Biochemical composition, antioxidant, and antimicrobial properties of fermented plant-based beverages from Punica granatum L. fruit and by products supplemented with aromatic and medicinal plants

Authors: Hamza Gadhoumi, Walid Yeddes, Ali Ellafi, Sawsen Selmi, Majdi Hammami, Moufida S. Tounsi and El Akrem Hayouni

Ger. J. Vet. Res 2025. vol. 5, Iss. 3 pp:59-75
Doi: https://doi.org/10.51585/gjvr.2025.3.0148

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Abstract:

Pomegranate (Punica granatum L.) is renowned for its bioactive compounds, particularly phenolic constituents, which confer strong antioxidant and antimicrobial properties. These characteristics make it a promising natural resource for developing functional feeds and supplements in veterinary medicine. This study aimed to assess how fermentation with Lactobacillus acidophilus ATCC 4356 enhances the antioxidant capacity, antimicrobial activity, and biochemical composition of pomegranate fractions, arils, peels, whole fruits, and fruits supplemented with Thymus algeriensis and Artemisia alba, with the goal of creating novel healthfocused beverages. The methodology involved fermenting these substrates over 15 days, analyzing physicochemical changes, microbial growth kinetics (using the Baranyi and Roberts model), Phenolic Profiles (HPLC), antioxidant activity (DPPH, ABTS, and reducing power assays), and antibacterial effects (disk diffusion and MIC assays), with results validated by ANOVA. Fermentation significantly boosted bioactive content, notably increasing gallic acid (e.g., from 32.09 to 67.03 µg/g in peels) while reducing total sugars (e.g., from 75.4 g/L to 33.2 g/L in arils); antioxidant activity surged, particularly in supplemented fruits (DPPH IC50 dropped from 22.4 µg to 15.2 µg); and antibacterial efficacy peaked in supplemented extracts, with inhibition zones up to 28 ± 2 mm and an MIC of 1.8 mg/mL against Escherichia coli, rivalling streptomycin. In conclusion, lactic acid fermentation significantly enhances the nutritional and functional properties of pomegranate-based substrates, with supplemented fruits showing superior effects. This approach provides a sustainable strategy to valorize pomegranate by-products for potential applications in veterinary medicine, particularly as natural alternatives to support gut health, enhance disease resistance, and reduce dependence on synthetic antimicrobials.

Keywords:

Lactic acid fermentation, Antioxidant capacity, Antimicrobial activity, Functional beverages

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