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Optimization of processing conditions to improve antioxidant activities of apple juice and whey based novel beverage fermented by kefir grains

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Abstract

A central composite design (CCD) was used to evaluate the effects of fermentation temperature (20–30 ºC) and kefir grains amount (2–8%w/v) on total phenolic content and antioxidant activities of apple juice and whey based novel beverage fermented by kefir grains. The response surface methodology (RSM) showed that the significant second-order polynomial regression equation with high R2 (>0.86) was successfully fitted for all response as function of independent variable. The overall optimum region was found to be at the combined level of 7.56%w/v kefir grains and temperature of 24.82 ºC with the highest value for total phenolic content (TPC) and antioxidant activities. At this optimum point TPC, 1, 1-Diphenyl-2-picrylhydrazyl radical scavenging, metal chelating effect, reducing power, inhibition of linoleic acid autoxidation and inhibition of ascorbate autoxidation were 165.02 mgGA/l, 0.38 ml/1 ml, 0.757 (absorbance at 700 nm), 46.12 %, 65.33 % and 21 %, respectively. No significant difference (p < 0.05) was found between actual values and predicated values.

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Acknowledgment

The authors would like to thank the food science department microbiology and chemistry laboratory of University of Tehran for providing the laboratory facilities for this project.

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Authors and Affiliations

  1. Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Islamic Republic of Iran

    Nayereh Sabokbar

  2. Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, Campus of Agriculture and Natural Resources, University of Tehran, Karaj, Islamic Republic of Iran

    Faramarz Khodaiyan

  3. Department of Food Science and Technology and Seafood Processing Research Group, School of Agriculture, Shiraz University, Shiraz, Islamic Republic of Iran

    Marzieh Moosavi-Nasab

Authors
  1. Nayereh Sabokbar
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  2. Faramarz Khodaiyan
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  3. Marzieh Moosavi-Nasab
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Correspondence to Faramarz Khodaiyan.

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Sabokbar, N., Khodaiyan, F. & Moosavi-Nasab, M. Optimization of processing conditions to improve antioxidant activities of apple juice and whey based novel beverage fermented by kefir grains. J Food Sci Technol 52, 3422–3432 (2015). https://doi.org/10.1007/s13197-014-1397-4

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  • DOI: https://doi.org/10.1007/s13197-014-1397-4

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