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Saccullo, Erika, et al. Journal of CO2 Utilization 85 (2024): 102865.
Kojic acid, a naturally occurring chelating agent derived from malted rice fermentation, has been employed in the synthesis of a halloysite-kojic acid hybrid material serving as a dual-function catalyst for CO₂ conversion. In this study, kojic acid's ability to coordinate metal ions was exploited to anchor catalytically active Cu²⁺ ions onto the surface of halloysite nanotubes (HNTs), yielding a cost-effective and thermally stable organic-inorganic hybrid.
The synthesis process involved a straightforward surface functionalization, enabling effective dispersion of copper ions without the need for high-cost noble metals. The hybrid catalyst was tested in two distinct CO₂ transformation pathways: photocatalytic reduction to methane under simulated solar irradiation and fixation into cyclic carbonates through epoxide coupling.
Experimental conditions were mild-45 °C for methane production and 70 °C for carbonate formation, both conducted at atmospheric pressure. The catalyst achieved 31 % conversion efficiency for methane production and 89 % for cyclic carbonate synthesis. FT-IR confirmed surface functionalization, while TGA revealed high thermal stability. Even after four cycles, catalytic efficiency remained at 25 % for methane and 70 % for carbonate fixation, indicating excellent reusability.
This case study highlights kojic acid's value in designing green, bio-based catalysts for sustainable CO₂ utilization, demonstrating a significant step toward economically viable and environmentally friendly carbon capture and conversion technologies.
Xin, Yu, et al. International Journal of Food Microbiology (2025): 111339.
Kojic acid, a natural fungal metabolite derived from Aspergillus oryzae, has been evaluated as a biocontrol agent against Pectobacterium carotovorum subsp. carotovorum (Pcc), the pathogen responsible for soft rot in postharvest tomatoes. Application of kojic acid at 4 mg/mL significantly suppressed disease development without compromising fruit quality. The antimicrobial mechanism was elucidated at the cellular and molecular levels.
Firstly, kojic acid enhanced membrane permeability in Pcc, leading to substantial leakage of intracellular components, indicating compromised membrane integrity. Secondly, treatment with kojic acid at sub-MIC to full concentrations triggered reactive oxygen species (ROS) accumulation and lipid peroxidation in bacterial membranes, further contributing to cellular damage. Thirdly, molecular docking studies revealed that kojic acid binds to bacterial DNA via three hydrogen bonds, similar to the intercalating agent ethidium bromide, potentially disrupting DNA function.
This is the first report demonstrating the efficacy of kojic acid against postharvest tomato soft rot. Its multi-targeted mode of action-membrane destabilization, oxidative stress induction, and interference with genetic material-positions kojic acid as a promising, natural alternative to synthetic bactericides. These findings provide a scientific basis for the development of kojic acid-based treatments in postharvest disease management and highlight its potential as a safe and effective bioactive agent in agricultural applications.
Ayyub, Saqib, et al. Postharvest Biology and Technology 226 (2025): 113560.
Kojic acid (KA), a well-known antioxidant compound, was evaluated for its efficacy in mitigating postharvest browning of Eriobotrya japonica ('Surkh' loquat) fruit during cold storage. In this study, loquat fruits were subjected to pre-storage KA dip treatments at concentrations of 0, 2, 4, and 6 mM. A total of 2400 fruits were used, divided evenly between cold storage and subsequent shelf-life evaluation. The fruits were immersed in 5 L KA solutions for 5 minutes, air-dried for 15 minutes, and stored at 4 ± 1 °C (90 ± 5% RH) for 24 days, followed by a 2-day shelf period at 20 ± 2 °C.
Sampling was conducted at 5-day intervals, with fruit quality attributes-such as browning index, weight loss, decay incidence, firmness, and sensory scores-being evaluated. Biochemical assays were performed on fruit juice and composite pulp samples to determine total soluble solids, titratable acidity, vitamin C content, enzymatic activities (PPO, POD, SOD, CAT, APX), and non-enzymatic antioxidant levels (glutathione, proline, phenolics).
The 2 mM KA treatment emerged as the most effective, significantly reducing browning and oxidative damage, while enhancing antioxidant activity and overall fruit quality. This study supports the use of kojic acid as a practical, postharvest treatment to maintain freshness, nutritional value, and consumer appeal of loquat fruit under cold storage conditions.
What is the CAS number of Kojic Acid?
The CAS number of Kojic Acid is 501-30-4.
What is Kojic Acid produced by?
Kojic Acid is produced by several species of fungi, especially Aspergillus oryzae.
What is Kojic Acid a by-product of?
Kojic Acid is a by-product in the fermentation process of malting rice.
What is Kojic Acid used for in the manufacturing of sake?
Kojic Acid is used in the manufacturing of sake, the Japanese rice wine.
What does Kojic Acid inhibit the formation of?
Kojic Acid is a mild inhibitor of the formation of pigment in plant and animal tissues.
What is one of the uses of Kojic Acid in food and cosmetics?
Kojic Acid is used in food and cosmetics to preserve or change colors of substances.
What color complex does Kojic Acid form with ferric ions?
Kojic Acid forms a bright red complex with ferric ions.
What is the molecular weight of Kojic Acid?
The molecular weight of Kojic Acid is 142.11.
What physical state is Kojic Acid in?
Kojic Acid is in a solid physical state.
What is a typical application of Kojic Acid?
A typical application of Kojic Acid is its use as an antioxidant.
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