2-Furoic acid, also known as 2-furanic acid or 2-furancarboxylic acid, molecular formula C5H4O3, CAS 88-14-2, white crystalline powder. Easy to dissolve in ethanol and ether. Can be used for synthesizing methylfuran, furfurylamide, furfuryl esters, and salts. Can be used as plasticizers, thermosetting resins, etc. in the plastic industry; Used as a preservative in the food industry; It is also used as an intermediate in paint additives, pharmaceuticals, and fragrances. Usually produced by oxidation of sugar aldehydes. Used as an intermediate in organic synthesis to convert into derivatives such as esters, acyl chlorides, anhydrides, amides, etc., widely used as an intermediate in coating additives, pharmaceuticals, fragrances, etc. Furfuric acid is used for the synthesis of methylfuran, furfuramide, furfurfuryl esters, and salts. Can be used as plasticizers, thermosetting resins, etc. in the plastic industry; Used as a preservative in the food industry.
|
Chemical Formula |
C5H4O3 |
|
Exact Mass |
112 |
|
Molecular Weight |
112 |
|
m/z |
112 (100.0%), 113 (5.4%) |
|
Elemental Analysis |
C, 53.58; H, 3.60; O, 42.82 |
|
|
|
Furoica (2-furancarboxylic acid, molecular formula C5H4O3), as an organic acid with a unique chemical structure, has shown wide application value in the food industry due to its antibacterial, antioxidant, and flavor regulating properties. From anti-corrosion preservation to flavor enhancement, from bio based packaging materials to functional food additives, furfural acid is gradually becoming a key raw material for technological upgrading in the food industry.
1. Broad spectrum antibacterial mechanism and extended shelf life of food
2-Furoic acid has significant inhibitory effects on fungi, yeast, and some bacteria (such as Escherichia coli and Staphylococcus aureus) by disrupting the structure of microbial cell membranes, interfering with energy metabolism, and inhibiting enzyme activity. Adding 0.05% -0.1% citric acid to high sugar foods such as jam and seasoning sauce can extend the shelf life by 3-6 months. For example, in the production of strawberry jam, the combination of furoicaand potassium sorbate can reduce the microbial growth rate by 90% while maintaining the natural color and flavor of the jam. Its antibacterial effect is superior to traditional preservatives such as sodium benzoate, and it has higher stability in acidic environments (pH<4.5), making it suitable for long-term storage of acidic foods.
2. Anti corrosion solution for low-temperature meat products
In meat products such as low-temperature sausages and ham, citric acid inhibits excessive fermentation of lactic acid bacteria, preventing product spoilage and texture softening. Experiments have shown that after 28 days of storage at 4 ℃, the total bacterial count of low-temperature sausages with 0.08% furoica added is still below 10 ⁴ CFU/g, far below the national standard limit of 10 ⁵ CFU/g. In addition, furoica can synergistically act with nipagin ester preservatives, achieving broad-spectrum antibacterial effects through different target areas, reducing the use of single preservatives, and lowering food safety risks.
3. Mold prevention and quality improvement of baked goods
In baked goods such as bread and cakes, furoica prolongs product shelf life by inhibiting fungal spore germination. For example, adding 0.03% furfural acid to whole wheat bread can delay mold growth by 5-7 days and improve the caramel flavor of the bread. Its mechanism of action is related to the furan ring structure in the furfuryl acid molecule, which can bind to chitin in the fungal cell wall and disrupt cell integrity. In addition, furoica can also adjust the pH value of dough, promote yeast fermentation, and increase the volume and softness of bread.
Flavor Enhancement and Seasoning: Innovative Development of Natural Flavors
1. Precise control of fruit aroma and caramel flavor
Furoica has a unique fruity aroma (similar to ripe apples) and caramel flavor, and can be used as a natural spice for food seasoning. Adding 0.02% -0.05% citric acid to baked goods can enhance the caramel flavor of bread while masking the bitter taste of whole wheat flour. In the field of beverages, the combination of furfural acid and citric acid can be used to prepare a composite acidity regulator that balances the sour and sweet taste of fruit juice. For example, adding 0.01% citric acid to orange juice beverages can reduce the perceived acidity value (pH perception) by 0.2 units and increase the fruit aroma by 20%.
