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Vanillin is an important broad-spectrum high-grade fragrance, and it is one of the largest spices in the world by 2019. It has a sweet bean flavor and powder flavor. It can be used as a fragrance fixing agent, a coordinating agent and a flavoring agent. It is widely used in food, beverage, cosmetics, daily chemicals and medicine industries.
Food preservatives are divided into natural preservatives and chemical preservatives, which are used in food production, circulation, storage and other processes to maintain food sensory properties, improve edible value, and extend storage time. Compared with chemical preservatives, natural preservatives have the advantages of harmless to the environment, low production cost, good biocompatibility and good preservation effect. Vanillin in food can be accurately detected by UV-visible spectrophotometry, chromatography, electrophoresis and other conventional methods. It is a safe food preservative. The application of vanillin in food storage and preservation can be divided into bacteriostasis, antioxidation, stabilization of other ingredients in food and inhibition of respiratory rate.
1. Bacteriostasis
Vanillin is a natural bacteriostatic agent, which often acts together with other bacteriostatic methods in the field of food, and has different bacteriostatic effects on different strains. The bacteriostatic effect of vanillin is related to its concentration and pH value. Higher vanillin concentration and lower pH value are beneficial to improve the bacteriostatic effect of vanillin. The bacteriostatic effect of vanillin on different strains is different. Compared with other strains, the bacteriostatic effect of vanillin on Escherichia coli is better. Vanillin has inhibitory effect on a variety of yeast. High concentration of vanillin can improve its antibacterial effect, but high concentration of vanillin can not kill yeast immediately. Compound fresh-keeping realizes the synergy between fresh-keeping agents (or fresh-keeping methods), which is a generally accepted method for preserving fruits and vegetables. The antibacterial effect of spices often has synergy and the dosage is smaller than that of single use. For example, for preventing Aspergillus niger pollution, the effective bactericidal dose of vanillin alone is 0.5%, while the mixture of 0.05% vanillin and 0.0025% cinnamaldehyde can play a bactericidal role.
Vanillin also plays an important role in auxiliary bacteriostasis and sterilization. In the current production process, thermal sterilization is still the most common sterilization method in fruit juice processing, and its treatment methods are generally pasteurization and high-temperature instantaneous sterilization. The traditional sterilization methods often lead to the destruction of nutrients in fruit juice and browning of products.
2. Antioxidation
The action mechanism of antioxidants with similar structure is different. Vanillin mainly accelerates the removal of free radicals through the oxidation product vanillic acid. Vanillin's antioxidant effect can significantly prolong the shelf life of oily food and mask its rancidity. The isomer of vanillin, o-vanillin (3-methoxy-2-hydroxybenzaldehyde), has been proved to have the function of scavenging peroxynitrite anion, but it is not a good free radical scavenger.
3. Stabilize other ingredients in food
It has been proved that the reaction product of vanillin can help stabilize other ingredients in food: resveratrol is a natural functional component. In order to improve its stability and give full play to its functional role, the reticulated chitosan microspheres formed after the reaction of vanillin and chitosan are used to coat resveratrol, which is helpful to control the release of resveratrol; The condensation product of vanillin and amino group has a good ability of complexing with metal ions, and can effectively improve the stability of its inclusion material.
There are three main preparation methods of vanillin:
1. It is directly extracted from natural plants such as vanilla beans, but the cost of this method is high and the yield is low.
2. It is synthesized by chemical methods, using industrial pulp waste liquid and petroleum chemicals as raw materials, but the chemically synthesized vanillin has a single flavor and is easy to cause environmental pollution, which is inconsistent with the consumption trend of natural raw materials in the downstream application market.
3. Using renewable resources eugenol and ferulic acid as natural raw materials to prepare vanillin.
Vanillin is an important broad-spectrum high-grade fragrance, and it is one of the largest spices in the world by 2019. It has a sweet bean flavor and powder flavor. It can be used as a fragrance fixing agent, a coordinating agent and a flavoring agent. It is widely used in food, beverage, cosmetics, daily chemicals and medicine industries.
Food preservatives are divided into natural preservatives and chemical preservatives, which are used in food production, circulation, storage and other processes to maintain food sensory properties, improve edible value, and extend storage time. Compared with chemical preservatives, natural preservatives have the advantages of harmless to the environment, low production cost, good biocompatibility and good preservation effect. Vanillin in food can be accurately detected by UV-visible spectrophotometry, chromatography, electrophoresis and other conventional methods. It is a safe food preservative. The application of vanillin in food storage and preservation can be divided into bacteriostasis, antioxidation, stabilization of other ingredients in food and inhibition of respiratory rate.
1. Bacteriostasis
Vanillin is a natural bacteriostatic agent, which often acts together with other bacteriostatic methods in the field of food, and has different bacteriostatic effects on different strains. The bacteriostatic effect of vanillin is related to its concentration and pH value. Higher vanillin concentration and lower pH value are beneficial to improve the bacteriostatic effect of vanillin. The bacteriostatic effect of vanillin on different strains is different. Compared with other strains, the bacteriostatic effect of vanillin on Escherichia coli is better. Vanillin has inhibitory effect on a variety of yeast. High concentration of vanillin can improve its antibacterial effect, but high concentration of vanillin can not kill yeast immediately. Compound fresh-keeping realizes the synergy between fresh-keeping agents (or fresh-keeping methods), which is a generally accepted method for preserving fruits and vegetables. The antibacterial effect of spices often has synergy and the dosage is smaller than that of single use. For example, for preventing Aspergillus niger pollution, the effective bactericidal dose of vanillin alone is 0.5%, while the mixture of 0.05% vanillin and 0.0025% cinnamaldehyde can play a bactericidal role.
Vanillin also plays an important role in auxiliary bacteriostasis and sterilization. In the current production process, thermal sterilization is still the most common sterilization method in fruit juice processing, and its treatment methods are generally pasteurization and high-temperature instantaneous sterilization. The traditional sterilization methods often lead to the destruction of nutrients in fruit juice and browning of products.
2. Antioxidation
The action mechanism of antioxidants with similar structure is different. Vanillin mainly accelerates the removal of free radicals through the oxidation product vanillic acid. Vanillin's antioxidant effect can significantly prolong the shelf life of oily food and mask its rancidity. The isomer of vanillin, o-vanillin (3-methoxy-2-hydroxybenzaldehyde), has been proved to have the function of scavenging peroxynitrite anion, but it is not a good free radical scavenger.
3. Stabilize other ingredients in food
It has been proved that the reaction product of vanillin can help stabilize other ingredients in food: resveratrol is a natural functional component. In order to improve its stability and give full play to its functional role, the reticulated chitosan microspheres formed after the reaction of vanillin and chitosan are used to coat resveratrol, which is helpful to control the release of resveratrol; The condensation product of vanillin and amino group has a good ability of complexing with metal ions, and can effectively improve the stability of its inclusion material.
There are three main preparation methods of vanillin:
1. It is directly extracted from natural plants such as vanilla beans, but the cost of this method is high and the yield is low.
2. It is synthesized by chemical methods, using industrial pulp waste liquid and petroleum chemicals as raw materials, but the chemically synthesized vanillin has a single flavor and is easy to cause environmental pollution, which is inconsistent with the consumption trend of natural raw materials in the downstream application market.
3. Using renewable resources eugenol and ferulic acid as natural raw materials to prepare vanillin.
