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

被引：26

作者：

Esatbeyoglu, Tuba ^{[1
]}

Fischer, Annik ^{[1
]}

Legler, Alessandra D. S. ^{[1
]}

Oner, Manolya E. ^{[1
,2
]}

Wolken, Henrik F. ^{[1
]}

Kopsel, Magdalena ^{[1
]}

Ozogul, Yesim ^{[3
]}

Ozyurt, Gulsun ^{[3
]}

De Biase, Daniela ^{[4
]}

Ozogul, Fatih ^{[3
,5
]}

机构：

[1] Leibniz Univ Hannover, Inst Food Sci & Human Nutr, Dept Food Dev & Food Qual, Kleinen Felde 30, D-30167 Hannover, Germany

[2] Alanya Alaaddin Keykubat Univ, Fac Engn, Dept Food Engn, Antalya, Turkiye

[3] Cukurova Univ, Dept Seafood Proc & Technol, TR-01330 Adana, Turkiye

[4] Sapienza Univ Rome, Dept Med Surg Sci & Biotechnol, I-04100 Latina, Italy

[5] Cukurova Univ, Biotechnol Res & Applicat Ctr, TR-01330 Adana, Turkiye

来源：

FOOD CHEMISTRY-X | 2023年 / 18卷

关键词：

Water kefir; Aronia melanocarpa; Fermentation; Polyphenol; Anthocyanin; Antioxidant capacity; ANTIOXIDANT ACTIVITY; MILK KEFIR; FERMENTATION; BEVERAGES; VALORIZATION; POLYPHENOLS; VOLATILES; KINETICS; FOODS; GRAIN;

D O I：

10.1016/j.fochx.2023.100683

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Water kefir is widely consumed all over the world due to its potential health benefits. The aim of this current study was to compare non-fermented juice and fermented beverage of water kefir produced from Aronia mela-nocarpa juice and pomace in terms of chemical, physical and sensory quality as well as valorisation of pomace in the production of water kefir. When compared to water kefir made with aronia juice, less reduction in total phenolic content (TPC), total flavonoid content (TFC) and total anthocyanin content (TAC) was observed in samples made with aronia pomace during the fermentation process. Similarly, greater antioxidant activity was demonstrated in water kefir made with aronia pomace than juice. Based on sensory evaluation, no difference was found in overall acceptability, taste, aroma/odor, and turbidity of water kefir made with aronia pomace before and after fermentation. Results indicated that aronia pomace has potential in water kefir production.

引用

页数：11

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