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<p>Bio-vanillin is the plants’ secondary aromatic metabolite. Pakistan’s agricultural sector produces a significant amount of waste from fruit and crop processing, which can be reduced by using bioremediation approaches as a cost-effective and eco-friendly method. The current study aimed to metabolically convert ferulic acid, which was the fruit peel-derived organic waste residue, into vanillin through solid-state fermentation by using the <i>Bacillus thuringiensis</i> BEB4 strain. The product was identified and estimated through Fourier transform infrared spectroscopy and high-performance liquid chromatography, respectively, followed by optimization through response surface methodology. The maximum bio-vanillin yield was 0.2474&#xa0;mg/g at a fermentation time of 24&#xa0;h, 9 pH, 25 °C temperature, and 80% moisture content. Concludingly, grapefruit peels contained a considerable amount of ferulic acid and produced a significant yield of bio-vanillin. This study also highlights the importance of bioremediation as a promising approach for the synthesis of cheaper, eco-friendly, and value-added bio-vanillin, minimizing the toxicity associated with synthetic vanillin and ferulic acid. Moreover, further research on the prospective biochemical potential of bio-vanillin may definitely lead to diversified applications in the pharmaceutical and cosmetic industries.</p> Graphical Abstract <p></p>

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Metabolic transformation of grapefruit peels into bio-vanillin and optimization of a fermentation process using central composite design (CCD)

  • 期刊论文

  • 发表日期：

    2025年3月4日

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  • Asmara Ahmad,
  • Sadia Javed,
  • Ameer Fawad Zahoor

摘要

Bio-vanillin is the plants’ secondary aromatic metabolite. Pakistan’s agricultural sector produces a significant amount of waste from fruit and crop processing, which can be reduced by using bioremediation approaches as a cost-effective and eco-friendly method. The current study aimed to metabolically convert ferulic acid, which was the fruit peel-derived organic waste residue, into vanillin through solid-state fermentation by using the Bacillus thuringiensis BEB4 strain. The product was identified and estimated through Fourier transform infrared spectroscopy and high-performance liquid chromatography, respectively, followed by optimization through response surface methodology. The maximum bio-vanillin yield was 0.2474 mg/g at a fermentation time of 24 h, 9 pH, 25 °C temperature, and 80% moisture content. Concludingly, grapefruit peels contained a considerable amount of ferulic acid and produced a significant yield of bio-vanillin. This study also highlights the importance of bioremediation as a promising approach for the synthesis of cheaper, eco-friendly, and value-added bio-vanillin, minimizing the toxicity associated with synthetic vanillin and ferulic acid. Moreover, further research on the prospective biochemical potential of bio-vanillin may definitely lead to diversified applications in the pharmaceutical and cosmetic industries.

Graphical Abstract