Fermented Pomegranate Research Articles

Exploring the synergistic potential of pomegranate fermented juice compounds against oxidative stress-induced neurotoxicity through computational docking and experimental analysis in human neuroblastoma cells

This study explored the neuroprotective potential of fermented pomegranate (PG-F) against hydrogen peroxide (H2O2)-induced neurotoxicity in human neuroblastoma SH-SY5Y cells and elucidated the underlying molecular mechanisms. The fermentation process, involving probiotics, transforms the hydrolyzable tannins in pomegranate juice into ellagic acid (EA) and gallic acid (GA), which are believed to contribute to its health benefits. Molecular docking simulations confirmed the stable interactions between EA, GA, and proteins associated with the antioxidant and anti-apoptotic pathways. PG-F significantly enhanced the viability of H2O2-treated cells, as evidenced by 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assays, cell morphology observations, and Hoechst 33342 staining. PG-F mitigated the H2O2-induced intracellular reactive oxygen species (ROS) levels, restored mitochondrial membrane potential, and upregulated antioxidant gene expression. The PG-F treatment also attenuated the H2O2-induced imbalance in the Bax/Bcl-2 ratio and reduced the cleaved caspase-3, caspase-7, and caspase-9 levels, suppressing the apoptotic pathways. Further insights showed that PG-F inhibited the phosphorylation of mitogen-activated protein kinases (MAPKs) and facilitated the nuclear translocation of nuclear factor-erythroid 2-related factor (Nrf2), highlighting its role in modulating the key signaling pathways. A combined treatment with equivalent concentrations of EA and GA, as found in PG-F, induced remarkable cellular protection. Drug combination analysis using the Chou–Talalay method revealed a synergistic effect between EA and GA, emphasizing their combined efficacy. In conclusion, PG-F has significant neuroprotective effects against H2O2-induced neurotoxicity by modulating the antioxidant and anti-apoptotic pathways. The synergistic action of EA and GA suggests the therapeutic potential of PG-F in alleviating oxidative stress-associated neurodegenerative diseases.

Targeted prediction of sensory preference for fermented pomegranate juice based on machine learning

The fermented pomegranate juice (FPJs) has become a promising alternative to satisfy the growing demands for pomegranate products, however the development of new products depending on sensory evaluation is time-consuming and labor-intensive. In this study, 90 FPJs were prepared to predict the key physiochemical features that affecting sensory preferences by machine learning (ML). The GradientBoosting algorithm performed the best among 9 ML prediction models with good robustness and predictive ability on the validation set, meanwhile weighted preferences score (WPS) model predicted sensory preference more accurately as compared to comprehensive preferences score (CPS) model. Based on SHapley Additive exPlanations (SHAP) analysis, TSS, CD and LAB were the top 3 key features affecting preferences scores in both CPS and WPS models, but ranked differently. ML and its interpretability provided a new method and theoretical basis for development of consumer-preferred products and improvement of food sensory quality in food industry.

Effects of pomegranate (Punica granatum L.) peel on the growth performance and intestinal microbiota of broilers challenged with Escherichia coli

The effects of pomegranate peel on the growth performance, intestinal morphology, and the cecal microbial community were investigated in broilers challenged with avian pathogenic Escherichia coli (APEC) O78. A total of 240 one-day-old chicks (120 males and 120 females) were randomly and evenly allotted into 4 treatment groups (each with 6 biological replicates each of 10 chicks), i.e., negative control (NC), positive control (PC), and 2 experimental groups treated with 0.2% fermented pomegranate peel (FP) and 0.2% unfermented pomegranate peel (UFP), respectively, with PC, FP, and UFP groups challenged with APEC O78 (5 × 108 CFU) on day 14. Results showed that the challenge of APEC O78 decreased the body weight (BW) and average daily gain (ADG) of broilers from 1 to 28 d (P < 0.01). These broilers exhibited more pathological conditions in the heart and liver and higher mortality rates in 28 d compared to the NC group. Diet supplemented with pomegranate peel (either fermented or unfermented) significantly increased BW, ADG, and the villus height/crypt depth ratio (VCR) of small intestine in 28 d compared to the NC group (P < 0.05). Results of the taxonomic structure of the gut microbiota showed that compared to the NC group, the APEC challenge significantly decreased the relative abundance of Bacteroidetes and increased the relative abundance of Firmicutes (P < 0.01). Compared to the PC group, the relative abundance of Ruminococcus_torques_group in FP group was increased, while the relative abundance of Alistipes was decreased. In summary, our study showed that the dietary supplementation of pomegranate peel could maintain the intestinal microbiota at a state favorable to the host, effectively reduce the abnormal changes in the taxonomic structure of the intestinal microbiota, and improve the growth performance in broilers treated with APEC.

