BHU Institutional Repository :: Browsing by Author "Paul, Veena"

Browsing by Author "Paul, Veena"

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A comprehensive review on vanillin: its microbial synthesis, isolation and recovery
(Bellwether Publishing, Ltd., 2021) Paul, Veena; Rai, Dinesh Chandra; T.S, Ramyaa Lakshmi; Srivastava, Suresh Kumar; Tripathi, Abhishek Dutt
Vanillin is an extensively used flavor compound valuable in the food and pharmaceutical industries. Vanillin flavoring compound is present as natural, synthetic, and biotechnologically generated. The food safety authorities contemplate biotechnologically-derived vanillin as nature-identical vanillin. This review endeavors to present an overview of the microbial approach for vanillin production. This review summarizes the current trend in the biotechnologically-derived vanillin bioconversion from agricultural byproducts rich in eugenol, ferulic acid, isoeugenol, lignin, and de novo synthesis by bacteria, fungi, and recombinant microbial cells. This review also outlines the enzymes involved in vanillin synthesis. The subsequent section deals with the cultural conditions needed for the enhanced production of vanillin. This review offers broad knowledge about the downstream processes such as isolation, characterization, purification, and recovery. The concluding section describes the limitation in the production process, specifically toxicity and by-product formation, and various strategies to overcome these factors using fermentation technology with adsorbent resins and recombinant microbial cells. � 2021 Taylor & Francis Group, LLC.
Aflatoxins in Cereals and Cereal-Based Products: Occurrence, Toxicity, Impact on Human Health, and Their Detoxification and Management Strategies
(MDPI, 2022) Kumar, Pradeep; Gupta, Akansha; Mahato, Dipendra Kumar; Pandhi, Shikha; Pandey, Arun Kumar; Kargwal, Raveena; Mishra, Sadhna; Suhag, Rajat; Sharma, Nitya; Saurabh, Vivek; Paul, Veena; Kumar, Manoj; Selvakumar, Raman; Gamlath, Shirani; Kamle, Madhu; Enshasy, Hesham Ali El; Mokhtar, Jawahir A.; Harakeh, Steve
Cereals and cereal-based products are primary sources of nutrition across the world. However, contamination of these foods with aflatoxins (AFs), secondary metabolites produced by several fungal species, has raised serious concerns. AF generation in innate substrates is influenced by several parameters, including the substrate type, fungus species, moisture content, minerals, humidity, temperature, and physical injury to the kernels. Consumption of AF-contaminated cereals and cereal-based products can lead to both acute and chronic health issues related to physical and mental maturity, reproduction, and the nervous system. Therefore, the precise detection methods, detoxification, and management strategies of AFs in cereal and cereal-based products are crucial for food safety as well as consumer health. Hence, this review provides a brief overview of the occurrence, chemical characteristics, biosynthetic processes, health hazards, and detection techniques of AFs, along with a focus on detoxification and management strategies that could be implemented for food safety and security. � 2022 by the authors.
Biocomposites from Fruit and Vegetable Wastes and Their Applications
(Springer Nature, 2022) Paul, Veena; Tripathi, Abhishek Dutt; Yamini, S.; Paswan, Vinod Kumar; Patil, Tejaswini; Verma, Tarun; Darani, KianoushKhosravi
A considerable amount of food waste is generated with increased food production. A sustainable approach is needed to manage this waste generation for the proper valorization and value addition of food wastes. The fruits and vegetables processing sector generates a large amount of waste, approximately more than 42% of total food wastes. Fruits and vegetable wastes are an ideal substrate for the production of biocomposites. These fruits and vegetable wastes can be utilized as sustainable raw materials to produce biocomposites using green technology that is economical, sustainable, and environment friendly. This chapter focuses on synthesizing biocomposites using fruit and vegetable wastes, their application, and environmental sustainability. � The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Singapore Pte Ltd. 2022.
Biodegradable Polymer-Based Food Packaging
(Springer Nature, 2022) Tripathi, Abhishek Dutt; Khosravi Darani, Kianoush; Rai, Dinesh Chandra; Paul, Veena
This book covers different aspects of biodegradable packaging, such as their sourcing and application in food industries. The book focuses on the production and characterization of biodegradable food packaging derived from plant, animal and microbial sources. Chapters highlight the nano-technological interventions in biodegradable food packaging and the less studied microbial biopolymer-based biodegradable food packaging makes it distinct from other related books. It includes the latest research and development in the areas of food processing, food packaging, material science and polymeric science. It also discusses the standards and regulatory guidelines about the biodegradability testing of these polymers. This book is meant for researchers in food science, food packaging, bioprocess technology, polymer science and biochemical engineering. It is also beneficial for faculty members and students of food microbiology, food technology, dairy technology. The book is also meant for small entrepreneurs and farmers who are interested in bio-plastic usage for food packaging. � The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Singapore Pte Ltd. 2022.
