Incorporation of Aloe Vera Gel Into Kefir: Impact on Volatile Composition, Rheological, Techno-Functional, and Microbiological Properties

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dc.contributor.authorYigitvar, Isra
dc.contributor.authorHayaloglu, Ali Adnan
dc.date.accessioned2026-04-04T13:33:23Z
dc.date.available2026-04-04T13:33:23Z
dc.date.issued2025
dc.departmentİnönü Üniversitesi
dc.description.abstractThis study aimed to produce a unique kefir enriched with Aloe vera gel (Aloe barbadensis Miller). Kefir samples contain 5%-15% of Aloe vera gel, except for the control sample. Physical, chemical, rheological, microbiological, and sensory properties were determined over a storage period of 21 days. The values for total solids, protein, ash, titratable acidity, pH, and syneresis were between 8.58% and 10.71%, 2.81% and 3.87%, 0.51% and 0.65%, 0.63% and 0.76%, 4.25 and 4.35, and 57.15% and 67.29%, respectively. Rheological and viscosity tests showed that the samples exhibited pseudoplastic behavior, which is typical for non-Newtonian fluids. The addition of Aloe vera gel led to a decrease in viscosity and flow properties. The values included variations in total phenolic content (101.31-333.61 mg gallic acid equivalent/L [GAE/L]), 2,2 '-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) (83.85-99.47 mg Trolox equivalent/L [TE/L]), and 2,2-diphenyl-1-picryhyldrazyl (DPPH) (473.51-615.54 mg TE/L) for the samples containing Aloe vera gel. The addition of Aloe vera gel increased the antioxidant activity (ABTS); however, the total phenolic content decreased. A total of 44 volatile compounds were identified, and the addition of Aloe vera gel resulted in higher levels of 1-hexanol, benzyl alcohol, and 2-methylpentanoic acid. The microbiological analysis results were within the prescribed limits for total aerobic mesophilic bacteria, yeasts and molds, lactobacilli, lactococci, and total coliforms. After the completion of the sensory analysis, the samples showed respectable results. Compared with single prebiotics and probiotics, a synbiotic fermented beverage made with Aloe vera gel as a substrate for lactic acid fermentation could have greater health benefits. It is therefore proposed to industrially produce this unique fermented milk product.
dc.description.sponsorshipInonu University Scientific Research Project Unit, Malatya, Trkiye
dc.description.sponsorshipThe Inonu University Scientific Research Projects Unit (in Malatya, Turkiye) provided funding for this study via Project 2082.r No Statement Available
dc.identifier.doi10.1111/1750-3841.70292
dc.identifier.issn0022-1147
dc.identifier.issn1750-3841
dc.identifier.issue5
dc.identifier.orcid0000-0002-4274-2729
dc.identifier.orcid0000-0001-8950-2434
dc.identifier.pmid40433937
dc.identifier.scopus2-s2.0-105006657442
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1111/1750-3841.70292
dc.identifier.urihttps://hdl.handle.net/11616/109117
dc.identifier.volume90
dc.identifier.wosWOS:001499310000010
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Food Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250329
dc.subjectAloe vera
dc.subjectbeverage
dc.subjectkefir
dc.subjectprobiotic
dc.titleIncorporation of Aloe Vera Gel Into Kefir: Impact on Volatile Composition, Rheological, Techno-Functional, and Microbiological Properties
dc.typeArticle

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