Abstract
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.
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