Developments and Scope of Space Food
(Bentham Science Publishers, 2022) Grover, Yashmita; Bhasin, Jagriti; Dhingra, Bhavika; Nandi, Sonali; Hansda, Mamta; Sharma, Ruchi; Paul, Veena; Idrishi, Rubeka; Tripathi, Abhishek Dutt; Agarwal, Aparna
Humans have conducted numerous space missions in past decades and its success depends upon many factors, including astronaut health as the major factor. Health and nutrition are two vital components of life derived from food which helps in keeping one�s body alive, nourished as well as energetic, including the astronauts during their long-duration manned missions. With the advancement in research and technology, it became possible to include a wide variety of dishes in the space menu, with most of them being similar to those eaten on the earth. This review highlights the evolution of space food starting from mission Mercury to the current International Space Station. Furthermore, it also enlightens and focuses on types of space food, its packaging considerations, and vitamin A-rich energy balls as potential space food. Many deleterious effects of outer space explorations have been observed on the human body, such as loss of body mass, vision-related changes, loss in bone density, and even anemia. To overcome these issues, various considerations must be followed while designing space food. The nutritional requirement plays an important role in a space mission. Various foods have the potential to overcome the limitations caused by a space mission. Thus, while developing space food, various parameters should be taken into consideration, such as deficiencies and illness. The food should be compact, bite-sized, easily digestible, and shelf-stable. Further research is required to better gain insight into the technological advancements while considering the nutritional status and requirements of astronauts in a space mission. � 2022 Bentham Science Publishers.
Future Prospects of Biodegradable Polymers with Potential Application in Food Industry
(Springer Nature, 2022) Patil, Tejaswini; Tripathi, Abhishek Dutt; Rai, Dinesh Chandra; Agarwal, Aparna; Paul, Veena; Maurya, Kamlesh Kumar; Pankaj
Enormous plastic production and its consumption and accumulation are a global concern. Although the solution to this issue is �reuse, recycle, and reduce plastic, " it is not quite enough, and therefore biodegradable packaging material is gaining acceptability in the agriculture and food industry for packaging purposes. This chapter summarizes recent approaches and innovations in the field of biodegradable polymers and future prospects. Here, biodegradable polymers and natural polymers with their properties, their applicability, and their degradation are discussed. Also, improvements in properties of natural polymers by using technologies have been discussed. Biodegradable polymers reduce the burden of greenhouse gases on Earth. � The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Singapore Pte Ltd. 2022.
Growth Kinetics of Prodigiosin (Food Color) Produced by Novel Serratia marcescens bhu prodig Under Submerged Fermentation (SMF)
(Springer, 2023) Maurya, Kamlesh Kumar; Tripathi, Abhishek Dutt; Kumar, Deepak; Ramyaa, T.S.; Paul, Veena; Agarwal, Aparna
Abstract: Prodigiosin is a promising food color due to its antibacterial, antimalarial, antimycotic characteristics, immunomodulating, and antitumor activities. Novel prodigiosin producing strain isolated from sugarcane field soil of Banaras Hindu University, India, characterized as Serratia marcescens bhu prodig by 16 sRNA. The effect of carbon, nitrogen source, and physical parameters (pH and temperature) on pigment yield was studied. The highest amount of pigment produced, which was 800.95 � 0.05�mg/L, was detected when sorbitol and peptone were used as nitrogen and carbon source with pH 7 at 30��C. The optimized condition scale-up in a bioreactor with a working capacity of 3.0 L, gave maximum pigment yield of 825 � 0.05�mg/L with � (Maximum specific growth rate), Yp/x, which represents the product yield coefficient, and Yp/s, which signifies the specific product yield coefficient and productivity of 0.3/h, 0.62, 0.80, and 0.02�g/L/h, respectively, after 72�h of cultivation in submerged fermentation (SMF). The isolated pigment was characterized as prodigiosin by the analysis of spectral data and GC�MS. The mass spectrophotometry investigation characterized pigment as 4-methoxy-5(5 methyl-4-pentyl-2H-pyrrol-2-ylidene)- 2,2-bipyrrole ring structure. The GC�MS chromatogram showed m/z of 323, representing prodigiosin. The prodigiosin yield and productivity obtained in the current finding were higher than in previous reports. Graphical Abstract: [Figure not available: see fulltext.] � 2023, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.
