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LACTOBACILLUS/(CITRUS JUNOS/PRUNUS MUME/PUNICA GRANATUM) FRUIT FERMENT FILTRATE.

Valuable

This advanced bio-fermented complex, derived from Yuzu, Japanese Apricot, and Pomegranate through Lactobacillus fermentation, offers a comprehensive approach to skin vitality. It is precisely engineered to deliver enzymatic exfoliation, robust antioxidant protection, and beneficial microflora harmonization for a visibly brighter, smoother, and more resilient complexion.

Antioxidant Exfoliant Skin-Conditioning Moisturizing Skin Brightening Microbiome Balancing Barrier Strengthening Anti-inflammatory Oil Regulating

Science

This ingredient, a precision ferment filtrate, acts through several interconnected pathways to enhance skin health. It functions as a potent antioxidant, effectively neutralizing free radicals that contribute to environmental damage and premature skin aging. Through a process of gentle proteolysis, it provides light enzyme-induced exfoliation, promoting cellular renewal and revealing fresher, healthier skin cells. The ferment filtrate also significantly improves skin hydration and imparts a noticeable radiance. Its skin-brightening capabilities, partly attributed to compounds like punicalagin from pomegranate, contribute to more even skin tone and a reduction in discolorations. Furthermore, it supports the skin's natural microflora balance by fostering beneficial bacteria and inhibiting harmful microorganisms, which can mitigate skin irritations, redness, and the appearance of acne. It fortifies the skin's natural protective barrier, optimizing moisture retention, and offers anti-inflammatory benefits. The Prunus Mume component specifically aids in balancing natural oil production.


Research

Medium confidence
Effective range 1–3%
Optimal

N/A

Key findings

  1. 01 Suppliers recommend utilizing a related ingredient, Lactobacillus/Punica granatum fruit ferment extract, within concentrations of 1% to 3% to achieve benefits such as mild enzymatic exfoliation and antioxidant properties.

Transparency

Not commonly dusted

The Formula

Solubility
Water
Optimal pH 3.5 – 5
0 7 14

Stability

This ingredient exhibits optimal stability within an acidic pH range of 3.5 to 5.0. This aligns with observed optimal conditions for Lactobacillus growth during Punica Granatum fermentation (pH 3.5-4.0) and for probiotic stability in Prunus Mume fermented syrup (pH 4-5). While many topical formulations aim for a slightly higher pH (e.g., 4.5-6.0) for dermal compatibility, maintaining stability within this acidic range is key for ingredient efficacy.


Safety

CIR Status
Insufficient data
Sensitization risk Unknown

The Cosmetic Ingredient Review (CIR) has classified 'Lactobacillus Ferment Ingredients' – a broader grouping that includes this ingredient – with an 'insufficient data' status, indicating that a comprehensive safety assessment is currently being prepared and additional data is required. The precise composition of these complex ferment ingredients is often largely unknown. However, European cosmetics regulations generally acknowledge 'Lactobacillus Punica Granatum Fruit Ferment Extract,' a closely related ingredient, as safe for cosmetic applications, with manufacturers advised to adhere to usage guidelines. A patch test is recommended for individuals with particularly sensitive skin or those prone to allergic reactions. SkinSAFE has characterized the related 'Lactobacillus/Punica Granatum Fruit Ferment Extract' as 'Teen SAFE' and free from common irritants including parabens, lanolin, coconut, topical antibiotics, MCI/MI, nickel, gluten, soy, propylene glycol, oil, and dyes, suggesting a favorable profile for similar ferment filtrates.


Your Skin

Yes Normal
Yes Dry
Yes Oily
Yes Sensitive
Irritancy Unknown
Comedogenicity Unknown

Our Assessment

Valuable

This multifaceted fermented fruit filtrate is valuable for its comprehensive benefits including gentle enzymatic exfoliation, robust antioxidant protection, and microbiome support, making it suitable for all skin types despite pending broader CIR safety assessments for the general category of Lactobacillus ferments.


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