Dr. Fabian Weber from University of Bonn, Germany will present his work. Pyranoanthocyanins are pigments primarily occurring in processed fruit products like juices and wines.
They are formed by the reaction of genuine anthocyanins and several compounds such as pyruvic acid or vinylphenols. The latter are microbial conversion products of hydroxycinnamic acids, e.g., p-coumaric and ferulic acids, formed by decarboxylase-positive Lactobacillus species. Pyranoanthocyanins are of particular interest in food technology because they show increased color stability compared to anthocyanins and exhibit a broad spectrum of color tonalities, rendering them attractive candidates for the application as food colorants.
Information about their metabolic fate and potential bioactivity in humans is lacking so far.
Since their concentrations in foods are usually low, the isolation of naturally occurring pyranoanthocyanins is barely feasible. Therefore, the objective of our present work is to increase pyranoanthocyanin levels by providing their precursors, that is, vinylphenols, in higher quantities through conversion of hydroxycinnamates by decarboxylase-positive strains of lactobacilli. Subsequently, we will develop protocols for the isolation of the target components.
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