Red beetroot juice fermented by water kefir grains: physicochemical, antioxidant profile and anticancer activity

Wang, Xufeng; Wang, Ping

doi:10.1007/s00217-022-04185-7

Cited by 9 publications

(3 citation statements)

References 46 publications

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“…The bioactive components become more available, which improves the absorption of antioxidants and has other benefits. Fermentation also reduces the "earthy taste" of beetroots, which is caused by geosmin [15,[23][24][25].…”

Section: Introductionmentioning

confidence: 99%

Influence of the Salt Addition during the Fermentation Process on the Physical and Chemical Properties of Dried Yellow Beetroot

Wierzbicka,

Janiszewska-Turak

2024

Applied Sciences

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The demand for functional foods is increasing, particularly concerning plant-based probiotic products. These products are becoming a popular alternative to dairy-based options. However, fermented vegetables have a high salt content, which can have negative effects on health if consumed excessively. There has been difficulty in finding the right balance in terms of the salt concentration for the high-quality fermentation of vegetables. To preserve its valuable nutrients and ensure maximum quality, as a vegetable, yellow beetroot was used. The aim of this study was to increase the lactic acid bacteria and preserve the active compounds in fermented yellow beetroot. The research used varying salt levels in brine (0–6%) to examine their impact on the physical, chemical, and microbiological properties, as well as the degradation temperatures and thermal analysis. Moreover, to create a new product, fermented beetroot was freeze-dried. This study found that stable products were obtained after 4 and 8 days due to the development of lactic acid bacteria. The addition of salt did not affect the stability of the products, but it did affect the active ingredients. Higher salt additions resulted in more salt penetrating into the beetroot tissue, impacting the amount of salt consumed. Our study found that a 1% addition of salt led to higher levels of active ingredients and satisfactory amounts of bacteria. Yellow beetroot, with its high content of polyphenols, pigments and lactic acid bacteria, can be used as a healthy ingredient in a diet after undergoing a freeze-drying process. These research findings provide valuable insights into optimizing the salt content to preserve the lactic acid bacteria, nutrients, and desirable color characteristics of fermented yellow beetroot.

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Section: Introductionmentioning

confidence: 99%

Influence of the Salt Addition during the Fermentation Process on the Physical and Chemical Properties of Dried Yellow Beetroot

Wierzbicka,

Janiszewska-Turak

2024

Applied Sciences

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“…and Dekkera ssp. ), and acetic acid bacteria, encapsulated in the polysaccharide dextran (and a limited concentration of levan) matrix, looking like hard granules, small, translucent, and irregular [ 5 , 6 ]. These grains are usually cultured in water and sucrose supplemented with dried fruits (often raisins or figs), afterwards producing a useful beverage [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

Kombucha and Water Kefir Grains Microbiomes’ Symbiotic Contribution to Postbiotics Enhancement

Pihurov

Păcularu-Burada

Cotârleț

et al. 2023

Foods

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Wild artisanal cultures, such as a symbiotic culture of bacteria and yeasts (SCOBY) and water kefir grains (WKG), represent a complex microorganism consortia that is composed of yeasts and lactic and acetic acid bacteria, with large strains of diversity and abundance. The fermented products (FPs) obtained by the microbiome’s contribution can be included in functional products due to their meta-biotics (pre-, pro-, post-, and paraprobiotics) as a result of complex and synergistic associations as well as due to the metabolic functionality. In this study, consortia of both SCOBY and WKG were involved in the co-fermentation of a newly formulated substrate that was further analysed, aiming at increasing the postbiotic composition of the FPs. Plackett–Burman (PBD) and Response Surface Methodology (RSM) techniques were employed for the experimental designs to select and optimise several parameters that have an influence on the lyophilised starter cultures of SCOBY and WKG activity as a multiple inoculum. Tea concentration (1–3%), sugar concentration (5–10%), raisins concentration (3–6%), SCOBY lyophilised culture concentration (0.2–0.5%), WKG lyophilised culture concentration (0.2–0.5%), and fermentation time (5–7 days) were considered the independent variables for mathematical analysis and fermentation conditions’ optimisation. Antimicrobial activity against Bacillus subtilis MIUG B1, Staphylococcus aureus ATCC 25923, Escherichia coli ATCC 25922, and Aspergillus niger MIUG M5, antioxidant capacity (DPPH), pH and the total acidity (TA) were evaluated as responses. The rich postbiotic bioactive composition of the FP obtained in optimised biotechnological conditions highlighted the usefulness of the artisanal co-cultures, through their symbiotic metabolic interactions for the improvement of bioactive potential.

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“…), yeasts (Saccharomyces ssp., Dekkera ssp. ), and acetic acid bacteria, encapsulated in the polysaccharide dextran (and a limited concentration of levan) matrix, looking like hard granules, small, translucent, and irregular [5,6]. These grains are usually cultured in water and sucrose supplemented with dried fruits (often raisins or figs), being afterwards produced a useful beverage [7].…”

Section: Introductionmentioning

confidence: 99%

Kombucha and Water Kefir Grains Microbiomes' Symbiotic Contribution upon Postbiotics Enhancement

Pihurov¹,

Păcularu-Burada²,

Cotârleț³

et al. 2023

Preprint

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Wild artisanal cultures, such as SCOBY-based membranes (Symbiotic Culture of Bacteria and Yeasts) and water kefir grains (WKG), are complex consortia of microorganisms comprising yeasts, lactic and acetic acid bacteria, with a large strains’ diversity and abundance. The fermented products (FPs) obtained by the microbiome’s contribution can be included into functional products due to their metabiotics (pre-, pro-, post-, and paraprobiotics) as a result of the complex and synergistic association as well as due to the metabolic functionality. In this study, both consortia of SCOBY and WKG were involved in the co-fermentation of a new formulated substrate, that was further analysed aiming at increasing of the postbiotic composition of the FPs. Plackett-Burman (PB) and Response Surface Methodology (RSM) techniques were used for the experimental designs to select and optimize the most important parameters that influence the freeze-dried starter cultures of SCOBY and WKG activity as a multiple inoculum. The tea concentration (1-3%), sugar concentration (5-10%), raisins concentration (3-6%), SCOBY lyophilized culture concentration (0.2-0.5%), WKG lyophilized culture concentration (0.2-0.5%), and fermentation time (5-7 days), were considered the independent variables for mathematical analysis and fermentation conditions’ optimization. The pH, total acidity (TA), antioxidant activity (DPPH), and antimicrobial activity against Escherichia coli ATCC 25922, Bacillus subtilis MIUG B1, Staphylococcus aureus ATCC 25923, and Aspergillus niger MIUG M5 were evaluated as responses. The rich postbiotic bioactive composition of the FP obtained in optimized biotechnological conditions highlighted the usefulness of the artisanal co-cultures, through their symbiotic metabolic interactions for the improvement of bioactive potential.

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Red beetroot juice fermented by water kefir grains: physicochemical, antioxidant profile and anticancer activity

Cited by 9 publications

References 46 publications

Influence of the Salt Addition during the Fermentation Process on the Physical and Chemical Properties of Dried Yellow Beetroot

Influence of the Salt Addition during the Fermentation Process on the Physical and Chemical Properties of Dried Yellow Beetroot

Kombucha and Water Kefir Grains Microbiomes’ Symbiotic Contribution to Postbiotics Enhancement

Kombucha and Water Kefir Grains Microbiomes' Symbiotic Contribution upon Postbiotics Enhancement

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