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, 10g/L RA at 28°C), the conversion was maximum and resulted to 80% (+)-GDL (4.4g/L/120h) yield in shake flask (500mL). Furthermore, optimization was achieved by adjusting the aeration and agitation parameters in a 3L bioreactor, which were then replicated in a 10L bioreactor to accurately determine the amount of (+)-GDL. In bioreactor condition, 4.7g/L (>85%) of (+)-GDL is produced with 20% and 40% dissolved oxygen (1.0 vvm) at 150rpm in 72h and 66h, 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.