Functional properties of water kefiran and its use as a hydrocolloid in baking

Hermann, Maria; Kronseder, Kerstin; Sorgend, Jennifer; Ua-Arak, Tharalinee; Vogel, Rudi F.

doi:10.1007/s00217-015-2543-6

Cited by 9 publications

(4 citation statements)

References 14 publications

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“…Indeed, the presence of plasticizer increased the amount of hydration water and the water vapour permeability. Hermann et al (2016) used the whole dried grains to obtain a powder which demonstrated to be hydrophilic, insoluble and with good potential to be used as hydrocolloid in baking. Besides, water kefir grains were used as starter to produce a semi‐dry fermented sausage (Wu et al, 2018).…”

Section: Polysaccharides Of Water Kefir Grains and Fermented Beveragementioning

confidence: 99%

Water kefir: Factors affecting grain growth and health-promoting properties of the fermented beverage

Pendón

Bengoa

Iraporda³

et al. 2022

Journal of Applied Microbiology

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Nowadays, the interest in the consumption of healthy foods has increased as well as the homemade preparation of artisanal fermented product. Water kefir is an ancient drink of uncertain origin, which has been passed down from generation to generation and is currently consumed practically all over the world. Considering the recent and extensive updates published on sugary kefir, this work aims to shed light on the scientific works that have been published so far in relation to this complex ecosystem. We focused our review evaluating the factors that affect the beverage microbial and chemical composition that are responsible for the health attribute of water kefir as well as the grain growth. The microbial ecosystem that constitutes the grains and the fermented consumed beverage can vary according to the fermentation conditions (time and temperature) and especially with the use of different substrates (source of sugars, additives as fruits and molasses). In this sense, the populations of microorganisms in the beverage as well as the metabolites that they produce varies and in consequence their health properties. Otherwise, the knowledge of the variables affecting grain growth are also discussed for its relevance in maintenance of the starter biomass as well as the use of dextran for technological application.

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Section: Polysaccharides Of Water Kefir Grains and Fermented Beveragementioning

confidence: 99%

Water kefir: Factors affecting grain growth and health-promoting properties of the fermented beverage

Pendón

Bengoa

Iraporda³

et al. 2022

Journal of Applied Microbiology

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“…Since microorganism metabolites are effective in the formation of aroma components (Laureys and De Vuyst, 2014), similarity can be established between the microbial content and the sensory properties of water kefirs. In particular, the ethanol and the carbon dioxide produced from the yeast effect are effective on the foam formation and slightly alcohol smell properties (Hermann et al, 2016;Laureys et al, 2017). Since glucose is used faster than other sugars, these properties are expected to be high in products with high glucose content.…”

Section: Sensory Properties Of Water Kefir Samplesmentioning

confidence: 99%

“…Many scientific studies have shown that water kefir has a wide range of functional properties such as probiotic property (Bifidobacterium aquikefiri e.g. ), hydrocolloid property, emulsifying and foam-forming activities (Laureys et al, 2016;Hermann et al, 2016). Therefore water kefir is considered to be a good alternative for those who cannot consume milk kefir.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Different Sugars on Water Kefir Grains

Çevik

Aydoğdu

Özdemir

et al. 2019

Turkish JAF Sci.Tech.

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Water kefir is a fermented probiotic beverage produced by fermentation of dried sugary fruits and sugar using water kefir grains. Sucrose is used as a sugar source in the traditional production of water kefir. The aim of this study is to determine the effects of grape molasses, honey and unrefined sugar on water kefir grains instead of sucrose. In the study, 4 groups were formed: grape molasses (10 g), honey (10 g), unrefined sugar (10 g) and refined sugar (10 g). 2 g of water kefir grain and 500 mL of drinking water were used for each group. And each group samples were fermented for 25°C 48 hours. The study continued for 5 weeks. The pH values and the titratable acidity values of water kefir samples and the weight of water kefir grains were determinated once every two day, while microbiological analyzes (Lactobacillus spp., Lactococcus spp. and yeast contents) and ethanol content of samples were determinate once every 15 days. In this study; it has been observed that the use of different sugars has no significant effect on the weights of the water kefir grains. In addition, it was determined that the Lactococcus spp. and yeast amounts in the water kefirs were higher in the samples produced by using honey and grape molasses. As a result, it was revealed that grape molasses, honey and unrefined sugar could be used as fermentation substrate in production of water kefir. At the same time, water kefir can be shown as an alternative fermented product for vegan consumers with allergies to dairy products.

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“…Kefiran is currently used in the food industry as an emulsifier [11], but is also used in the preparation of pharmaceutical products and functional foods [12]. In addition to numerous industrial applications resulting from to its good stability over a wide range of pH and temperatures and the ability to form edible films for use in food packaging [13,14], kefiran exhibits biological activities such as antibacterial, antifungal, wound healing, and antitumor properties [15,16].…”

Section: Introductionmentioning

confidence: 99%

Influence of Three Extraction Methods on the Physicochemical Properties of Kefirans Isolated from Three Types of Animal Milk

Torre

Fazio

Caputo

et al. 2022

Foods

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Kefiran is a heteropolysaccharide biopolymer usually extracted from kefir grains cultured in cow milk. Due to the lack of information on exopolysaccharides from other types of animal milk, in the present study, cow, buffalo and goat milks were used as raw materials for fermentation. The kefiran extractions from kefir grains were carried out with cold water (method I), hot water (method II) and mild heated water-ultrasound (method III), and then the recovery yield and the physicochemical properties of the kefirans were evaluated to establish the influence of both the extraction conditions and the type of milk. The highest yield was recorded for the cow kefiran using method III (4.79%). The recoveries of goat and buffalo kefirans with methods II and III were similar (2.75–2.81%). Method I had the lowest yields (0.15–0.48%). The physicochemical characteristics were studied with Fourier Transform-Infrared Spectroscopy (FT-IR), Scanning Electron Microscopy (SEM), and Differential Scanning Calorimetry (DSC). Fourier-transform infrared spectroscopy showed the same qualitative profile for all the samples, regardless of the method and the type of milk, confirming that the extraction methods did not affect the chemical structure of the kefirans. Otherwise, the thermal and morphological features of the samples showed differences according to both the type of the milk and the extraction method. The kefiran samples were very thermally stable, having a temperature of degradation (Td) in the range from 264 to 354 °C. The resulting morphological and thermal differences could lead to different practical applications of kefirans in the fields of nutrition and pharmacology.

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Functional properties of water kefiran and its use as a hydrocolloid in baking

Cited by 9 publications

References 14 publications

Water kefir: Factors affecting grain growth and health-promoting properties of the fermented beverage

Water kefir: Factors affecting grain growth and health-promoting properties of the fermented beverage

The Effect of Different Sugars on Water Kefir Grains

Influence of Three Extraction Methods on the Physicochemical Properties of Kefirans Isolated from Three Types of Animal Milk

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