Characterization of fermented pomegranate juice: ACE inhibitory activity under in vitro digestion, antioxidant capacity, phenolics composition, chemical properties and sensory evaluation.

The online version contains supplementary material available at 10.1007/s10068-023-01388-w.

Effects of probiotic bacteria-fermented herbal combinations on growth performance, immunity, and meat quality of grower-finisher pigs

An experiment was conducted to investigate the effects of dietary supplementation with 2 fermented herb combinations on growth performance, immunity, meat composition and, oxidative stability of grower-finisher pigs. The herb combinations were: (1) fermented pomegranate peel extract, Gingko biloba leaf and licorice root (FPGBL) and (2) fermented pomegranate peel extract, green tea and licorice root (FPGTL). A 2-step fermentation of the herb combinations was carried out with Lactobacillus plantarum and Saccharomyces cerevisiae. A total of 90 male pigs (initial body weight = 39.32 ± 1.20 kg) were randomly assigned to 3 treatments (control, 0.4% FPGBL, or 0.4% FPGTL) with 5 replicates per treatment and 6 pigs per pen for 10 weeks. In order to perform carcass grading and meat analyses, 10 pigs per treatments (2/replication) that are close to pen average weight were selected and slaughtered. Treatment means were compared by orthogonal contrasts (Control vs. FPGBL + FPGTL or FPGBL vs. FPGTL). Supplemental FPGBL or FPGTL resulted in reduced feed intake (P < 0.001) and increased gain to feed (P = 0.028) without affecting the weight gain of pigs. Dietary FPGTL increased serum IgG, IgM, and IgA concentrations (P < 0.05). The backfat thickness was reduced (P = 0.024), whereas the carcass grade and lean production were greater (P < 0.05) in response to FPGBL and FPGTL supplementation. Supplemental FPGBL and FPGTL increased the moisture, while reduced the ether extract in longissimus muscle of pig (P < 0.05). Contrary, lower cholesterol was found only in the longissimus muscle of FPGTL supplemented pigs (P = 0.008). Dietary supplementations reduced the saturated fatty acid (SFA) (P = 0.019), while increased the monounsaturated fatty acid and n-3 poly unsaturated fatty acid (PUFA) contents in longissimus muscle (P < 0.001). Conversely, the total PUFA, n-6 PUFA, PUFA/SFA, and n-6/n-3 PUFA was lower in the longissimus muscle as a result of both supplementation (P < 0.05). The TBARS and pH value was lower only in the FPGBL supplemented pig meat than the control fed pig for the entire period (P < 0.05). During the third week, both the supplemented treatment reduced the concentrations of aerobic plate count and lactic acid bacteria in meat (P < 0.05). In conclusion, these results indicate the feasibility of using FPGBL and FPGTL as feed additives for grower-finisher pigs to improve meat nutritive quality and oxidative stability without any negative effects on weight gain.

Fermentation of pomegranate matrices with Hanseniaspora valbyensis to produce a novel food ingredient

We aimed to develop a large-scale consumption food, added with fermented pomegranate matrices, to be able to meet consumer's needs. Chemical composition, antioxidant activity, and microbiota of pomegranate were analysed. Yeasts dominated (ca. 5 log cfu/g) the matrices. Among four Hanseniaspora valbyensis strains able to ferment pomegranate, S-L1 caused the highest increase in mineral in seeds (e.g., 162 mg of K/100 g of fermented seeds vs. 104 mg of K/100 g of unfermented seeds). Then, we designed a granola snack supplemented with pomegranate seeds flour (PSF) and compared: G-FS, granola containing fermented PSF; G-US, supplemented with unprocessed PSF; G-C, conventional granola. Compared to G-C, the use of PSF increased antioxidant activity of the snack (ca. 60% DPPH∙ scavenging activity vs. ca. 40% activity of G-C). The highest contents of minerals were expected in G-FS and G-C, compared to G-US, while lower energetic values were expected for the two fortified snacks. Fermentation of seeds with H. valbyensis S-L1 also improved acceptability of fortified snack (score on 1–9 scale: 6.3), making it more similar to the control (7.5) and more appreciated than G-US (4.9). The results could intrigue industries searching for novel foods, with improved nutritional quality and sustainability.

