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With the rising interest in fermentation techniques and the FAO’s advice to increase fruit and vegetable consumption to lower disease risk, this study investigates the fermentation of two beetroot beverages: a low-fiber juice and a high-fiber puree-based beverage. The lactic fermentation process enhanced the free phenolic content in both juice and puree-based drink (from 2.37 to 4.83 mg/g and from 2.44 to 6.56 mg/g, respectively) and the antioxidant activity in the beetroot juice (from 19.7 to 45.99%), as assessed by colorimetric assays. The findings reveal no correlation between free phenolic content and antioxidant activity, suggesting that other factors, such as the structure of phenolics or the presence of compounds, like organic acids, play a role in antioxidant activity of beetroot beverages. Notably, although fermentation increased free phenolics, the juice exhibited decreased in vitro bioaccessibility of phenolics after fermentation (from 90.07 to 61.35%), while the puree showed an increase (from 63.99 to 92.14%). These observations highlight the dualistic role of fiber-phenolic interactions during fermentation: acting both as a protector against phenolic degradation and a barrier to intestinal absorption

Complex matrices, such as wine, provide a challenge in the quantification of compounds. There exists a high likelihood of co-elution in these matrices, thereby artificially increasing the observed concentration. This can often lead to confusing data where compounds are above aroma detection thresholds, but are not detected by olfactory analysis. Additionally, the lack of sensitivity in assays can lead to the non-detection of sub-aroma threshold concentrations and contrasting data when olfactory analysis detects these aromas. To eliminate these pitfalls and gain a better understanding of the role that methoxypyrazines impart green character to wine, a quantitative method using headspace solid-phase microextraction coupled to heart-cutting multidimensional gas chromatography mass spectrometry was developed. The method can quantitate the three common methoxypyrazines found in wine at the picogram per liter level while resolving co-eluting compounds. The proposed method was validated using model wine and wine solutions and was ultimately used for the comparative analysis of white, rosé, and red wines.