Production of lactones for flavoring and pharmacological purposes from unsaturated lipids: an industrial perspective.

The enantiomeric pure and natural (+)-Lactones (C ≤ 14) with aromas obtained from fruits and milk are considered flavoring compounds. The flavoring value is related to the lactones' ring size and chain length, which blend in varying concentrations to produce different stone-fruit flavors. The nature-identical and enantiomeric pure (+)-lactones are only produced through whole-cell biotransformation of yeast. The industrially important γ-decalactone and δ-decalactone are produced by a four-step aerobic-oxidation of ricinoleic acid (RA) following the lactonization mechanism. Recently, metabolic engineering strategies have opened up new possibilities for increasing productivity. Another strategy for increasing yield is to immobilize the RA and remove lactones from the broth regularly. Besides flavor impact, γ-, δ-, ε-, ω-lactones of the carbon chain (C8-C12), the macro-lactones and their derivatives are vital in pharmaceuticals and healthcare. These analogues are isolated from natural sources or commercially produced via biotransformation and chemical synthesis processes for medicinal use or as active pharmaceutical ingredients. The various approaches to biotransformation have been discussed in this review to generate more prospects from a commercial point of view. Finally, this work will be regarded as a magical brick capable of containing both traditional and genetic engineering technology while contributing to a wide range of commercial applications.

Physicochemical analysis of Psophocarpus tetragonolobus (L.) DC seeds with fatty acids and total lipids compositions.

Psophocarpus tetragonolobus (L.) DC. is a tropical legume with potential nutritional properties. In present study, the physical properties and proximate composition of the seeds were evaluated. Besides, the physico-chemical properties of fatty oil from fully mature seeds were also studied. The fatty oil compositions of immature, mature and fully mature seeds were evaluated by GC-FID, GC/MS and (1)H-NMR. The study revealed that, fatty oil from fully mature seeds contained high proportion of unsaturated fatty acids (75.5 %), whereas immature seeds contained higher percentage of saturated fatty acid (61.3 %). In addition, unsaponification matter (0.25 %) of fatty oil was identified as stigmasterol (66.4 %) and ß-sitosterol (25.1 %). Total lipids of fully mature seeds were extracted and isolated as neutral, glyco- and phospholipids. Overall, the fatty oil of fully mature seeds was enriched with mono-unsaturated fatty acids (38.6 %) and poly-unsaturated fatty acids (36.9 %) without trans-fatty acids, thus meeting the edible oil standard.

Does the volatile hydrocarbon profile differ between the sexes: a case study on five aphidophagous ladybirds.

Insect hydrocarbons (HCs) primarily serve as a waterproofing cuticular layer and function extensively in chemical communication by facilitating species, sex, and colony recognition. In this study, headspace solid-phase microextraction is employed for investigating the sex-specific volatile HC profile of five ladybirds collected from Lucknow, India namely, Coccinella septempunctata (L.), Coccinella transversalis (Fabr.), Menochilus sexmaculatus (Fabr.), Propylea dissecta (Mulsant), and Anegleis cardoni (Weise) for the first time. Major compounds reported in C. septempunctata, C. transversalis, and A. cardoni are methyl-branched saturated HCs, whereas in M. sexmaculatus, and P. dissecta, they are unsaturated HCs. Other than A. cardoni, both the sexes of the other four ladybirds had similar compounds at highest peak but with statistically significant differences. However, in A. cardoni, which is a beetle with a narrow niche, the major compound in both male and female was different. The difference in volatile HC profile of the sexes of the five ladybirds indicates that gender-specific differences primarily exist due to quantitative differences in chemicals with only very few chemicals being unique to a gender. This variation in semiochemicals might have a role in behavioral or ecological aspects of the studied ladybirds.

A sustainable bioprocess technology for producing food-flavour (+)-γ-decalactone from castor oil-derived ricinoleic acid using enzymatic activity of Candida parapsilosis: Scale-up optimization and purification using novel composite.

Ricinoleic acid (RA) from castor oil was employed in biotransformation of peach-flavoured γ-decalactone (GDL), using a Candida parapsilosis strain (MTCC13027) which was isolated from waste of pineapple crown base. Using four variables-pH, cell density, amount of RA, and temperature-the biotransformation parameters were optimized using RSM and BBD. Under optimized conditions (pH 6, 10 % of microbial cells, 10 g/L RA at 28°C), the conversion was maximum and resulted to 80 % (+)-GDL (4.4 g/L/120 h) yield in shake flask (500 mL). Furthermore, optimization was achieved by adjusting the aeration and agitation parameters in a 3 L bioreactor, which were then replicated in a 10 L bioreactor to accurately determine the amount of (+)-GDL. In bioreactor condition, 4.7 g/L (>85 %) of (+)-GDL is produced with 20 % and 40 % dissolved oxygen (1.0 vvm) at 150 rpm in 72 h and 66 h, respectively. Further, a new Al-Mg-Ca-Si composite column-chromatography method is developed to purify enantiospecific (+)-GDL (99.9 %). This (+)-GDL is 100 % nature-identical as validated through 14C-radio-carbon dating. Thorough chemical investigation of enantiospecific (+)-GDL is authenticated for its use as flavour. This bioflavour has been developed through a cost-effective biotechnological process in response to the demand from the food industry on commercial scale.

