FERMENTED MILK PRODUCT BASED ON KEFIR WITH THE ADDITION OF CRANBERRY
DOI:
https://doi.org/10.31548/humanhealth.3.2025.110Keywords:
kefir, cranberry, berry puree, functional products, microbiological stabilityAbstract
It is known that one of the most favorite fermented milk products of the population of Ukraine is kefir, it accounts for more than 2/3 of the total production. The article presents the results of a study of the influence of cranberry puree on the quality indicators of kefir. The aim of the work was to substantiate the feasibility of using berry raw materials as a functional ingredient in the technology of fermented milk drinks. Commonly used methods were used, namely, viscosity (flow time), titrated acidity, microbiological indicators, and sensory evaluation was carried out according to organoleptic parameters. The study used milk, direct kefir starter and cranberry puree of different concentrations (0.2–1.0%) and Elamin (0.01–0.02%). It was shown that the optimal concentration of puree is 0.4–0.6%, which provides pleasant organoleptic properties without excessive sourness or bitterness. When the dose was increased to 1.0%, a deterioration in the taste of the product was observed.
It was found that the introduction of cranberry puree into the kefir recipe at a concentration of 0.2–1.0% has a positive effect on the physicochemical, microbiological and organoleptic properties of the product during 10 days of storage. The results obtained demonstrate an increase in the relative viscosity and stability of samples with the addition of puree and Elamin, as well as an increase in the number of lactic acid bacteria during storage. At the same time, the number of yeast remained within the norms, and BGKP was not detected. Cranberry puree contributed to the extension of the shelf life of the product up to 10 days due to its antioxidant and antimicrobial properties.
It was found that the introduction of puree contributes to the preservation of a high number of lactic acid bacteria and yeast, improves taste characteristics and increases the antioxidant activity of the product. The relative viscosity of kefir increases with increasing puree concentration, reaching a maximum at 1.0% (45.1s on day 3), which indicates increased structural stability. The proposed product can be recommended as a functional drink for a wide range of consumers, in particular people with increased needs for antioxidants and iodine.
References
Aiello, F., Restuccia, D., Spizzirri, U. G., Carullo, G., Leporini, M., & Loizzo, M. R. (2020). Improving kefir bioactive properties by functional enrichment with plant and agro-food waste extracts. Fermentation, 6, 83. https://doi.org/10.3390/fermentation6030083
Chon, J.-W., Kim, B., Seo, K.-H., Bae, D., Jeong, D., & Song, K.-Y. (2020). Physiochemical and organoleptic properties of kefir containing different concentrations of hyaluronic acid: A preliminary study. Journal of Dairy Science and Biotechnology, 38(3), 146–153. https://doi.org/10.22424/jdsb.2020.38.3.146
Cisowska, A., Wojnicz, D., & Hendrich, A. B. (2011). Anthocyanins as antimicrobial agents of natural plant origin. Natural Product Communications, 6(1), 149–156.
Dalevska, D., Pokotylo, O., Kukhtyn, M., Kopchak, N., Salata, V., Horiuk, Y., & Uglyar, T. (2021). Changes in organoleptic, microbiological and biochemical properties of kefir with iodine addition during the storage. Potravinarstvo Slovak Journal of Food Sciences, 15, 732–740. https://doi.org/10.5219/1679
Danylenko, S. G., Bodnarchuk, O. V., Ryzhkova, T. M., Dyukareva, G. I., Malafaiev, M. T., & Verbytsky, S. B. (2020). The effects of thickeners upon the viscous properties of sour cream with a low fat content. Acta Scientiarum Polonorum Technologia Alimentaria, 19(4), 359–388. https://doi.org/10.17306/J.AFS.0836
Dimitreli, G., Petridis, D., Kapageridis, N., & Mixiou, M. (2019). Effect of pomegranate juice and fir honey addition on the rheological and sensory properties of kefir-type products differing in their fat content. LWT - Food Science and Technology, 111, 799–808. https://doi.org/10.1016/j.lwt.2019.05.071
Du, X., & Myracle, A. D. (2018). Fermentation alters the bioaccessible phenolic compounds and increases the alpha-glucosidase inhibitory effects of aronia juice in a dairy matrix following in vitro digestion. Food & Function, 9, 2998–3007.
Farag, M. A., Jomaa, S. A., Abd El-Wahed, A. R., & El-Seedi, H. R. (2020). The many faces of kefir fermented dairy products: Quality characteristics, flavour chemistry, nutritional value, health benefits, and safety. Nutrients, 12(2), 346. https://doi.org/10.3390/nu12020346
Hudyma, V. V., & Kihel, N. F. (2014). Isolation, identification and study of the properties of lactic acid bacteria from kefir fungi and kefir. Food resources, 2(2), 64–70.
Kahraman, O., Inal, F., Arık, H. D., Inanc, Z. S., & Yılmaz, B. (2024). Effects of kefir addition on apparent digestibility of dry complete food, faecal characteristics, and blood parameters of healthy dogs. Italian Journal of Animal Science, 23(1), 1774–1783.
Kuts, A. V., & L. P. Vohnivenko. (2017). Justification of the use of phytopreparations in food preservation. Modern technologies in animal husbandry and fish farming: environment – production of products – ecological problems: Collection of abstracts of the 71st All-Ukrainian Scientific-Practical Student Conference, Kyiv:, 146–148.
