Use of Cornelian cherry, hawthorn, red plum, roseship and pomegranate juices in the production of water kefir beverages

Ozcelik, Ferhat; Akan, Ecem; Kınık, Özer

doi:10.1016/j.fbio.2021.101219

Cited by 39 publications

(33 citation statements)

References 37 publications

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“…Water kefir beverages (lactic acid bacteria drinks) prepared with hawthorn as a food matrix have a reduced sugar content during the fermentation process when fermented sugars are converted to ethanol and carbon dioxide. This is an important alternative for consumers who are unable to consume dairy products as a source of beneficial microorganisms [ 66 ].…”

Section: Applications In Food Productsmentioning

confidence: 99%

Food Applications and Potential Health Benefits of Hawthorn

Zhang

Chai²,

Zhao

et al. 2022

Foods

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Hawthorn (Crataegus) is a plant of the Rosaceae family and is widely grown throughout the world as one of the medicinal and edible plants, known as the “nutritious fruit” due to its richness in bioactive substances. Preparations derived from it are used in the formulation of dietary supplements, functional foods, and pharmaceutical products. Rich in amino acids, minerals, pectin, vitamin C, chlorogenic acid, epicatechol, and choline, hawthorn has a high therapeutic and health value. Many studies have shown that hawthorn has antioxidant, anti-inflammatory, anticancer, anti-cardiovascular disease, and digestive enhancing properties. This is related to its bioactive components such as polyphenols (chlorogenic acid, proanthocyanidin B2, epicatechin), flavonoids (proanthocyanidins, mucoxanthin, quercetin, rutin), and pentacyclic triterpenoids (ursolic acid, hawthornic acid, oleanolic acid), which are also its main chemical constituents. This paper briefly reviews the chemical composition, nutritional value, food applications, and the important biological and pharmacological activities of hawthorn. This will contribute to the development of functional foods or nutraceuticals from hawthorn.

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Section: Applications In Food Productsmentioning

confidence: 99%

Food Applications and Potential Health Benefits of Hawthorn

Zhang

Chai²,

Zhao

et al. 2022

Foods

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“…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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“…Recently, Darvishzadeh, Orsat and Martinez (2021) formulated a water kefir beverage with Russian olive as a non-dairy product with high antioxidant and probiotic properties. Ozcelik, Akan and Kinik (2021) also used fruit juices of Cornelian cherry, red plum, hawthorn, pomegranate and rosehip in the production of water kefir beverages while Hampton et al, 2021 , Bueno et al, 2021 prepared water kefir with pear juice or its puree and pitaya or apple pulp, respectively.…”

Section: Introductionmentioning

confidence: 99%