Continuous flow study of isoeugenol to vanillin: A bio-based iron oxide catalyst

Abstract The use of a biorefinery co-product, such as humins, in combination with an iron precursor in a solvent-free method yields a catalytic material with potential use in selective oxidative cleavage reactions. In particular, this catalyst was found active in the hydrogen-peroxide assisted oxidation of a naturally extracted molecule, isoeugenol, to high added-value flavouring agent, vanillin. By carrying out the reaction in continuous flow, not only a better understanding of the reaction mechanism and of the catalyst deactivation can be achieved, but also important insights for optimised conditions can be developed. The findings of this paper could pave the way to a more sustainable process for the production of a valuable food and perfume additive, vanillin.