Physical, chemical, and sensory properties of water kefir produced from Aronia melanocarpa juice and pomace

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dc.authorid0000-0002-0655-0105
dc.authorid0009-0000-9615-3260
dc.authorid0000-0003-3536-9927
dc.authorid0000-0003-4237-437X
dc.contributor.authorEsatbeyoglu, Tuba
dc.contributor.authorFischer, Annik
dc.contributor.authorLegler, Alessandra D. S.
dc.contributor.authorOner, Manolya E.
dc.contributor.authorWolken, Henrik F.
dc.contributor.authorKopsel, Magdalena
dc.contributor.authorOzogul, Yesim
dc.date.accessioned2026-01-24T12:31:09Z
dc.date.available2026-01-24T12:31:09Z
dc.date.issued2023
dc.departmentAlanya Alaaddin Keykubat Üniversitesi
dc.description.abstractWater kefir is widely consumed all over the world due to its potential health benefits. The aim of this current study was to compare non-fermented juice and fermented beverage of water kefir produced from Aronia mela-nocarpa juice and pomace in terms of chemical, physical and sensory quality as well as valorisation of pomace in the production of water kefir. When compared to water kefir made with aronia juice, less reduction in total phenolic content (TPC), total flavonoid content (TFC) and total anthocyanin content (TAC) was observed in samples made with aronia pomace during the fermentation process. Similarly, greater antioxidant activity was demonstrated in water kefir made with aronia pomace than juice. Based on sensory evaluation, no difference was found in overall acceptability, taste, aroma/odor, and turbidity of water kefir made with aronia pomace before and after fermentation. Results indicated that aronia pomace has potential in water kefir production.
dc.description.sponsorshipCOST Action Understanding and exploiting the impacts of low pH on microorganisms (EuroMicropH) [CA18113]; COST Action
dc.description.sponsorshipThis work was funded through the COST Action Understanding and exploiting the impacts of low pH on microorganisms (EuroMicropH) CA18113. Fatih OZOGUL visited the laboratory of the Department of Food Development and Food Quality, Institute of Food Science and Human Nutrition, Leibniz University Hannover as recipient of a Short-Term Scientific Mission grant supported by the COST Action CA18113 EuroMicropH (https://euromicroph.eu/stsm/) . The authors would also like to acknowledge the COST Action 20128-Promoting Innovation of ferMENTed fOods (PIMENTO) (https://fermentedfoods.eu/; https :// www.cost.eu/actions/CA20128/, accessed on April 19th 2023) , where the author T.E. is member of the management committee. Aronia melanocarpa pomace was kindly provided by Jorg Holzmueller (Aronia ORIGINAL Naturprodukte, Dresden, Germany) . The authors thank Maike Ehler and Claudia Helle for their excellent technical support.
dc.identifier.doi10.1016/j.fochx.2023.100683
dc.identifier.issn2590-1575
dc.identifier.pmid37138825
dc.identifier.scopus2-s2.0-85153383568
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1016/j.fochx.2023.100683
dc.identifier.urihttps://hdl.handle.net/20.500.12868/5690
dc.identifier.volume18
dc.identifier.wosWOS:001044050700001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofFood Chemistry-X
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20260121
dc.subjectWater kefir
dc.subjectAronia melanocarpa
dc.subjectFermentation
dc.subjectPolyphenol
dc.subjectAnthocyanin
dc.subjectAntioxidant capacity
dc.titlePhysical, chemical, and sensory properties of water kefir produced from Aronia melanocarpa juice and pomace
dc.typeArticle

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