Fermentation of pomegranate juice by lactic acid bacteria and its biological effect on mice fed a high-fat diet

This study investigated the ability of Lactiplantibacillus paraplantarum CRL2051 and Lactiplantibacillus plantarum CRL2030, two lactic acid bacteria isolated from fruits, to ferment pomegranate juice to produce beverages with extended shelf life and functional properties. Lactic acid bacteria consumed glucose and fructose as carbon sources, producing mainly lactic acid. Both strains were initially grown in juice at 30 °C for 48 h, then refrigerated at 4 °C for 28 days. During fermentation and cold storage, the total phenolic content and antioxidant capacity were conserved in fermented pomegranate juices. The functionality studies of the fermented beverages administered to C57BL/6 mice fed a high-fat diet were evaluated over 6 weeks. Pomegranate juice supplementation led to a marked improvement in glucose and triglycerides serum profile, which decreased around 40% and up to 48%, respectively, and counteracted fat deposition and body weight gain. The high-fat diet treatment significantly incremented the aspartate aminotransferase activity in the liver, whereas fermented pomegranate juice consumption slightly reduced it. Liver histological changes associated with a high-fat diet were significantly reverted in juice-treated animals. Our findings evidenced the biological benefits of a novel functional beverage obtained by lactic fermentation of pomegranate juice; this functional drink may protect against weight gain, liver damage, and dyslipidemia induced by a high-fat diet consumption.

Enhanced antihypertensive potential of fermented pomegranate juice: The contribution of phenolic compounds biotransformation and the resultant angiotensin-I-converting enzyme inhibition mechanism

Current research on plant food-derived phenolic compounds as angiotensin-I-converting enzyme (ACE) inhibitors has been well documented. Pomegranate juice (PJ) has been reported positively contributed to ACE inhibition. Microbial fermentation is a preferable technique to regulate the biotransformation of phenolic compounds and their bioaccessibility, therefore promoting the ACE inhibitory activity in plant food with antihypertension potential. In this study, the remarkable improvements of ACE inhibitory activity and antioxidant capacity in Lactobacillus plantarum fermented PJ were observed. A consecutive study of phenolic compounds biotransformation, ACE inhibition kinetics and structure–activity relationship were performed. This study firstly highlights the relationship between the enhanced ACE inhibitory activity in fermented PJ and the biotransformation of phenolic compounds, providing a new way to reinforce plant food ACE inhibition potential by microbial fermentation.

Pomegranate juice fermented by tannin acyl hydrolase and Lactobacillus vespulae DCY75 enhance estrogen receptor expression and anti-inflammatory effect

Phenolics are phytochemicals in plants, fruits, and vegetables have potential health-promoting efficacies. However, mostly available as a complex form. So, to increase the contents and nutritional value of the phenolic compounds, fermentation is most readily used in the food industry. Especially, the hydrolyzable tannins present in the pomegranate that can be liberated into monomolecular substances, which enhances biological activity. Thus, this study aims to convert hydrolyzable tannins to ellagic acid by fermentation using Tannin acyl hydrolase (TAH) and a novel bacteria strain Lactobacillus vespulae DCY75, respectively to investigate its effect on Estrogen receptor alpha (ERα) and estrogen receptor beta (ERβ) mRNA expression along with inflammation inhibition. As a result, the fermentation enhanced the ellagic acid content up to 70% by the synergetic effect of TAH and DCY75. Furthermore, fermented pomegranate (PG-F) increased cellular proliferation as well as upregulated the gene expression of estrogen regulators such as ERα, ERβ, and pS2 in breast cancer cell line (MCF-7), which commonly used to evaluate estrogenic activity. Moreover, to study the inflammation associated with low estrogen in menopause, we have analyzed the inhibition of nitric oxide (NO)/inducible nitric oxide synthase (iNOS) in RAW 264.7 cells. The PG-F juice did not exert any cytotoxicity in RAW 264.7 cells and inhibited NO production along with the downregulation of a major pro-inflammatory cytokine iNOS which indicates the anti-inflammatory potential of it. To sum it up, the fermented commercial pomegranate juice using a novel bacteria strain increased the amount of ellagic acid that the value added bioactive of pomegranate and it has significantly increased the estrogenic activity via upregulating estrogen related biomarkers expression and reduced the risk of related inflammation via NO/iNOS inhibition. This study could be a preliminary study to use fermented pomegranate as a potential health functional food after further evaluation.

