Antioxidant capacity, volatile compounds, microbial, chemical and sensory properties of plum (Prunus domestica) juice water kefir
2025
Çağlar Gökırmaklı | İlhan Gün | Mehmet Onur Kartal | Zeynep Banu Güzel-Seydim
Abstract Fruits are a rich source of antioxidants, which can decrease the harmful effects of reactive oxygen species and provide health benefits. The objective of this study is to investigate the fermentation properties of water kefir grains when combined with plum juice. The study examines microbial and chemical properties, antioxidant capacity, volatile compounds, and organoleptic evaluation. The pH was 3.15, dry matter was 6.67, total soluble solids content was 7.05 oBrix, and viscosity was 17.8 cP for water kefir beverage. After 24 h of fermentation, the microbial content for Lactobacillus spp., Lactococcus spp., and yeasts was approximately 7 Log CFU/mL. The L*, a*, and b* values were 22.16, 3.77, and 0.17, respectively. The total phenolic content of the water kefir was determined to be 234 mg GAE/L, with a DPPH value of 13.08% inhibition and a TEAC value of 0.60 mmol TE/L. Plum water kefir contained 22 different volatile compounds, of which 2-propyl-1-pentanol, pentanoic acid ethyl ester, propanoic acid 2-methyl, ethanol, acetic acid, butanoic acid 2-oxo were the dominant ones. The sensory analysis panel also deemed plum-juice water kefir to be a moderately acceptable beverage. In summary, plum juice proved to be a suitable fermentation medium for water kefir grains due to its high antioxidant capacity, good microbial viability, and desirability as a new food product for consumers.
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