Caffeic Acid Powder Price,use concentration

The usage concentration of caffeic acid has a significant impact on its preservation effect. Generally, within a certain concentration range, as the concentration increases, the preservation effect will gradually enhance. However, after exceeding a certain concentration, the effect may no longer be obvious or even have negative impacts. The following is a specific analysis:

I. Fresh-keeping of Fruits and Vegetables

At a relatively low concentration, caffeic acid can, to a certain extent, inhibit the oxidation reaction and the growth of microorganisms in fruits and vegetables, but the effect may not be ideal. For example, in the fresh-keeping of apples, a caffeic acid solution with a concentration of 0.05% can reduce the weight loss rate of apples, but its effects on delaying the browning of the pulp and inhibiting the reproduction of microorganisms are relatively weak.

When the concentration increases to 0.1% - 0.3%, the preservation effect is significantly improved. It can more effectively inhibit the activity of polyphenol oxidase in fruits and vegetables, significantly delay the browning speed of fruits and vegetables. At the same time, it has a strong inhibitory effect on the growth and reproduction of microorganisms, which can reduce the number of bacteria and molds on the surface of fruits and vegetables, lower the decay rate, and maintain the freshness and taste of fruits and vegetables.

However, if the concentration of caffeic acid is too high, such as exceeding 0.5%, it may have some adverse effects on fruits and vegetables. On the one hand, it may affect the flavor and taste of fruits and vegetables; on the other hand, an excessively high concentration of caffeic acid may cause certain damage to the cells of fruits and vegetables, instead accelerating the deterioration process of fruits and vegetables.

II. Fresh-keeping of Meat

At a relatively low concentration, the fresh-keeping effect of caffeic acid on meat is limited. For example, treating meat with caffeic acid at a concentration of 0.03% has an insignificant effect on inhibiting fat oxidation and the growth of microorganisms, and the color and smell of the meat will still change rapidly during storage.

When the concentration reaches 0.1% - 0.2%, it can effectively inhibit the oxidation of myoglobin in meat, maintain the bright red color of the meat. At the same time, it can significantly slow down the rate of fat oxidation, reduce the formation of oxidation products, and has a strong inhibitory effect on common spoilage bacteria, which can extend the shelf life of the meat.

But if the concentration of caffeic acid is too high, such as exceeding 0.3%, it may cause the protein on the surface of the meat to denature, affecting the texture and taste of the meat. Moreover, an excessively high concentration of caffeic acid may have adverse reactions with certain components in the meat, reducing the quality of the meat.

III. Fresh-keeping of Baked Goods

For baked goods, when the concentration of caffeic acid is relatively low, such as 0.02% - 0.05%, its effect on inhibiting the oxidation of oils and the aging of starches is small, and the extension of the shelf life of baked goods is not obvious. Problems such as a hardening of the texture and a change in flavor may occur in a relatively short time.

When the concentration is between 0.1% - 0.25%, it can well inhibit the oxidation of oils in baked goods, prevent the formation of a rancid smell. At the same time, it has a significant inhibitory effect on the aging of starches, enabling baked goods to maintain a soft texture and good flavor for a long time and effectively extending the shelf life.

If the concentration of caffeic acid is too high, such as exceeding 0.3%, it may affect the color and flavor of baked goods, darken the surface color of the food, and may cause certain damage to the tissue structure of baked goods, affecting their quality.

IV. Fresh-keeping of Beverages

In beverages, a low concentration of caffeic acid (such as 0.01% - 0.03%) can play a certain antioxidant role, but its effect on inhibiting the growth of microorganisms may not be significant, and the beverages may still deteriorate during storage.

When the concentration of caffeic acid reaches 0.05% - 0.1%, it can effectively scavenge free radicals in the beverages, inhibit the oxidation of beverage components, prevent the browning and flavor change of the beverages. At the same time, it has a good inhibitory effect on the microorganisms in the beverages, which can extend the shelf life of the beverages.

However, an excessively high concentration of caffeic acid (such as exceeding 0.15%) may make the beverages taste bitter, affecting the taste and quality of the beverages. Moreover, it may have adverse reactions such as precipitation with other components in the beverages, reducing the stability of the beverages.