Issue: Số 19 - Tháng 7 - 2026Hóa học - Công nghệ thực phẩm
An overview of the production and potential applications of kojic acid in food technology and postharvest preservation
Published: August 11, 2026
Abstract
Kojic acid (5-hydroxy-2-hydroxymethyl-4-pyrone) is a secondary metabolite produced by fungi of the genus Aspergillus, particularly Aspergillus oryzae, through aerobic carbohydrate fermentation. This review examines its physicochemical properties, biosynthetic mechanisms, production methods, and applications in food and postharvest preservation. Submerged fermentation is the principal industrial method and can achieve yields of approximately 110 g/L, whereas solid-state fermentation offers a sustainable approach using agricultural by-products. Kojic acid effectively inhibits polyphenol oxidase by chelating Cu²⁺, thereby reducing enzymatic browning in fresh produce and melanosis in seafood. Its additional antioxidant and antimicrobial activities further support its potential as a multifunctional biopreservative. Future research should focus on optimizing large-scale production, improving economic feasibility, and developing a clear regulatory framework for its safe application in food systems.
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