Journal of Functional Foods (May 2016)
Influence of storage conditions on the anthocyanin profile and colour of an innovative beverage elaborated by gluconic fermentation of strawberry
Abstract
Derived fruit products such as strawberry-based fermented beverages, increase the fruit's conservation period and offer new alternatives for the non-alcoholic market. The influence of storage time and temperature on the anthocyanin composition, antioxidant activity and colour of a fermented strawberry beverage were studied and indicated that 60-days is the half-life for the tested beverage. Twenty-three anthocyanin compounds were analysed by ultra high-performance liquid chromatography Orbitrap (UHPLC-MS/MS). This is the first time that pelargonidin 3-sambubioside, delphinidin 3-arabinoside, cyanidin 3-(6-acetyl)-glucoside and delphinidin 3-galactoside have been reported in any products derived from strawberry. Additionally, the accurate mass of the following anthocyanins were reported: catechin-(4–8)-pelargonidin 3-glucoside, afzelechin-pelargonidin 3-glucoside, pelargonidin dissacharide-(hexose + pentose)-acylated with acetic acid, 5-carboxypyranopelargonidin 3-glucoside, pelargonidin 3-arabinoside, pelargonidin 3-malonylglucoside, pelargonidin 3-(6-acetyl)-glucoside and pelargonidin 3-(6-succynil)-arabinoside. Functional aspects of this drink rely on its bioactive compounds and lack of glucose due to its transformation to gluconic acid which makes it suitable for diabetic consumers.