Bio-vanillin: Towards a sustainable industrial production. (March 2021)

• Record Type: Journal Article
• Authors: Martău, Gheorghe Adrian; Călinoiu, Lavinia-Florina; Vodnar, Dan Cristian
• Is Part Of: Trends in food science & technology. Volume 109(2021)
• Page Start: 579
• Page End: 592
• Publication Date: 2021-03
• Subjects: Natural vanillin -- Microorganisms -- Waste substrates -- Sustainable production -- Integrated technologies; Food industry and trade -- Periodicals; Food -- Biotechnology -- Periodicals; 664.005
• DOI: 10.1016/j.tifs.2021.01.059
• Languages: English
• ISSNs: 0924-2244

Abstract

Abstract: Background: Vanilla is the main natural flavoring agent used in industries such as pharmaceuticals, food, flavoring, and fragrance, in which vanillin is the major component. The vanillin compound can be produced using the following routes: chemical synthesis, vegetable biosynthesis, and biotechnological processes (the production of bio-vanilla). Bio-vanillin derived from the latter route has significant advantages over the other two, including by fulfilling the needs of modern consumer trends by being considered natural and by supporting industrial production, due to the lack of toxicity and its alternative use of industrial wastes. Moreover, only natural-labeled vanillin is approved for use in the food industry by most food safety control authorities worldwide. Scope and approach: This review demonstrates that the use of novel approaches involving integrated technologies (microorganisms, food technology, genetic engineering, industrial and waste valorization) for the production of bio-vanillin is a promising route for a natural and sustainable production with a high industrial potential. Key findings and conclusions: Bio-vanillin production, which is based on renewable processes and uses microbial biodiversity, does not generate toxic waste and may re-integrate different industrial wastes or by-products in a living system. Moreover, downstream processes are increasingly optimized, indicating that their applications may redirect food industries to highly sustainable future applications. Although novel approaches are at an interesting stage, cost-cutting attempts are needed to improve the efficiency of biotransformation and the use of cheaper substrates. In addition, lightweight systems are needed for efficient processing, using immobilized cell cultures and the spontaneous release of metabolites, together with the use of adsorbents for product recovery. Highlights: Integrated technology approach is vital for a natural vanillin industrial production. Novel lignin-based vanillin approaches are becoming more sustainable. Fungi, bacteria and yeast are discussed for their bio-vanillin production potential. Biotechnological route has significant advantages over chemical and plant synthesis. Recent advances and future strategies for vanillin production are presented.