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Development of a novel non-dairy probiotic drink with high antioxidant activity from Russian olive fruit fermented with water kefir microorganisms
Authors: PARIYA DARVISHZADEHBOROOJENI,
Valerie Orsat,
Jos? Luis Martinez Ruiz
Identifier: CSBE19154
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Published in: CSBE-SCGAB Technical Conferences » AGM Vancouver 2019
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Description: Kefir is believed to contain a variety of functional substances providing several health benefits including antioxidant, anti-hyperglycemic, anti-hyperlipidemic, anti-inflammatory, anti-ulcerogenic and antimicrobial activities. So far, research has focused on milk substrates from different sources to produce kefir as an excellent source of probiotics; however, studies on kefir fermentation using alternative matrices are scarce. Adaptation of kefir grain with a variety of other non-dairy sources including fruits and vegetables has been tested; however, currently there is no reported study on the development of a non-dairy kefir based on Russian olive. Extract from fruits of Russian olive has been proven to be rich in phytochemicals with high antioxidant properties. Moreover, E. angustifolia is among the medicinal plants with various known therapeutic properties. Since the therapeutic properties of E. angustifolia are believed to be vastly due to the antioxidant activity of this plant, an optimized water kefir fermentation process can lead to the development of a product with maximized bioactivities and antioxidant activity. The purpose of this study was to formulate Russian olive water kefir and to optimize the Russian olive water kefir fermentation process using a rotatable central composite design of response surface methodology (RSM). The independent variables were the substrate concentration (20-30 % of Russian olive), fermentation duration (24-48 h) and temperature (20-32?C). Based on the results, the optimal conditions (water kefir fermentation process) for development of a water kefir product with maximized total phenolic content (TPC), antioxidant activities (DPPH and FRAP) and microbial viability from Russian olive fruits was determined.
Keywords: Kefir, probiotic
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Date: 2019-07-15
Technical field:
Conference name: CSBE/SCGAB 2019 Annual Conference, Vancouver, BC, 14-17 July 2019.
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Type: Poster
Format:
Publication type: Text.Abstract
Source:
Relation:
Coverage: Canada
Language 1: en
Language 2:
Rights: Canadian Society for Bioengineering
Notes:
Other files:
DOI:
Description: Kefir is believed to contain a variety of functional substances providing several health benefits including antioxidant, anti-hyperglycemic, anti-hyperlipidemic, anti-inflammatory, anti-ulcerogenic and antimicrobial activities. So far, research has focused on milk substrates from different sources to produce kefir as an excellent source of probiotics; however, studies on kefir fermentation using alternative matrices are scarce. Adaptation of kefir grain with a variety of other non-dairy sources including fruits and vegetables has been tested; however, currently there is no reported study on the development of a non-dairy kefir based on Russian olive. Extract from fruits of Russian olive has been proven to be rich in phytochemicals with high antioxidant properties. Moreover, E. angustifolia is among the medicinal plants with various known therapeutic properties. Since the therapeutic properties of E. angustifolia are believed to be vastly due to the antioxidant activity of this plant, an optimized water kefir fermentation process can lead to the development of a product with maximized bioactivities and antioxidant activity. The purpose of this study was to formulate Russian olive water kefir and to optimize the Russian olive water kefir fermentation process using a rotatable central composite design of response surface methodology (RSM). The independent variables were the substrate concentration (20-30 % of Russian olive), fermentation duration (24-48 h) and temperature (20-32?C). Based on the results, the optimal conditions (water kefir fermentation process) for development of a water kefir product with maximized total phenolic content (TPC), antioxidant activities (DPPH and FRAP) and microbial viability from Russian olive fruits was determined.
Keywords: Kefir, probiotic
Résumé:
Mots-clés:
Citation:
Volume:
Issue:
Pages -
Contributor:
Date: 2019-07-15
Technical field:
Conference name: CSBE/SCGAB 2019 Annual Conference, Vancouver, BC, 14-17 July 2019.
Session name:
Other information:
Type: Poster
Format:
Publication type: Text.Abstract
Source:
Relation:
Coverage: Canada
Language 1: en
Language 2:
Rights: Canadian Society for Bioengineering
Notes:
Other files:
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