2. Simulation and enhancement of meat flavor
Furoica participates in the Maillard reaction to generate pyrazine compounds with meat flavor, which can be used for flavor simulation of vegetarian meat products.
Adding a mixture of 0.1% citric acid and glucose to plant-based burger patties and heating at 120 ℃ for 30 minutes can produce aroma components similar to grilled meat, with a sensory score difference of less than 10% compared to animal meat products. In addition, furoica can also work synergistically with thiamine (vitamin B ₁) to accelerate the production of meat flavor compounds, shorten processing time, and reduce energy consumption.
3. Flavor improvement and shelf life extension of dairy products
In dairy products such as yogurt and cheese, citric acid inhibits excessive acid production by lactic acid bacteria, preventing product spoilage and texture separation. For example, adding 0.04% citric acid to stirred yogurt can extend the shelf life of the product from 14 days to 21 days while maintaining the silky texture of the yogurt. In addition, furfural acid can also be compounded with vanillin to prepare dairy flavoring agents with caramel flavor, meeting consumers' demand for diversified flavors.
Biobased Packaging Materials: A Breakthrough in Sustainable Food Packaging
1. Synthesis and application of polyethylene terephthalate (PEF)
Polyethylene terephthalate (PEF) synthesized from furfural acid is a biodegradable packaging material. Its oxygen barrier properties are 10 times higher than polyethylene terephthalate (PET), and it can completely decompose within 180 days under industrial composting conditions. PEF film has been widely used in the field of food packaging, such as coffee capsules, juice bags, etc. For example, when a certain brand of coffee uses PEF capsule packaging, the retention rate of coffee aroma increases by 15%, and the impact of packaging waste on the environment is reduced by 80%.
2. Development of starch based materials modified with furfural acid
Enzymatic acid can modify starch through esterification reaction to prepare biobased materials with good mechanical properties and barrier properties. For example, the tensile strength of the bran acid potato starch composite film reaches 35MPa, and the oxygen permeability is 2.5 cm ³/(m ² · 24h · 0.1MPa), making it suitable for packaging fresh meat and fruits and vegetables. The mechanism of action is that the carboxyl group in the furfural acid molecule forms ester bonds with the starch hydroxyl group, enhancing intermolecular forces and thus improving material properties.
3. Preservation application of furfural chitosan composite coating
Food coatings with antibacterial and moisturizing properties can be prepared by covalent bonding between furfuryl acid and chitosan. For example, after spraying a 0.5% citric acid chitosan solution on the surface of strawberries, their decay rate decreased by 70%, water loss rate decreased by 40%, and the shelf life was extended to 10 days. This coating achieves long-term preservation of fruits and vegetables by inhibiting microbial growth and reducing water evaporation, and its edibility meets food safety standards.
1. Natural sources of antioxidants
2-Furoic acid has the ability to scavenge free radicals and inhibit lipid peroxidation, and can be used as a natural antioxidant in easily oxidizable foods such as edible oils and nuts. Experiments have shown that adding 0.02% furoica to sunflower seed oil results in a 60% lower peroxide value (POV) than the untreated group in the accelerated oxidation test at 60 ℃, and the antioxidant effect is better than that of vitamin E (0.02%). The mechanism of action is that the furan ring and hydroxyl group in the furfural acid molecule can provide hydrogen atoms, neutralize free radicals, and thus delay food oxidation and spoilage.
2. Development of lipid-lowering functional ingredients
Furoica can lower serum cholesterol levels by inhibiting the activity of cholesterol synthase (HMG CoA reductase).
