Improving Kefir Bioactive Properties by Functional Enrichment with Plant and Agro-Food Waste Extracts
Abstract
:1. Introduction
2. Plant Extracts for Kefir Enrichment
Soy-Derived Extracts Addition
3. Kefir Fortification with Juices and Honey
4. Kefir Fortification with Agro-Food Waste Extracts
5. Conclusions and Future Perspectives
Author Contributions
Funding
Conflicts of Interest
References
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Extract | Enrichment | Microorganism | Effect | Reference |
---|---|---|---|---|
Kefir + Linum usitatissimum (flaxseed) | 1% (w/v) | L. kefiranofaciens L. bulgaricus L. brevis L. plantarum | ↑ Growth and viability | [14] |
Kefir + hazelnut milk | 25–50–75% (w/v) | Lactobacilli and lactococci | ↑ Growth and viability | [15] |
Kefir + honey | 30% (w/v) | N.R. | ↑ Antioxidant activity | [16] |
Kefir + Rosmarinum officinalis L. EO | 0.15% (w/v) | N.R. | ↑ Antioxidant activity | [16] |
Kefir + leaves garlic powder | 1% (w/v) | N.R. | ↓ Sensorial parameters ↓ Adverse effect of syneresis | [17] |
Kefir + cinnamon | 8% (v/v) | N.R. | ↑ Antioxidant activity ↓ Sensorial parameters | [18] |
Kefir + yam (Colocasia esculenta L.), sesame seed (Sesamum indicum L.), and bean (Phaseolus vulgaris L.) extracts | 25–50–75% (w/v) | N.R. | ↑ Fermentation process | [20] |
Kefir + Rhodiola | 2% (w/v) | N.R. | ↑ Hypoglycemic activity ↑ Anti-inflammatory activity | [24] |
Kefir + black and green tea | 2–4% (w/v) | N.R. | ↑ Antioxidant activities ↑ sensory characteristics | [9] |
Kefir + cocoa-pulp | 25.5 (w/v) | Lactobacillus kefiranofaciens subsp. kefirgranum Lactobacillus plantarum Lactobacillus fermentum L. kefiranofaciens subsp. Kefiranofaciens | ↑ Sensorial parameters | [25] |
Kefir + brown lentils | 2% (w/v) | ↓ pH values ↑ TTA ↑ Antioxidant activity ↑ TPC ↑ Bacterial activity | [27] | |
Skim milk enriched with hawthorn puree and stevia syrup | 0.5% (w/v) | N.R. | ↑ Antioxidant activity | [30] |
Extract | Enrichment | Microorganism | Effect | Reference |
---|---|---|---|---|
Kefir + soymilk | (5 UC/L) | Lactococcus lactis ssp. lactis, Lactococcus lactis spp. lactis biovar diacetylactis, Lactobacillus brevis, Leuconostoc, and Saccharomyces cerevisiae | ↑ TPC ↑ Aglycone isoflavones | [32] |
Soybean beverage fermented with kefir + inulin | 3.5% (w/v) | N.R. | ↓ TSS | [33] |
Water kefir + soy whey | 5% (w/v) | N.R. | ↑ Phytochemicals content ↑ Antioxidant activity ↑ Sensorial properties ↑ Gut microbiota growth | [34] |
Extract | Enrichment | Effect | Reference |
---|---|---|---|
Kefir + vegetable juices | 4% (w/v) | ↑ Alcohols ↑ Antioxidant activities ↑ Volatile compounds | [40] |
Papaya juice + lactic acid bacteria | 45% (w/v) | ↑ Antioxidant activities ↑ Aroma associated compounds | [41] |
Kefir + pomegranate juice | 15% (w/w) | ↓ pH values ↑ Acidity ↓ Colorimetric parameters | [42] |
Kefir + honey | 3% (w/w) | ↓ Acidity ↓ Colorimetric parameters ↑ Viscosity ↑ Sweetness | [8] |
Kefir + aronia juice | 13% (w/v) | ↑TPC ↑ Anthocyanins content ↑ Antioxidant activity | [45] |
Kefir + elderberry juice | 10% (w/v) | ↑ Phytochemicals content ↑ Antioxidant activity | [43] |
