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.

Keywords

• Fermented products
• Drink
• Strawberry
• Bioactive compounds
• Gluconic
• Storage