Impact of Lactobacillus rhamnosus fermentation and blending strategy on the biochemical and aroma profile of pomegranate juice beverages

Abstract

This study investigated the effect of incorporating different percentages of fermented pomegranate juice on physicochemical, sensory and volatile compound properties of resulting blends, as well as their impact on consumer acceptance. L. rhamnosus demonstrated excellent viability, reaching up to 8.59 Log CFU/mL in 100 % fermented pomegranate juice, supporting its potential as a base for probiotic beverages. Fermentation significantly altered physicochemical properties (pH and titratable acidity) and the organic acid profile, increasing lactic acid concentration and decreasing malic acid. Volatile compound analysis revealed distinct aroma profile in fermented versus unfermented juices, with fermentation generating new volatile compounds that increased aroma complexity. Blending fermented and unfermented juice modified the volatile profile, offering a strategy to optimize aroma characteristics. Sensory analysis demonstrated that fermentation and blending influence the sensory attributes of pomegranate juice. While 100 % fermented juice had less acceptable sensory characteristics, blending allowed for sensory profile adjustments and improved overall acceptance. A blending containing of 60 % fermented juice emerged as the most promising ratio, balancing favorable sensory characteristics and probiotic viability., This research highlights fermentation and blending as effective strategies to modulate both the sensory and functional properties of pomegranate juice.