Description

• General description: Citric acid is an important organic acid that is extensively used in the food industry as a pH control agent, flavor modifier, an antimicrobial agent, a leavening agent and as an antioxidant.[1] The treatment of potato-based foods with a combination of citric acid and glycine in low concentration may reduce the formation of acrylamide with minimal effect on the flavor.[2] Citric acid is also an effective anti-browning agent of food and beverages due to its ability to inhibit the activity of polyphenol oxidase (PPO) enzyme responsible for browning.[3][4][5]
• Application: Integrated time-series biochemical, transcriptomic, and metabolomic analyses reveal key metabolites and signaling pathways in the liver of the Chinese soft-shelled turtle (Pelodiscus sinensis) against Aeromonas hydrophila infection.: This study uses a combination of biochemical, transcriptomic, and metabolomic approaches to identify critical metabolites and pathways, including those involving citric acid, in the response of the Chinese soft-shelled turtle to bacterial infection (Ji et al., 2024).Enhancement of vitamin B(6) production driven by omics analysis combined with fermentation optimization.: The study integrates omics analyses with fermentation strategies to boost vitamin B6 production, identifying citric acid as a pivotal metabolic component in the optimization process (Tian et al., 2024).