Kefir + black carrot juice | 25% (w/w) | ↑ Antioxidant activity | [44] |
Kefir + black mulberry juice | 25% (w/w) | ↑ Antioxidant activity ↑ Palatability | [44] |
Kefir + pomegranate juice | 25% (w/w) | ↑ Antioxidant activity ↑ Palatability | [44] |
Kefir + strawberry juice | 25% (w/w) | ↑ Antioxidant activity ↑ Palatability | [44] |
Extract | Enrichment | Microorganism | Effect | Reference |
---|---|---|---|---|
Kefir grains + whey and deproteinized whey from cow, goat and sheep milk | 3% (w/v) | Lactococcus lactis Leuconostoc mesenteroides Kluyveromyces marxianus | ↑ Kefir grains growing | [46] |
Kefir grains + Hydrolyzate Annona seeds | 0.07% (w/v) | Ferments kefir, Lacto Labo, France | ↑ Kefir grains growing | [47] |
Kefir + whole faba bean (Vicia faba L.) and its de-hulled fractions hulls and cotyledon; whole chickpea (Cicer arietinum L.) and its crude mucilage | 4% (w/v) | N.R. | ↑ Antioxidant activity | [48] |
Kefir + Vicia faba L. bean | 3% (w/v) | L. plantarum L. rhamnosus, L. lactis L. cremosis | ↑ Microbial count | [49] |
Kefir + Vicia faba L. bean | 4% (w/v) | L. acidophilus and B. lactis | ↑ Growth and viability | [50] |
Kefir + mango peel | 5% (w/v) | N.R. | ↑ Antioxidant activities | [51] |
Kefir + wine pomace | 0.1% (w/v) | N.R. | ↑ Antioxidant activities | [52] |
Kefir + wine pomace | 0.1% (w/v) | N.R. | ↑ Antioxidant activities ↑ Inhibitory activity α-amylase, α-glucosidase, pancreatic lipase | [53] |
Kefir + eggshell | 0.90% (in CaCO3) (w/v) | N.R. | ↑ Ca2+ | [54] |
Kefir + pine bud syrup | 2–10% (w/v) | Lactobacillus kefiranofaciens subsp. kefirgranum, Lactobacillus kefiri, Lactobacillus parakefiri, Lactococcus lactis subsp. lactis, Leuconostoc mesenteroides, Acetobacter sp., Kazachstania exigua | ↑ Sensorial parameters | [55] |
Kefir + proteins of tomato seed | 100 mL tomato seed extract + water kefir microbial mixture (0.5, 0.75, 1, 1.25, or 1.5% v/v) | Lactococcus lactis sp. lactis, L. lactis sp. lactis biovar diacetylactis, L. lactis sp. cremoris, Leuconostoc mesenteroides sp. cremoris, Lactobacillus kefyr) and Candida kefyr and Saccharomyces Unisporus | ↑ Antioxidant activities | [56] |
Kefir + apple and lemon fiber | 0.25–1% (w/v) | ↓ pH values ↑ Viscosity | [57] |
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Aiello, F.; Restuccia, D.; Spizzirri, U.G.; Carullo, G.; Leporini, M.; Loizzo, M.R. Improving Kefir Bioactive Properties by Functional Enrichment with Plant and Agro-Food Waste Extracts. Fermentation 2020, 6, 83. https://doi.org/10.3390/fermentation6030083
Aiello F, Restuccia D, Spizzirri UG, Carullo G, Leporini M, Loizzo MR. Improving Kefir Bioactive Properties by Functional Enrichment with Plant and Agro-Food Waste Extracts. Fermentation. 2020; 6(3):83. https://doi.org/10.3390/fermentation6030083
Chicago/Turabian StyleAiello, Francesca, Donatella Restuccia, Umile Gianfranco Spizzirri, Gabriele Carullo, Mariarosaria Leporini, and Monica Rosa Loizzo. 2020. "Improving Kefir Bioactive Properties by Functional Enrichment with Plant and Agro-Food Waste Extracts" Fermentation 6, no. 3: 83. https://doi.org/10.3390/fermentation6030083