Analytical Characterization of the Widely Consumed Commercialized Fermented Beverages from Russia (Kefir and Ryazhenka) and South Africa (Amasi and Mahewu): Potential Functional Properties and Profiles of Volatile Organic Compounds.

Tatyana V Fedorova,Oluwatosin A Ijabadeniyi,Olga A Glazunova,Olga S Savinova,Betty O Ajibade,Konstantin V Moiseenko

doi:10.3390/foods10123082

Abstract

In this study, four commercialized indigenous fermented beverages most highly consumed in Russia (kefir and ryazhenka) and South Africa (amasi and mahewu) were analyzed for their potential health-promoting properties and flavor-forming volatile organic compounds (VOC). The analysis of antioxidant capacity demonstrated superiority of dairy-based beverages (kefir, ryazhenka and amasi) over the corn-based mahewu; however, mahewu outperformed dairy-based beverages in terms of its potential antihypertensive effect (i.e., the ability to inhibit angiotensin I converting enzyme). The fatty acid (FA) content of kefir and ryazhenka were more diverse compared to that of amasi, but included a lesser amount of branched chain FA. In terms of calculated FA nutritional indices (e.g., indices of atherogenicity and thrombogenicity), kefir and ryazhenka performed similarly and significantly better than amasi. The agreement between beverages theoretical flavor profiles, which was obtained based on the flavors of individual VOC, and consumers’ flavor perception allow hypothesizing about the contribution of detected VOC to the overall products’ flavor. The obtained data expand current knowledge regarding traditional fermented beverages and their values in terms of national dietary recommendations. Additionally, reported VOC profiles will promote the inclusion of traditional fermented beverages into the rations based on the flavor pairing concept (which is controversial but widely applied).

Highlights

The origin of food fermentation, the production of foodstuff through the microbially mediated biochemical modification of edible and sometimes inedible raw material, dates at least 6000 years into the past [1]
The most widely consumed commercial fermented beverages were used: kefir and ryazhenka were purchased in the “Azbuka Vkusa” distribution network (Moscow, Russia), and amasi and mahewu were purchased in the distribution network of Durban (South Africa)
Since no significant differences in antioxidant capacity, angiotensin I converting enzyme (ACE)-I activity and degree of proteolysis were determined between beverages of the same type but from different manufacturers, in the following text all data regarding the same beverage type were pulled together and reported as mean ± standard deviation

Summary

Introduction

The origin of food fermentation, the production of foodstuff through the microbially mediated biochemical modification of edible and sometimes inedible raw material, dates at least 6000 years into the past [1]. Nowadays food fermentation has lost its paramount importance as a preservation method, fermented food is still widely consumed for its high nutritional value, pleasing sensory attributes and potential health-promoting properties [3]. Both in Russia and South Africa, fermented dairy products traditionally form a substantial part of the human diet. In South Africa, a maize-based fermented drink, mahewu, is extremely popular, especially in rural areas [6]

Methods

Results

Conclusion