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Characterization of kefir produced in household conditions: Physicochemical and nutritional profile, and storage stability

2021Journal article Open access
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dc.contributor.authorAlves, Emília
dc.contributor.authorNtungwe, Epole N.
dc.contributor.authorGregório, João
dc.contributor.authorRodrigues, Luis M.
dc.contributor.authorPereira-Leite, Catarina
dc.contributor.authorCaleja, Cristina
dc.contributor.authorPereira, Eliana
dc.contributor.authorBarros, Lillian
dc.contributor.authorAguilar-Vilas, M. Victorina
dc.contributor.authorRosado, Catarina
dc.contributor.authorRijo, Patrícia
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-11-23T11:40:12Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-11-23T11:40:12Z
dc.date.issued2021
dc.description.abstractKefir, a traditional fermented food, has numerous health benefits due to its unique chemical composition, which is reflected in its excellent nutritional value. Physicochemical and microbial composition of kefir obtained from fermented milk are influenced by the type of the milk, grain to milk ratio, time and temperature of fermentation, and storage conditions. It is crucial that kefir characteristics are maintained during storage since continuous metabolic activities of residual kefir microbiota may occur. This study aimed to examine the nutritional profile of kefir produced in traditional in use conditions by fermentation of ultra-high temperature pasteurized (UHT) semi-skimmed cow milk using argentinean kefir grains and compare the stability and nutritional compliance of freshly made and refrigerated kefir. Results indicate that kefir produced under home use conditions maintains the expected characteristics with respect to the physicochemical parameters and composition, both after fermentation and after refrigerated storage. This work further contributes to the characterization of this food product that is so widely consumed around the world by focusing on kefir that was produced in a typical household setting.en_EN
dc.description.sponsorshipEmília Alves and Epole Ntungwe acknowledge ALIES, Portugal for the grant PADDIC 2019–2020 and 2020–2021. The authors gratefully thank Professor Angela Leon, from the Centro de Investigacíon y Desarrollo en Criotecnologia de Alimentos (CIDCA), Universidad de La Plata, Argentina, for providing the CIDCA AGK1 kefir grains. The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020). L. Barros would like to thank the national funding by FCT, P.I., through the institutional scientific employment program-contract. To the project AllNat for the contract of C. Caleja (Project AllNat POCI-01-0145-FEDER-030463) and to the Project Mobilizador Norte-01-0247-FEDER-024479: ValorNatural® for the contract of E. Pereira.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationAlves, Emília; Ntungwe, Epole N.; Gregório, João; Rodrigues, Luis M.; Pereira-Leite, Catarina; Caleja, Cristina; Pereira, Eliana; Barros, Lillian; Aguilar-Vilas, M. Victorina; Rosado, Catarina; Rijo, Patrícia (2021). Characterization of kefir produced in household conditions: Physicochemical and nutritional profile, and storage stability. Foods. ISSN 2304-8158. 10:5, p. 1-16en_EN
dc.identifier.doi10.3390/foods10051057en_EN
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10198/24350
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationMountain Research Center
dc.subjectFatty acid profileen_EN
dc.subjectHousehold conditionsen_EN
dc.subjectKefiren_EN
dc.subjectNutritional compositionen_EN
dc.subjectParticle sizeen_EN
dc.subjectPolydispersity indexen_EN
dc.subjectStorage time influenceen_EN
dc.subjectZeta potentialen_EN
dc.titleCharacterization of kefir produced in household conditions: Physicochemical and nutritional profile, and storage stabilityen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameCaleja
person.familyNamePereira
person.familyNameBarros
person.givenNameCristina
person.givenNameEliana
person.givenNameLillian
person.identifier469085
person.identifier.ciencia-idE218-8DD3-4959
person.identifier.ciencia-idBE17-462D-9A75
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0002-5769-8484
person.identifier.orcid0000-0003-2854-6745
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridQ-8017-2018
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id36514202500
person.identifier.scopus-author-id55938912300
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
relation.isAuthorOfPublication5ef2706d-073c-4c23-9e45-498ac244118c
relation.isAuthorOfPublicationdda60cdc-0a2a-4c10-863e-eaef1e6f1fb9
relation.isAuthorOfPublication3af07ffe-f914-48ba-a5d5-efcf70fdce01
relation.isAuthorOfPublication.latestForDiscovery5ef2706d-073c-4c23-9e45-498ac244118c
relation.isProjectOfPublication29718e93-4989-42bb-bcbc-4daff3870b25
relation.isProjectOfPublication.latestForDiscovery29718e93-4989-42bb-bcbc-4daff3870b25

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