Hydrothermal treatment of lignocellulose waste for the production of polyhydroxyalkanoates copolymer with potential application in food packaging
(Elsevier Ltd, 2022) Tripathi, Abhishek Dutt; Mishra, Pradeep Kumar; Khosarvi-Darani, Kianoush; Agarwal, Aparna; Paul, Veena
Background: Bio-plastics are eco-friendly biopolymer finding tremendous application in food and pharmaceutical industries. Biodegradable polymer-based plastic such as PHAs (plyhydroxyalkanoates) possesses similar physicochemical and mechanical properties as posed by conventional plastic. PHAs does not cause any type of hazardous pollution upon disposal. However, the high production cost of PHAs makes its wider acceptability unsuitable at commercial level. This can be minimized by screening potential PHAs producing strains, selecting inexpensive raw material, optimized cultivation condition and by adopting efficient recovery and purification strategies. Scope and approach: The PHA upstream processing is expensive and contributes approximately 40% of total production cost. This can be minimized to greater extent by using inexpensive raw materials such as agro-industrial waste and lignocellulose waste (LCW). In recent time, LCW has gained more attention in bioprocess-based production owing to its nutritional composition. LCW is rich in complex polysaccharides such as lignin, cellulose, hemicellulose which are not easily digested. Hydrothermal processing of lignocellulosic materials causes a variety of effects including extractive removal, hemicellulose hydrolysis and alteration of the properties of both cellulose and lignin. The extracted digested residues can be effectively utilized in PHAs and copolymer synthesis. Key findings and conclusion: This review focusses on various aspects of hydrothermal processing of lignocellulosic waste for efficient and economical PHAs production. These bio-plastics specifically microbial produced bio-polymers such as PHAs find application in food industries as packaging material owing to their desirable water barrier and gas permeability properties in addition to complete biodegradability upon disposal without green-house gas emission. The present review deals with the production, recovery, purification, characterization and applications of PHAs and its copolymers using LCW as potential substrate. This review will also focus on different strategies adopted for efficient PHA production using hydrothermal treated LCW, its biosynthetic mechanism, extraction, purification, characterization and also biodegradability testing at lab and pilot plant level. In addition to that, the authors will emphasize novel PHA copolymers nanocomposites synthesis strategies and their commercial applicability. � 2022
Introduction: Scope and Importance of Biodegradable Polymers
(Springer Nature, 2022) Paul, Veena; Tripathi, Abhishek Dutt; Maurya, Kamlesh Kumar; Pankaj; Dinesh; Rai, Dinesh Chandra
In today�s world, the interest in biodegradable polymers has grown significantly. The demand for these polymers has skyrocketed, making them broadly utilized polymers with a range of several applications. Plant, animal, and microbially derived biopolymers have piqued the interest of researchers. Because of their inherent properties like biodegradability, biocompatibility, inexhaustibility, and economic availability, the need for biodegradable polymers has been enhanced. Recent trends in the food packaging industry have shown the employment of biodegradable polymers with improved characteristics. This chapter emphasizes biodegradable polymers� development, classification, application, challenges, and market opportunities. The application of these polymers in active and intelligent packaging are summarized. This chapter also highlights the application of biodegradable polymers as an assuring green technique for assuring the quality and safety of food. � The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Singapore Pte Ltd. 2022.
Nivalenol Mycotoxin Concerns in Foods: An Overview on Occurrence, Impact on Human and Animal Health and Its Detection and Management Strategies
(MDPI, 2022) Kumar, Pradeep; Mahato, Dipendra Kumar; Gupta, Akansha; Pandey, Surabhi; Paul, Veena; Saurabh, Vivek; Pandey, Arun Kumar; Selvakumar, Raman; Barua, Sreejani; Kapri, Mandira; Kumar, Manoj; Kaur, Charanjit; Tripathi, Abhishek Dutt; Gamlath, Shirani; Kamle, Madhu; Varzakas, Theodoros; Agriopoulou, Sofia
Mycotoxins are secondary metabolites produced by fungi that infect a wide range of foods worldwide. Nivalenol (NIV), a type B trichothecene produced by numerous Fusarium species, has the ability to infect a variety of foods both in the field and during post-harvest handling and management. NIV is frequently found in cereal and cereal-based goods, and its strong cytotoxicity poses major concerns for both human and animal health. To address these issues, this review briefly overviews the sources, occurrence, chemistry and biosynthesis of NIV. Additionally, a brief overview of several sophisticated detection and management techniques is included, along with the implications of processing and environmental factors on the formation of NIV. This review�s main goal is to offer trustworthy and current information on NIV as a mycotoxin concern in foods, with potential mitigation measures to assure food safety and security. � 2022 by the authors.
