Producción CyT
Artículo
Autoría
Ramos, Sonia
;
Van Nieuwenhove, Carina
;
Molina, Verónica
;
Cortez, Cirila
;
Van Nieuwenhove, Guido
;
Isas, Ana Sofía
;
MOZZI, FERNANDA BEATRIZ
;
Mateos, Raquel
Fecha
2026
Editorial y Lugar de Edición
ELSEVIER SCI LTD
Revista
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,
vol. 110
ELSEVIER SCI LTD
Resumen
Información suministrada por el agente en
SIGEVA
Pomegranate is rich in polyphenols with demonstrated antioxidant activity and health benefits, including protection against intestinal disorders. This study evaluated the impact of fermentation with two Lactiplantibacillus plantarum strains isolated from fruits (CRL2051 and CRL2030) on the phenolic composition of pomegranate juice (PJ) after 48 h of incubation at 30 ◦C (PJ48), in comparison with fresh unfermented juice (PJ0) and juice stored for 48 h at 30 ◦C (PJ48). Both strains su...
Pomegranate is rich in polyphenols with demonstrated antioxidant activity and health benefits, including protection against intestinal disorders. This study evaluated the impact of fermentation with two Lactiplantibacillus plantarum strains isolated from fruits (CRL2051 and CRL2030) on the phenolic composition of pomegranate juice (PJ) after 48 h of incubation at 30 ◦C (PJ48), in comparison with fresh unfermented juice (PJ0) and juice stored for 48 h at 30 ◦C (PJ48). Both strains successfully grew in the pomegranate matrix, maintaining high viable counts and preserving total phenolic content, although CRL2051 conserved the integrity of most phenolic groups more effectively than CRL2030. Based on these results, FPJ-CRL2051 was further tested in Caco-2 human colonic cells to assess cell viability and redox status. No cytotoxic effects were detected after 24 h at realistic concentrations of juice (0.1–10 μg/mL). PJ0 and PJ48 decreased reactive oxygen species (ROS) generation and glutathione peroxidase (GPx) activity, while increasing intracellular glutathione (GSH) without modifying glutathione reductase activity. In contrast, FPJ-CRL2051 reduced GSH levels and enhanced GPx at the highest concentration tested, likely due to its polyphenolic profile. A hedonic sensory analysis comparing PJ48 and FPJ-CRL2051 revealed no significant differences in colour, texture, taste or overall acceptability, although FPJ-CRL2051 was perceived as slightly more acidic and less astringent. Correlation analysis indicated that texture and taste were strongly linked to overall acceptability in both products. These results suggest that the lactic fermentationpreserves the phenolic composition and biological potential of pomegranate juice, while maintaining favourable sensory attributes, supporting FPJ-CRL2051 as a promising health-promoting functional beverage.
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Palabras Clave
POMEGRANATELACTIC ACID BACTERIAFERMENTATIONREDOX STATUS