Valorization of Fruit Peels into Biovanillin and Statistical Optimization of Process Using <i<Enterobacter hormaechei</i< through Solid-State Fermentation

Vanillin is a secondary metabolite of plants and the major organoleptic aroma component of natural vanilla. Nowadays, the chemical synthesis method used for vanillin production has been rejected by the United States and European legislation, while plant-derived vanillin is expensive. The current stu...
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Autor*in:	Tahir Mehmood [verfasserIn] Sibtain Ahmed [verfasserIn] Rida Waseem [verfasserIn] Shagufta Saeed [verfasserIn] Waqas Ahmed [verfasserIn] Muhammad Irfan [verfasserIn] Azmat Ullah [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2022

Schlagwörter:	biovanillin ferulic acid pomegranate peels solid-state fermentation response surface methodology

Übergeordnetes Werk:	In: Fermentation - MDPI AG, 2017, 8(2022), 2, p 40
Übergeordnetes Werk:	volume:8 ; year:2022 ; number:2, p 40

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/fermentation8020040

Katalog-ID:	DOAJ01388882X

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allfields	10.3390/fermentation8020040 doi (DE-627)DOAJ01388882X (DE-599)DOAJ5aa9e42b124d4203aaa316770a9446bf DE-627 ger DE-627 rakwb eng TP500-660 Tahir Mehmood verfasserin aut Valorization of Fruit Peels into Biovanillin and Statistical Optimization of Process Using <i<Enterobacter hormaechei</i< through Solid-State Fermentation 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Vanillin is a secondary metabolite of plants and the major organoleptic aroma component of natural vanilla. Nowadays, the chemical synthesis method used for vanillin production has been rejected by the United States and European legislation, while plant-derived vanillin is expensive. The current study demonstrates vanillin production via solid-state fermentation (SSF) by <i<Enterobacter hormaechei</i< using different ferulic acid-rich fruit peels as substrates. From different ferulic acid-rich fruit peels (pomegranate, banana, and orange) screened <i<Punica granatum</i< (pomegranate) peels yielded maximum biovanillin (0.09 mg/g) after 24 h. Different bioprocess parameters, including moisture content, inoculum size, pH, and temperature, were optimized using central composite design (CCD) of the response surface methodology (RSM). The maximum biovanillin yield (0.462 mg/g) from <i<Punica granatum</i< peels was achieved at 60% moisture content, 2 mL inoculum size, 6.5 pH, and 32 °C temperature. An F-value of 12.94 and a <i<p</i<-value of 0.00 were recorded by the variance analysis indicated the proposed model’s significance. The coefficient of determination (R<sup<2</sup<) confirmed the model’s goodness of fit, having a value of 91.89%, which indicated the model’s accuracy. The optimally produced biovanillin was extracted and confirmed using FTIR. Further purity analysis was done by HPLC and the biovanillin was reported to be 99.2% pure. The results demonstrated that microbial conversion of ferulic acid-rich fruit peels to biovanillin offers a cost-effective approach for the industrial production of biovanillin. biovanillin ferulic acid pomegranate peels solid-state fermentation response surface methodology Fermentation industries. Beverages. Alcohol Sibtain Ahmed verfasserin aut Rida Waseem verfasserin aut Shagufta Saeed verfasserin aut Waqas Ahmed verfasserin aut Muhammad Irfan verfasserin aut Azmat Ullah verfasserin aut In Fermentation MDPI AG, 2017 8(2022), 2, p 40 (DE-627)820684163 (DE-600)2813985-9 23115637 nnns volume:8 year:2022 number:2, p 40 https://doi.org/10.3390/fermentation8020040 kostenfrei https://doaj.org/article/5aa9e42b124d4203aaa316770a9446bf kostenfrei https://www.mdpi.com/2311-5637/8/2/40 kostenfrei https://doaj.org/toc/2311-5637 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 8 2022 2, p 40
