Antimicrobial efficacy of ferulic acid: From agricultural residues to food bioactive agents

Ferulic acid (FA) is a phenolic compound derived from biomass and agro-industrial residues that exhibits significant antimicrobial bioactivity. It inhibited the proliferation of foodborne bacteria and fungi and biofilm formation, which are precursors to food contamination. However, its efficacy is often limited by intrinsic constraints, such as low thermodynamic stability, poor aqueous solubility, and susceptibility to degradation. To overcome these limitations, various technical interventions have been developed to strengthen its molecular interactions and stability. This article reviews the antimicrobial mechanism of FA and strategies to enhance its efficacy through structural and technical interventions. The key findings indicate that structural modifications and conjugation are carried out through the synthesis of chemical derivatives, grafting onto antimicrobial polymers, and combining with other phenolic compounds to increase affinity for microbial cell membranes—emulsion formation with essential oils and photo-inactivation to enhance cellular penetration. Combinations with antibiotics or specific antimicrobial agents aim to lower the minimum inhibitory concentration (MIC) while mitigating the risk of microbial resistance. Although challenges in oxidation and sensory alterations (changes in taste/aroma) remain, it is concluded that the strategy to enhance the FA antimicrobial activity transforms it from a sensitive natural extract into a robust, multifunctional agent used as a functional additive, bioactive agent in packaging material, stabilizer/emulsifier, and crosslinker. This evolution is crucial for developing sustainable food preservation systems that effectively replace synthetic chemical preservatives by transforming biomass/agroindustrial residue.