Vanilla is the second most expensive spice in the world. This issue triggered the necessity to obtain its flavour compound, vanillin, by alternative methods, most of which have focused on biosynthesis since it can be labelled as “natural” and sold at higher price. In this work, a process for the enzymatic synthesis of vanillin has been optimised, not only from a process metrics point of view but also from an environmentally sustainable perspective. The maximum biocatalyst activity and stability was taken into account for the selection of the reaction conditions. Soluble and immobilised eugenol oxidase (EUGO) was tested under both reaction conditions. The optimum conditions obtained lead to an organic solvent free process reaching 9.9 g _prod L⁻¹ h⁻¹. Moreover, the use of immobilised EUGO allowed the biocatalyst to be reused up to 18 reaction cycles, improving the biocatalyst yield more than 12-fold, thus also reducing the biocatalyst associated cost.

香草是世界上第二昂贵的香料。这个问题引发了通过替代方法获得香精素香兰素的必要性，因为它们可以被标记为“天然”并以更高的价格出售，所以大多数方法都集中在生物合成上。在这项工作中，不仅从工艺指标的角度，而且从环境可持续性的角度，对香兰素的酶促合成工艺进行了优化。选择反应条件时要考虑最大的生物催化剂活性和稳定性。在两种反应条件下均测试了可溶性和固定化丁香酚氧化酶（EUGO）。获得的最佳条件导致无有机溶剂工艺达到9.9 g _prod L ^-1  h ^-1。此外，使用固定的EUGO可使生物催化剂重复使用多达18个反应周期，从而将生物催化剂的产率提高了12倍以上，从而也降低了生物催化剂的相关成本。