Characterization and Chemical Composition Analysis of Fermented Pomegranate Beverages

Abstract

Pomegranate (Punica granatum L.) has gained significant attention as a superfood due to its rich bioactive composition and suitability for functional beverage development. This study compared beverages produced from fresh fruit and commercial juice to evaluate how raw material differences influence product quality. Both formulations were prepared under controlled conditions and analyzed using physicochemical, compositional, and instrumental techniques. The results showed that key properties such as pH, color, and bioactive compound levels remained stable and comparable between the two samples. Aroma profiles and elemental composition were also similar, with only minor variations observed, indicating that both raw materials can produce high-quality beverages.