Ácido Ferúlico: uma revisão sobre as aplicações em alimentos e biomateriais

Abstract

Ferulic acid (FA) is a phenolic compound that has antioxidant activity, providing anti-inflammatory, anticarcinogenic, antiallergic, and antithrombotic properties, for example. Because of this, it has been frequently used in foods and biomaterials. Although it has some limitations, such as low solubility and permeability in water, several strategies are applied to overcome these obstacles. Given this, there is a clear need to review the various applications of ferulic acid in foods and biomaterials, highlighting its potential for application. It was noted that the compound was able to slow down the starch retrogradation process, in addition to having a preservative effect on apple juice. Regarding its activity in biomaterials, FA, when associated with chitosan-tripolyphosphate (CS-TPP) nanoparticles, was able to inhibit the cell proliferation of ME-180 cervical cancer cell lines. When linked to double-layered hydroxide (LDH) nanohybrids, the compound exhibited a slow and sustained release system. When applied to biopolymers, ferulic acid showed promising results that may be useful in the development of dressings, acting in the wound healing process, and in bioactive packaging, useful in food preservation. It was also found that the phenolic compound was able to improve the characteristics and activity of biomaterials through modification processes involving grafting and cross-linking. Thus, it is concluded that ferulic acid has strong potential for application in food and biomaterials, contributing to food preservation and the development of promising compounds for the pharmaceutical industry.