Quality and shelf life assessment of a new beverage produced from water kefir grains and red pitaya

Bueno, Raíssa Sant’Ana; Ressutte, Jéssica Barrionuevo; Hata, Natália Norika Yassunaka; Henrique-Bana, Fernanda Carla; Guergoletto, Karla Bigetti; Oliveira, Admilton Gonçalves de; Spinosa, Wilma Aparecida

doi:10.1016/j.lwt.2020.110770

Cited by 43 publications

(30 citation statements)

References 40 publications

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“…Gluconobacter is a typical acetic acid‐producing bacteria; G. oxydans and G. cerinus were detected in the present study. These micro‐organisms can produce levan and dextran which could be important for grain polysaccharide structure (Bueno et al, 2021). G. cerinus was detected as the most prevalent bacterium based on the OTU analysis results.…”

Section: Discussionmentioning

confidence: 99%

Water kefir grains vs. milk kefir grains: Physical, microbial and chemical comparison

Gökırmaklı

Güzel‐Seydim

2022

Journal of Applied Microbiology

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Aims: Although kefir has been known for centuries, there is confusion between the two types of kefir grains, for example, milk kefir (MK) grain and water kefir (WK) grain. This study aimed to unravel the differences and similarities between WK grain and MK grain.Methods and Results: Microbiological analyses, identification of grains microbiota and enumeration of microbiological content of the grains as well as scanning electron microscope (SEM) imaging, dry matter, protein, ash, and mineral content, and colour analyses were carried out for the two types of grains. As a result, significant differences were found in microbiological content, chemical properties and colours (p < 0.05). Additionally, SEM images revealed the different intrinsic structures for the microbiota and the structure of the two types of grains.Conclusions: MK grain has more nutritional content compared to WK grain.Despite not as widely known and used as MK grain, WK grain is a good source for minerals and health-friendly micro-organisms such as lactic acid bacteria and yeasts.WK grain is possibly suitable for vegans and allergic individuals to fulfil nutritional requirements. Moreover, in this study, the variety of WK grain microbial consortia was wider than that of MK grains, and this significantly affected the resultant WK products.Significance and Impact of the Study: This is the first study that comprehensively compares two different kefir grains in microbial, chemical and physical properties.

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Section: Discussionmentioning

confidence: 99%

Water kefir grains vs. milk kefir grains: Physical, microbial and chemical comparison

Gökırmaklı

Güzel‐Seydim

2022

Journal of Applied Microbiology

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“…Usually, this preparation is fermented for 2–4 days at room temperature (21–25°C) using 6%–30% (w/v) of sugar and 6%–20% (w/v) of kefir grains (Laureys & De Vuyst, 2014; Laureys et al, 2017, 2018; Marsh et al, 2013). Sometimes, a second fermentation step could be performed adding fruit and juice fruits (usually apple, pineapple, lime, lemon, orange, mango, cherries, strawberries juices) after grains removal and leaving this mixture on the refrigerator for 24 h to obtained more flavoured products (Bueno et al, 2021; Fiorda et al, 2017). During the fermentation some microorganisms pass into the water where they grow and ferment sugar decreasing pH while others remain associated to the grain synthetizing glucan from sucrose, which constitutes the main component of the matrix (Fels et al, 2018; Laureys et al, 2018; Waldherr et al, 2010).…”

Section: Water Kefir Production and Fermentation Dynamicmentioning

confidence: 99%

“…The same group found that the anti‐oxidative, anti‐apoptosis and neuroprotective effects of water kefir were mediated via the up‐regulation of superoxide dismutase and catalase, as well as the modulation of apoptotic genes (Kumar, Yeap, Lee, et al, 2021). A high antioxidant capacity has also been demonstrated using different substrates for fermentation with water kefir grains such as soybean hydrolysed extract, colostrum and honey (Fiorda et al, 2016), cornelian cherry, hawthorn, red plum, roseship, pomegranate juices (Ozcelik et al, 2021) and red pitaya (Bueno et al, 2021).…”

Section: Beneficial Health Properties Of Water Kefirmentioning

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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“…Its cultivation occurs in Central American countries, with Mexico as its main world producer. However, Brazil stands out for its growing cultivation and consumption of this fruit [17][18][19]. The edible part pulp presents a rich source of active compounds [20,21].…”

Section: Introductionmentioning

confidence: 99%

Residual peel of pitaya fruit (Hylocereus undatus) as a precursor to obtaining an efficient carbon-based adsorbent for the removal of metanil yellow dye from water

Georgin

Martinello

Franco

et al. 2022

Journal of Environmental Chemical Engineering

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Quality and shelf life assessment of a new beverage produced from water kefir grains and red pitaya

Cited by 43 publications

References 40 publications

Water kefir grains vs. milk kefir grains: Physical, microbial and chemical comparison

Water kefir grains vs. milk kefir grains: Physical, microbial and chemical comparison

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

Residual peel of pitaya fruit (Hylocereus undatus) as a precursor to obtaining an efficient carbon-based adsorbent for the removal of metanil yellow dye from water

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