In the wave of pursuing healthy and safe food industries, natural food additives have become a new focus. Ferulic acid and its derivatives, as a class of phenolic acid compounds derived from plant cell walls, have been widely used in cosmetics, pharmaceuticals, and food industries in Europe, America, and particularly Japan due to their high safety, low toxicity, and excellent antioxidant and antibacterial properties. This article will introduce their three core application directions in the food additive field.

1. Antioxidant Pioneer: Natural Guardians Against Free Radicals

Reactive oxygen species (ROS) such as hydroxyl radicals and superoxide radicals, produced during human metabolism, act as "destructive molecules" in the body. They not only induce cell aging but may also trigger health risks. Ferulic acid and its derivatives are known as "natural enemies" of free radicals, capable of directly scavenging free radicals, regulating related enzyme activities, and restoring cell vitality.

Application Scenarios and Research Evidence

• Food and Health Products: Japan has approved ferulic acid as an antioxidant for soybean oil and lard, and it is added to sports foods to enhance performance. Some health products use ferulic acid as a core ingredient to help women combat skin aging caused by free radicals, such as melasma and dull skin.

• Food Processing and Preservation: A study by Xia Xiudong's team found that adding ferulic acid during blueberry pomace processing not only protects nutrients and color but also significantly increases dietary fiber content. Jiang Ruiping's research on sausages confirmed that adding 75 mg/kg ferulic acid can effectively remove nitrite, enhance antioxidant capacity, and maintain flavor.

2. New Force in Fragrance: Biosynthesis of Vanillin from Ferulic Acid

Vanillin, known as the "Queen of Fragrances" for its unique aroma, faces challenges: traditional chemical synthesis produces a single fragrance type and causes pollution, while plant extraction is limited by raw material growth cycles. Biosynthesis using ferulic acid as a substrate has emerged as a key solution.

Technological Breakthroughs and Achievements

• Foundation of the Two-Step Conversion Method: In 1996, the Lesage-Meessen team first converted ferulic acid to vanillic acid through a two-step method, then further to vanillin. Although the yield was limited, this opened a new pathway.

• Efficient Strains and Adsorption Technology: Hua et al. used Streptomyces sp. V-1 combined with macroporous resin adsorption technology to achieve a vanillin yield of 19.2 g/L with a molar yield of 54.5%. The Christian team genetically modified the Gram-positive bacterium Amycolatopsis ATCC39116 (highly tolerant to vanillin) to reduce vanillin metabolism, retaining over 90% of vanillin. By enhancing ferulic acid-induced transcription of vanillin synthesis genes, they achieved a molar yield of 94.9% and a concentration of 19.3 g/L (up to 22.3 g/L without considering molar yield), approaching the theoretical maximum.

3. Crosslinking Technology: Creating Multifunctional Food Gels and Edible Packaging

Food gels serve as "shapers" in food processing, and ferulic acid is redefining their functional boundaries through unique crosslinking properties.

Innovative Applications and Research Findings

• Edible Packaging Film Development: Virginie's team combined pullulan polysaccharide with ferulic acid to form a hydrogel via laccase catalysis. This hydrogel features adjustable swelling properties, significant antioxidant capacity, good antibacterial effects against Staphylococcus aureus, and non-toxicity in mouse fibroblast tests, making it suitable as a coating for dry foods.

• Crosslinking of Proteins and Polysaccharides: Jia Xiao enhanced the emulsification and antioxidant stability of rice protein through laccase-catalyzed crosslinking with ferulic acid. The crosslinked emulsion showed smaller particle size and lower creaming index at pH 5, 7, and 9, with significantly reduced hydroperoxides (3.59 mmol/kg), TBARS (0.23 mmol/kg), and hexanal (0.191 mg/L), indicating superior stability. Xiao Naiyu developed ferulic acid-collagen antibacterial films that extended sausage shelf life by 8.5 days, while Chen Dajia applied ferulic acid-modified edible films to instant noodle seasoning packaging.

Future Prospects: From Lab to Table

Ferulic acid and its derivatives are driving a "green revolution" in the food industry with their natural, safe, and multifunctional characteristics. As biosynthesis and material science advance, this "all-around player" from plant cell walls is expected to unlock more applications in functional foods, eco-friendly packaging, and beyond, safeguarding our dietary safety and health.

Interactive Question: In which foods would you like to see ferulic acid applied? Share your thoughts in the comments!

(Some research data in this article are sourced from public academic literature; specific applications should comply with relevant regulations and product instructions.)

This translation maintains the original structure and technical accuracy while adapting to English scientific communication norms. Let me know if you need adjustments to terminology or style!