Non-dairy kefir beverages: Formulation, composition, and main features

Kefir is a symbiotic microbial blend of lactic acid bacteria, yeast, and acetic acid bacteria anchored to a polysaccharide matrix, endowing remarkable health benefits. The increase in the number of lactose intolerant, vegan and vegetarian consumers, led, in recent years, to develop fruit or vegetabl...

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Bibliographic Details
Published in:Journal of food composition and analysis 2023-04, Vol.117, p.105130, Article 105130
Main Authors: Spizzirri, Umile Gianfranco, Loizzo, Monica Rosa, Aiello, Francesca, Prencipe, Sabrina Antonia, Restuccia, Donatella
Format: Article
Language:English
Subjects:
Composition
Fruit-based kefir
Kefir grains
Technological parameters
Vegetable-based kefir
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Summary:Kefir is a symbiotic microbial blend of lactic acid bacteria, yeast, and acetic acid bacteria anchored to a polysaccharide matrix, endowing remarkable health benefits. The increase in the number of lactose intolerant, vegan and vegetarian consumers, led, in recent years, to develop fruit or vegetable-based healthy formulas. This review has been conceived to be a complete collection of different classes of non-dairy kefir products. Fruit or vegetable-based are used as substrates for milk or water kefir grains fermentation. The microbiological, chemical-physical, technological, and sensory aspects were discussed for each formulation. Moreover, when available, other potential health benefits were reported and discussed. •Alternative substrates for kefir fermentation were analysed and discussed.•Non-dairy kefir beverages show different features compared to milk-based product.•Like traditional one these products are rich in probiotic microorganisms.•Fruit or vegetable-based fermented drink possess antioxidant activity.•Grains can be used for multiple fermentations reducing production cost.
ISSN:0889-1575
1096-0481
DOI:10.1016/j.jfca.2023.105130