Details
| Original language | English |
|---|---|
| Article number | 100683 |
| Journal | Food Chemistry: X |
| Volume | 18 |
| Early online date | 19 Apr 2023 |
| Publication status | Published - 30 Jun 2023 |
Abstract
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.
Keywords
- Anthocyanin, Antioxidant capacity, Aronia melanocarpa, Fermentation, Polyphenol, Water kefir
ASJC Scopus subject areas
- Chemistry(all)
- Analytical Chemistry
- Agricultural and Biological Sciences(all)
- Food Science
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In: Food Chemistry: X, Vol. 18, 100683, 30.06.2023.
Research output: Contribution to journal › Article › Research › peer review
}
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 -