Microalgae as a future food source

Y Torres-Tiji, FJ Fields, SP Mayfield - Biotechnology advances, 2020 - Elsevier
One of the key challenges that we face in the 21st century is the need to feed an ever-
increasing human population with increasingly limited natural resources. Even today it is …

From plant phenols to novel bio-based polymers

C Zhang, J Xue, X Yang, Y Ke, R Ou, Y Wang… - Progress in Polymer …, 2022 - Elsevier
Replacing petroleum-based products with inexpensive, biorenewable, natural materials is
important for sustainable development and will have a significant impact on the polymer …

Advances in the vanillin synthesis and biotransformation: A review

L Xu, F Liaqat, J Sun, MI Khazi, R Xie, D Zhu - Renewable and Sustainable …, 2024 - Elsevier
Vanillin is one of the world's most extensively used flavoring compounds. Plant-based
vanillin can no longer meet the annual global demand for bio-vanillin, thus chemical …

Microbial synthesis of vanillin from waste poly (ethylene terephthalate)

JC Sadler, S Wallace - Green Chemistry, 2021 - pubs.rsc.org
Poly (ethylene terephthalate)(PET) is an abundant and extremely useful material, with
widespread applications across society. However, there is an urgent need to develop …

Metabolic engineering of Escherichia coli for natural product biosynthesis

D Yang, SY Park, YS Park, H Eun, SY Lee - Trends in Biotechnology, 2020 - cell.com
Natural products are widely employed in our daily lives as food additives, pharmaceuticals,
nutraceuticals, and cosmetic ingredients, among others. However, their supply has often …

Bio-vanillin: Towards a sustainable industrial production

GA Martău, LF Călinoiu, DC Vodnar - Trends in Food Science & …, 2021 - Elsevier
Background Vanilla is the main natural flavoring agent used in industries such as
pharmaceuticals, food, flavoring, and fragrance, in which vanillin is the major component …

Vanillin biotechnology: the perspectives and future

G Banerjee, P Chattopadhyay - Journal of the Science of Food …, 2019 - Wiley Online Library
The biotechnological production of fragrances is a recent trend that has expanded rapidly in
the last two decades. Vanillin is the second most popular flavoring agent after saffron and is …

[HTML][HTML] Vanillin: A food additive with multiple biological activities

A Olatunde, A Mohammed, MA Ibrahim… - European Journal of …, 2022 - Elsevier
Abstract Vanillin (4-hydroxy-3-methoxybenzaldehyde) is a known natural aromatic
flavouring agent and the major component of vanilla extracted from cured vanilla pods …

Bio-synthesis of food additives and colorants-a growing trend in future food

L Sun, F Xin, HS Alper - Biotechnology Advances, 2021 - Elsevier
Food additives and colorants are extensively used in the food industry to improve food
quality and safety during processing, storage and packing. Sourcing of these molecules is …

Strategies for improving the production of bio-based vanillin

Y Liu, L Sun, YX Huo, S Guo - Microbial Cell Factories, 2023 - Springer
Abstract Vanillin (4-hydroxy-3-methoxybenzaldehyde) is one of the most popular flavors with
wide applications in food, fragrance, and pharmaceutical industries. However, the high cost …