is reacting guaiacol, obtained from catechol, with glyoxylic acid. The more important part of this is the two-step procedure practiced by Rhoda since 1970 where guaiacol is reacted with glyoxylic acid by electrophilic aromatic substitution. After that vanillyl mandelic acid is then transformed into 4-hydroxy-3-methoxyphenyl glyoxylic acid to vanillin by oxidative decarboxylation (Mackie et al., 1990).
Molecular recognition of isovanillin crosslinked carrageenan biocomposite for drug delivery application
Published in Chemical Engineering Communications, 2021
Fatmawati Adam, Mohd Aiman Hamdan, Siti Hana Abu Bakar, Mashitah Mohd Yusoff, Rajan Jose
Isovanillin has a high ability as a crosslinker material to establish a physical crosslink with kappa carrageenan. It is a plant based and from vanilla. Vanilla extract is called vanillin. It is widely used as intermediate flavoring agents in confectionery, beverage, food, perfumery, and pharmaceuticals (Bjørsvik et al. 2002). In fact, vanillin is synthesized via condensation of guaiacol with glyoxylic acid, followed by oxidation–decarboxylation (Huang et al. 2013). In industrial scale, isovanillin is produced via an inevitable dealkylation of 3-alkoxy-4-methoxybenzaldehyde with large amounts of concentrated sulfuric acid (Huang et al. 2013). Isovanillin consists of C=O (aldehyde), O-H (hydroxyl), and O-CH3 (anisole) functional groups and both the highest occupied molecular orbital and lowest unoccupied molecular orbital of pi (π) nature (Balachandran and Parimala 2012). These functional groups and conjugated π electrons facilitate the application of isovanillin for physical crosslinking with carbohydrate polymers such as carrageenan.
Preparation of thymol incorporated organic-inorganic hybrid nanoflowers as a novel fenton agent with intrinsic catalytic and antimicrobial activities
Published in Inorganic and Nano-Metal Chemistry, 2022
The peroxidase-like activity of T-hNFs determined (Figure 5) toward to the choosen guaiacol as a model substrate can be based on Fenton-like process. Guaiacol is a chemical indicator in oxygen producing reactions.[25] With the presence of H2O2 in the solution, the inorganic component of T-hNFs is reduced from Cu+2 to Cu+1 (1), then radical groups generated by the interaction of the reduced Cu+1 and H2O2 (2) (Eq. (1)) lead to the oxidation of guaiacol.[20,26]