Unraveling the color evolution and metabolic pathways of pelargonidin-3-O-glucoside during lactic acid fermentation of the strawberry juice color simulation system: A novel perspective through untargeted metabolomics

• Published in: Food chemistry 2025-02, Vol.464 (Pt 2), p.141740, Article 141740
• Main Authors: Luo, Jielin, Chen, Wending, Pan, Yibo, He, Qianqian, Sun, Jianxia, Bai, Weibin
• Format: Article
• Language: English
• Subjects: Anthocyanins - chemistry; Anthocyanins - metabolism; Color; Fermentation; Fragaria - chemistry; Fragaria - metabolism; Fragaria - microbiology; Fruit and Vegetable Juices - analysis; Glucosides - chemistry; Glucosides - metabolism; Lactic Acid - metabolism; Lactic acid bacteria; Lactobacillus acidophilus - chemistry; Lactobacillus acidophilus - metabolism; Lactobacillus plantarum - metabolism; Metabolic Networks and Pathways; Metabolomic; Metabolomics; Pelargonidin-3-O-glucoside; Strawberry
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2024.141740

This study aimed to unraveling the color evolution and metabolic pathways of pelargonidin-3-O-glucoside (P3G) during lactic acid fermentation of the strawberry juice color simulation system. The results revealed that fermentation with both Lactobacillus plantarum and Lactobacillus acidophilus caused a decline in pH of the strawberry juice color simulation system and significantly accelerated the decrease in P3G content. The CIELAB space model pointed out that parameters a⁎ and b⁎ of the group treated with both lactic acid bacteria and P3G initially increased to a peak level and then gradually decreased, shifting the overall color towards orange and then gradually fading. Furthermore, untargeted metabolomics results revealed that P3G was progressively degraded and converted to pyruvate, methylparaben, 3,4-dihydroxybenzoic acid, p-anisic acid, and terephthalic acid, affecting the metabolic pathways of glycolysis, d-amino acids, benzoate degradation, aromatic compounds degradation, and aminobenzoate degradation in lactic acid bacteria. [Display omitted] •Lactic acid bacteria (LAB) fermentation shifted the strawberry juice color to orange, gradually fading.•pH change during LAB fermentation significantly influenced color presentation.•Pelargonidin-3-O-glucoside (P3G) was metabolized by LAB and influenced LAB metabolic pathways.•Potential metabolic pathways of P3G by LAB were speculated.