Abadias Maribel, Bobo Gloria, Anguera Marina, Ortiz-Solà Jordi, Aguiló-Aguayo Ingrid
Institute of Agrifood Research and Technology, IRTA, Postharvest, Edifici Fruitcentre, Parc Agrobiotech Lleida, Parc de Gardeny, 25003 Lleida, Catalonia, Spain.
Foods. 2024 Oct 16;13(20):3288. doi: 10.3390/foods13203288.
In recent years, the awareness of healthier lifestyles among consumers has driven to an increased interest in more natural, nutritious, and low-processed foods. Ferulic acid, one of the most abundant phenolic acids in plants, has demonstrated a wide spectrum of antimicrobial activities and a range of biomedical effects, including antioxidant, antiallergic, hepatoprotective, anticarcinogenic, anti-inflammatory, and antithrombotic, among others. The objective of this work was to study the antilisterial effect of ferulic acid (FA, 1500 mg/L) on fresh, ready-to-eat orange (FOJ) and apple (FAJ) juices and evaluate its effect on product quality. The results showed that FA reduced the population after 9 days of storage at 4 °C, but no effect on the indigenous microbiota was observed. The titratable acidity and color significantly changed. The antioxidant capacity and total phenolic content significantly increased with the addition of FA, being at least two times greater in fortified juices. FAJ and FOJ containing FA were scored lower (6.8 and 5.7 on a 9-point hedonic scale, respectively) than their respective controls. Overall, our results demonstrated that FA treatment could be a useful strategy to maintain the safety of fresh apple and orange juices and increase the antioxidant activity and phenolic content. The potential industrial applications and health benefits of the fortification of fruit juices with FA should be further explored.
近年来，消费者对更健康生活方式的认知促使他们对更天然、营养且加工程度低的食品产生了更大的兴趣。阿魏酸是植物中含量最丰富的酚酸之一，已显示出广泛的抗菌活性以及一系列生物医学效应，包括抗氧化、抗过敏、保肝、抗癌、抗炎和抗血栓形成等。这项工作的目的是研究阿魏酸（FA，1500毫克/升）对新鲜即食橙汁（FOJ）和苹果汁（FAJ）的抗李斯特菌作用，并评估其对产品质量的影响。结果表明，在4℃储存9天后，FA降低了菌数，但未观察到对原生微生物群有影响。可滴定酸度和颜色发生了显著变化。添加FA后，抗氧化能力和总酚含量显著增加，强化果汁中的含量至少是原来的两倍。含有FA的FAJ和FOJ在9分制享乐评分量表上的得分（分别为6.8和5.7）低于各自的对照组。总体而言，我们的结果表明，FA处理可能是维持新鲜苹果汁和橙汁安全性以及提高抗氧化活性和酚含量的有效策略。FA强化果汁的潜在工业应用和健康益处应进一步探索。
