Biotransformation of fruit wastes into bio-vanillin: a natural aromatic flavoring compound

Since environmental pollution causes cancer, mutagenesis, and teratogenic consequences in living things, it has emerged as one of the most devastating threats to human life in the industrialized world. To cope with this issue, bioremediation seems to be the most cost-effective and eco-friendly method that works by utilizing bio-based materials as precursor substances for the production of useful plants’ secondary metabolites. This review will specifically focus on nature identical vanillin, one of the widely used flavoring ingredients, by providing its brief introduction, demographic origin, and its types. The aim of this review centralizes around the importance of the eco-friendly, cost-effective, and sustainable production of vanillin through different precursors that can be obtained from fruit wastes. It will also highlight the suitable approaches that can be employed to produce vanillin by microbial conversion of fruit waste. Additionally, it will elaborate the mechanisms underlined by different microbial species to synthesize bio-vanillin. Moreover, this article will also underline the pharmacotherapeutic potential of vanillin that will contribute to the greater goal of developing safe treatments to prevent infectious disorders.