Chemical, microbiological and sensory viability of low-calorie, dairy-free kefir beverages from tropical mixed fruit juices

Abstract

The use of non-dairy matrices for probiotic delivery can be beneficial for vegetarian, vegan and lactose intolerant consumers. Stevia rebaudiana extract can be used as sweetener to replace sucrose for glucose intolerants. This research evaluated the use of kefir grains to prepare a low-calorie, fruitbased kefir beverage. Fermentation was carried out by inoculating kefir grains into a mixture of mango and umbu pulps. Two beverages, one containing sucrose, and the other, stevia, were characterized according to their proximate composition and submitted to a 30-day shelf-life period at 5°C, evaluating lactic acid bacteria, yeasts, pH, acidity, color parameters, soluble solids, ascorbic acid, sensory acceptance, and purchase intention every 10 days. Lactic and acetic acids were analyzed at the beginning and end of the shelf-life. Both beverages showed probiotic potential. The stevia-sweetened beverage had lower calorie content and good sensory acceptance. These results support the possibility to develop low-calorie, fruit-based kefir beverages.Viabilidad química, microbiológica y sensorial de bebidas de kéfir bajas en calorías y sin lácteos preparadas a partir de jugos de frutas tropicales mixtas RESUMEN El uso de matrices no lácteas para la administración de probióticos puede ser beneficioso para consumidores vegetarianos, veganos e intolerantes a la lactosa. El extracto de Stevia rebaudiana puede utilizarse como edulcorante sustituto de la sacarosa en el caso de intolerantes a la glucosa. Esta investigación se propuso evaluar el uso de granos de kéfir para preparar una bebida de kéfir baja en calorías y a base de frutas. La fermentación se llevó a cabo inoculando granos de kéfir en una mezcla de pulpas de mango y umbú. Posteriormente, se caracterizaron dos bebidas, una con sacarosa y otra con stevia, según su composición proximal, sometiéndolas a un periodo de vida útil de 30 días a 5°C. Luego, se evaluaron cada 10 días las bacterias lácticas, las levaduras, el pH, la acidez, los parámetros de color, los sólidos solubles, el ácido ascórbico, la aceptación sensorial y la intención de compra. Asimismo, se analizó el contenido de ácidos láctico y acético al inicio y al final de la vida útil. Se constató que ambas bebidas mostraron potencial probiótico. La bebida endulzada con stevia posee menor contenido calórico y buena aceptación sensorial. En conclusión, estos resultados fundamentan la posibilidad de elaborar bebidas de kéfir bajas en calorías y a base de frutas.

Biological Significance of Probiotic Microorganisms from Kefir and Kombucha: A Review

“…Currently, there is a variety of microorganisms used to produce different probiotic foods, such as lactic acid bacteria, acetic acid bacteria and yeasts [9][10][11][12]. However, this study demonstrates the benefits of natural probiotic cultures in kefir [15][16][17][18][19][20][21][22][23][24][25][26][27][28][29][30][31] and kombucha [32][33][34][35].…”

“…Microorganisms 2024, 12, x FOR PEER REVIEW 8 of 21 generation to generation until the present day [15][16][17][18][19][20][21][22]. Kefir is also known as kefyr, kephir, kefer, kiaphur, knapon, kepi, and kippi in different countries all over the world [15][16][17][18][19][20][21][22]. Kombucha originates from East Asia.…”

“…Main microbiological/probiotic/functional characteristics when comparing kefir and kombucha. ,13,[15][16][17][18][19][20][21][22][23][24][25][26][27][28][29][30][31]39,[45][46][47][48][49][50][52][53][54][55][66][67][68]72,[75][76][77][78][79][80][81].Kombucha is a fermented beverage produced by the fermentation of black, oolong or green tea, varieties of Camellia sinensis tea, with sugar and a symbiotic microorganism culture known as SCOBY (Symbiotic Culture of Bacteria and Yeast)[5,13,[32][33][34][35][40][41]…”

Physical Characterization of a Novel Carrot Juice Whey-Enriched Beverage Fermented with Milk or Water Kefir Starter Cultures

“…In general, fermented whey beverages combined with fruit juices are primarily manufactured [ 21 ]. Therefore, the studies published so far have focused on the production of fermented beverages based on kefir starter cultures (milk or water kefir starter cultures) with the addition of mainly fruit components [ 22 , 23 , 24 ]. However, to date, there is little information in the available scientific literature on the development and characterization of vegetable beverages enriched with whey and fermented with milk or water kefir starter cultures.…”

Multi-Objective Optimization of Beverage Based on Lactic Fermentation of Goat’s Milk Whey and Fruit Juice Mixes by Kefir Granules

“…The use of milk-or water-kefir grains (MKG and WKG) have been used as starters for the fermentation processes of substrates such as milk [27,28], and whey [12], herbal teas [29], vegetable juices [30], and fruit juices [31,32]. Numerous reports indicate the health benefits of beverages fermented with these granules [17,26,[33][34][35][36][37].…”