Optimization of spray drying parameters for custard apple (Annona squamosa L.) pulp powder development using response surface methodology (RSM) with improved physicochemical attributes and phytonutrients
(Academic Press, 2021) Shrivastava, Arpit; Tripathi, Abhishek Dutt; Paul, Veena; Chandra Rai, Dinesh
Custard apple (Annona squamosa L.) is a highly perishable fruit, possessing enormous phytochemicals and nutrients with potential antioxidant, antimicrobial and anti-cancerous properties. In the present investigation, spray drying parameters were optimized to produce custard apple pulp powder (CAPP) using response surface methodology (RSM). The drying was carried out in a laboratory spray dryer at different levels of inlet air temperature (100�140 �C), outlet air temperature (70�110 �C), and maltodextrin (MD) concentration (10�20 g/dL). The optimized condition comprised an inlet temperature of 135 �C, outlet temperature of 75 �C, and the maltodextrin content of 15 g/dL, respectively. Under this optimized condition, the maximum powder yield of 14.8 g/dL with moisture content of 5 g/100 g was obtained. The bulk density, yield, degree of caking, solubility index, and dispersibility were significant (p < 0.05) in optimized CAPP. Further, scanning electron microscope (SEM) analysis revealed the amorphous behavior of spray-dried CAPP, showing minimum hygroscopicity. The differential scanning calorimetry and thermal gravimetric analysis of CAPP revealed better stability with a glass transition temperature of 200 �C, making it suitable at commercial and domestic level. The HPLC analysis of CAPP revealed the presence of phytonutrients like lutein and zeaxanthin having antioxidant and anti-diabetic properties. � 2021
Preface
(Springer Nature, 2022) Tripathi, Abhishek Dutt; Khosravi Darani, Kianoush; Rai, Dinesh Chandra; Paul, Veena
[No abstract available]
Process Optimization and Characterization of Enhanced Vanillin Yield Using Bacillus aryabhattai NCIM 5503
(National Nutrition and Food Technology Research Institute, 2021) Paul, Veena; Tripathi, Abhishek Dutt; Rai, Dinesh Chandra
Background and Objective: Vanillin is a strong flavor used widely in food industries, but the quantity of this compound from plant sources is minimal. In the present study, vanillin was produced as bio-vanillin using biotechnological techniques and effects of the process parameters (carbon-source, nitrogen-source and pH) on ferulic acid bioconversion to vanillin for enhancing vanillin concentration were studied using Bacillus aryabhattai NCIM 5503. Material and Methods: Briefly, culture media included 5 g l-1 each carbon (glucose, sucrose, fructose, sorbitol, lactose, xylitol and mannitol) and nitrogen (ammonium sulphate, peptone, beef extract, yeast extract and urea) sources in distilled water supplemented with 5% (w v-1) of ferulic acid and 1% (v v-1) of Bacillus aryabhattai NCIM 5503 as inoculum at a pH range of 4.5-12. Fermentation broth was extracted using centrifuge and further analyzed for the presence of vanillin using spectrophotometry and high-performance liquid chromatography. Results and Conclusion: This study revealed that a maximum vanillin concentration of 0.87 g l-1 was achieved under optimum conditions (culture media with fructose and beef extract at pH 9) of 30 �C and 150 rpm. Furthermore, vanillin in the extracted fermented broth was characterized using high-performance liquid chromatography and spectrophotometric analysis with thiobarbituric acid assay at 55 �C for 10 min followed by 20 min of incubation at room temperature. Conflict of interest: The authors declare no conflict of interest. � 2021. All Rights Reserved.