spelling	10.3390/fermentation8020040 doi (DE-627)DOAJ01388882X (DE-599)DOAJ5aa9e42b124d4203aaa316770a9446bf DE-627 ger DE-627 rakwb eng TP500-660 Tahir Mehmood verfasserin aut Valorization of Fruit Peels into Biovanillin and Statistical Optimization of Process Using <i<Enterobacter hormaechei</i< through Solid-State Fermentation 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Vanillin is a secondary metabolite of plants and the major organoleptic aroma component of natural vanilla. Nowadays, the chemical synthesis method used for vanillin production has been rejected by the United States and European legislation, while plant-derived vanillin is expensive. The current study demonstrates vanillin production via solid-state fermentation (SSF) by <i<Enterobacter hormaechei</i< using different ferulic acid-rich fruit peels as substrates. From different ferulic acid-rich fruit peels (pomegranate, banana, and orange) screened <i<Punica granatum</i< (pomegranate) peels yielded maximum biovanillin (0.09 mg/g) after 24 h. Different bioprocess parameters, including moisture content, inoculum size, pH, and temperature, were optimized using central composite design (CCD) of the response surface methodology (RSM). The maximum biovanillin yield (0.462 mg/g) from <i<Punica granatum</i< peels was achieved at 60% moisture content, 2 mL inoculum size, 6.5 pH, and 32 °C temperature. An F-value of 12.94 and a <i<p</i<-value of 0.00 were recorded by the variance analysis indicated the proposed model’s significance. The coefficient of determination (R<sup<2</sup<) confirmed the model’s goodness of fit, having a value of 91.89%, which indicated the model’s accuracy. The optimally produced biovanillin was extracted and confirmed using FTIR. Further purity analysis was done by HPLC and the biovanillin was reported to be 99.2% pure. The results demonstrated that microbial conversion of ferulic acid-rich fruit peels to biovanillin offers a cost-effective approach for the industrial production of biovanillin. biovanillin ferulic acid pomegranate peels solid-state fermentation response surface methodology Fermentation industries. Beverages. Alcohol Sibtain Ahmed verfasserin aut Rida Waseem verfasserin aut Shagufta Saeed verfasserin aut Waqas Ahmed verfasserin aut Muhammad Irfan verfasserin aut Azmat Ullah verfasserin aut In Fermentation MDPI AG, 2017 8(2022), 2, p 40 (DE-627)820684163 (DE-600)2813985-9 23115637 nnns volume:8 year:2022 number:2, p 40 https://doi.org/10.3390/fermentation8020040 kostenfrei https://doaj.org/article/5aa9e42b124d4203aaa316770a9446bf kostenfrei https://www.mdpi.com/2311-5637/8/2/40 kostenfrei https://doaj.org/toc/2311-5637 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 8 2022 2, p 40
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allfieldsSound	10.3390/fermentation8020040 doi (DE-627)DOAJ01388882X (DE-599)DOAJ5aa9e42b124d4203aaa316770a9446bf DE-627 ger DE-627 rakwb eng TP500-660 Tahir Mehmood verfasserin aut Valorization of Fruit Peels into Biovanillin and Statistical Optimization of Process Using <i<Enterobacter hormaechei</i< through Solid-State Fermentation 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Vanillin is a secondary metabolite of plants and the major organoleptic aroma component of natural vanilla. Nowadays, the chemical synthesis method used for vanillin production has been rejected by the United States and European legislation, while plant-derived vanillin is expensive. The current study demonstrates vanillin production via solid-state fermentation (SSF) by <i<Enterobacter hormaechei</i< using different ferulic acid-rich fruit peels as substrates. From different ferulic acid-rich fruit peels (pomegranate, banana, and orange) screened <i<Punica granatum</i< (pomegranate) peels yielded maximum biovanillin (0.09 mg/g) after 24 h. Different bioprocess parameters, including moisture content, inoculum size, pH, and temperature, were optimized using central composite design (CCD) of the response surface methodology (RSM). The maximum biovanillin yield (0.462 mg/g) from <i<Punica granatum</i< peels was achieved at 60% moisture content, 2 mL inoculum size, 6.5 pH, and 32 °C temperature. An F-value of 12.94 and a <i<p</i<-value of 0.00 were recorded by the variance analysis indicated the proposed model’s significance. The coefficient of determination (R<sup<2</sup<) confirmed the model’s goodness of fit, having a value of 91.89%, which indicated the model’s accuracy. The optimally produced biovanillin was extracted and confirmed using FTIR. Further purity analysis was done by HPLC and the biovanillin was reported to be 99.2% pure. The results demonstrated that microbial conversion of ferulic acid-rich fruit peels to biovanillin offers a cost-effective approach for the industrial production of biovanillin. biovanillin ferulic acid pomegranate peels solid-state fermentation response surface methodology Fermentation industries. Beverages. Alcohol Sibtain Ahmed verfasserin aut Rida Waseem verfasserin aut Shagufta Saeed verfasserin aut Waqas Ahmed verfasserin aut Muhammad Irfan verfasserin aut Azmat Ullah verfasserin aut In Fermentation MDPI AG, 2017 8(2022), 2, p 40 (DE-627)820684163 (DE-600)2813985-9 23115637 nnns volume:8 year:2022 number:2, p 40 https://doi.org/10.3390/fermentation8020040 kostenfrei https://doaj.org/article/5aa9e42b124d4203aaa316770a9446bf kostenfrei https://www.mdpi.com/2311-5637/8/2/40 kostenfrei https://doaj.org/toc/2311-5637 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 8 2022 2, p 40
