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Full text release has been delayed at the author's request until August 04, 2025

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Hydroxycinnamic Acid Decarboxylation by Lactic Acid Bacteria Aids on Pyranoanthocyanin Formation from Highbush Blueberry Anthocyanins

Porras-Guardado, Carlos
http://orcid.org/0009-0001-8718-6914
http://rave.ohiolink.edu/etdc/view?acc_num=osu1721225462999027

Abstract Details

2024, Master of Science, Ohio State University, Food Science and Technology.
Pyranoanthocyanins (PACN) are anthocyanin (ACN) derived colorants, typically found in red wine, formed during fermentation and aging by the interaction of grape ACNs with yeast metabolites or hydroxycinnamic acids (HCAs). These colorants are believed to maintain wine’s color vibrancy for longer. PACNs exhibit higher stability to heat and ascorbic acid degradation than ACN, making them ideal candidates as colorants for food products subjected to harsh processing conditions. Yet, PACN application as food colorants is limited by its scarcity in nature and slow production. Recent advancements in PACN formation have postulated that higher yields can be obtained at pH ~3, temperatures ~45˚C, and by using the decarboxylated products of HCAs, 4-vinylphenols (4VPs), as cofactors for the reaction. During fermentation of some plant materials led by lactic acid bacteria (LAB), enzymatic decarboxylation of HCAs has been reported, yielding the 4VPs needed for the reaction. However, fermenting plant materials containing HCAs and ACNs focused on an efficient PACN formation is challenging because LAB’s ideal growth conditions differ from the ones needed for pigment production. Our objective was to evaluate the impact of modulating incubation conditions on the decarboxylation of HCAs by 3 LAB strains isolated from dairy products and the formation of PACN using a plant material rich in ACNs. LAB strains were incubated with p-coumaric (pCA), caffeic (CA), and ferulic acid (FA) at an initial equimolar concentration of 1.4 mM. The experiment was conducted to compare the decarboxylation efficiency at incubation conditions ideal for LAB growth (pH 6) versus conditions closer to the ones needed for PACN production (pH 4). L. plantarum, E. mundtii, and P. pentosaceus were chosen because of their reported ability to decarboxylate HCAs. Decarboxylation over time was evaluated for 24 hr by HPLC-PDA analysis and concentrations were calculated from standard curves. All LAB decarboxylated pCA and CA faster than FA into their corresponding 4VP derivatives, regardless of the pH of incubation; however, faster decarboxylation rates were observed at pH 6. L. plantarum presented similar final 4VPs yields (p > 0.05) at pH 4, as compared with the other strains at pH 6. Final 4VPs concentrations did not yield a 100% conversion, likely due to partial degradation or incomplete decarboxylation by 24 hr due to loss of bacteria functionality. The decarboxylation of pCA by the same LAB strains in the presence of highbush blueberry ACNs and subsequent PACN formation was also evaluated in a bacterial medium. A temperature of 32 ˚C and pH of 4 were used during the first 24 hr of incubation to aid bacteria growth and pCA decarboxylation. During the next 48 hr, the incubation temperature was increased to 45 ˚C to favor PACN formation. Within the first 24 hr of incubation, LAB strains decarboxylated pCA into 4VP and acidified the medium to a pH ~3.4. These conditions facilitated the formation of PACNs by the direct reaction of 4VP with blueberry ACNs in the medium. Intermediate compounds of the PACN formation were also detected at 24 hr. A hypsochromic shift in the λmax450-550nm of the experimental samples resulted on a more orange hue. Increase in temperature resulted in complete PACN formation by 72 hr, but yields were low (~10% yields). ACN structure impacted PACN formation yields, with malvidin producing higher PACN yields after 72 hr (~22%). Lower yields were obtained from ACNs glycosylated with arabinose (~4%). Incubation at a pH of 4 allowed for LAB metabolism and the decarboxylation of HCAs with simultaneous PACN formation once the bacteria dropped the pH closer to ~3.5. L. plantarum exhibited superior adaptability against HCAs toxicity and changes in pH, suggesting that this strain could tolerate harsher environments during PACN production. These findings showed that a PACN formation can be achieved using LAB by modulating incubation conditions, providing bases on the future PACN production from by-products of the agroindustry containing HCAs and ACNs.
M. Monica Giusti, Ph D. (Advisor)
Emmanuel Hatzakis, Ph D. (Committee Member)
Rafael Jimenez-Flores, Ph D. (Committee Member)
Chemistry; Food Science; Microbiology

Recommended Citations

Citations

  • Porras-Guardado, C. (2024). Hydroxycinnamic Acid Decarboxylation by Lactic Acid Bacteria Aids on Pyranoanthocyanin Formation from Highbush Blueberry Anthocyanins [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1721225462999027

    APA Style (7th edition)

  • Porras-Guardado, Carlos. Hydroxycinnamic Acid Decarboxylation by Lactic Acid Bacteria Aids on Pyranoanthocyanin Formation from Highbush Blueberry Anthocyanins . 2024. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1721225462999027.

    MLA Style (8th edition)

  • Porras-Guardado, Carlos. "Hydroxycinnamic Acid Decarboxylation by Lactic Acid Bacteria Aids on Pyranoanthocyanin Formation from Highbush Blueberry Anthocyanins ." Master's thesis, Ohio State University, 2024. http://rave.ohiolink.edu/etdc/view?acc_num=osu1721225462999027

    Chicago Manual of Style (17th edition)

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This open access ETD is published by The Ohio State University and OhioLINK.
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