Development, Characterization, and Bioactivity of Non-Dairy Kefir-Like Fermented Beverage Based on Flaxseed Oil Cake.

Łukasz Łopusiewicz,Hanna Zielińska-Bliźniewska,Monika Sienkiewicz,Monika Mężyńska,Paulina Siedlecka,Paweł Kwiatkowski,Artur Bartkowiak,Emilia Drozłowska

doi:10.3390/foods8110544

Łukasz Łopusiewicz, Hanna Zielińska-Bliźniewska + Show 6 more

Open Access

https://doi.org/10.3390/foods8110544

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Abstract

Flaxseed oil cake (FOC) was evaluated as a potential substrate for the production of a novel kefir-like fermented beverage. Three variants containing 5%, 10%, and 15% (w/w) of FOC were inoculated with kefir grains and incubated at 25 °C for 24 h. After processing, beverages were stored in refrigerated conditions (6 °C) for 21 days. Changes in microbial population, pH, acidity, levels of proteins, polyphenolics, flavonoids, ascorbic acid, and reducing sugars were estimated. Additionally, viscosity, firmness, color, and antioxidant properties were determined. Results showed that lactic acid bacteria as well as yeast were capable of growing well in the FOC without any supplementation. During refrigerated storage, the viability of the microorganisms were over the recommended minimum level for kefir products. As a result of fermentation, the beverages showed excellent antioxidant activity. Because of the functional characteristics conferred to the FOC beverages, the use of kefir grains showed adequate potential for the industrial application. Therefore, this beverages could be used as a new, non-dairy vehicle for beneficial microflora consumption, especially by vegans and lactose-intolerant consumers.

Highlights

In the past years, there has been a growing interest to develop new functional food products.The consumption of fermented beverages is a worldwide trend because of their health-promoting effects and associated properties [1,2,3,4,5,6,7]
Alternative kefir formulations have been proposed, substituting milk and applying other carbohydrates to produce various non-dairy probiotic beverages of high added value which can be characterized as functional foods [7,13,16,17,21,24]
The primary amount of cyanogenic compounds in flaxseed oil cake was 187.35 ± 8.34 mg/kg, which decreased to 11.15 ± 4.41 mg/kg (HCN removal rate 94.05% after incubating for 1 h at 90 ◦ C)

Summary

Introduction

There has been a growing interest to develop new functional food products.The consumption of fermented beverages is a worldwide trend because of their health-promoting effects and associated properties [1,2,3,4,5,6,7]. Fermented beverages could contain probiotic microorganisms, which are living microorganisms that when administered in adequate amounts in edible matrices confer health benefits on the consumers [2,8,9,10,11]. Many of these microorganisms have been identified as lactic acid bacteria (LAB) and are usually consumed in the form of fermented milks, yogurt, or kefir [7,9]. Foods 2019, 8, 544 age and time at which the products are analyzed or consumed [3,6,8,10].

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