Biotransformation of Phenolic Acids in Foods: Pathways, Key Enzymes, and Technological Applications

Phenolic acids, as widely distributed secondary metabolites in plants, possess significant biological activities, such as antioxidant and anti-inflammatory effects. However, their practical applications are limited by low absorption rates and poor bioavailability. Biotransformation technology, with its advantages of strong substrate specificity and mild reaction conditions, has become an effective strategy for the directional modification of phenolic acid molecular structures and the preparation of high-value-added derivatives. Among the various methodologies, enzymatic methods stand out due to their high selectivity and specificity, establishing them as a key approach for phenolic acid biotransformation. The research indicates that coordinated multi-pathway approaches, including decarboxylation, reduction, and hydrolysis, can effectively enhance the efficiency of phenolic acid biotransformation. This review systematically examines the structure and mechanism of action of the key enzymes involved in the phenolic acid biotransformation process. It also proposes innovative pathways and future development directions for existing technologies. Furthermore, it provides an in-depth analysis of the specific application potential of these key enzymes within the food sector. The objective of this review is to furnish a theoretical foundation and technical support for the efficient application of enzymatic methods in phenolic acid biotransformation, thereby accelerating their practical implementation.