A novel beverage of coffee cherry (cascara) water kefir rich in antioxidants, bioactive compounds, and exhibiting promising antibacterial and sensory qualities

This study investigated the physicochemical and microbial transformations of a novel fermented beverage: coffee cherry (CC) or cascara water kefir. Extracted CC water kefir, with and without added sucrose, was inoculated with kefir grains and fermented at 25 degrees C for 7 days. The addition of sucrose (100 g/L) changed the sugar content, a decreased the pH from 4.32 +/- 0.01 to 3.27 +/- 0.01, and an increased the phenolic content to 4214.58 +/- 8.51 mu g gallic acid equivalents/mL, with significant increase in chlorogenic acid. After four weeks cold storage, minor reductions were observed in phenolics, sugar, and antioxidant activity. Fermented CC demonstrated significant antibacterial activity against common foodborne pathogens, including Staphylococcus aureus TISTR 746 and Bacillus subtilis TISTR 001. Furthermore, cytotoxicity assays using human colon cells revealed no adverse effects, suggesting excellent biocompatibility. Sensory evaluation by consumer panels showcased considerable acceptance and a positive overall perception of the beverage. These findings establish CC water kefir as a promising functional beverage rich in bioactive compounds, with remarkable antioxidant potential and desirable sensory attributes. Its antimicrobial properties present additional value as a natural preservative and its lack of cytotoxicity paves the way for safe in, long-term consumption.