Introduce
Ferulic acid is a naturally occurring organic acid that is commonly used in food and health products.
The following are the main applications of ferulic acid in the food field:
Antioxidant: Ferulic acid has strong antioxidant properties and can effectively inhibit the production of free radicals and oxidation reactions. It can protect fats, oils and vitamins in food from oxidative damage and extend the shelf life of food. Ferulic acid is often added to fats and oils, meat products, pastries, biscuits and other foods to improve their stability and antioxidant capacity.
Preventing discolouration of food pigments: Ferulic acid stabilises pigments in food and prevents them from discolouring during heating, storage and handling. It is often added to foods that need to maintain colour stability, such as meat products, fruit juices, beverages and confectionery.
Antimicrobial effect: Ferulic acid has some antimicrobial effect and can inhibit the growth of some bacteria and moulds. This makes it useful as a preservative in some foods that are susceptible to microbial contamination, extending the shelf life of the food.
