Assessment of pear juice and puree as a fermentation matrix for water kefir

Hampton, J. W.; Tang, Cindy; Subhash, Athira Jayasree; Serventi, Luca

doi:10.1111/jfpp.15223

Cited by 17 publications

(10 citation statements)

References 27 publications

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“…e improvement of the antioxidant activity after fermentation (Table 5) is in line with other studies [11,[47][48][49][50][51].…”

Section: Effects Of the Variables On Total Phenolic Content Andsupporting

confidence: 90%

“…Hernández-Ledesma et al [52] reported the antioxidant activity for some peptide chains in whey, which had higher radical scavenging activity than butylated hydroxyanisole (BHA). e antioxidant activity of kefir has also been shown, and it is due to some potential compounds like glutathione, organic acids, and kefiran [8,51,53]. e multiple coded equations in terms of coded factors generated for these responses are shown as follows: (3)…”

Section: Effects Of the Variables On Total Phenolic Content Andmentioning

confidence: 99%

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Optimization of Parameters Using Response Surface Methodology to Develop a Novel Kefir-Like Functional Beverage from Cheese Whey Enriched with Myrtle Juice

M’hir

Mejri

Atrous

et al. 2021

Journal of Chemistry

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Whey, liquid wastewater from cheese production, is one of the sources of dietary protein and lactose that are still largely unused for human consumption. It is only in recent years that it has aroused the interest of industries and sought as a valuable raw material and thus represents an opportunity for the manufacture of new products. The manufacture of fermented whey drink requires the mixing of whey with fruit juice or an aromatic plant to improve its organoleptic properties and acceptability. Myrtle, an aromatic medicinal plant, known for its health benefits is not well exploited for making dairy products. This is the first report on the development of kefir-myrtle beverage. Three factors were optimized (whey permeates (%), myrtle’s juice (%), and kefir grains as inoculum (%)) using a central composite design with response surface methodology. The analyses showed that the number of lactic acid bacteria (LAB) and yeast cells varied from 5.4 to 9.2 log10 CFU/mL and from 4.3 to 6.2 log10 CFU/mL, respectively. A decrease in pH and an increase in the total polyphenol content and antioxidant activity were observed. The analysis of variance indicated the goodness of fit of the model with R2 from 0.827 to 0.966. The absolute average deviation values of each model were low and ranged from 1.61% to 4.23%. The optimized fermented kefir whey beverage accomplished an overall acceptability of 5.41 (1 to 9 preference scale) and a high number of LAB cells (8.53 log10 CFU/mL). The viability of LAB and yeast cell was maintained at 7.61 and 6.19 log10 CFU/mL, respectively, after 14 days of storage.

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“…e improvement of the antioxidant activity after fermentation (Table 5) is in line with other studies [11,[47][48][49][50][51].…”

Section: Effects Of the Variables On Total Phenolic Content Andsupporting

confidence: 90%

Section: Effects Of the Variables On Total Phenolic Content Andmentioning

confidence: 99%

Optimization of Parameters Using Response Surface Methodology to Develop a Novel Kefir-Like Functional Beverage from Cheese Whey Enriched with Myrtle Juice

M’hir

Mejri

Atrous

et al. 2021

Journal of Chemistry

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“…Fermentation is a cost-effective method to preserve perishable and seasonal fruits, which play a vital role in safeguarding food security world-wide [ 1 , 2 ]. Fermented products, which have several advantages, including increased nutritional value, are a major source of minerals, vitamins, and carbohydrates to the vulnerable population [ 3 , 4 ].…”

Section: Introductionmentioning

confidence: 99%

Deciphering Bacterial Community Structure, Functional Prediction and Food Safety Assessment in Fermented Fruits Using Next-Generation 16S rRNA Amplicon Sequencing

