Authors
Preetha Radhakrishnan, Anju Chadha, Bargavi Reddy, Sindhu Ganesh, Sreejit Valliathan, Sivakumari Takkellapati, Nagamaniammai Govindarajan, Elizabeth Sajeev Mathew
Published in
Journal of food science and technology. Volume 63. Issue 8. Pages 1457-1467. Epub Mar 17, 2025.
Abstract
In this study, biocatalytic oxidation of cinnamyl alcohol was reported with 100% conversion to cinnamaldehyde, the flavor that gives the characteristic aroma of Cinnamomum, using whole cells/immobilized biocatalyst, Candida parapsilosis MTCC 1744. Initial screening was carried out using fifteen strains of fungus and four different substrates. The substrate with the highest conversion was cinnamyl alcohol (43.52 ± 1.6%) using C. parapsilosis MTCC 1744, so it was selected as a biocatalyst for further studies. Reaction factors such as reaction time, the quantity of biocatalyst (biomass), substrate concentration, and pH of the reaction media were optimized by a two-step process. Primary optimization was done in a one-at-a-time fashion, and the second-step optimization of biocatalytic synthesis was employed using a 5-level-4-factor central composite design of Response Surface Methodology (RSM). A quadratic polynomial regression model was used for the study, and the experimental data were evaluated at a 95% confidence level (P < 0.05). Reactions were carried out at optimum reaction conditions, derived from model equations. At optimum conditions, the biosynthesis yield for cinnamaldehyde increased to 100%. The immobilized biocatalyst was efficient enough to carry out thirteen reaction cycles, indicating that it is a promising biocatalyst for cinnamaldehyde synthesis.
The online version contains supplementary material available at 10.1007/s13197-025-06256-5.
PMID:
42502596
Bibliographic data and abstract were imported from PubMed on 26 Jul 2026.
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