Vanillin: The Case for Greener Production Driven by Sustainability Megatrend
Dr. Rosaria Ciriminna,
Dr. Alexandra Fidalgo,
Dr. Francesco Meneguzzo,
Dr. Francesco Parrino,
Prof. Laura M. Ilharco,
Dr. Mario Pagliaro
Affiliations
Dr. Rosaria Ciriminna
Istituto per lo Studio dei Materiali Nanostrutturati, CNR via U. La Malfa 153 90146 Palermo Italy
Dr. Alexandra Fidalgo
Centro de Química-Física Molecular and IN-Institute of Nanoscience and Nanotechnology Instituto Superior Técnico Universidade de Lisboa Lisboa Portugal
Dr. Francesco Meneguzzo
Istituto di Biometeorologia, CNR via Madonna del Piano 10 50019 Sesto Fiorentino Italy
Dr. Francesco Parrino
Department of Industrial Engineering University of Trento Via Sommarive 9 38123 Trento Italy
Prof. Laura M. Ilharco
Centro de Química-Física Molecular and IN-Institute of Nanoscience and Nanotechnology Instituto Superior Técnico Universidade de Lisboa Lisboa Portugal
Dr. Mario Pagliaro
Istituto per lo Studio dei Materiali Nanostrutturati, CNR via U. La Malfa 153 90146 Palermo Italy
Abstract Approaching the end of the second decade of the 21st century, almost the whole demand of vanillin is met by the synthetic product obtained either via a petrochemical process starting from phenol and glyoxylic acid or from energy intensive alkaline oxidative depolymerization of lignin. Only a minor fraction is comprised of natural vanillin obtained from ferulic acid fermentation, and even less of highly valued Vanilla planifolia extracts. Are there alternative green production methods? And, if yes, are they suitable to find practical application?
