Supplementation of ginger and cinnamon extract into goat milk kefir

Setiyoningrum, Fitri; Priadi, Gunawan; Afiati, Fifi

doi:10.1063/1.5134633

Cited by 7 publications

(5 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The physico-chemical and sensory evaluations of goat milk kefir enriched with ginger (4% and 8% v/v) and cinnamon (6% and 12% v/v) extracts were investigated by Setiyoningrum et al [18]. Results did not underline significant differences in protein content, pH value, titrated total acid, and microbial content.…”

Section: Plant Extracts For Kefir Enrichmentmentioning

confidence: 99%

Improving Kefir Bioactive Properties by Functional Enrichment with Plant and Agro-Food Waste Extracts

et al. 2020

View full text Add to dashboard Cite

An increase in the number of novel fortified kefir-based beverages was observed in the last decades. Vegetables were often proposed as convenient resources of bioactive molecules able to improve nutraceutical benefits of these drinks and/or to confer them new significant features. These findings have been well accepted by the consumers, which generally reserve an important role to the quality of the assumed food and beverages. Specifically, functional fermented milk-based drinks enriched with vegetable extracts display significant biological properties, due to the presence of bioactive compounds exhibiting antimicrobial and antioxidant features. In addition, agro-industrial wastes have been also proposed as innovative resources of secondary metabolites to enrich kefir-based products. Eco-friendly extraction techniques were generally exploited to achieve the isolation of biomolecules and reducing, at the same time, economic and environmental loads. To this regard, this review deeply investigates the main findings to improve kefir bioactive properties by functional enrichment with plant and agro-food waste extracts. The nutraceutical characteristics related to the consumers’ health benefits, as well as their effects on the sensorial, chemical, and microbiological properties of the products were evaluated.

show abstract

Section: Plant Extracts For Kefir Enrichmentmentioning

confidence: 99%

Improving Kefir Bioactive Properties by Functional Enrichment with Plant and Agro-Food Waste Extracts

et al. 2020

View full text Add to dashboard Cite

show abstract

“…Al adicionar extractos de plantas, la actividad antioxidante aumenta significativamente; se ha utilizado extractos de romero en leche de burra (Perna et al, 2019), extracto de lentejas en leche de vaca (Gunenc et al, 2017) y extractos de canela o jengibre en leche de cabra. Se observa un aumento del 12,4% de la actividad antioxidante cuando se agrega una solución de canela (Setiyoningrum et al, 2019).…”

Section: Actividad Antioxidanteunclassified

“…Aiello et al (2020) en su trabajo recopilan los beneficios de las plantas sobre el kéfir. El valor agregado brindado permite un aumento en la actividad antioxidante Gunenc et al, 2017;Perna et al, 2019;Setiyoningrum et al, 2019), así como en la evaluación sensorial Nogueira et al, 2016).…”

Section: Producción De Vinounclassified

Biotecnología del kéfir: una revisión sobre las aplicaciones y sus perspectivas futuras

Vázquez

Koch

2021

ACI

View full text Add to dashboard Cite

El kéfir ha sido ampliamente utilizado a lo largo de la historia de la humanidad y tiene siglos de legado. Actualmente, sus aplicaciones están directamente relacionadas con la salud del ser humano y además se han desarrollado polímeros cuyas aplicaciones continúan en investigación. Este artículo de revisión pretende realizar un viaje entre sus aplicaciones y las perspectivas futuras. En los últimos decenios, las demandas de los consumidores en el ámbito de la producción de alimentos han cambiado considerablemente. Los consumidores creen cada vez más que los alimentos contribuyen directamente a su salud. Hoy en día, los alimentos no sólo están destinados a satisfacer el hambre y a proporcionar los nutrientes necesarios, sino también a prevenir las enfermedades relacionadas con la nutrición y a mejorar el bienestar físico y mental. A este respecto, los alimentos funcionales desempeñan un papel destacado; su demanda creciente puede explicarse por el costo cada vez mayor de la atención sanitaria, el aumento constante de la esperanza de vida y el deseo de las personas mayores de mejorar la calidad de sus últimos años. La gran aceptación de los consumidores, los elevados gastos en salud, la necesidad de mejorar la calidad de vida, retrasar el proceso de envejecimiento, el crecimiento industrial y el desarrollo de nuevos productos hacen del kéfir un producto de alto interés.

show abstract

“…Saccharomyces cerevisiae, Torulaspora delbrueckii, Pichia fermentans, Kazachstania unispora, Saccharomyces turicenysis, Issac do not ferment lactose. Some authors have proposed alternative ways to produce kefir beverages using non-dairy substrates such as fruit and molasses (Farag et al, 2020), agro-industrial waste (Aiello et al, 2020), and plant extracts (Setiyoningrum et al, 2019). However, only the organoleptic and some physicochemical properties of the product changed.…”

Section: Introductionmentioning

confidence: 99%

Use of hop extract in the biotechnology of kefir beverage

Samilyk,

Bolgova,

Samokhina

et al. 2024

Scientific Horizons

View full text Add to dashboard Cite

The shelf life of fermented dairy products is only 3-5 days and is extended by the addition of preservatives to the production process, but the biological value of the kefir beverage is reduced. The purpose of this study was to determine the feasibility of using hop extract in the biotechnology of fermented milk beverage. Three samples of kefir beverage were produced: control (K) – using traditional technology based on dry starter “Kefir VIVO”; experimental (D1) – with the above type of starter in the amount of 0.05% by weight of milk and hop extract in the amount of 5% by weight of milk. The experimental sample (D2) was fermented using hop extract (10% by weight of milk). It was found that when using only hop extract for fermentation of the prototype kefir beverage, the duration of the technological process of its production is the same as when using dry starter and does not exceed 7-8 hours. The number of beneficial viable lactic acid microorganisms (Lactococcus lactis ssp.) in the fermented milk beverage made based on hop extract was 1.0∙107 CFU/cm3 . These microorganisms have probiotic properties, which makes it possible to classify beverages enriched with hop extract as functional foods. In the experimental samples made using hop extract, yeast colonies were found in the amount of 3∙107 and 8∙107 CFU/cm3 , respectively. During the experimental storage period, the pH of all product samples was (4.71-4.46). Therewith, the acidity of the sample (D2) increased more slowly. Its organoleptic characteristics were improving. The shelf life has been extended to 10-15 days. The results of the study showed that milk can be fermented with hop extract, resulting in a new functional type of kefir beverage with high organoleptic characteristics, viability of beneficial microflora (lactic acid bacteria and yeast) and extended shelf life

show abstract

Supplementation of ginger and cinnamon extract into goat milk kefir

Cited by 7 publications

References 31 publications

Improving Kefir Bioactive Properties by Functional Enrichment with Plant and Agro-Food Waste Extracts

Improving Kefir Bioactive Properties by Functional Enrichment with Plant and Agro-Food Waste Extracts

Biotecnología del kéfir: una revisión sobre las aplicaciones y sus perspectivas futuras

Use of hop extract in the biotechnology of kefir beverage

Contact Info

Product

Resources

About