Ferulic Acid and Nanoformulations in Foodborne Pathogen Control: Antibacterial Mechanisms, Applications and Future Perspectives

Foodborne bacterial pathogens continue to threaten food safety and public health worldwide, while the rapid emergence of antimicrobial resistance has accelerated the search for safe and sustainable food-derived antimicrobials. Ferulic acid (FA), a naturally occurring phenolic acid abundant in cereals, fruits, and vegetables, exhibits antioxidant and broad-spectrum antibacterial activities against foodborne pathogens. FA inhibits bacterial growth through multiple mechanisms, including membrane disruption, interference with intracellular metabolism, modulation of oxidative stress, and inhibition of biofilm formation. However, its practical application is limited by poor water solubility, low bioavailability, rapid degradation, and insufficient retention at target sites. Nano-delivery systems, such as liposomes, nanoemulsions, solid lipid nanoparticles, nanostructured lipid carriers, polymeric nanoparticles, micelles, hydrogels, and electrospun nanofibers, have been developed to improve the stability, controlled release, and antibacterial efficacy of FA while enhancing its interaction with bacterial cells and biofilms. These nanodelications have demonstrated broad application prospects in various practical applications. This review summarizes the antibacterial mechanisms of FA, recent advances in FA nanoformulations for controlling foodborne bacterial pathogens, and their emerging applications. Current challenges and future research priorities for translating FA nanoformulations into practical systems are also discussed.