Recent Advances in Chlorogenic Acids for Food Preservation and Shelf-Life Extension

The use of antioxidants has become a fundamental approach in food preservation to mitigate the adverse effects of oxidative deterioration, such as lipid rancidity and protein degradation. As a result, chlorogenic acids (CGAs), natural phenolic compounds, have attracted considerable attention due to their potent antioxidant and antibacterial activity as well as their diverse bioactivities, which are primarily achieved through the direct scavenging of free radicals and indirect inhibition of signaling pathways. Based on this, this review introduces the various derivatives of CGAs and their numerous health benefits, such as hypotensive and hypoglycemic effects, anti-obesity activity, and gastrointestinal flora regulation, and discusses innovative added forms involving novel encapsulation methods such as microcapsules, nanocapsules, and hydrogels. Moreover, this paper also provides a comprehensive summary of the preservation effects and sensory evaluation of CGAs in the food field, which have been proven to significantly extend the shelf life and enhance antioxidant capability in seafood products, meat, and baked goods. Finally, it also highlights the practical limitations of CGAs, including their poor liposolubility, chemical instability, and high thermal sensitivity, as well as the need for their application in a wider range of foods and further research on their influence on sensory evaluation, in order to broaden their application as antioxidants in the future.