2026-04-17T20:35:47Zhttps://recercat.cat/oai/requestoai:recercat.cat:20.500.12327/34812025-10-22T11:02:43Zcom_2072_4428com_2072_4427col_2072_487898
RECERCAT
author
Abadias, Maribel
author
Bobo, Gloria
author
Anguera, Marina
author
Ortiz, Jordi
author
Aguiló, Ingrid
other
Producció Vegetal
group
Postcollita
2025-10-22T11:02:43Z
2025-10-22T11:02:43Z
2024-10-16
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
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.
eng
Attribution 4.0 International
Fortification of Orange and Apple Juices with Ferulic Acid: Implications for Food Safety and Quality
info:eu-repo/semantics/article