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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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.