An alternative plant-based fermented milk with kefir culture using apricot (Prunus armeniaca L.) seed extract: Changes in texture, volatiles and bioactivity during storage

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridtekin, ali/0000-0001-5258-1714
dc.authoridSahingil, Didem/0000-0002-7354-0679
dc.authorwosidTekin, Ali/V-9059-2018
dc.authorwosidŞahingil, Didem/ABG-8429-2020
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.contributor.authorUruc, K.
dc.contributor.authorTekin, A.
dc.contributor.authorSahingil, D.
dc.contributor.authorHayaloglu, A. A.
dc.date.accessioned2024-08-04T20:53:05Z
dc.date.available2024-08-04T20:53:05Z
dc.date.issued2022
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe aim of the study was to produce kefir from apricot seed extract (ASE) as an alternative functional dairy food for vegans and lactose-intolerant people, the elderly, people with cardiovascular disease and diabetes. Kefir was produced by using cow's milk (100%, as control) and 100% ASE, and cow's milk was mixed with 25%, 50% and 75% (v/v) with ASE for kefir production and the resultant kefir samples were stored at 4 degrees C for 21 days. In proportion to the level of ASE, more yellowish color, lower viscosity, firmness, consistency and TPA values were developed. Additionally, a higher syneresis was observed in kefir samples with increasing levels of ASE. Angiotensin-converting enzyme-inhibitory (ACE-i) and antioxidant activities increased with the increasing levels of ASE used in the kefir production. The levels of individual free amino acids significantly changed by use of ASE and some amino acids including Gln, Gly and Arg dramatically increased, while others decreased by increasing levels of the ASE. Relatively lower levels of gamma-amino butyric acid (GABA) were observed in the samples when compared to the free amino acids, and its concentration decreased by increasing levels of the ASE. The counts for yeasts, lactobacilli and lactococci increased with addition of ASE. Qualitative and quantitative differences were seen in volatile composition of kefir with the addition of ASE and acceptable sensory scores were obtained for all samples during storage. Concentrations of carboxylic acids decreased with increasing levels of ASE in kefir formula; however, the levels of alcohols and aldehydes increased. In conclusion, ASE can be considered in the formulation of fermented milk products or used purely in the production of plant-based fermented non-dairy beverages.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK; TEYDEB-1505 projects) [5190021]; Inonu University Scientific Research Projects Unit (BAP) [FBG-2019-1728]; Toska Agricultural Products (Malatya, Turkey)en_US
dc.description.sponsorshipThe authors are grateful for the financial support, in part, The Scientific and Technological Research Council of Turkey (TUBITAK; TEYDEB-1505 projects with grant number 5190021) , Inonu University Scientific Research Projects Unit (BAP, project no: FBG-2019-1728) and Toska Agricultural Products (Malatya, Turkey) .en_US
dc.identifier.doi10.1016/j.ifset.2022.103189
dc.identifier.issn1466-8564
dc.identifier.issn1878-5522
dc.identifier.scopus2-s2.0-85140806263en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.ifset.2022.103189
dc.identifier.urihttps://hdl.handle.net/11616/100963
dc.identifier.volume82en_US
dc.identifier.wosWOS:000883752200003en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofInnovative Food Science & Emerging Technologiesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectPlant-based milken_US
dc.subjectGamma-amino butyric aciden_US
dc.subjectFree amino aciden_US
dc.subjectApricot seed extracten_US
dc.subjectKefiren_US
dc.subjectVegan nutritionen_US
dc.subjectBioactivityen_US
dc.titleAn alternative plant-based fermented milk with kefir culture using apricot (Prunus armeniaca L.) seed extract: Changes in texture, volatiles and bioactivity during storageen_US
dc.typeArticleen_US

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