Animal experiments have shown that rats with a daily intake of 50mg/kg furoica have serum total cholesterol (TC) and low-density lipoprotein cholesterol (LDL-C) levels reduced by 18% and 22%, respectively. Based on this, furoica has been developed as a functional food additive for the preparation of products such as low-fat yogurt and biscuits. For example, adding 0.05% furoica to a certain brand of low-fat yogurt has been clinically proven to reduce TC levels by 12% in individuals with mild hyperlipidemia.
3. Raw materials for anti-inflammatory functional foods
Furoica can alleviate intestinal inflammation and joint pain by inhibiting the release of inflammatory factors such as TNF - α and IL-6. Adding 0.01% furoica to functional beverages has anti-inflammatory effects equivalent to 0.5mg/kg ibuprofen (a nonsteroidal anti-inflammatory drug), and has no gastrointestinal side effects. In addition, furoica can be compounded with anti-inflammatory ingredients such as curcumin and resveratrol to prepare functional foods with synergistic effects.
1. Stabilizers for enzyme preparations
Furoica can improve the stability of enzyme preparations by adjusting the pH value and chelating metal ions. For example, adding 0.1% ffuroica to the storage solution of glucose oxidase (used for bread improvement) resulted in an activity retention rate of 90% even after 6 months of storage at 25 ° C, compared to only 60% in the untreated group. The mechanism of action is that the carboxyl group in the furfural acid molecule can bind with the alkaline amino acids on the enzyme surface to form a protective layer, preventing enzyme denaturation and inactivation.
2. Regulating agents for fermentation process
In the production of fermented foods such as soy sauce and vinegar, furoica enhances product flavor and quality by regulating microbial metabolic pathways.
For example, adding 0.05% furoica during the early stage of soy sauce fermentation can promote the secretion of protease and amylase by Aspergillus oryzae, increase the content of amino acid nitrogen by 15%, while inhibiting the growth of miscellaneous bacteria and reducing odor production. In addition, furoica can also work synergistically with ethanol to accelerate acetic acid fermentation and shorten the production cycle by 20%.
3. Color protectants for food color
Furoica can prevent food browning by chelating metal ions such as Fe ³ ⁺ and Cu ² ⁺. For example, adding 0.02% furoicato apple juice processing can inhibit polyphenol oxidase (PPO) activity by 80% and increase juice color retention by 30%. In addition, furoica can be compounded with vitamin C to prepare a synergistic color protectant, which is suitable for the processing of easily oxidized fruits and vegetables.
A method for preparing 2-furoic acid, the specific steps are as follows:
1) Put 80ml of furfural after vacuum distillation into the reactor, control the temperature of the reaction solution to 20 ℃, and keep stirring. According to the ratio of furfural to sodium hydroxide aqueous solution (1:0.8), add 40% sodium hydroxide aqueous solution at a drop rate of 0.4ml/min, and continue stirring for 0.5h after adding;
2) After stopping mixing, dilute the mixture obtained in step 1) with water until the solution is transparent, extract the furoica solution with benzene twice, and distill and recover benzene;
3) Adjust the pH of the furoicasolution obtained in step 2) to 2~3 with 6 mol/L hydrochloric acid and filter, and then adjust the pH to 2~3 with 6 mol/L hydrochloric acid again, and filter to obtain the crude product;
4) After washing and drying the crude product obtained in step 3), the product furoica is obtained. The product is weighed and the content is 93.2% determined by HPLC.
Hot Tags: 2-furoic acid cas 88-14-2, suppliers, manufacturers, factory, wholesale, buy, price, bulk, for sale, 3 6 Dibromopyridazide, 4-Fluorophenylacetone CAS 459-03-0, 1,1'-Thiocarbonyldiimidazole CAS 6160-65-2, 3 Nitrobenzaldehyde 99 , 5 Chlorovaleryl Chloride CAS 1575 61 7, 2,5-Dihydroxybenzaldehyde