Production kinetics and characterization of natural food color (torularhodin) with antimicrobial potential
(Elsevier Ltd, 2023) Sebastian, Shimmi; Tripathi, Abhishek Dutt; Paul, Veena; Darani, Kianoush Khosravi; Agarwal, Aparna
The present investigation was conducted to optimize the fermentative production of food color (carotenoid pigments) using Rhodotorula sp. grown under batch cultivation. The effect of different carbon sources, nitrogen source and pH on carotenoid yield was investigated initially. The maximum carotenoid yield of 3520.23 and 2992.65 ?g/g were obtained using sorbitol and beef extract as potential carbon and nitrogen sources, respectively, at pH 7.0. Further, process optimization was done using RSM to enhance the carotenoid yield. The optimized condition comprised; 2.0 g/L sorbitol, 0.32 g/L beef extract and 6.25 pH. Optimized condition scale-up in 7.5 L bioreactor (working volume 3.0 L) gave maximum carotenoid and biomass yield of 7325.70 � 0.04 ?g/g and 0.589 � 0.05 g/L, respectively, after 48 h of cultivation. Leudking Piret model deduced mixed growth associated carotenoid production. The carotenoid pigment was characterized as torularhodin by FTIR and showed antimicrobial activities against E. coli and S. aureus. � 2023 Elsevier Ltd
Production of polyhydroxyalkanoates using dairy processing waste � A review
(Elsevier Ltd, 2021) Dutt Tripathi, Abhishek; Paul, Veena; Agarwal, Aparna; Sharma, Ruchi; Hashempour-Baltork, Fataneh; Rashidi, Ladan; Khosravi Darani, Kianoush
Bio-plastics are eco-friendly biopolymers finding tremendous application in the food and pharmaceutical industries. Bio-plastics have suitable physicochemical, mechanical properties, and do not cause any type of hazardous pollution upon disposal but have a high production cost. This can be minimized by screening potential bio-polymers producing strains, selecting inexpensive raw material, optimized cultivation conditions, and upstream processing. These bio-plastics specifically microbial-produced bio-polymers such as polyhydroxyalkanoates (PHAs) find application in food industries as packaging material owing to their desirable water barrier and gas permeability properties. The present review deals with the production, recovery, purification, characterization, and applications of PHAs. This is a comprehensive first review will also focus on different strategies adopted for efficient PHA production using dairy processing waste, its biosynthetic mechanism, metabolic engineering, kinetic aspects, and also biodegradability testing at the lab and pilot plant level. In addition to that, the authors will be emphasizing more on novel PHAs nanocomposites synthesis strategies and their commercial applicability. � 2021 Elsevier Ltd
Role of Enzymes in Biofuel Production
(wiley, 2021) Yadav, Ashok Kumar; Pandey, Surabhi; Tripathi, Abhishek Dutt; Paul, Veena
Biofuels represent an efficient and fruitful choice of traditionally available fossil fuels. The widely used and most appropriate conventional procedure of biofuel manufacturing from available plant oil has always been the transesterification reaction catalyzed by suitable alkali. Use of chemicals has been found to be recessive when compared with enzymatic reaction or biocatalyst. Enzymatic therapy has significant benefits compared to chemical production, because it requires low energy consumption, and the adverse effects of other substances are not possible with that, resulting in the formation of pure substances. As compared to ancient chemical processes, reactions with the help of enzymes had various advantages and benefits, such as sustainability and efficiency. Enzyme therapy has been found to be useful for broad-based commercial processes, such as pharmaceuticals, dairy, food industry, meat, and beverages industry, the fuel sector, and many more. Although there is need of further modifications in the reactivity, stability, and biocatalytic effect of efficient biocatalysts, advanced processes in the renewable energy field for the biofuel production and natural gas conversion are required. Viability of lipases, amylases, and now cellulases, xylanases, and mono-oxygenase is still extensively investigated for biofuel production. This chapter highlights the development of biocatalysis experiments on the production of alcohol-, biodiesel-, and hydrogen-based fuels. � 2021 by John Wiley & Sons Ltd. All rights reserved.
