Sustainable Use of Cultivated and Wild Capers in Morocco: A Comparative Study of Physicochemical, Microbiological, and Functional Properties During the Natural Fermentation Process

Traditional fermentation is considered a sustainable bioprocess for the transformation and preservation of local agri-food resources. In this context, the present study investigates the influence of Moroccan caperberries ( Capparis spinosa L. complex) sources (wild and cultivated) on physicochemical, microbiological, and functional properties during a 60-day natural fermentation process, with a focus on sustainable food valorization, local resource utilization, and eco-friendly practices. The results revealed that the fermented Moroccan caperberries displayed favorable physicochemical and microbiological evolutions, characterized, respectively, by a progressive acidification and sugar consumption and a rapid inhibition of Enterobacteria and persistence of an important level of LAB count at the end of the fermentation. Moreover, the functional properties analyses showed that the values of vitamin C content, total polyphenols content, and antioxidant activities range between 0.09–1.25 mg/100 g, 5.69–243.99 mgGAE/L, and 21.33–71.06% for DPPH and 42.31–875.26 µgAAE/mL for FRAP, respectively. However, the results demonstrated that the provenance significantly influences the fermentation profile, providing a benefit for wild caperberries due to their elevated levels of vitamin C, polyphenol content, and antioxidant activities. The fermentation period of 15 to 23 days can be recommended for optimal functional quality, while longer fermentation (up to 60 days) could be preferable when extended shelf life and commercial stability are the primary objectives. From a sustainability perspective, these findings suggest a complementary strategy: cultivated C. spinosa complex should be further promoted to ensure a consistent raw material supply and food safety, while wild provenances, owing to their exceptional functional potential, represent valuable genetic resources that should be conserved and preferentially integrated into cultivation programs.