Water kefir, a fermented beverage containing probiotic microorganisms: From ancient and artisanal manufacture to industrialized and regulated commercialization

Throughout the COVID-19 pandemic, there was a demand for natural products able to enhance consumers health. Many people discovered the benefits of fermented products such as milk and water kefir and kombucha. Specif- ically, water kefir has aroused great interest from people interested in consuming...

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Autores principales: Moretti, Ana Florencia, Moure, María Candela, Quiñoy, Florencia, Esposito, Fiorella, Simonelli, Nicolás, Medrano, Micaela, León Peláez, Ángela María
Formato: Articulo
Lenguaje:Inglés
Publicado: 2022
Materias:
Ciencias Exactas
Biología
Water kefir
Sugary kefir
Probiotic
Ancestral beverage
Scale-up
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/154555
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-154555
record_format dspace
spelling I19-R120-10915-1545552023-06-22T20:08:14Z http://sedici.unlp.edu.ar/handle/10915/154555 issn:2666-8335 Water kefir, a fermented beverage containing probiotic microorganisms: From ancient and artisanal manufacture to industrialized and regulated commercialization Moretti, Ana Florencia Moure, María Candela Quiñoy, Florencia Esposito, Fiorella Simonelli, Nicolás Medrano, Micaela León Peláez, Ángela María 2022 2023-06-22T12:59:56Z en Ciencias Exactas Biología Water kefir Sugary kefir Probiotic Ancestral beverage Scale-up Throughout the COVID-19 pandemic, there was a demand for natural products able to enhance consumers health. Many people discovered the benefits of fermented products such as milk and water kefir and kombucha. Specif- ically, water kefir has aroused great interest from people interested in consuming foods that do not come from animals (plant-based and vegan diets) or people allergic to milk proteins or lactose intolerant, while increasing the scientific evidence of water kefir health enhancement. This review deals with the needing for the establishment of quality parameters found in traditional and flavoured water kefir drink, for their implementation in the industri- ally produced beverage. Such industrialization must seek the sustainable development of this economic activity for the implementation of circular economy guidelines. The benefits and safety of this non-dairy fermented drink have been demonstrated since its ancestral consumption and have been documented by many scientific works around the world. The scientific community must accompany this rapid advance of fermented foods containing probiotic microorganisms, given the changing priorities within the food industry. In addition, the quality param- eters for the inclusion of this product in the Codex Alimentarius of many countries must be established, in order to regulate its production on an industrial scale and marketing. Centro de Investigación y Desarrollo en Criotecnología de Alimentos Articulo Articulo http://creativecommons.org/licenses/by-nc-nd/4.0/ Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) application/pdf
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ciencias Exactas
Biología
Water kefir
Sugary kefir
Probiotic
Ancestral beverage
Scale-up
spellingShingle Ciencias Exactas
Biología
Water kefir
Sugary kefir
Probiotic
Ancestral beverage
Scale-up
Moretti, Ana Florencia
Moure, María Candela
Quiñoy, Florencia
Esposito, Fiorella
Simonelli, Nicolás
Medrano, Micaela
León Peláez, Ángela María
Water kefir, a fermented beverage containing probiotic microorganisms: From ancient and artisanal manufacture to industrialized and regulated commercialization
topic_facet Ciencias Exactas
Biología
Water kefir
Sugary kefir
Probiotic
Ancestral beverage
Scale-up
description Throughout the COVID-19 pandemic, there was a demand for natural products able to enhance consumers health. Many people discovered the benefits of fermented products such as milk and water kefir and kombucha. Specif- ically, water kefir has aroused great interest from people interested in consuming foods that do not come from animals (plant-based and vegan diets) or people allergic to milk proteins or lactose intolerant, while increasing the scientific evidence of water kefir health enhancement. This review deals with the needing for the establishment of quality parameters found in traditional and flavoured water kefir drink, for their implementation in the industri- ally produced beverage. Such industrialization must seek the sustainable development of this economic activity for the implementation of circular economy guidelines. The benefits and safety of this non-dairy fermented drink have been demonstrated since its ancestral consumption and have been documented by many scientific works around the world. The scientific community must accompany this rapid advance of fermented foods containing probiotic microorganisms, given the changing priorities within the food industry. In addition, the quality param- eters for the inclusion of this product in the Codex Alimentarius of many countries must be established, in order to regulate its production on an industrial scale and marketing.
format Articulo
Articulo
author Moretti, Ana Florencia
Moure, María Candela
Quiñoy, Florencia
Esposito, Fiorella
Simonelli, Nicolás
Medrano, Micaela
León Peláez, Ángela María
author_facet Moretti, Ana Florencia
Moure, María Candela
Quiñoy, Florencia
Esposito, Fiorella
Simonelli, Nicolás
Medrano, Micaela
León Peláez, Ángela María
author_sort Moretti, Ana Florencia
title Water kefir, a fermented beverage containing probiotic microorganisms: From ancient and artisanal manufacture to industrialized and regulated commercialization
title_short Water kefir, a fermented beverage containing probiotic microorganisms: From ancient and artisanal manufacture to industrialized and regulated commercialization
title_full Water kefir, a fermented beverage containing probiotic microorganisms: From ancient and artisanal manufacture to industrialized and regulated commercialization
title_fullStr Water kefir, a fermented beverage containing probiotic microorganisms: From ancient and artisanal manufacture to industrialized and regulated commercialization
title_full_unstemmed Water kefir, a fermented beverage containing probiotic microorganisms: From ancient and artisanal manufacture to industrialized and regulated commercialization
title_sort water kefir, a fermented beverage containing probiotic microorganisms: from ancient and artisanal manufacture to industrialized and regulated commercialization
publishDate 2022
url http://sedici.unlp.edu.ar/handle/10915/154555
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