Innovative approaches to kefir production, challenges, and current remarks

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 an...

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Bibliographic Details
Published in:Current opinion in food science 2025-02, Vol.61, p.101252, Article 101252
Main Authors: Marques Soutelino, Maria Eduarda, da Silva Rocha, Ramon, Teixeira Mársico, Eliane, Almeida Esmerino, Erick, Cristina de Oliveira Silva, Adriana
Format: Article
Language:English
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Summary: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. [Display omitted]
ISSN:2214-7993
DOI:10.1016/j.cofs.2024.101252