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This research was funded by Bio-Based Industries Joint Undertaking under the European Union's Horizon 2020 Research and Innovation Program under grant agreement No. 720719 (AGRIMAX project). This work was also supported by the CERCA Program and grant 2021 SGR 01477 of the 'Generalitat de Catalunya'. Dr. I. Aguilo-Aguayo thanks the National Program for the Promotion of Talent and Its Employability of the 'Ministerio de Economia, Industria y Competitividad' of the Spanish Government and the European Social Fund for her Postdoctoral Senior Grant 'Ramon y Cajal' (RYC-2016-2019 949).

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Fortification of Orange and Apple Juices with Ferulic Acid: Implications for Food Safety and Quality

Publicado en:Foods. 13 (20): 3288- - 2024-10-16 13(20), DOI: 10.3390/foods13203288

Autores: Abadias, Maribel; Bobo, Gloria; Anguera, Marina; Ortiz-Sola, Jordi; Aguilo-Aguayo, Ingrid

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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 Listeria monocytogenes population after 9 days of storage at 4 degrees 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.

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