Hofmann, Evamaria and Degot, Pierre and Touraud, Didier and Koenig, Burkhard and Kunz, Werner (2023) Novel green production of natural-like vanilla extract from curcuminoids. FOOD CHEMISTRY, 417: 135944. ISSN 0308-8146, 1873-7072
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The demand for natural vanilla extract, and vanillin in particular, by far exceeds the current production, as both the cultivation of vanilla beans and the extraction of vanillin are laborious. For this purpose, most vanillin used today is produced synthetically, contrary to the general trend toward bio-based products. The present study deals with the synthesis of nature-based vanillin, starting with the more accessible rhizomes of the plant Curcuma longa. Besides vanillin, vanillic acid and p-hydroxybenzaldehyde are synthesized that way, which are also found in the natural vanilla bean. The extraction of the curcuminoids and, finally, their conversion to the flavors are performed using visible light and food-grade chemicals only. A binary mixture of ethanol and triacetin, as well as a surfactant-free microemulsion consisting of water, ethanol, and triacetin, are investigated in this context. The results exceed the literature values for Soxhlet extraction of vanilla beans by a factor > 7.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | RIBOFLAVIN TETRAACETATE; ASSISTED EXTRACTION; QUANTIFICATION; FLAVOR; CO2; Vanillin; Curcumin; Nature-Based; Photoreaction; Green Chemistry; Flavor |
| Subjects: | 500 Science > 540 Chemistry & allied sciences |
| Divisions: | Chemistry and Pharmacy > Institut für Organische Chemie > Lehrstuhl Prof. Dr. Burkhard König Chemistry and Pharmacy > Institut für Physikalische und Theoretische Chemie > Chair of Chemistry VI - Physical Chemistry (Solution Chemistry) > Prof. Dr. Werner Kunz |
| Depositing User: | Dr. Gernot Deinzer |
| Date Deposited: | 30 Jan 2024 13:54 |
| Last Modified: | 30 Jan 2024 13:54 |
| URI: | https://pred.uni-regensburg.de/id/eprint/58991 |
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