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Research progress on the functional activity of hydroxycinnamic acids and their application in food
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Meng-Xue LI1, 2, Xue HAN1, Li ZHANG2, Hua JI2, *, Wei QI1, *
Journal of Food Safety & Quality | 2025, 16(2) : 1 - 7
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Journal of Food Safety & Quality | 2025, 16(2): 1-7
• Special Topic: Food Quality Analysis and Evaluation •
Research progress on the functional activity of hydroxycinnamic acids and their application in food
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Meng-Xue LI1, 2, Xue HAN1, Li ZHANG2, Hua JI2, *, Wei QI1, *
Affiliations
  • 1. College of Food and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, China
  • 2. Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang 050051, China
Published: 2025-01-25 doi: 10.19812/j.cnki.jfsq11-5956/ts.20240927008
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Hydroxycinnamic acid is a type of natural phenolic acid with cinnamic acid as the basic chemical structure and extensively distributed in plants. It has a variety of biological activities, including antioxidant, anti-inflammatory, anti-cancer, regulation of blood sugar and lipid levels, while also having the functions of adjusting food flavor, food preservation, inhibiting bacteria, anti-corrosion, and preventing the degradation of other bioactive compounds in food. Therefore, it is used in the food industry as a flavoring agent, preservative, antimicrobial agent, and nutrient supplement, etc. This article reviewed the recent years research achievements of hydroxycinnamic acid compounds including extraction methods, biological functions, and applications, with the aim of providing reference and basis for further developing relevant products and expanding the application scope of hydroxycinnamic acid compounds.

hydroxycinnamic acids  /  extraction method  /  function  /  food industry
Meng-Xue LI, Xue HAN, Li ZHANG, Hua JI, Wei QI. Research progress on the functional activity of hydroxycinnamic acids and their application in food[J]. Journal of Food Safety & Quality, 2025 , 16 (2) : 1 -7 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20240927008
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Year 2025 volume 16 Issue 2
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Article Info
doi: 10.19812/j.cnki.jfsq11-5956/ts.20240927008
  • Receive Date：2024-09-27
  • Online Date：2025-07-21
  • Published：2025-01-25
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  • Received：2024-09-27
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Affiliations
    1. College of Food and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, China
    2. Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang 050051, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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