Biotransformation of ricinoleic acid to γ-decalactone using novel yeast strains and process optimization by applying Taguchi model.

Flavour molecules are generated now-a-days through microbial fermentation on a commercial scale. γ-Decalactone (GDL) is an important molecule due to its long-lasting flavouring impact as buttery, coconut and peach-type. In the current study, 33 microorganisms were isolated from different fruit sources, and their screening for target GDL production was performed. Using DNA sequencing, two potential strains yielding good amounts of GDL were identified from pineapple and strawberry fruits. The identified strains were Metschnikowia vanudenii (OP954735) and Candida parapsilosis (OP954733), and further optimized by Taguchi method. The effectiveness of lactone production is influenced by the rate of microbial growth under various operating conditions. The factors such as substrate concentration, pH, temperature, cell density and rotation (rpm) with 3 levels were applied for the GDL production using M. vanudenii (OP954735) and C. parapsilosis (OP954733) strains. The results revealed that the highest molar conversion of GDL was 24.69% (115.7 mg/g quantitative yield) and 52.69% (272.0 mg/g quantitative yield) at the optimal conditions using SB-62 and PA-19 strains, respectively. The two novel strains are reported for the first time for production of γ-decalactone and overall, this study opens up the possibility of using Taguchi design for large scale up process development for producing food flavours utilising environmentally friendly natural strains.

A quinoline alkaloid rich Quisqualis indica floral extract enhances the bioactivity.

A volatile alkaloid quinoline-4-carbonitrile (QCN) was isolated from the floral extract of Quisqualis indica. Major compounds were trans-linalool oxide (1.0, 4.5%), methyl benzoate (1.0, 4.0%), 2,2,6-trimethyl-6-vinyl-tetrahydropyran-3-one (7.4, 17.8%), 2,2,6-trimethyl-6-vinyl-tetrahydropyran-3-ol (1.0, 1.2%), (E,E)-α-farnesene (29.1, 16.1%), QCN (5.7, 1.3%) in live and picked flowers, respectively. Flower compositions were altered due to change in enzymatic reaction at the time of picking. Some rearrangements of oxygenated terpenoids occurred in the process of hydrodistillation to obtain essential oil. Chemical synthesis of QCN and its selectively reduced products derived from QCN were prepared through green reaction process. The catalytic modification of QCN has produced quinoline-4-methylamine; the later compound has shown enhanced bio-activities. QCN and floral extract (absolute) have shown potential anti-inflammatory and antioxidant activities. Besides, floral absolute has shown significant anti-inflammatory and antioxidant activities due to improved QCN (19.7%) content to synergize amongst terpenoids and benzenoids as compared to the essential oil with 1.1% of QCN.

Supercritical carbon dioxide extraction of wheat distiller's dried grain with solubles.

A wide variety of carbohydrates and starch-containing materials have been used for production of ethanol by the fermentation process. The alcohol from grain such as corn, wheat, barley, and sweet sorgum produced dried distillate grain with solubles (DDGS) and carbon dioxide as by-products. An attempt has been made to extract fatty oil from wheat DDGS using supercritical carbon dioxide (SC-CO2). Wheat DDGS contain 65-70% of omega-3-fatty acid and omega-6-fatty acid. The fatty oil was also extracted from wheat DDGS by the Soxhlet method using hexane. The chemical compositions of fatty oils were determined by carbon, hydrogen, nitrogen and sulphur analyser, gas chromatography-flame ionization detector and gas chromatography/mass spectrometry. SC-CO2 is a suitable process for extraction of fatty oils with an improved percentage of essential fatty acids such as omega-3-fatty acid and omega-6-fatty acid.

Liquid CO2 extraction of Jasminum grandiflorum and comparison with conventional processes.

The concrete (0.35%) of Jasminum grandiflorum L. flowers was prepared by extraction in n-pentane, and the absolute (0.27%) by fractionation of the n-pentane extract (concrete) with cold methanol. Direct extraction of flowers with liquid CO2 gave a relatively fat-free product in 0.26% yield. The liquid CO2 extract was enriched with terpenoids and benzenoids, thus providing the organoleptically accepted product. The major compounds, such as benzyl acetate, (E,E)-alpha-farnesene and (Z)-3-hexenyl benzoate, along with compounds like indole, methyl anthranilate, (Z)-jasmone, (Z)-methyl jasmonoate and (Z)-methyl epi-jasmonoate, are responsible for the high diffusivity of the jasmine fragrance. These compounds have been obtained with improved recoveries in the liquid CO2 extract. On the other hand, the yield of the essential oil was poor (0.05%), and some polar compounds (oxygenated terpenoids) were recovered in less amounts in comparison with either the n-pentane or liquid CO2 extract.