Articles
Fermented pomegranate juice (Punica granatum L.) of an indigenous Apulian cultivar, enriched with pomegranate peel extract by means of an ultrasound technique: a possible new functional product
Article number
1464_25
Pages
191 – 200
Language
English
Abstract
The pomegranate, since antiquity associated with fertility, prosperity and cyclically renewing life, is one of the most popular fruits in the food industry, especially for its high content of molecules with antioxidant properties, vitamins and mineral salts.
A lesser-used part but rich in components with high nutritional and health value is the pomegranate skin.
Several scientific studies have shown positive effects for the treatment of ulcers and gastric inflammation, antimicrobial power in particular against Staphylococcus aureus and Salmonella spp. strains, cardioprotective and anti-tumour actions, and inhibitory activity against the Sars virus spike protein COV2. The aim of this work is to obtain a fermented food product with high functional properties, using a native Apulia pomegranate cultivar, in particular the Punica granatum L. ‘Capitolo’, as raw material.
The scientific work involved, as a first step, the extraction of functional components presents in pomegranate peel using ultrasound technology and the subsequent quantitative control of the extracted metabolic components, in particular the polyphenolic component, through rapid screening.
At the same time, a pomegranate juice transformation process was initiated, involving the use of a commercial microbial starter (Oenococcus Oeni B7 Direct Lactoenos lactic bacterium) for malolactic fermentation, promoting the production of a proportion of lactic acid to create a smoother product.
Subsequently, using an unknown elliptical yeast isolated from the spontaneous fermentation of the juice itself, which has a high fermentative vigour, as a microbial starter, alcoholic fermentation was initiated in order to obtain a quantity of ethanol (approximately 4% v/v EtOH) as a stabilising agent.
At the end of the fermentation process, the extract of the functional components of the pomegranate peel was added to improve the nutritional value and shelf life of the new food product obtained.
The new food product was subjected to sensory analysis by means of panel tests.
A lesser-used part but rich in components with high nutritional and health value is the pomegranate skin.
Several scientific studies have shown positive effects for the treatment of ulcers and gastric inflammation, antimicrobial power in particular against Staphylococcus aureus and Salmonella spp. strains, cardioprotective and anti-tumour actions, and inhibitory activity against the Sars virus spike protein COV2. The aim of this work is to obtain a fermented food product with high functional properties, using a native Apulia pomegranate cultivar, in particular the Punica granatum L. ‘Capitolo’, as raw material.
The scientific work involved, as a first step, the extraction of functional components presents in pomegranate peel using ultrasound technology and the subsequent quantitative control of the extracted metabolic components, in particular the polyphenolic component, through rapid screening.
At the same time, a pomegranate juice transformation process was initiated, involving the use of a commercial microbial starter (Oenococcus Oeni B7 Direct Lactoenos lactic bacterium) for malolactic fermentation, promoting the production of a proportion of lactic acid to create a smoother product.
Subsequently, using an unknown elliptical yeast isolated from the spontaneous fermentation of the juice itself, which has a high fermentative vigour, as a microbial starter, alcoholic fermentation was initiated in order to obtain a quantity of ethanol (approximately 4% v/v EtOH) as a stabilising agent.
At the end of the fermentation process, the extract of the functional components of the pomegranate peel was added to improve the nutritional value and shelf life of the new food product obtained.
The new food product was subjected to sensory analysis by means of panel tests.
Authors
F. Loperfido, V. Petrelli, A. Galeotti, S. Pupillo, A. Turco, G. Maggi, P. Venerito, V. Gallo
Keywords
pomegranate, ancient fruits, enhancement, biodiversity, antioxidant, ultrasound, fermentation, beverage, innovativeness
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