2026-04-18T03:51:17Zhttps://recercat.cat/oai/request

oai:recercat.cat:20.500.12327/34812025-10-22T11:02:43Zcom_2072_4428com_2072_4427col_2072_487898

00925njm 22002777a 4500 dc Abadias, Maribel author Bobo, Gloria author Anguera, Marina author Ortiz, Jordi author Aguiló, Ingrid author 2024-10-16 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 ◦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. Abadias, Maribel, Gloria Bobo, Marina Anguera, Jordi Ortiz-Solà, and Ingrid Aguiló-Aguayo. 2024. “Fortification of Orange and Apple Juices with Ferulic Acid: Implications for Food Safety and Quality.” Foods 13 (20): 3288. https://doi.org/10.3390/foods13203288. ‌ 2304-8158 http://hdl.handle.net/20.500.12327/3481 https://doi.org/10.3390/foods13203288 Fortification of Orange and Apple Juices with Ferulic Acid: Implications for Food Safety and Quality