© 2019 Elsevier B.V. Vanillin is one of the most important flavours produced in the world. Due to its increasing value and its demand, mainly in the food industry, several ways to obtain it at lower prices are under study. One of the routes is based on the oxidation of vanillyl alcohol by Eugenol oxidase (EUGO), which has high potential to be used at industrial scale owing to the high space time yields that can be obtained at lab scale (2.9 g L−1 h−1 of vanillin). Additionally, EUGO can be immobilised efficiently onto different supports (MANA-agarose, Epoxy-agarose and Purolite 8204F) which can be reused several times to perform the oxidation preserving good stability and improving more than 3-fold the biocatalyst yield.
|Number of pages||8|
|Journal||Applied Catalysis A: General|
|Publication status||Published - 25 Jul 2019|
- Enzymatic biotransformation
- Eugenol oxidase
- FERULIC ACID
- Natural flavour
- Vanillin synthesis
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Use of alcohol dehydrogenase and alcohol oxidase to convert alcohols in two valuable products: chlorolactone and vanillinAuthor: Garcia Bofill, M., 26 Mar 2021
Student thesis: Doctoral thesis