Characterization of pomegranate juice and whey based novel beverage fermented by kefir grains

Sabokbar, Nayereh; Khodaiyan, Faramarz

doi:10.1007/s13197-014-1412-9

Cited by 20 publications

(28 citation statements)

References 16 publications

(24 reference statements)

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“…This might be duo to the optimum temperature for enzymes or metabolic activities of microorganisms in kefir grains. Also, it was observed that different fermentation conditions resulted in difference at pH (Sabokbar and Khodaiyan 2014). Therefore, this difference is another reason for these results, knowing that optimum pH influences the liberation of enzymes derived from the microorganisms (Boskov-Hansen et al 2002).…”

Section: Resultsmentioning

confidence: 97%

“…Also changes of total phenolic content and antioxidant activity during fermentation will be examined. In previous study (Sabokbar and Khodaiyan 2014) apple juice was used and good results were obtained for sensory evaluation and antioxidant activities. Therefore in present study pomegranate will be used because first examined showed mixture of pomegranate juice and whey would be have good sensory properties such as color and taste.…”

Section: Highlightmentioning

confidence: 99%

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Total phenolic content and antioxidant activities of pomegranate juice and whey based novel beverage fermented by kefir grains

Sabokbar

Khodaiyan

2015

J Food Sci Technol

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Mixture of pomegranate juice and whey was evaluated as a potential substrate for production of a novel beverage by kefir grains. The effects of two different variables, fermentation, temperature (19 and 25 °C) and kefir grain amount (5 %w/v and 8 %w/v), on total phenolic content (TPC) and antioxidant activities of beverage were examined during a fermentation time of 32 h. TPC and antioxidant activities including 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, reducing power, inhibition effect upon linoleic acid autoxidation and inhibition effect upon ascorbate autoxidation increased significantly (p < 0.05) during fermentation, but metal chelating effect showed no significant difference. The highest increases were observed when the temperature of 25 °C and kefir grain amount of 8 %w/v were applied. Results proved antioxidant activities of beverages were desirable and fermentation by kefir grains has the ability to enhance these antioxidant activities, as compared with unfermented beverage. Also pomegranate juice and whey were suitable media for producing a novel dairy-juice beverage.

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Section: Resultsmentioning

confidence: 97%

Section: Highlightmentioning

confidence: 99%

Total phenolic content and antioxidant activities of pomegranate juice and whey based novel beverage fermented by kefir grains

Sabokbar

Khodaiyan

2015

J Food Sci Technol

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“…The value was significantly higher than that produced by L. acidophilus (4.9 g/L) and L. paracasei (4.46 g/L), whereas L. delbruekii only yielded 5.3 g/L lactic acid. Around 4.6 to 5.9 g/L of lactic acid was also produced by fermenting a mixture of P. granatum juice and whey in the study of Sabokbar and Khodaiyan (). In the present study, L. casei was able to produce 5.5 g/L lactic acid at 37°C after being fermented with the whole fruit‐squeezed P. granatum juice.…”

Section: Resultsmentioning

confidence: 99%

Effect of temperature and pH on the probiotication ofPunica granatumjuice usingLactobacillusspecies

et al. 2019

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This study was focused on the effects of fermentation temperature and pH on the quality of Punica granatum juice probioticated with Lactobacillus species: Lactobacillus plantarum, Lactobacillus casei, Lactobacillus bulgaricus, and Lactobacillus salivarius. The whole fruit juice of P. granatum which is rich with phytonutrients appeared to be a good probiotic carrier. The probiotication was carried out for 24 hr at 30, 35, and 37°C and pH 2.5, 4.0, and 5.5 under microaerophilic conditions. The results found that P. granatum juice cultivated with L. casei had a better growth profile with a higher biomass density at 37°C around pH 3.5–4.0. Probiotication could maintain the scavenging activity of P. granatum juice cultivated with L. casei. The scavenging activity achieved up to 90% inhibition at the concentration of 5 mg/ml. The whole fruit‐squeezed P. granatum juice was suitable for the growth of Lactobacillus species even without supplementation during cultivation. Practical applications The findings of this study presented the potential of P. granatum juice (whole fruit) to be used as a good probiotic carrier, particularly for Lactobacillus species without supplementation. High nutritious P. granatum juice catered the need of probiotic bacteria during fermentation. Probiotication could maintain the antioxidant capacity of the juice in term of its radical scavenging activity. The antioxidant capacity was mainly attributed to the metabolites such as phenolic acids (romarinic acid and caftaric acid) and flavonoids (quercetin, quercetin 3‐glucoside, rutin and kaempferol rutinoside). With the optimized temperature (37°C) and pH (4.00), probiotic bacteria could growth well up to a cell viability of 2.46 × 1010 cfu/ml. This offers P. granatum to be developed into functional food to cater to the needs of the consumers who are lactose intolerant to dairy products.

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“…This drink is fermented with kefir grains, which are symbiotic associations of bacteria and yeast in which proteins and polysaccharides are also present. Sabokbar and Khodaiyan (2014) developed a drink composed of whey and apple juice fermented by kefir grains and studied the optimal incubation temperature and the grain quantity able to release the higher amount of phenolic content and antioxidant activity. It has been established that some peptides obtained by hydrolysis of the whey proteins ALA and BLG have antioxidant activity; in addition, apples contain many kinds of polyphenol components.…”

Section: Fermented Drinksmentioning

confidence: 99%

Whey-derived valuable products obtained by microbial fermentation

Pescuma

Valdez

Mozzi

2015

Appl Microbiol Biotechnol

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Whey, the main by-product of the cheese industry, is considered as an important pollutant due to its high chemical and biological oxygen demand. Whey, often considered as waste, has high nutritional value and can be used to obtain value-added products, although some of them need expensive enzymatic synthesis. An economical alternative to transform whey into valuable products is through bacterial or yeast fermentations and by accumulation during algae growth. Fermentative processes can be applied either to produce individual compounds or to formulate new foods and beverages. In the first case, a considerable amount of research has been directed to obtain biofuels able to replace those derived from petrol. In addition, the possibility of replacing petrol-derived plastics by biodegradable polymers synthesized during bacterial fermentation of whey has been sought. Further, the ability of different organisms to produce metabolites commonly used in the food and pharmaceutical industries (i.e., lactic acid, lactobionic acid, polysaccharides, etc.) using whey as growth substrate has been studied. On the other hand, new low-cost functional whey-based foods and beverages leveraging the high nutritional quality of whey have been formulated, highlighting the health-promoting effects of fermented whey-derived products. This review aims to gather the multiple uses of whey as sustainable raw material for the production of individual compounds, foods, and beverages by microbial fermentation. This is the first work to give an overview on the microbial transformation of whey as raw material into a large repertoire of industrially relevant foods and products.

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Characterization of pomegranate juice and whey based novel beverage fermented by kefir grains

Cited by 20 publications

References 16 publications

Total phenolic content and antioxidant activities of pomegranate juice and whey based novel beverage fermented by kefir grains

Total phenolic content and antioxidant activities of pomegranate juice and whey based novel beverage fermented by kefir grains

Effect of temperature and pH on the probiotication ofPunica granatumjuice usingLactobacillusspecies

Whey-derived valuable products obtained by microbial fermentation

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