Bioconversions of Ferulic Acid, an Hydroxycinnamic Acid

Ferulic acid is the most abundant hydroxycinnamic acid in the plant world and is ester linked to arabinose, in various plant polysaccharides such as arabinoxylans and pectins. It is a precursor to vanillin, one of the most important aromatic flavor compound used in foods, beverages, pharmaceuticals,...

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Veröffentlicht in:Critical reviews in microbiology 2006, Vol.32 (3), p.115-125
Hauptverfasser: Mathew, Sindhu, Abraham, T. Emilia
Format: Artikel
Sprache:eng
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Zusammenfassung:Ferulic acid is the most abundant hydroxycinnamic acid in the plant world and is ester linked to arabinose, in various plant polysaccharides such as arabinoxylans and pectins. It is a precursor to vanillin, one of the most important aromatic flavor compound used in foods, beverages, pharmaceuticals, and perfumes. This article presents an overview of the various biocatalytic routes, focusing on the relevant biotransformations of ferulic acid using plant sources, microorganisms, and enzymes.
ISSN:1040-841X
1549-7828
DOI:10.1080/10408410600709628