Search results for "Kefir"
showing 6 items of 6 documents
In situ riboflavin fortification of different kefir-like cereal-based beverages using selected Andean LAB strains.
2018
Cereal-based functional beverages represent social, economic, and environmental sustainable opportunities to cope with emerging trends in food consumption and global nutrition. Here we report, for the first time, the polyphasic characterization of three cereal-based kefir-like riboflavin-enriched beverages, obtained from oat, maize and barley flours, and their comparison with classical milk-based kefir. The four matrices were successfully fermented with commercial starters: i) milk-kefir and ii) water-kefir, proving the potential of cereal ingredients in the formulation of dairy-like fermented beverages with milk-kefir starter behavior better in these matrices. In the light of their potenti…
Characterization of kefir-like beverages produced from vegetable juices
2016
The aim of this work was to develop new non-dairy fermented beverages using vegetable juices as fermentable substrates. Carrot, fennel, melon, onion, tomato and strawberry juices underwent back-slopping fermentations, carried out by water kefir microorganisms. Results indicated that lactic acid bacteria and yeasts were capable of growing in the juices tested. Melon juice registered the highest numbers of microorganisms. Almost all juices underwent a lactic fermentation. After fermentation, there was observance of a decrease of the soluble solid content and an increase of the number of volatile organic compounds. In particular, esters were present in high amounts after the fermentation, espe…
Core-shell PLA/Kef hybrid scaffolds for skin tissue engineering applications prepared by direct kefiran coating on PLA electrospun fibers optimized v…
2021
Abstract Over the recent years, there is a growing interest in electrospun hybrid scaffolds composed of synthetic and natural polymers that can support cell attachment and proliferation. In this work, the physical and biological properties of polylactic acid (PLA) electrospun mats coated with kefiran (Kef) were evaluated. Gravimetric, spectroscopic (FTIR-ATR) and morphological investigations via scanning electron microscopy confirmed the effective formation of a thin kefiran layer wrapped on the PLA fibers with an easy-tunable thickness. Air plasma pre-treatment carried out on PLA (P-PLA) affected both the morphology and the crystallinity of Kef coating as confirmed by differential scanning…
Development of injectable and durable kefiran hydro-alcoholic gels.
2020
Injectable, in-situ forming kefiran gels have been developed for potential applications as implantable drug delivery devices or scaffolds for tissue regeneration. Concentrated solutions (4, 5 and 6%w) of kefiran, extracted from kefir grains, have been assessed in term of viscosity and injectability through G26 syringe needles, and for their ability to undergo gelation upon mixing with different alcohols. Propylene glycol (PG) has been selected as gelling agent because it ensures homogenous gelation in relatively short times (from few minutes up to 6 h). The investigation of the rheological behavior of kefiran/PG gels varying polymer concentration and temperature (25 degrees C and 37 degrees…
Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms
2016
The aim of this work was to explore the use of several Mediterranean fruit juices as fermentable substrates to develop new non-dairy fermented beverages. Microbiological, chemical and sensory features of kefir-like beverages obtained after the fermentation of juices extracted from fruits cultivated in Sicily (southern Italy) with water kefir microorganisms were investigated. Results indicated that both lactic acid bacteria and yeasts were able to develop in the fruit juices tested, but the highest levels were registered with prickly pear fruit juice. All fruit juices underwent a lactic fermentation, since a lactic acid content was detected in the resulting kefir-like beverages. Except kiwif…
Valorisation of Dairy Wastes Through Kefir Grain Production
2019
The main aim of this work was to investigate on kefir grains (KGs) increase using different dairy by-products. To this purpose, whey and deproteinized whey from cow, goat and sheep milk were compared to the pasteurized milk of the corresponding animal species. Each substrate was inoculated with 3% (w/v) of KGs cultivated in ultra-high temperature cow milk and evalu- ated for pH decrease, total titratable acidity increase and development of lactic acid bacteria (LAB) and yeasts released in the matrices after 24 h incubation at three different temperatures (20, 25 and 30 °C). The genotypic characterization of the dominating microbial populations resulted in the identification of two LAB belon…