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callnumber-first	T - Technology
author	Tahir Mehmood
spellingShingle	Tahir Mehmood misc TP500-660 misc biovanillin misc ferulic acid misc pomegranate peels misc solid-state fermentation misc response surface methodology misc Fermentation industries. Beverages. Alcohol Valorization of Fruit Peels into Biovanillin and Statistical Optimization of Process Using <i<Enterobacter hormaechei</i< through Solid-State Fermentation
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topic_title	TP500-660 Valorization of Fruit Peels into Biovanillin and Statistical Optimization of Process Using <i<Enterobacter hormaechei</i< through Solid-State Fermentation biovanillin ferulic acid pomegranate peels solid-state fermentation response surface methodology
topic	misc TP500-660 misc biovanillin misc ferulic acid misc pomegranate peels misc solid-state fermentation misc response surface methodology misc Fermentation industries. Beverages. Alcohol
topic_unstemmed	misc TP500-660 misc biovanillin misc ferulic acid misc pomegranate peels misc solid-state fermentation misc response surface methodology misc Fermentation industries. Beverages. Alcohol
topic_browse	misc TP500-660 misc biovanillin misc ferulic acid misc pomegranate peels misc solid-state fermentation misc response surface methodology misc Fermentation industries. Beverages. Alcohol
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title	Valorization of Fruit Peels into Biovanillin and Statistical Optimization of Process Using <i<Enterobacter hormaechei</i< through Solid-State Fermentation
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title_full	Valorization of Fruit Peels into Biovanillin and Statistical Optimization of Process Using <i<Enterobacter hormaechei</i< through Solid-State Fermentation
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author_browse	Tahir Mehmood Sibtain Ahmed Rida Waseem Shagufta Saeed Waqas Ahmed Muhammad Irfan Azmat Ullah
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title_sort	valorization of fruit peels into biovanillin and statistical optimization of process using <i<enterobacter hormaechei</i< through solid-state fermentation
callnumber	TP500-660
title_auth	Valorization of Fruit Peels into Biovanillin and Statistical Optimization of Process Using <i<Enterobacter hormaechei</i< through Solid-State Fermentation
abstract	Vanillin is a secondary metabolite of plants and the major organoleptic aroma component of natural vanilla. Nowadays, the chemical synthesis method used for vanillin production has been rejected by the United States and European legislation, while plant-derived vanillin is expensive. The current study demonstrates vanillin production via solid-state fermentation (SSF) by <i<Enterobacter hormaechei</i< using different ferulic acid-rich fruit peels as substrates. From different ferulic acid-rich fruit peels (pomegranate, banana, and orange) screened <i<Punica granatum</i< (pomegranate) peels yielded maximum biovanillin (0.09 mg/g) after 24 h. Different bioprocess parameters, including moisture content, inoculum size, pH, and temperature, were optimized using central composite design (CCD) of the response surface methodology (RSM). The maximum biovanillin yield (0.462 mg/g) from <i<Punica granatum</i< peels was achieved at 60% moisture content, 2 mL inoculum size, 6.5 pH, and 32 °C temperature. An F-value of 12.94 and a <i<p</i<-value of 0.00 were recorded by the variance analysis indicated the proposed model’s significance. The coefficient of determination (R<sup<2</sup<) confirmed the model’s goodness of fit, having a value of 91.89%, which indicated the model’s accuracy. The optimally produced biovanillin was extracted and confirmed using FTIR. Further purity analysis was done by HPLC and the biovanillin was reported to be 99.2% pure. The results demonstrated that microbial conversion of ferulic acid-rich fruit peels to biovanillin offers a cost-effective approach for the industrial production of biovanillin.
