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Bioprospecting of Lignin Valorization by Microbes and Lignolytic Enzymes for the Production of Value-Added Chemicals
Published in Jitendra Kumar Saini, Surender Singh, Lata Nain, Sustainable Microbial Technologies for Valorization of Agro-Industrial Wastes, 2023
Anamika Sharma, Rameshwar Tiwari, Lata Nain
Vanillin is a high-value market compound that is used predominantly in food, perfumery, and pharmaceutical industries (Sainsbury et al., 2013). Other than a conventional substrate for vanillin production like guaiacol, it can also be produced from lignin as well. Mostly in industries, kraft lignin waste is valorized into vanillin through the oxidation process (Banerjee & Chattopadhyay, 2019). However, various lignin mineralizing microbes, like Bacillus subtilis and Pediococcus acidilactici, and microbial consortium have been explored to produce lignin from lignocellulosic biomass, particularly from lignin. The low production yield is the major problem that was further taken care of by genetic manipulations. Ferulic acid is metabolized by engineered Escherichia coli for vanillin production with a high yield of 94.3% (Yang et al., 2013).
Microbial Bioconversion of Agro-Waste Biomass into Useful Phenolic Compounds
Published in Prakash K. Sarangi, Latika Bhatia, Biotechnology for Waste Biomass Utilization, 2023
Bhabjit Pattnaik, Prakash Kumar Sarangi, Padan Kumar Jena, Hara Prasad Sahoo
Vanillin is a phenolic compound, an aldehyde occurring in vanilla beans, naturally. It is employed extensively as an aromatic additive for incense, candles, perfumes, and air fresheners, as a flavoring additive for cooking and beverages (Kumar et al., 2012). The major solitary utilization of vanillin is for flavoring. It has a role as a plant metabolite, a flavoring agent, an antioxidant, and an anticonvulsant.
Isolation, purification and encapsulation techniques for Bioactive Compounds from agricultural and Food production Waste
Published in Quan V. Vuong, Utilisation of Bioactive Compounds from Agricultural and Food Waste, 2017
Viktor A. Nedović, Fani Th Mantzouridou, Verica B. Đorđević, Ana M. Kaluševič, Nikolaos Nenadis, Branko Bugarski
Ferulic acid (4-hydroxy-3-methoxy phenyl-propenoic acid) is a member of hydroxycinnamic acids that is ubiquitously found in the plant kingdom. As a matter of fact it is the most prevalent one with a key role in plant architecture (Barberousse et al. 2008). It is biosynthesized from phenylalanine and tyrosine (Zhao and Moghadasian 2008) and is largely located in the bran of grains, the peel of fruits, roots and peel of vegetables, hulls, straws (Clifford 1999) justifying its presence in various agroindustrial residues. It is found in its free form but mainly bound or in the form of oligomers (Barberousse et al., 2008). Bounding is made to various organic acids, mono/ di- and poly-saccharides, sterols or even inorganic elements such as silicon, lignin and proteins, usually through esterification, and less frequently through etherification, protecting the plant cell walls from biodegradation (Inanaga et al. 1995, Barberousse et al., 2008, Zhao and Moghadasian, 2008). It is widely available in the diet with its dietary intake estimated to be in the range 150–250 mg/d (Zhao and Moghadasian, 2008). The compound is of low toxicity, is absorbed by the small intestine and easily metabolized (Ou et al. 2004). Furthermore, various biological properties have been ascribed, including antioxidant activity (Graf 1992). Due to these properties, the phenolic acid has been widely used in the food and cosmetic industries. More specifically in Japan, it has been approved as an antioxidant in foods, beverages and cosmetics. Despite not being considered as GRASS (generally recognized as safe) in the USA and most European countries, several medical essences and natural extracts selected for their high content of ferulic acid are added to foods as an FDA (Food and Drug Administration)-approved antioxidant formulation. Other applications include its use as an ingredient in food gels and edible films due to its cross-linking capability with proteins and polysaccharides, in sports beverages as an ergogenic substance and skin protection formulation acting as antioxidant. The respective compound may also serve as a substrate for the production of vanillin, a flavoring compound widely used in food, cosmetic and pharmaceutical industries (Ou et al. 2004).
Comprehensive depolymerization of lignin from lignocellulosic biomass: A review
Published in Critical Reviews in Environmental Science and Technology, 2023
Qinghua Ji, Xiaojie Yu, Li Chen, Abdullateef Taiye Mustapha, Clinton Emeka Okonkwo, Cunshan Zhou, Xianming Liu
The catalytic oxidation of lignin converts lignin into more complex platform chemicals or directly into fine target chemicals. In addition to vanillin and syringaldehyde, the oxidation products of lignin also include acetosyringone, ferulic acid, vanillic acid, syringic acid and p-hydroxybenzoic acid. Vanillin and dimethyl sulfoxide are two molecular chemicals produced in large quantities from industrial lignin. Vanillin (4-hydroxy-3-methoxybenzaldehyde) is the main flavor component of vanilla. It is mainly used as a flavoring agent or additive in the food industry, and as a vulcanization inhibitor or defoamer in agrochemical and pharmaceutical industries. Vanillin can be obtained by alkaline oxidation of lignin (lignin sulfonate), usually air, oxygen, nitrobenzene or metal oxides are used as oxidants.
Electrochemical degradation of vanillin using lead dioxide electrode: influencing factors and reaction pathways
Published in Environmental Technology, 2022
Yuhan Diao, Yang Yang, Leilei Cui, Ying Shen, Han Wang, Yingwu Yao
Vanillin is an organic chemical substance with a unique aroma, which can be found in many plants in nature. Vanillin is not only used as a raw material and intermediate in the pharmaceutical industry [1], but also plays a major role in enhancing and stabilising fragrance in the production process of daily necessities and cosmetics [2]. Due to its strong milk fragrance, vanillin is an indispensable additive in the food processing and production industry, which is widely used in various flavouring foods, such as candy, biscuits, cakes, and beverages [3]. However, too much vanillin content can also affect the taste of food. Long-term consumption of vanillin can cause dizziness, nausea, vomiting, difficulty breathing, and even damage the liver and kidneys, which is more harmful to the human body. Controlling and eliminating organic pollutants in water is an important measure to protect the environment and maintain ecology. In recent years, a wide range of organic pollutants have been found in various aquatic environments such as industrial wastewater, domestic sewage and runoff rainwater, their toxicity has become an urgent environmental issue [4]. If these wastewaters are left untreated and directly flow into ditches, rivers or lakes, they will pollute surface water. If the toxicity is high, it will cause death or even extinction of aquatic plants and animals [5]. Some wastewater containing aromatic hydrocarbons, phenolic compounds and other toxic and harmful substances will be passively ingested and absorbed by plants and remain in the body, and then reach the human body through the food chain, causing harm to human body. Since vanillin cannot be effectively eliminated by conventional wastewater treatment systems, it has attracted the attention of citizens and regulators [6]. Therefore, the effective removal of vanillin in wastewater is of great significance.