Physico-chemical and microbiological properties of water kefir produced from carob (Ceratonia siliqua L.) sherbet

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Food Science and Biotechnology Pub Date : 2024-08-21 DOI:10.1007/s10068-024-01682-1

Mehmet Fuat Gülhan, Ayca Gülhan, Cihan Düşgün

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Abstract

In this study, sugar-free (A) and sugar-added (B) formulations of carob sherbet were fermented with water kefir grains. After 48 h of fermentation, the pH and total soluble solid content level (TSS) of A and B decreased, while the titratable acidity (TA) value increased. At the end of fermentation, Ave B formulations were stored at 4 °C for 28 days. Fermented sherbets’ 2,2′-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity decreased with storage. A had 75.3% DPPH radical scavenging activity on day 0th, whereas B had 77.0%. B had less total phenolic content (TPC) than fermented A on day 0. TPC values decreased significantly, notably on days 21st and 28th of storage. After fermentation, A had more gallic acid, hesperidin, p-coumaric acid, rosmarinic acid, and syringic acid than B. A had 2.21% sucrose before fermentation and 0.95% after. On 14th days of storage, potassium and calcium had the greatest mineral levels. Compared to A, B gave higher microbial count values (Lactobacillus sp., Lactococcus sp. total mesophilic aerobic bacteria, and yeast) in the microbiological analysis results at the end of fermentation and during storage.

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用角豆树（Ceratonia siliqua L.）果汁生产的水酸乳的物理化学和微生物特性

在这项研究中，无糖（A）和加糖（B）配方的角豆树果冻与水克菲尔颗粒一起发酵。发酵 48 小时后，A 和 B 配方的 pH 值和总可溶性固体含量水平（TSS）下降，而可滴定酸度（TA）值上升。发酵结束后，将 Ave B 配方在 4 °C 下储存 28 天。发酵果冻的 2,2′-二苯基-1-苦基肼（DPPH）自由基清除活性随着储存时间的延长而降低。第 0 天，A 的 DPPH 自由基清除活性为 75.3%，而 B 为 77.0%。在第 0 天，B 的总酚含量（TPC）低于发酵 A。总酚含量明显下降，尤其是在储存的第 21 天和第 28 天。发酵后，A 的没食子酸、橙皮甙、对香豆素、迷迭香酸和丁香酸含量高于 B。贮藏第 14 天时，钾和钙的矿物质含量最高。与 A 相比，B 在发酵末期和贮藏期间的微生物分析结果中微生物数量值（乳酸杆菌、乳球菌、中嗜氧菌和酵母菌总数）更高。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.