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Process Optimization for Development of a Novel Water Kefir Drink with High Antioxidant Activity and Potential Probiotic Properties from Russian Olive Fruit (Elaeagnus angustifolia)

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Abstract

Kefir is a dairy-based probiotic beverage with high antioxidant activity, among other health benefits. To extend kefir’s beneficial health effects to non-dairy consumers, studies on kefir fermentation using alternative matrices (referred to as water kefir) are needed. As such, the purpose of this study was to formulate a novel water kefir beverage using Russian olive, as a non-dairy product with high antioxidant activity and potential probiotic properties. To this end, the Russian olive kefir water (RWK) fermentation process was optimized to maximize the total phenolic content, antioxidant activity, and microbial viability of this product. The experimental design was set using a rotatable central composite design with response surface methodology (RSM). The optimized independent variables included the substrate concentration (20–30% of Russian olive juice), fermentation time (24–48 h), and incubation temperature (20–32 °C). The optimal fermentation conditions were observed to be 31.2 °C incubation temperature, 24 h incubation time, and 30% Russian olive juice concentration. Under these conditions, the values for FRAP antioxidant activity, DPPH radical scavenging, and TPC in RWK were 0.22 (μmol FSHE/mL), 0.096 (μmol Trolox Eq/mL), and 98.32 (μg GAE/mL), and the microbial viability (of AAB, LAB, and yeasts) was 7.20, 7.06, and 7.17 log10 CFU/mL, respectively.

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  • 23 January 2021

    A Correction to this paper has been published: <ExternalRef><RefSource>https://doi.org/10.1007/s11947-021-02583-5</RefSource><RefTarget Address="10.1007/s11947-021-02583-5" TargetType="DOI"/></ExternalRef>

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Acknowledgments

The authors would like to thank Professor Mohammad Amin Mohammadifar, Dr. Clara Navarrete Román, Jorien Hattink, and the technical staff in the DTU Fermentation core (Technical University of Denmark) for their continued support.

Funding

The authors received funding for this project from the Canadian Natural Sciences and Engineering Research Council (NSERC) and the Graduate Mobility Award of McGill University, as well as the Fermentation Based Biomanufacturing initiative funded by the Novo Nordisk Fonden (grant nr. NNF17SA0031362).

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  1. Department of Bioresource Engineering, McGill University, Montreal, Quebec, Canada

    Pariya Darvishzadeh & Valérie Orsat

  2. Department of Biotechnology and Biomedicine, Technical University of Denmark (DTU), Lyngby, Denmark

    José Luis Martinez

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  1. Pariya Darvishzadeh
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The original online version of this article was revised: Green boxes at Figure 1a and 1b were deleted.The original online version of this article was revised: Green boxes at Figure 1a and 1b were deleted.

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Darvishzadeh, P., Orsat, V. & Martinez, J.L. Process Optimization for Development of a Novel Water Kefir Drink with High Antioxidant Activity and Potential Probiotic Properties from Russian Olive Fruit (Elaeagnus angustifolia). Food Bioprocess Technol 14, 248–260 (2021). https://doi.org/10.1007/s11947-020-02563-1

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