Bioactive components of pomegranate fruit and their transformation by fermentation processes

Abstract

Pomegranate fruits have attracted huge interest among scientists worldwide, thanks to both their chemical composition and sensory value. Diverse varieties, ranging from sweet to sour, may be used in the formulation of products with specific quality and organoleptic attributes. In relation to fresh fruit, products obtained from pomegranate fruits have very attractive sensory attributes, highly desirable for consumers. The aim of this study was to present the chemical composition and the botanical characteristics of pomegranate, as well as the effect of various technological operations and storage conditions of products on the stability of bioactive compounds contained in pomegranate fruits. The process most extensively described and presented by many researchers is fermentation using lactic acid bacteria, yeasts and filamentous fungi. The applicability of fermentation, based on several products such as wine, probiotic beverages, yoghurts and extracts, was shown to yield health-promoting properties, as it was repeatedly documented by many scientists specialized in different fields of science.