Valorization of Lactic Acid Fermentation of Pomegranate Juice by an Acid Tolerant and Potentially Probiotic LAB Isolated from Kefir Grains

The present study describes the application of an acid tolerant and potentially probiotic L. paracasei SP3 strain, recently isolated from kefir grains, in the production of a novel functional beverage based on the fermentation of pomegranate juice. The fermentation ability of the novel strain was assessed during pomegranate juice fermentations at 30 °C for 24 h and storage at 4 °C for 4 weeks. Various parameters were assessed such as residual sugar, organic acid and alcohol levels, total phenolics content, antioxidant activity, astringency, cell viability, and consumer acceptance. Residual sugar was decreased by approximately 25%, while respectable amounts of lactic acid were determined (4.8 g/L) on the 28th day of storage, proving that the novel strain was effective at lactic acid fermentation. The concentration of ethanol was maintained at low levels (0.3–0.4 % v/v) and low levels of acetic acid were detected (0.6 g/L). The viability of L. paracasei SP3 cells retained high levels (&gt;7 log cfu/mL), even by the 4th week. The total phenolic content (123.7–201.1 mg GAE/100 mL) and antioxidant activity (124.5–148.5 mgTE/100 mL) of fermented pomegranate juice were recorded at higher levels for all of the studied time periods compared to the non-fermented juice. The employment of the novel strain led to a significant reduction in the levels of hydrolysable tannins (42%) in the juice, reducing its astringency. The latter was further proven through sensorial tests, which reflected the amelioration of the sensorial features of the final product. It should be underlined that fruit juices as well as pomegranate juice comprised a very harsh food matrix for microorganisms to survive and ferment. Likewise, the L. paracasei SP3 strain showed a significant potential, because it was applied as a free culture, without the application of microencapsulation methods that are usually employed in these fermentations, leading to a product with possible functional properties and a high nutritive value.

Fermented pomegranate extracts protect against oxidative stress and aging of skin.

Punica granatum (pomegranate) potentially ameliorates skin inflammation and pain, including herpetic stromal keratitis. Fermentation is a biotechnological technique that may naturally induce health benefits by producing antioxidants. However, the anti-aging effect of fermented pomegranate extracts (FPE) on the skin is still unclear. This investigation evaluates the effects of fermented pomegranate as a functional supplement (FPE drink, FPE-D) and a cosmetic ingredient (FPE serum, FPE-S) in vitro and in vivo. The effects of FPE products for anti-oxidation, anti-tyrosinase, anti-inflammation, and anti-aging were examined. Forty subjects were randomly allocated to FPE-D or placebo drink groups (50ml of a FPE-D /placebo drink daily for 8weeks for each subject), and another 40subjects were recruited to FPE-S or placebo serum groups (about 3ml of a FPE-S /placebo serum daily and nightly/daily for 4weeks for each subject) in a double-blind study. The effects of FPE products on the DPPH, ABTS+ , and NO· free radical scavenging activities, their inhibiting of tyrosinase activity and their enhancement of the skin health of healthy subjects, were investigated. FPE-D improved the moisture, brightness, elasticity, and collagen density of the skin of most subjects at 8weeks relative to the baseline without treatment (p<0.05). After 4weeks of FPE-S serum consumption, the moisture, brightness, elasticity, spots, UV spots, and collagen density of skin were slightly better than those at week 0 (p<0.05). The daily consumption of fermented pomegranate extracts can protect the skin against oxidative stress and slow skin aging.