abstractGer	Vanillin is a secondary metabolite of plants and the major organoleptic aroma component of natural vanilla. Nowadays, the chemical synthesis method used for vanillin production has been rejected by the United States and European legislation, while plant-derived vanillin is expensive. The current study demonstrates vanillin production via solid-state fermentation (SSF) by <i<Enterobacter hormaechei</i< using different ferulic acid-rich fruit peels as substrates. From different ferulic acid-rich fruit peels (pomegranate, banana, and orange) screened <i<Punica granatum</i< (pomegranate) peels yielded maximum biovanillin (0.09 mg/g) after 24 h. Different bioprocess parameters, including moisture content, inoculum size, pH, and temperature, were optimized using central composite design (CCD) of the response surface methodology (RSM). The maximum biovanillin yield (0.462 mg/g) from <i<Punica granatum</i< peels was achieved at 60% moisture content, 2 mL inoculum size, 6.5 pH, and 32 °C temperature. An F-value of 12.94 and a <i<p</i<-value of 0.00 were recorded by the variance analysis indicated the proposed model’s significance. The coefficient of determination (R<sup<2</sup<) confirmed the model’s goodness of fit, having a value of 91.89%, which indicated the model’s accuracy. The optimally produced biovanillin was extracted and confirmed using FTIR. Further purity analysis was done by HPLC and the biovanillin was reported to be 99.2% pure. The results demonstrated that microbial conversion of ferulic acid-rich fruit peels to biovanillin offers a cost-effective approach for the industrial production of biovanillin.
abstract_unstemmed	Vanillin is a secondary metabolite of plants and the major organoleptic aroma component of natural vanilla. Nowadays, the chemical synthesis method used for vanillin production has been rejected by the United States and European legislation, while plant-derived vanillin is expensive. The current study demonstrates vanillin production via solid-state fermentation (SSF) by <i<Enterobacter hormaechei</i< using different ferulic acid-rich fruit peels as substrates. From different ferulic acid-rich fruit peels (pomegranate, banana, and orange) screened <i<Punica granatum</i< (pomegranate) peels yielded maximum biovanillin (0.09 mg/g) after 24 h. Different bioprocess parameters, including moisture content, inoculum size, pH, and temperature, were optimized using central composite design (CCD) of the response surface methodology (RSM). The maximum biovanillin yield (0.462 mg/g) from <i<Punica granatum</i< peels was achieved at 60% moisture content, 2 mL inoculum size, 6.5 pH, and 32 °C temperature. An F-value of 12.94 and a <i<p</i<-value of 0.00 were recorded by the variance analysis indicated the proposed model’s significance. The coefficient of determination (R<sup<2</sup<) confirmed the model’s goodness of fit, having a value of 91.89%, which indicated the model’s accuracy. The optimally produced biovanillin was extracted and confirmed using FTIR. Further purity analysis was done by HPLC and the biovanillin was reported to be 99.2% pure. The results demonstrated that microbial conversion of ferulic acid-rich fruit peels to biovanillin offers a cost-effective approach for the industrial production of biovanillin.
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title_short	Valorization of Fruit Peels into Biovanillin and Statistical Optimization of Process Using <i<Enterobacter hormaechei</i< through Solid-State Fermentation
url	https://doi.org/10.3390/fermentation8020040 https://doaj.org/article/5aa9e42b124d4203aaa316770a9446bf https://www.mdpi.com/2311-5637/8/2/40 https://doaj.org/toc/2311-5637
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author2	Sibtain Ahmed Rida Waseem Shagufta Saeed Waqas Ahmed Muhammad Irfan Azmat Ullah
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up_date	2024-07-03T20:07:05.095Z
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An F-value of 12.94 and a <i<p</i<-value of 0.00 were recorded by the variance analysis indicated the proposed model’s significance. The coefficient of determination (R<sup<2</sup<) confirmed the model’s goodness of fit, having a value of 91.89%, which indicated the model’s accuracy. The optimally produced biovanillin was extracted and confirmed using FTIR. Further purity analysis was done by HPLC and the biovanillin was reported to be 99.2% pure. 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Valorization of Fruit Peels into Biovanillin and Statistical Optimization of Process Using <i<Enterobacter hormaechei</i< through Solid-State Fermentation

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