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Ellagic acid (CAS 476‑66‑4) is a natural polyphenolic compound present in pomegranate, raspberries, walnuts and oak galls. It appears as pale‑yellow crystalline powder, poorly soluble in water but soluble in alkaline solvents.
It exhibits strong antioxidant activity by neutralising free radicals. It is mainly used in dietary supplements, functional foods and cosmetics. Ellagic acid is sensitive to high temperature and light, prone to degradation. It is not a common food additive, and its usage must comply with regional novel‑food regulations and safe intake limits.
Ellagic acid is a natural polyphenolic compound extracted from pomegranate, berries and nuts. It is not a conventional food preservative, but is utilised mainly in functional foods and dietary supplements for its strong free‑radical‑scavenging antioxidant capacity抖音百科. Its poor water‑solubility, light‑sensitivity and low bioavailability set practical limits for widespread food applicationMDPI.
Its dominant food‑related application lies in dietary supplements and functional fortified foods. It is formulated into tablets, capsules, solid powders and special‑purpose beverages. As a bioactive ingredient, it is added to deliver antioxidant benefits. Encapsulation technology is frequently adopted to improve water dispersion, shield against light‑triggered degradation and enhance intestinal bio‑accessibility, compensating for its intrinsic physical drawbacksMDPI.
In food preservation, ellagic acid acts as auxiliary antioxidant rather than primary preservative. It retards lipid peroxidation in fats, vegetable oils and meat products, slowing oxidative rancidity. It also mildly inhibits tyrosinase enzyme activity, restraining browning for fruit‑based food systems. It cannot replace standard permitted preservatives. Formulators often combine it with other natural antioxidants for synergistic shelf‑life extension.
It can be incorporated into active food‑contact packaging materials. Embedded within biodegradable films, it provides indirect antioxidant protection by moderate surface migration onto food, lowering direct additive dosage inside food matrices.
Several critical constraints must be considered. High dosage brings strong astringent‑bitter taste which impairs sensory quality. It degrades under illumination and alkaline processing conditions. Purified ellagic acid is classified as a novel‑food substance in many regions, subject to strict usage scope and daily intake limits; it is not allowed for unrestricted addition into ordinary staple foodsEUR-Lex. Human absorption remains limited, and most ingested ellagic acid transforms into urolithin metabolites inside the gut microbiotaPMC.
In summary, ellagic acid functions chiefly as a functional fortifier and secondary antioxidant. Formulators must balance solubility challenges, sensory defects and regional novel‑food regulatory requirements when designing food products containing this polyphenol ingredient.
Wuhan Fortuna Chemical Co.,Ltd established in 2006, is a big integrative chemical enterprise being engaged in Pharmaceutical and Intermediates, Food and Feed additives, Fine chemicals,Biochemical and Reagent, which is the members of Hubei E-commerce Chamber.
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