Effect of raw and fermented pomegranate pomace on performance, antioxidant activity, intestinal microbiota and morphology in broiler chickens

ABSTRACT The present study was conducted to investigate the effects of raw (PP) and fermented pomegranate pomace (FP) on performance, antioxidant activity, caecal microbiota and ileal morphology in broiler chickens. A total of 175 male broiler chicks were allocated to five treatment groups with five replicates and seven birds per replicate in a completely randomised design. Dietary treatments included a soy-corn based diet (control), diets supplemented with PP at 5 (5PP) and 10 g/kg (10PP), and diets supplemented with FP at 5 (5FP) and 10 g/kg (10FP). Dietary PP and FP did not change the body weight and feed conversion ratio. Moreover, dietary PP and FP did not alter the serum glutathione peroxidase, superoxide dismutase, and catalase levels but decreased malondialdehyde (p < 0.05) in breast meat. Caecal Clostridium perfringens count was decreased in broiler chickens of groups 10PP, 5FP and 10FP (p < 0.05). However, PP and FP had detrimental effects on the ileum morphology of broiler chicks. The villus height was decreased in the 10PP, 5FP and 10FP groups compared with the control group (p < 0.01). Crypt depth was higher in the 5PP and 10FP groups than control and 10PP groups (p < 0.01). The villus height to crypt depth ratio was also decreased in 5PP, 5FP, and 10FP groups (p < 0.01). These results suggest that PP and FP have the potential to be used in broiler diets as antioxidant and antimicrobial agents. However, detailed studies should be conducted to investigate the underlying reasons for the detrimental effects on ileal morphology.

Study on combustion, performance and exhaust emissions of bioethanol-gasoline blended spark ignition engine

This work focusses on a novel technique of producing bioethanol from fermented pomegranate fruits waste by using Saccharomyces cerevisiae, commonly known as baker's yeast. Four different blends of bioethanol, namely PE10, PE15, PE20, and PE25 were experimented at various operating speeds. It was inferred that the addition of ethanol enhanced the consumption of fuel as well as braking capacity. However, thermal performance was observed to be declined. PE15 blend exhibited optimum brake thermal efficiency at full load condition when compared with unleaded fuel. Brake specific fuel consumption of PE15 was noticed to be lower at different operating speeds among all the blends. Oxides of nitrogen as well as carbon dioxide emissions were increased as the proportion of ethanol in pure fuel was increased. Hydrocarbon and carbon monoxide emissions were reduced, while increasing the ratio of ethanol relative to pure gasoline, except PE10 blend. The combustion characteristics were also studied. Lower value of coefficient of variation revealed stable combustion. This study conclude that PE15 can be used as an alternative fuel.

Influence of high hydrostatic pressure processing on physicochemical characteristics of a fermented pomegranate (Punica granatum L.) beverage

Abstract The effect of high hydrostatic pressure at 500 MPa/10 min (HHP1), 550 MPa/10 min (HHP2) and 600 MPa/5 min (HHP3) on the microbiological, physicochemical, antioxidant and sensory characteristics of a fermented pomegranate (FP) beverage, stored for 42 days (4 ± 1 °C), was evaluated. The FP beverage was also pasteurized at 63 °C/30 min (VAT) and 72 °C/15 s (HTST). The high hydrostatic pressure (HHP) and VAT pasteurized beverages did not show microbial growth ( 0.05) by HHP or pasteurization. Color of the samples showed significant differences (p ≤ 0.05) in all HHP processed and pasteurized beverages. Antioxidant activity, total phenolic compounds, flavonoids and anthocyanins increased slightly after HHP processing. Antioxidants decreased throughout the storage in all treatments. Both HHP processed and pasteurized beverages were well accepted by average consumers when evaluated using a 9-points hedonic scale. Industrial relevance The high hydrostatic pressure (HHP) improves the microbiological, antioxidant and sensorial stability of fermented pomegranate beverages during storage. The HHP is more common for processing fruit juices than for fermented beverages; therefore, it can be expanded to the fermented beverages industry, which could modify the today usual thermal processing methods and, or the addition of preservatives, that are not natural, for delivering high quality and healthier pomegranate fermented beverages to consumers.

