Physical, chemical, and sensory properties of water kefir produced from Aronia melanocarpa juice and pomace

Esatbeyoglu, Tuba; Fischer, Annik; Legler, Alessandra; Öner, Mehmet D.; Wolken, Henrik; Köpsel, Magdalena; Özoğul, Yeşim; Özyurt, Gülsün; Biase, Daniela De; Özoğul, Fatih

doi:10.1016/j.fochx.2023.100683

Cited by 14 publications

(10 citation statements)

References 52 publications

(75 reference statements)

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“…In addition, ultrasonic treatment had no significant effect on the sensory evaluation, and the quality of the treated juice was close to that of fresh pumpkin juice, indicating that ultrasonic treatment could better preserve the nutritional value of pumpkin juice and that appropriate ultrasonic treatment is beneficial for consumer acceptance. This is in agreement with the results reported by Anjaly et al [ 53 ] for apple juice and Esatbeyoglu et al [ 54 ] for the juice of Aronia melanocarpa . Vollmer et al [ 55 ] found that people still tend to buy hot-pasteurized juices and that consumers may not know much about non-thermally processed fruit and vegetable juices, but Lopes et al [ 56 ] found that freshly prepared juices and orange juice treated with ultrasound (pulsed method, 20 kHz, 100 W, 40 °C/15 min) had better color and longer shelf life and showed better sensory characteristics.…”

Section: Resultssupporting

confidence: 94%

Influence of ultrasound on the microbiological, physicochemical properties, and sensory quality of different varieties of pumpkin juice

Zhang,

Zhou,

et al. 2024

Heliyon

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Section: Resultssupporting

confidence: 94%

Influence of ultrasound on the microbiological, physicochemical properties, and sensory quality of different varieties of pumpkin juice

Zhang,

Zhou,

et al. 2024

Heliyon

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“…During the fermentation, sugars were converted into ethanol and CO 2 , and thereby the sugar content of water kefir beverages made with fruit juices decreased. Similar results were reported in previous studies for water kefir‐like beverages (Esatbeyoglu et al, 2023 ; Randazzo et al, 2016 ).…”

Section: Resultssupporting

confidence: 92%

“…Similar results were reported in previous studies for water kefir-like beverages (Esatbeyoglu et al, 2023;Randazzo et al, 2016).…”

Section: Proximate Compositionsupporting

confidence: 92%

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Use of mandarin and persimmon fruits in water kefir fermentation

Güzel‐Seydim,

Şatır,

Gökırmaklı

2023

Food Science & Nutrition

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Water kefir is a non‐dairy probiotic beverage. It is obtained by fermentation of water kefir grains with a sugar solution. This study aims to determine the properties of water kefir beverages obtained by fermentation of mandarin and persimmon‐containing water for 42 h. According to microbiological results, both fruits containing water samples provided a high number of lactic acid bacteria and yeasts. Moreover, after fermentation, pH, Brix, and dry matter content did not significantly differ. On the other hand, fructose, maltose, and acetic acid contents of mandarin water kefir are significantly higher than persimmon water kefir (p < .05). Persimmon water kefir had higher total phenolic contents, twice as much as mandarin water kefir (p < .05). Both water kefirs had good color properties. The organoleptic acceptability of the fruit water kefirs was promising.

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“…The results of metabolite screening were consistent with previous targeted studies designed to look for organic acids, alcohol levels, produced EPS, and other compounds derived from the fermentation process of water kefir grains ( Plessas et al, 2017 ; Azizi et al, 2021 ; Moretti et al, 2022 ; Esatbeyoglu et al, 2023 ). From the identified metabolites, it was observed that there could be a correlation between the microorganisms found and the biological potential of the fermented product.…”

Section: Discussionsupporting

confidence: 85%

Multi-omics characterization of the microbial populations and chemical space composition of a water kefir fermentation

Arrieta-Echeverri,

Fernandez,

Duarte-Riveros

et al. 2023

Front. Mol. Biosci.

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In recent years, the popularity of fermented foods has strongly increased based on their proven health benefits and the adoption of new trends among consumers. One of these health-promoting products is water kefir, which is a fermented sugary beverage based on kefir grains (symbiotic colonies of yeast, lactic acid and acetic acid bacteria). According to previous knowledge and the uniqueness of each water kefir fermentation, the following project aimed to explore the microbial and chemical composition of a water kefir fermentation and its microbial consortium, through the integration of culture-dependent methods, compositional metagenomics, and untargeted metabolomics. These methods were applied in two types of samples: fermentation grains (inoculum) and fermentation samples collected at different time points. A strains culture collection of ∼90 strains was established by means of culture-dependent methods, mainly consisting of individuals of Pichia membranifaciens, Acetobacter orientalis, Lentilactobacillus hilgardii, Lacticaseibacillus paracasei, Acetobacter pomorum, Lentilactobacillus buchneri, Pichia kudriavzevii, Acetobacter pasteurianus, Schleiferilactobacillus harbinensis, and Kazachstania exigua, which can be further studied for their use in synthetic consortia formulation. In addition, metabarcoding of each fermentation time was done by 16S and ITS sequencing for bacteria and yeast, respectively. The results show strong population shifts of the microbial community during the fermentation time course, with an enrichment of microbial groups after 72 h of fermentation. Metataxonomics results revealed Lactobacillus and Acetobacter as the dominant genera for lactic acid and acetic acid bacteria, whereas, for yeast, P. membranifaciens was the dominant species. In addition, correlation and systematic analyses of microbial growth patterns and metabolite richness allowed the recognition of metabolic enrichment points between 72 and 96 h and correlation between microbial groups and metabolite abundance (e.g., Bile acid conjugates and Acetobacter tropicalis). Metabolomic analysis also evidenced the production of bioactive compounds in this fermented matrix, which have been associated with biological activities, including antimicrobial and antioxidant. Interestingly, the chemical family of Isoschaftosides (C-glycosyl flavonoids) was also found, representing an important finding since this compound, with hepatoprotective and anti-inflammatory activity, had not been previously reported in this matrix. We conclude that the integration of microbial biodiversity, cultured species, and chemical data enables the identification of relevant microbial population patterns and the detection of specific points of enrichment during the fermentation process of a food matrix, which enables the future design of synthetic microbial consortia, which can be used as targeted probiotics for digestive and metabolic health.

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Physical, chemical, and sensory properties of water kefir produced from Aronia melanocarpa juice and pomace

Cited by 14 publications

References 52 publications

Influence of ultrasound on the microbiological, physicochemical properties, and sensory quality of different varieties of pumpkin juice

Influence of ultrasound on the microbiological, physicochemical properties, and sensory quality of different varieties of pumpkin juice

Use of mandarin and persimmon fruits in water kefir fermentation

Multi-omics characterization of the microbial populations and chemical space composition of a water kefir fermentation

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