Abstract
This work aimed to study and characterize a product based on vegetable extract of quinoa (WVEQ) fermented with water kefir grains. The effect of sucrose concentration (SC), inulin concentration (IC), and xanthan gum (XG) concentration were evaluated using a central composite design (CCD) 23. They were subsequently characterized regarding cellular growth of the grains, beverage yield, pH, soluble solids, carbon dioxide (CO2) production, lactic acid, and ethanol production. Therefore, for the final stage, two formulations (F1 and F8) of the CCD were chosen to be characterized in terms of proximate composition, microbiological composition of the kefir culture, analysis of organic compounds, sensory analysis, and enzymatic and microbiological characterization before and after simulation of in vitro gastrointestinal digestion. In the two chosen products, one can see that fermentation optimized the bioavailability of proteins due to the high proteolytic activity of the microorganisms in kefir and the increase in lipid content. In identifying microorganisms, there was a prevalence of Saccharomyces sp. yeasts. In the sensory analysis, the F8 formulation showed better results than the F1 formulation. In vitro, gastrointestinal digestion showed reduced lactic acid bacteria and yeast and increased acetic acid bacteria in the liquid phase for both formulations. In the enzymatic profile, there was a reduction in all enzymes analyzed for both formulations, except for amylase in F1, which went from 14.05 U/mL to 39.41 U/mL. Therefore, it is concluded that using WVEQ as a substrate for the product appears to be a viable alternative with nutritional and technological advantages for serving a specific market niche.
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The datasets generated for this study are available to the corresponding author on request.
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The authors thank the Brazilian Funding Agencies: Brazilian National Council for Scientific and Technological Development (CNPq − 302484/2022-1), Coordination of the Superior Level Staff Improvement (CAPES), the support of the Bioprocess and Biotechnology for Food Research Center (Biofood), which is funded through the Research Support Foundation of Rio Grande do Sul (FAPERGS-22/2551-0000397-4), Araucária Foundation, and Federal University of Fronteira Sul (UFFS) for the financial support.
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HT and LCB conceived and designed the study. FLS and CMSCW analyzed the data and drafted the manuscript. GCVG, GSA, LGTD, AFC, SK, GHK, LCR, VDL, MB, LT, CTPF carried out the experimental procedures and helped with writing and carefully revised the manuscript.ARCB, HT, and LCB critically reviewed and supervised the development of the paper. All authors reviewed and approved the final manuscript.
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Sanches, F.L., Weis, C.M.S.C., Gonçalves, G.C.V. et al. Study and characterization of a product based on a vegetable extract of quinoa fermented with water kefir grains. World J Microbiol Biotechnol 40, 118 (2024). https://doi.org/10.1007/s11274-024-03943-x
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DOI: https://doi.org/10.1007/s11274-024-03943-x