Ferulic acid is the most abundant hydroxycinnamic acid in the plant world and is ester linked to arabinose, in various plant polysaccharides such as arabinoxylans and pectins. It is a precursor to vanillin, one of the most important aromatic flavor compound used in foods, beverages, pharmaceuticals, and perfumes. This article presents an overview of the various biocatalytic routes, focusing on the relevant biotransformations of ferulic acid using plant sources, microorganisms, and enzymes.
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http://dx.doi.org/10.1080/10408410600709628 | DOI Listing |
Fish Physiol Biochem
January 2025
Key Laboratory for Animal Nutrition and Feed Science of Hubei Province, Wuhan Polytechnic University, Wuhan, 430000, China.
Hydroxycinnamic acid derivatives are a class of phenolic acid compounds, including sinapic acid, ferulic acid, and caffeic acid, which are widely found in plants. This experiment was conducted to study the effects of hydroxycinnamic acid derivatives (sinapic acid, ferulic acid, and caffeic acid) on the growth performance, muscle physical parameters, and intestinal morphology of tilapia. A total of 320 tilapia fingerlings (9.
View Article and Find Full Text PDFPlant Foods Hum Nutr
January 2025
Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada.
Tarhana, a traditional fermented food made from cereal flours, yogurt, vegetables, and spices, is recognized for its rich nutritional value and prolonged shelf life. This study investigated the effect of pea protein isolate (PPI) enrichment on select compositional, physical, techno-functional and nutritional properties of tarhana. Six different formulations were prepared by blending PPI and wheat flour (WF) in varying PPI: WF ratios from 0:100 (control) to 100:0.
View Article and Find Full Text PDFFood Sci Biotechnol
January 2025
Institute of Food Industrialization, Institutes of Green Bioscience and Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354 Republic of Korea.
Sorghum () is a gluten-free supercrop with a high content of phenolic compounds, along with anti-nutrient factors such as tannin that limit its use in food. In this study, we conducted solid-state fermentation for sorghum with to reduce the tannin content and value-added sorghum by enhancing biological properties. The results showed that fermented sorghum had 1.
View Article and Find Full Text PDFFood Chem X
January 2025
School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
The ferulic acid (FA) / monoglyceride (MG) mixture could act as a gelator to structure sunflower oil at the gelator concentration () ≥ 4 % and the FA/MG ratios () of 0:100, 25:75, 50:50 and 75:25. The rectangular FA and needle-shaped MG crystals in the oleogel interlock with each other to form a 3D network, restricting the flow of oil. The gel strength and rheological performance of the oleogel were positively correlated with and negatively correlated with storage temperature ().
View Article and Find Full Text PDFBiofouling
January 2025
Department of Zoology, Government College for Women, Thiruvananthapuram, Kerala, India.
and , key members of the ESKAPE group of hospital-acquired pathogens, are driving forces behind numerous infections due to their potent biofilm formation and the growing threat of antimicrobial resistance. Ferulic acid (FA) is known for its strong antioxidant properties and is recognized for its numerous physiological benefits, including anti-inflammatory, antimicrobial, anticancer, and antidiabetic effects. The current investigation delves into the antimicrobial and antibiofilm ability of FA against and .
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