Standardization of process variables for development of traditional Indian dairy product herbal apple rabri with improved organoleptic, textural, antioxidants, functional attributes and shelf life
(BioMed Central Ltd, 2023) Lata, Rajnee; Jaiswal, Ved Prakash; Paul, Veena; Tripathi, Abhishek Dutt; Agarwal, Aparna; Rai, Dinesh Chandra
Rabri is a concentrated whole milk product from India that has been heat desiccated and sweetened. Herbs are reported to possess therapeutic properties. The addition of these herbs in the food enhances the functionality of the food. Herbal apple rabri was prepared by adding two herbs (brahmi and shatavari). The herbal apple rabri was optimized based on its organoleptic attributes. The sensory evaluation revealed that adding brahmi up to 2.5% and shatavari up to 1.5% is acceptable. The optimized rabri was further analyzed for its texture profile. The shelf life was evaluated based on the physicochemical, antioxidant, phenolics, and microbial content like total plate count and yeast and molds count. The DPPH inhibition activity shows that the optimized rabri has antioxidant potential (58.41 � 0.03%) compared to control rabri (34.30 � 0.04%) due to adding herbs. The microbial spoilage in the optimized sample was less as compared to the control sample. � 2023, The Author(s).
Tribology � Novel oral processing tool for sensory evaluation of food
(Academic Press, 2022) Paul, Veena; Tripathi, Abhishek Dutt; Agarwal, Aparna; Kumar, Pankaj; Rai, Dinesh Chandra
Food oral processing is a study of mastication that involves food-saliva interaction. Instrumental approaches have improved sensorial attributes like texture by stimulating the oral environment for the past years. However, a thorough estimation of oral food processing is still an open research topic with persisting challenges. This review summarizes the role of tribology as a novel oral processing tool for the sensory evaluation of foods. The paper further covered state of the art on instrumentation, working principles, the efficiency of the tribometer, and its application in dairy and non-dairy foods. Moreover, sincere attempts have been made to classify the research gap and challenges in oral food processing using tribometer. � 2022 The Authors
Valorization of essential oils from citrus peel powder using hydro-distillation
(Elsevier B.V., 2023) Shaw, Diksha; Tripathi, Abhishek Dutt; Paul, Veena; Agarwal, Aparna; Mishra, Pradeep Kumar; Kumar, Mohit
Citrus species exhibit many important natural bioactive compounds, such as ascorbic acid, essential oils, and antioxidant substances. Citrus essential oils are a complex mixture of volatile and non-volatile compounds obtained from the citrus fruit peel, which are discarded as waste. These citrus peels are a rich source of essential oils having medicinal benefits such as antioxidant, anticancer, antidiabetic, and anti-inflammatory properties. An experiment was carried out on two Citrus species (Citrus reticulata cv. (kinnow) and Citrus X sinensis (orange)) peel powder to study the essential oil composition. The kinnow and orange peels were dried using the sun and tray drying method and were compared. The peel powder obtained by sun and tray drying was tested for antioxidant activity (DPPH assay, TPC activity, and ascorbic acid activity). The essential oil was extracted from peel powder using a sustainable hydro-distillation technique. The results revealed that the highest yield was obtained in tray-dried orange peel powder (9.98%), followed by tray-dried kinnow peel powder (9.70%). The bioactive composition of the extracted essential oils was analyzed by gas chromatography-mass spectrometry (GC-MS). The kinnow and orange peel essential oil composition was predominated with D-limonene, terpenoids, and sesquiterpenes, enhancing its medicinal value. Thus, this study developed a green, sustainable, and eco-friendly hydro-distillation technique for citrus essential oil extraction. � 2023
Valorization of lignin for the production of vanillin by Bacillus aryabhattai NCIM 5503
(Elsevier Ltd, 2023) Paul, Veena; Agarwal, Aparna; Dutt Tripathi, Abhishek; Sirohi, Ranjna
Coconut coir waste is a rich lignocellulosic biomass. The coconut coir waste generated from temples is resistant to natural degradation, and its accumulation causes environmental pollution. Ferulic acid, a vanillin precursor, was extracted from the coconut coir waste by hydro-distillation extraction. The extracted ferulic acid was used for vanillin synthesis by Bacillus aryabhattai NCIM 5503 under submerged fermentation. In the present study, the Taguchi DOE (design of experiment) software was used to optimize the fermentation process, which resulted in a 1.3 fold increase in vanillin yield (640.96 � 0.02 mg/L), as compared to the unoptimized yield of 495.96 � 0.01 mg/L. The optimized media for enhanced vanillin production comprised; fructose 0.75 % (w/v), beef extract 1 % (w/v), pH 9, temperature 30?, agitation speed 100 rpm, trace metal solution 1 % (v/v), and ferulic acid 2 % (v/v). The results show that the commercial production of vanillin can be envisioned using coconut coir waste. � 2023 Elsevier Ltd

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