Innovative approaches to kefir production, challenges, and current remarks

IF 8.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science Pub Date : 2025-02-01 DOI:10.1016/j.cofs.2024.101252

Maria Eduarda Marques Soutelino , Ramon da Silva Rocha , Eliane Teixeira Mársico , Erick Almeida Esmerino , Adriana Cristina de Oliveira Silva

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Abstract

Kefir, a fermented product with roots in the Caucasus region, has gained increasing attention due to its characteristic sensory attributes, low lactose content, and potential health benefits. This paper explores the recent innovations in kefir production, focusing on adding functional ingredients and applying new processing technologies. Incorporating fruit juices, plant extracts, and essential oils has been found to enhance kefir’s antioxidant and functional properties, while techniques such as spray drying and encapsulation offer opportunities to improve its stability and shelf life. However, it is important to note that these innovations may also impact the viability of beneficial microorganisms in kefir. This review aims to provide valuable insights into the current landscape of kefir innovation, highlighting its potential and the need for further research to address the challenges and limitations associated with these advancements.

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克非尔生产的创新方法、挑战和当前评论

开菲尔是一种起源于高加索地区的发酵产品，由于其独特的感官属性、低乳糖含量和潜在的健康益处而受到越来越多的关注。本文探讨了最近在开菲尔生产中的创新，重点是添加功能性成分和应用新的加工技术。人们发现，加入果汁、植物提取物和精油可以增强开菲尔的抗氧化性和功能特性，而喷雾干燥和封装等技术可以提高其稳定性和保质期。然而，值得注意的是，这些创新也可能影响开菲尔中有益微生物的生存能力。这篇综述旨在为当前开菲尔创新的前景提供有价值的见解，强调其潜力和进一步研究的必要性，以解决与这些进步相关的挑战和限制。

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来源期刊

Current Opinion in Food Science Agricultural and Biological Sciences-Food Science

CiteScore

18.40

自引率

4.00%

发文量

157

审稿时长

92 days

期刊介绍： Current Opinion in Food Science specifically provides expert views on current advances in food science in a clear and readable format. It also evaluates the most noteworthy papers from original publications, annotated by experts. Key Features: Expert Views on Current Advances: Clear and readable insights from experts in the field regarding current advances in food science. Evaluation of Noteworthy Papers: Annotated evaluations of the most interesting papers from the extensive array of original publications. Themed Sections: The subject of food science is divided into themed sections, each reviewed once a year.