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

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-05-28 DOI:10.1111/1750-3841.70292

İsra Yiğitvar, Ali Adnan Hayaloğlu

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引用次数: 0

Abstract

ABSTRACT

This 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.

Practical Application

Aloe vera (Aloe barbadensis Miller) gel-added kefir is produced in this study as a novel fermented beverage. The physical, chemical, rheological, microbiological, and sensory properties of the samples were determined during storage. The industrial production of this synbiotic fermented milk product is recommended due to its potential impact on health as a stronger probiotic.

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芦荟凝胶掺入开菲尔：对挥发性成分、流变学、技术功能和微生物特性的影响

摘要本研究旨在制备一种独特的富含芦荟凝胶（Aloe barbadensis Miller）的开菲尔。除对照样品外，开菲尔样品中芦荟凝胶含量为5%-15%。在21天的贮存期内测定了其物理、化学、流变学、微生物学和感官特性。总固形物、蛋白质、灰分、可滴定酸度、pH和协同作用分别为8.58% ~ 10.71%、2.81% ~ 3.87%、0.51% ~ 0.65%、0.63% ~ 0.76%、4.25 ~ 4.35和57.15% ~ 67.29%。流变学和粘度测试表明，样品表现出假塑性行为，这是非牛顿流体的典型特征。芦荟凝胶的加入导致粘度和流动性能的降低。芦荟凝胶样品中总酚含量（101.31 ~ 333.61 mg没食子酸当量/L [GAE/L]）、2,2′-氮基-双（3-乙基苯并噻唑-6-磺酸）（ABTS）（83.85 ~ 99.47 mg Trolox当量/L [TE/L]）和2,2-二苯基-1-苦味基吡唑基（DPPH）（473.51 ~ 615.54 mg TE/L）的变化。芦荟凝胶的添加提高了抗氧化活性（ABTS）；但总酚含量有所下降。总共鉴定出44种挥发性化合物，芦荟凝胶的添加导致1-己醇、苯甲醇和2-甲基戊酸的含量增加。微生物学分析结果在规定的范围内，总需氧中温细菌、酵母和霉菌、乳酸菌、乳球菌和总大肠菌群。感官分析完成后，样品显示出令人满意的结果。与单一益生元和益生菌相比，以芦荟凝胶为底物进行乳酸发酵的合成发酵饮料具有更大的健康益处。因此，建议工业化生产这种独特的发酵乳制品。本研究以芦荟（Aloe barbadensis Miller）凝胶为原料，生产出一种新型发酵饮料。在储存期间测定样品的物理、化学、流变学、微生物学和感官特性。由于其作为一种更强的益生菌对健康的潜在影响，因此建议工业生产这种合成发酵乳制品。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.