Publicação
Characterization of kefir produced in household conditions: Physicochemical and nutritional profile, and storage stability
| Resumo: | Kefir, 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. |
|---|---|
| Autores principais: | Alves, Emília |
| Outros Autores: | 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 |
| Assunto: | Fatty acid profile Household conditions Kefir Nutritional composition Particle size Polydispersity index Storage time influence Zeta potential |
| Ano: | 2021 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1867173245662265344 |
|---|---|
| author | Alves, Emília |
| author2 | 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 |
| author2_role | author author author author author author author author author author |
| author_facet | Alves, 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 |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Alves, Emília\"},{\"Person.name\":\"Ntungwe, Epole N.\"},{\"Person.name\":\"Gregório, João\"},{\"Person.name\":\"Rodrigues, Luis M.\"},{\"Person.name\":\"Pereira-Leite, Catarina\"},{\"Person.name\":\"Caleja, Cristina\",\"Person.identifier.orcid\":\"0000-0002-5769-8484\"},{\"Person.name\":\"Pereira, Eliana\",\"Person.identifier.orcid\":\"0000-0003-2854-6745\"},{\"Person.name\":\"Barros, Lillian\",\"Person.identifier.orcid\":\"0000-0002-9050-5189\"},{\"Person.name\":\"Aguilar-Vilas, M. Victorina\"},{\"Person.name\":\"Rosado, Catarina\"},{\"Person.name\":\"Rijo, Patrícia\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Alves, 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 |
| datacite.date.Accepted.fl_str_mv | 2021-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2018-01-19T10:00:00Z |
| datacite.date.embargoed.fl_str_mv | 2018-01-19T10:00:00Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Fatty acid profile Household conditions Kefir Nutritional composition Particle size Polydispersity index Storage time influence Zeta potential |
| datacite.titles.title.fl_str_mv | Characterization of kefir produced in household conditions: Physicochemical and nutritional profile, and storage stability |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Alves, 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 |
| dc.date.Accepted.fl_str_mv | 2021-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2018-01-19T10:00:00Z |
| dc.date.embargoed.fl_str_mv | 2018-01-19T10:00:00Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/24350 |
| dc.language.none.fl_str_mv | eng |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Fatty acid profile Household conditions Kefir Nutritional composition Particle size Polydispersity index Storage time influence Zeta potential |
| dc.title.fl_str_mv | Characterization of kefir produced in household conditions: Physicochemical and nutritional profile, and storage stability |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | Kefir, 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. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | article |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/3b6da281-1298-420a-bc15-6b4e4479fb7b/download |
| funding.funder.alternateName_str_mv | FCT |
| funding.funder.identifier_str_mv | http://doi.org/10.13039/501100001871 |
| funding.funder.name_str_mv | Fundação para a Ciência e a Tecnologia |
| funding.name_str_mv | 6817 - DCRRNI ID |
| id | ipb_42dc8326e60ee3ecb1368080df9e91ef |
| identifier.url.fl_str_mv | http://hdl.handle.net/10198/24350 |
| instacron_str | ipb |
| institution | Instituto Politécnico de Bragança |
| instname_str | Instituto Politécnico de Bragança |
| language | eng |
| network_acronym_str | ipb |
| network_name_str | Biblioteca Digital do IPB |
| oai_identifier_str | oai:bibliotecadigital.ipb.pt:10198/24350 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Alves, Emília Ntungwe, Epole N. Gregório, João Rodrigues, Luis M. Pereira-Leite, Catarina Caleja, Cristina Caleja, Cristina https://www.ciencia-id.pt/E218-8DD3-4959 E218-8DD3-4959 http://orcid.org/0000-0002-5769-8484 0000-0002-5769-8484 Pereira, Eliana Pereira, Eliana https://www.ciencia-id.pt/BE17-462D-9A75 BE17-462D-9A75 http://orcid.org/0000-0003-2854-6745 0000-0003-2854-6745 Barros, Lillian Barros, Lillian https://www.ciencia-id.pt/9616-35CB-D001 9616-35CB-D001 http://orcid.org/0000-0002-9050-5189 0000-0002-9050-5189 Aguilar-Vilas, M. Victorina Rosado, Catarina Rijo, Patrícia |