Production of a Potentially Synbiotic Pomegranate Beverage by Fermentation with Lactobacillus plantarum ATCC 14917 Adsorbed on a Prebiotic Carrier.

A probiotic biocatalyst was prepared through Lactobacillus plantarum ATCC 14917 immobilization on a prebiotic carrier (delignified wheat bran) and was used for fermentations of pomegranate juice. Initially, pomegranate juice was fermented for 24h and then was stored for 28days at 4°C. The obtained results regarding sugar and organic acid analysis revealed that the probiotic biocatalyst was effective. Ethanol was produced in small amounts (0.4-1% v/v). Total phenolic content and antioxidant activity was greater in the fermented pomegranate juice than in unfermented juice after 24h of fermentation and over the time span of 28days. Viability of probiotic cells was well maintained (above 8.65 log cfu/mL) after 24h of fermentation and during 4weeks of storage at 4°C, and it is noteworthy that no pathogens were observed. The strength of viability of probiotic cells can be attributed to the immobilization carrier (delignified wheat bran) that exhibits prebiotic properties providing a protective effect to the cells. Finally, the proposed bioprocess of employing the proposed synbiotic biocatalyst for pomegranate juice fermentation shows great potential for commercialization while sensory evaluation highlights the degree of quality of the produced functional pomegranate beverages.

Physicochemical properties and bioactive compounds of fermented pomegranate juice as affected by high-pressure processing and thermal treatment

ABSTRACT High-pressure processing (HPP) is a novel non-thermal processing technology, ensuring the safety of food products, as well as preserving their nutritional and functional characteristics, and avoiding the harmful effects of traditional thermal technologies. This study examined the inactivation of microorganisms and the HPP kinetic model in fermented pomegranate juice (FPJ) at different pressures (400 MPa, 500 MPa, and 600 MPa), and different treatment times (3 min, 5 min, 7 min, and 10 min). Moreover, HPP and thermal processing (TP) (65 °C/20 min) treatment responsible for a similar microbial inactivation activity, were compared by examining their impact on bioactive compounds, volatile compounds, and various quality attributes to provide a theoretical basis for FPJ processing. The inactivation curves of the microorganisms as a result of HPP were fitted using the Weibull model. Furthermore, HPP at or over 600 MPa/3 min inactivated the microorganisms and sufficiently retained the microbial populations investigated in this study below the detection limit. Following HPP and TP treatment, the total color difference (ΔE) values, total soluble solids (TSS), pH and titratable acidity (TA) had not significantly (p>0.05) changed. For total flavonoids, total phenols, anthocyanins, and antioxidant activity, the maximal retention of 91.18%, 97.52%, 95.69%, and 95.89% was achieved at 600 MPa/3 min, which was 4.62%, 24.61%, 26.83%, and 7.08% higher than in the TP-treated sample. The main volatile compounds in FPJ were esters and alcohols, and the FPJ treated at 600 MPa/3 min exhibited the highest alcohol content, while the esters were 2.27% higher than in the control. Considering the pasteurization effect and quality maintenance abilities of HPP and TP treatment, 600 MPa/3 min could be considered as an optimal condition in facilitating FPJ processing.

Potential of the Probiotic Lactobacillus Plantarum ATCC 14917 Strain to Produce Functional Fermented Pomegranate Juice.

In this research survey the application of probiotic strain Lactobacillus plantarum ATCC 14917 in pomegranate juice fermentation is sought. Pomegranate juice was fermented for 24 h and then it was stored 4 for 4 weeks. Cell viability retained in high levels after the 24 h of fermentation and storage for 4 weeks (above 8.8 log cfu/mL), while fermented pomegranate juice was scored better at the 4th week of storage compared to non-fermented pomegranate juice. The probiotic strain was effective regarding lactic acid fermentation as was proved through sugar and organic acids analysis. Concentration of ethanol was maintained at low levels (0.3–1% v/v). Fermented pomegranate juice contained more and in higher percentages desirable volatile compounds (alcohols, ketones and esters) even at the 4th week of cold storage compared to non-fermented juice. Antioxidant activity (150.63 mg Trolox equivalent (TE)/100 mL at the 2nd week) and total phenolic content (206.46 mg gallic acid equivalents (GAE)/100 mL at the 2nd week) were recorded in higher levels for all the storage time compared to non-fermented juice.