Lopitz-Otsoa, F., Rementeria, A., Elguezabal, N., & Garaizar, J. (2006). Kefir: A symbiotic yeasts-bacteria community with alleged healthy capabilities. Revista Iberoamericana de Micología, 23(2), 67–74. https://doi.org/10.1016/s1130-1406(06)70016-x
Erdogan, F.S., Ozarslan, S., Guzel-Seydim, Z.B., Kök Taş, T. (2019). The effect of kefir produced from natural kefir grains on the intestinal microbial populations and antioxidant capacities of Balb/c mice. Food Res Int., 115, 408-413. https://doi.org/10.1016/j.foodres.2018.10.080
Nejati, F., Junne, S., Neubauer, P. (2020). A Big World in Small Grain: A Review of Natural Milk Kefir Starters. Microorganisms, 30,8(2), 192. https://doi.org/10.3390/microorganisms8020192.
Mikulic-Petkovsek, M., Schmitzer, V., Slatnar, A., Stampar, F., & Veberic, R. (2012). Anthocyanins and their role in sensory quality of berry products. Food Chemistry, 135(2), 629–637. https://doi.org/10.1016/j.foodchem.2012.05.050
Nielsen, B., Gürakan, G. C., & Unlü, G. (2014). Kefir: A multifaceted fermented dairy product. Probiotics and Antimicrobial Proteins, 6(3–4), 123–135. https://doi.org/10.1007/s12602-014-9168-0
Nowak, R., Olech, M., Nowacka, N., Malm, A., & Rzymowska, J. (2017). Antioxidant activity of various berry juices and their impact on shelf life of fermented dairy products. Food Technology and Biotechnology, 55(1), 48–55. https://doi.org/10.17113/ftb.55.01.17.4710
de Oliveira Leite, A. M., Miguel, M. A., Peixoto, R. S., Rosado, A. S., Silva, J. T., & Paschoalin, V. M. (2013). Microbiological, technological and therapeutic properties of kefir: A natural probiotic beverage. Brazilian Journal of Microbiology, 44(2), 341–349. https://doi.org/10.1590/S1517-83822013000200001
Rosa, D. D., Dias, M. M. S., Grześkowiak, Ł. M., Reis, S. A., Conceição, L. L., & Peluzio, M. D. C. G. (2017). Milk kefir: Nutritional, microbiological and health benefits. Nutrition Research Reviews, 30(1), 82–96. https://doi.org/10.1017/S0954422416000275
Ryzhkova, T. M., & Livoshchenko, I. M. (2012). The effect of iodine-containing additives introduced into the basic diet of dairy goats on the quality of kefir. Bulletin of the Agricultural Science of the Black Sea Region, 4(70, 2), 137–141.
Ryzhkova, T., Bondarenko, T., Dyukareva, G., & Bilatskaya, Y. (2017). Development of technology with an iodine-containing additive to produce kefir from goat milk. Eastern-European Journal of Enterprise Technologies, 3/11(87), 37–43.
Silva, K. R., Faria, J. A. F., Abreu, L. R., & Glória, M. B. A. (2020). Effect of fruit pulp on rheological and sensory properties of fermented dairy beverages. Food Research International, 137, 109741. https://doi.org/10.1016/j.foodres.2020.109741
Sodini, I., Remeuf, F., Haddad, S., & Corrieu, G. (2005). The relative effect of milk base, starter, and process on yogurt texture: A review. Critical Reviews in Food Science and Nutrition, 45(6), 483–496. https://doi.org/10.1080/10408390590967763
Le Ba, T., Dam, M.S., Nguyen, L.L.P., Baranyai, L., Kaszab, T. (2025). A Review of Processing Techniques and Rheological Properties of Yogurts. J Texture Stud., 56(1), e70006. https://doi.org/10.1111/jtxs.70006.
Bankole, A.O., Irondi, E.A., Awoyale, W., Ajani, E.O. (2023). Application of natural and modified additives in yogurt formulation: types, production, and rheological and nutraceutical benefits. Front Nutr, 30(10), 1257439. https://doi.org/10.3389/fnut.2023.1257439.
Tița, M. A., Constantinescu, M. A., Opruța, T. I., Bătuşaru, C., Rusu, L., & Tița, O. (2023). Kefir enriched with encapsulated volatile oils: Investigation of antimicrobial activity and chemical composition. Applied Sciences, 13(5), 2993. https://doi.org/10.3390/app13052993
Vattem, D. A., & Shetty, K. (2005). Biological functionality of ellagic acid: A review. Journal of Food Biochemistry, 29(3), 234–266. https://doi.org/10.1111/j.1745-4514.2005.00028.x
Sharifi-Rad, J., Quispe, C., Castillo, C.M.S., Caroca, R., Lazo-Vélez, M.A., Antonyak, H., Polishchuk, A., Lysiuk, R., Oliinyk, P., De Masi, L., Bontempo, P., Martorell, M., Daştan, S.D., Rigano, D., Wink, M., Cho, W.C. 2022Ellagic Acid: A Review on Its Natural Sources, Chemical Stability, and Therapeutic Potential. Oxid Med Cell Longev, 21, 3848084. https://doi.org/10.1155/2022/3848084. Retraction in: Oxid Med Cell Longev. 2024 Jan 9;2024:9801541. https://doi.org/10.1155/2024/9801541.
Walsh, L. H., Walsh, A. M., Garcia-Perez, I., et al. (2023). Comparison of the relative impacts of acute consumption of an inulin-enriched diet, milk kefir or a commercial probiotic product on the human gut microbiome and metabolome. npj Science of Food, 7, 41. https://doi.org/10.1038/s41538-023-00216-z
Zheng, W., & Wang, S. Y. (2003). Oxygen radical absorbance capacity of phenolics in blueberries, cranberries, and lingonberries. Journal of Agricultural and Food Chemistry, 51(2), 502–509. https://doi.org/10.1021/jf020728u
Downloads
Published
Issue
Section
License
Copyright (c) 2025 Human and nation's health
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
All materials are distributed under the terms of the Creative Commons Attribution 4.0 International Public License, which allows others to extend the article with acknowledgment of authorship and first publication in this journal.
