The caffeic acid–ferritin–betanin complex exhibits high thermal, light, and ferric ion stabilities, and controls the sustained release of betanin, providing a scheme to stabilize pigments by multiple shell-core systems.
Composite electrospun membranes composed of quaternized chitosan, chitosan, poly(ethylene oxide) and either caffeic acid or berberine demonstrated improved hydrophilicity and enhanced antibacterial activity against E. coli and S. aureus.
Starch and phenolic acids, two common plant-based food components, can interact to form complexes during food processing, thus improving the functional properties of both starch and phenolic acids.
Damage to the intestinal barrier is a common pathological feature of several diseases, and phenolic acids can repair its damage through multiple mechanisms.
trans-Caffeic acid was used as a fluorescent probe for highly sensitive detection of laccase. Laccase contents in three grape juice samples with different fermentation levels and in three kinds of mushroom extracts were determined.