Anthocyanins decay in pomegranate enriched fermented milks as a function of bacterial strain and processing conditions

- Lactic acid bacteria affect the rate of anthocyanin degradation.
- Lactobacillus helveticus is the best starter for pomegranate fermented milks to preserve color.
- Pomegranate juice should be added before the fermentation step to enhance anthocyanins stability.
- The color of the pomegranate milks depends on both anthocyanins and pH.

Pomegranate juice (PJ) has a potential to be used as a functional ingredient in fermented milks (FM). The aim of this study was to evaluate the quality of FM, stored at 4 °C during 30 days, obtained with 9 starter cultures with the addition of PJ before/after fermentation. The quality parameters studied were microbial counts (MC), anthocyanins (ANCs), color, and pH. All starter cultures maintained counts above 106 UFC g−1. Seven ANCs were identified and the predominant one was cyanidin-3,5-di-O-glucoside. The ANCs were more stable and decomposed at a minor rate when added before the fermentation step. Lactobacillus helveticus led to high MC and provided the highest intensity of the red color due to its low pH. The addition of PJ “before” fermentation was the best choice because it led to the highest and most stable total ANCs content. ANCs experienced significant reductions (mean of 26.1%) during cold storage.