Application of ferulic acid In addition to being widely used in medicine, some countries have approved it as a food additive. Japan has allowed the use of food antioxidants, and the United States and some European countries have allowed the use of some herbs, coffee, vanilla beans, etc. with high ferulic acid content as antioxidants. At present, ferulic acid is mainly used in the food industry as follows.
1.Production of vanillin Because the selling price of natural vanillin is much higher than that of synthetic vanillin, there are many studies abroad using ferulic acid as raw material to produce vanillin by biotransformation. In summary, there are three main ways:
①Decarboxylation of ferulic acid to produce vanillin using decarboxylase produced by microorganisms.
②Reduce ferulic acid to form dihydroferulic acid, and then synthesize vanillin
③Convert ferulic acid into coniferyl alcohol and then into vanillin.
2. As a preservative and preservative, because ferulic acid has antioxidant and antibacterial activity, it can be used as a food preservative. Ferulic acid was used in Japan in 1975 to preserve citrus and as an antioxidant for linseed oil, soybean oil and lard. Some amino acids and dipeptides can act as their synergists. Compared with other phenolic substances, ferulic acid has two advantages. One is its strong antioxidant activity. Heinonen et al. compared the antioxidant activity of gallic acid, propyl gallate, caffeic acid, mallow pigment, delphinidin, catechin, epicatechin, rutin, and quercetin in a lecithin-liposome system Activity found that ferulic acid had the strongest inhibitory ability on hydroperoxide production. Another advantage of ferulic acid is its pH stability, which is significantly stronger than chlorogenic acid, caffeic acid and gallic acid. This characteristic of it is very important for foods processed under alkaline conditions, such as protein extraction and texturization, fruit peeling, etc. It is worth mentioning that some derivatives of ferulic acid show stronger antioxidant activity than ferulic acid, which provides a new way for people to synthesize novel antioxidants. In addition to showing strong antioxidant activity, ferulic acid also has strong antibacterial activity.
3.As a food cross-linking agent, ferulic acid can cross-link polysaccharide molecules in the plant cell wall. At present, people also use this feature to improve the viscosity of polysaccharides and prepare food gums. Most of the reports are the use of pectin and pentopolymer. Sugar preparation gel. If ferulic acid is bound to polysaccharides and proteins, gels can be formed by cross-linking polysaccharides and proteins by adding ammonium persulfate, hydrogen peroxide and laccase or peroxidase treatment. In production, the cross-linking effect of ferulic acid can be used to improve the application value of some polysaccharides, especially low molecular weight polysaccharides. Since ferulic acid and its oxidation products can react with tyrosine, lysine and cysteine in proteins to cross-link proteins, ferulic acid can increase the amount of film in the preparation of edible protein films. At the same time, ferulic acid can also increase the thermal stability of dairy products during heating by reducing the content of free sulfhydryl groups in proteins and avoiding cross-linking caused by sulfhydryl groups in proteins. Due to these characteristics, it provides a wider field for the application of ferulic acid in food.
4.In the application of sports food, athletes will cause oxidative damage to the body during strenuous exercise, and many sports foods need to add antioxidants. Ferulic acid is a potential antioxidant and can stimulate the secretion of hormones, so many foreign sports foods are currently adding ferulic acid or herbs containing ferulic acid.
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