et al. 2021

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Fermented fruits and vegetables play an important role in safeguarding food security world-wide. Recently, robust sequencing-based microbial community analysis platforms have improved microbial safety assessment. This study aimed to examine the composition of bacteria and evaluate the bacterial safety of fermented fruit products using high-throughput 16S-rRNA metagenomic analysis. The operational taxonomic unit-based taxonomic classification of DNA sequences revealed 53 bacterial genera. However, the amplicon sequencing variant (ASV)-based clustering revealed 43 classifiable bacterial genera. Taxonomic classifications revealed that the abundance of Sphingomonas, which was the predominant genus in the majority of tested samples, was more than 85–90% among the total identified bacterial community in most samples. Among these identified genera, 13 low abundance genera were potential opportunistic pathogens, including Acinetobacter, Bacillus, Staphylococcus, Clostridium, Klebsiella, Mycobacterium, Ochrobactrum, Chryseobacterium, Stenotrophomonas, and Streptococcus. Of these 13 genera, 13 major opportunistic pathogenic species were validated using polymerase chain reaction. The pathogens were not detected in the samples of different stages and the final products of fermentation, except in one sample from the first stage of fermentation in which S. aureus was detected. This finding was consistent with that of ASV-based taxonomic classification according to which S. aureus was detected only in the sample from the first stage of fermentation. However, S. aureus was not significantly correlated with the human disease pathways. These results indicated that fermentation is a reliable and safe process as pathogenic bacteria were not detected in the fermentation products. The hybrid method reported in this study can be used simultaneously to evaluate the bacterial diversity, their functional predictions and safety assessment of novel fermentation products. Additionally, this hybrid method does not involve the random detection of pathogens, which can markedly decrease the time of detection and food safety verification. Furthermore, this hybrid method can be used for the quality control of products and the identification of external contamination.

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“…Instead of discarding this material, this research utilizes it as a source of flavor and sugar for water kefir preparation. Initial TSS and pH (10.5-15 °B and 5.0, respectively) of the raw material is a good prerequisite for water kefir fermentation in reference to other studies conducted that involve other fruit extracts and materials (Alves et al 2021;Darvishzadeh et al 2021;Hampton et al 2021;Maldonado et al 2020).…”

Section: Resultsmentioning

confidence: 99%

“…Nowadays, there is an increasing interest in the fermentation of water kefir grains with other fruit substrates such as red pitaya and apple (Bueno et al 2021), pear (Hampton et al 2021), olive (Darvishzadeh et al 2021), coconut (Alves et al 2021Dwiloka et al 2020), andpineapple (Maldonado et al 2020). Therefore, the aim of this study was to explore the utilization of jackfruit concentrate, which is a by-product of the osmotic dehydration of jackfruit pulp for 3 h. It is prepared following the method of Rahman et al (2012) with some modifications on the concentration of sugar used (20-25 °B).…”

Section: Introductionmentioning

confidence: 99%

Development of a Water Kefir Beverage Made From Jackfruit Processing By-product and Its Potential Probiotic Property

Pablo¹,

Cimafranca²

2022

Philipp J Sci

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Water kefir is a fermented probiotic drink produced by the fermentation of dried sugary fruits and sugar using water kefir grains. It is characterized by its fizzy and slightly acidic and alcoholic taste. Instead of using fresh or dried fruits and sugar as raw materials in fermentation, this study aims to explore the utilization of jackfruit concentrate, a by-product of dehydrated jackfruit production. The beverage formulation was performed through a 3 x 3 factorial design with independent variables: jackfruit concentrate (25–75%v/v) and kefir grains (5–15%w/v) levels. Through response surface methodology (RSM), the kefir fermented jackfruit beverage (JFB) formulation was optimized with 75%v/v jackfruit concentrate and 9.7475%w/v kefir grains that could give optimal values of product acceptability score of 7 in the nine-point Hedonic scale, total soluble solids (TSS) of 10.0019, and pH of 4.2864. Regression analysis shows it cannot predict the microbial count of the product; however, the microbial viabilities of all the treatments range from 7.55 x 106 to 3.44 x 107 CFU/mL, which suggests that the formulated beverage has a good probiotic potential. Acceptability studies also suggest that the product has good market acceptability in terms color, aroma, taste, mouthfeel, and general acceptability.

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Assessment of pear juice and puree as a fermentation matrix for water kefir

Cited by 17 publications

References 27 publications

Optimization of Parameters Using Response Surface Methodology to Develop a Novel Kefir-Like Functional Beverage from Cheese Whey Enriched with Myrtle Juice

Optimization of Parameters Using Response Surface Methodology to Develop a Novel Kefir-Like Functional Beverage from Cheese Whey Enriched with Myrtle Juice

Deciphering Bacterial Community Structure, Functional Prediction and Food Safety Assessment in Fermented Fruits Using Next-Generation 16S rRNA Amplicon Sequencing

Development of a Water Kefir Beverage Made From Jackfruit Processing By-product and Its Potential Probiotic Property

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