| publishDate | 2021 |
| reponame_str | Biblioteca Digital do IPB |
| repository_id_str | urn:repositoryAcronym:ipb |
| service_str_mv | urn:repositoryAcronym:ipb |
| spelling | engen_ENKefir, 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.application/pdfen_ENCharacterization of kefir produced in household conditions: Physicochemical and nutritional profile, and storage stabilityAlves, EmíliaNtungwe, Epole N.Gregório, JoãoRodrigues, Luis M.Pereira-Leite, CatarinaPersonalCaleja, CristinaDSpacehttp://dspace.org/items/5ef2706d-073c-4c23-9e45-498ac244118cDSpacehttp://dspace.org/items/5ef2706d-073c-4c23-9e45-498ac244118cCalejaCristinaCiência IDhttps://www.ciencia-id.ptE218-8DD3-4959ORCIDhttp://orcid.org0000-0002-5769-8484Scopus Author IDhttps://www.scopus.com36514202500PersonalPereira, ElianaDSpacehttp://dspace.org/items/dda60cdc-0a2a-4c10-863e-eaef1e6f1fb9DSpacehttp://dspace.org/items/dda60cdc-0a2a-4c10-863e-eaef1e6f1fb9PereiraElianaCiência IDhttps://www.ciencia-id.ptBE17-462D-9A75ORCIDhttp://orcid.org0000-0003-2854-6745Researcher IDhttps://www.researcherid.comQ-8017-2018Scopus Author IDhttps://www.scopus.com55938912300PersonalBarros, LillianDSpacehttp://dspace.org/items/3af07ffe-f914-48ba-a5d5-efcf70fdce01DSpacehttp://dspace.org/items/3af07ffe-f914-48ba-a5d5-efcf70fdce01BarrosLillianCiência IDhttps://www.ciencia-id.pt9616-35CB-D001ORCIDhttp://orcid.org0000-0002-9050-5189Researcher IDhttps://www.researcherid.comJ-3600-2013Researcher IDhttps://www.researcherid.comJ-3600-2013Scopus Author IDhttps://www.scopus.com35236343600Scopus Author IDhttps://www.scopus.com57194900801Aguilar-Vilas, M. VictorinaRosado, CatarinaRijo, PatríciaHostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.ptISSNIsPartOf2304-8158DOIIsPartOf10.3390/foods100510572018-01-19T10:00:00Z20212021-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/24350http://purl.org/coar/access_right/c_abf2open accessFatty acid profileHousehold conditionsKefirNutritional compositionParticle sizePolydispersity indexStorage time influenceZeta potential1104705 bytesFundação para a Ciência e a TecnologiaMountain Research Center6817 - DCRRNI IDCrossref Funder IDhttp://doi.org/10.13039/501100001871literaturehttp://purl.org/coar/resource_type/c_6501journal articlehttp://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/3b6da281-1298-420a-bc15-6b4e4479fb7b/download |
| spellingShingle | Characterization of kefir produced in household conditions: Physicochemical and nutritional profile, and storage stability Alves, Emília Fatty acid profile Household conditions Kefir Nutritional composition Particle size Polydispersity index Storage time influence Zeta potential |
| status | SINGLETON |
| subject.fl_str_mv | Fatty acid profile Household conditions Kefir Nutritional composition Particle size Polydispersity index Storage time influence Zeta potential |
| title | Characterization of kefir produced in household conditions: Physicochemical and nutritional profile, and storage stability |
| title_full | Characterization of kefir produced in household conditions: Physicochemical and nutritional profile, and storage stability |
| title_fullStr | Characterization of kefir produced in household conditions: Physicochemical and nutritional profile, and storage stability |
| title_full_unstemmed | Characterization of kefir produced in household conditions: Physicochemical and nutritional profile, and storage stability |
| title_short | Characterization of kefir produced in household conditions: Physicochemical and nutritional profile, and storage stability |
| title_sort | Characterization of kefir produced in household conditions: Physicochemical and nutritional profile, and storage stability |
| topic | Fatty acid profile Household conditions Kefir Nutritional composition Particle size Polydispersity index Storage time influence Zeta potential |
| topic_facet | Fatty acid profile Household conditions Kefir Nutritional composition Particle size Polydispersity index Storage time influence Zeta potential |
| url | http://hdl.handle.net/10198/24350 |
| visible | 1 |