TY - JOUR

T1 - Physical, chemical, and sensory properties of water kefir produced from Aronia melanocarpa juice and pomace

AU - Esatbeyoglu, Tuba

AU - Fischer, Annik

AU - Legler, Alessandra D.S.

AU - Oner, Manolya E.

AU - Wolken, Henrik F.

AU - Köpsel, Magdalena

AU - Ozogul, Yesim

AU - Özyurt, Gülsün

AU - De Biase, Daniela

AU - Ozogul, Fatih

N1 - Funding Information: This work was funded through the COST Action “Understanding and exploiting the impacts of low pH on microorganisms” (EuroMicropH) CA18113. Fatih OZOGUL visited the laboratory of the Department of Food Development and Food Quality, Institute of Food Science and Human Nutrition, Leibniz University Hannover as recipient of a Short-Term Scientific Mission grant supported by the COST Action CA18113 EuroMicropH (https://euromicroph.eu/stsm/). The authors would also like to acknowledge the COST Action 20128 - Promoting Innovation of ferMENTed fOods (PIMENTO) (https://fermentedfoods.eu/; https://www.cost.eu/actions/CA20128/, accessed on April 19th 2023), where the author T.E. is member of the management committee. Aronia melanocarpa pomace was kindly provided by Jörg Holzmüller (Aronia ORIGINAL Naturprodukte, Dresden, Germany). The authors thank Maike Ehler and Claudia Helle for their excellent technical support.

PY - 2023/6/30

Y1 - 2023/6/30

N2 - 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 melanocarpa 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.

AB - 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 melanocarpa 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.

KW - Anthocyanin

KW - Antioxidant capacity

KW - Aronia melanocarpa

KW - Fermentation

KW - Polyphenol

KW - Water kefir

UR - http://www.scopus.com/inward/record.url?scp=85153383568&partnerID=8YFLogxK

U2 - 10.1016/j.fochx.2023.100683

DO - 10.1016/j.fochx.2023.100683

M3 - Article

AN - SCOPUS:85153383568

VL - 18

JO - Food Chemistry: X

JF - Food Chemistry: X

M1 - 100683

ER -