Kefir as a Functional Beverage Gaining Momentum towards Its Health Promoting Attributes

Ganatsios, Vassilios; Nigam, Poonam Singh Nee; Plessas, Stavros; Τέρπου, Αντωνία

doi:10.3390/beverages7030048

Cited by 61 publications

(57 citation statements)

References 96 publications

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“…In particular, the consumption of industrial kefir and kombucha increased [15,25] and the latter was reported, in the magazine Forbes, as the drink of 2020 [26]. Although, as source of bioactive components that could be beneficial for human health, there is no evidence about systematic human trials being done using kombucha tea [27] and some toxicity related to kombucha consumption has been reported so far when kept in a ceramic pot for six months or in lead-glazed earthenware at refrigerator temperature [28,29].…”

Section: Discussionmentioning

confidence: 99%

Effects of Long-Term Storage on Radical Scavenging Properties and Phenolic Content of Kombucha from Black Tea

et al. 2021

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Kombucha is a fermented beverage. Its consumption has significantly increased during the last decades due to its perceived beneficial effects. For this reason, it has become a highly commercialized drink that is produced industrially. However, kombucha is still also a homemade beverage, and the parameters which, besides its organoleptic characteristics, define the duration of its potential beneficial properties over time, are poorly known. Therefore, this study aimed to determine the effect of 9-month storage at 4 °C with 30-day sampling on the pH, total phenolic, and flavonoid contents, free radical scavenging properties of kombucha fermented from black tea. Our results highlighted that, after four months, the phenolic content decreased significantly from the initial value of 234.1 ± 1.4 µg GAE mL−1 to 202.9 ± 2.1 µg GAE mL−1, as well its antioxidant capacity tested by two in vitro models, DPPH, and ABTS assays. Concomitantly, the pH value increased from 2.82 to 3.16. The novel findings of this pilot study revealed that kombucha from sugared black tea can be stored at refrigerator temperature for four months. After this period the antioxidant properties of kombucha are no longer retained.

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Section: Discussionmentioning

confidence: 99%

Effects of Long-Term Storage on Radical Scavenging Properties and Phenolic Content of Kombucha from Black Tea

et al. 2021

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“…Several reports established that the gut microbiota can be targeted and manipulated by suitable dietary means to prevent several temporary health issues and alleviate some diseases [ 8 ]. Researchers have confirmed that the gut microbiome can be improved by the intake of prebiotic supplements and through the consumption of functional food based on probiotics [ 9 ]. Probiotics and foods prepared with probiotics are generally considered safe.…”

Section: Influence Of Probiotics and Functional Foods On The Gut Micr...mentioning

confidence: 99%

The Gut Microbiota Influenced by the Intake of Probiotics and Functional Foods with Prebiotics Can Sustain Wellness and Alleviate Certain Ailments like Gut-Inflammation and Colon-Cancer

Dahiya

Nigam

2022

Microorganisms

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The gut microbiota is composed of several microbial strains, with diverse and variable combinations in healthy and sick persons, changing at different stages of life. A healthy balance between host and gut microorganisms must be maintained in order to perform the normal physiological, metabolic, and immune functions and prevent disease development. Disturbances in the balance of the gut microbiota by diverse reasons initiate several health issues and promote the progression of certain diseases. This review is based on published research and reports that describe the role of probiotic microorganisms in the sustainability of health and the alleviation of certain diseases. Information is presented on the GRAS strains that are used as probiotics in the food industry for the production of fermented milk, yogurt, fermented food, functional foods, and probiotic drinks. To maintain a healthy microbiota, probiotic supplements in the form of freeze-dried live cells of probiotic strains are also available in different forms to consumers. The health benefits of lactic acid bacteria and other microorganisms and their role in the control of certain diseases such as gut inflammation, diabetes, and bowel cancer and in the safeguarding of the gut epithelial permeability from the invasion of pathogens are discussed.

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“…The fermentation process is done by lowering the pH of the food, using microorganisms that convert the sugars present in the product into acid. It is most often accomplished with lactic acid bacteria (LAB), which produce lactic acid as the major product of carbohydrate metabolism [2][3][4][5][6]. Some microorganisms in this group also exhibit probiotic properties, and their consumption is beneficial to selected aspects of human health (e.g., gastrointestinal function, immunity) [7,8].…”

Section: Introductionmentioning

confidence: 99%

Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics

Cichońska¹,

Ziarno²

2021

Microorganisms

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Fermentation is widely used in the processing of dairy, meat, and plant products. Due to the growing popularity of plant diets and the health benefits of consuming fermented products, there has been growing interest in the fermentation of plant products and the selection of microorganisms suitable for this process. The review provides a brief overview of lactic acid bacteria (LAB) and their use in fermentation of legumes and legume-based beverages. Its scope also extends to prebiotic ingredients present in legumes and legume-based beverages that can support the growth of LAB. Legumes are a suitable matrix for the production of plant-based beverages, which are the most popular products among dairy alternatives. Legumes and legume-based beverages have been successfully fermented with LAB. Legumes are a natural source of ingredients with prebiotic properties, including oligosaccharides, resistant starch, polyphenols, and isoflavones. These compounds provide a broad range of important physiological benefits, including anti-inflammatory and immune regulation, as well as anti-cancer properties and metabolic regulation. The properties of legumes make it possible to use them to create synbiotic food, which is a source of probiotics and prebiotics.

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Kefir as a Functional Beverage Gaining Momentum towards Its Health Promoting Attributes

Cited by 61 publications

References 96 publications

Effects of Long-Term Storage on Radical Scavenging Properties and Phenolic Content of Kombucha from Black Tea

Effects of Long-Term Storage on Radical Scavenging Properties and Phenolic Content of Kombucha from Black Tea

The Gut Microbiota Influenced by the Intake of Probiotics and Functional Foods with Prebiotics Can Sustain Wellness and Alleviate Certain Ailments like Gut-Inflammation and Colon-Cancer

Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics

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