Assessment of Volatile Compounds Evolution, Antioxidant Activity, and Total Phenolics Content during Cold Storage of Pomegranate Beverage Fermented by Lactobacillus paracasei K5

A recently isolate from feta type cheese, potential probiotic strain Lactobacillus paracasei K5, was applied for pomegranate juice (Punica granutum L.) fermentation. Fermentations were carried out for 24 h followed by the storage of pomegranate juices at 4 °C for 4 weeks. The parameters examined were a composition of volatile compounds, antioxidant activity, total phenolic content, and consumers’ acceptance. The results were encouraging showing that lactic acid fermentation enhanced the composition of volatile compounds even at the fourth week of storage. Increased antioxidant activity (151.44 mg TE/100 mL at the second week) and total phenolics content (285 mg GAE/100 mL at the third week) were observed for all the storage times compared to the initial pomegranate beverage. The fermented pomegranate beverage received better scores for the last 3 weeks of cold storage compared to the non-fermented one. Likewise, L. paracasei K5 was proved to be suitable for the production of functional pomegranate beverages with enhanced aromatic characteristics and high nutritional value.

Antioxidant and physicochemical characteristics of unfermented and fermented pomegranate (Punica granatum L.) beverages.

The aim of this study was to evaluate the physicochemical, antioxidant (antioxidant activity, total phenolic compounds, flavonoids, anthocyanins), and sensory characteristics of fresh (FRJ) and fermented (FEB) pomegranate beverages. Three fermentation conditions were tested based on the total soluble solids (TSS: °Bx) content in pomegranate juice: (a) natural TSS (13.9°Bx) in fresh juice (FEB1), (b) adjusted to 17.5°Bx (FEB2) and (c) adjusted to 25°Bx (FEB3). The antioxidant activity, total phenolic compounds, flavonoids and anthocyanins after fermentation in FEB3 were 262.61 ± 0.12mg Trolox, 188.60 ± 0.20mg Gallic acid, 64.35 ± 0.09mg quercetin and 1.92 ± 0.15 cyanidin-3-O-glucoside (C3OG)/100mL, respectively. The final amounts of ethanol in FEB1, FEB2, and FEB3 were 6.82 ± 0.01, 9.73 ± 0.01, and 12.88 ± 0.01% (v/v), similar to that in wines. In general, the sensory characteristics of both FRJ and FEB beverages were well sensory accepted by consumers.

Glucuronic Acid Rich Kombucha-fermented Pomegranate Juice

This study is the first report using tea fungus “kombucha” to ferment natural pomegranate juice to produce a fermented beverage with high content of glucuronic acid, as a human health beneficial component. We profited the acetic acid bacteria and yeasts symbiotic layer, which is well known in producing pharmaceutical beverages with considerable released organic acids such as glucuronic acid. Also, we used the natural pomegranate juice with high amount of carbohydrate and acid, as a favourable substrate for the fermentation process. The yield of glucuronic acid production was monitored by cultivating natural pomegranate juices under the 17 optimized-combinations of three distinct sucrose concentrations, fermentation temperatures, and processing time. The combinations were designated by applying the statistical response surface methodology method. The maximum amount of glucuronic acid 17.074g/l determined in the media with 8g/l supplementary sucrose after 14 days fermentation at 37°C, using high-performance liquid chromatography. Along with glucuronic acid production, effect of the three factors - sugar concentration, processing temperature and time - was also examined on changes of five physical and chemical properties of the fermented pomegranate juices, including; pH value, remained sucrose and reducing sugar content, kombucha layer biomass, and total acidity. Within 14-day fermentation process, the pH values showed decrease, the layers’ mass presented considerable increase, and the total acid content increased in the beverages. Overall, obtained data suggested that natural pomegranate juice can be a potential candidate for further development as a functional beverage to support the maximum human daily intake of glucuronic acid (45mg for a 70kg adult).