Work

Lactic acid bacteria decarboxylates p-coumaric acid in the presence of blueberry anthocyanins, facilitating hydroxyphenyl-pyranoanthocyanin formation

Year: 2026

Type: article

Abstract: Anthocyanins (ACNs) can react with hydroxycinnamic acids to produce a more stable chromophore called pyranoanthocyanin (PACN). Some lactic acid bacteria (LAB) strains decarboxylate hydroxycinnamic acids into 4-vinylphenols, more efficient cofactors for PACN production. This study evaluated p-coumaric acid decarboxylation by LAB in the presence of blueberry ACNs to favor PACN production. Highbush blueberry ACN and p-coumaric acid (1:3 ratio) were incubated for 24 h at 32 °C followed by 48 h at 45 °C in the presence of select LAB strains. Phenolic composition (HPLC-PDA, HPLC-PDA-MS/MS), spectra (380-700 nm), color (CIELAB), and pH were monitored every 24 h. The three LAB strains tested decarboxylated p-coumaric acid within 24 h. ACNs, PACNs, and intermediate compounds were detected at 24 h. By 72 h, PACNs were the only pigments detected, with yields <15%. Solution had higher hue angles (from ∼2° to ∼45°). Blueberry ACNs structure affected PACN formation, with malvidin-hexosides being more abundant.

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2026.149218

Authors: Carlos Porras-Guardado, Xinyue Fan, Rafael Jimenez-Flores, M. Monica Giusti

Institution: The Ohio State University

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: hybrid

Estimated APC paid: $4,930

Funders: Ohio State University, Experiment, National Institute of Food and Agriculture, College of Food, Agricultural, and Environmental Sciences, Ohio State University