Kefir de água saborizado com suco de frutas: índice glicêmico, capacidade antioxidante, bioacessibilidade e ação antimicrobiana
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Data
2025-11-25
Autores
Louzada, Gabriele Estofeles
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Universidade Federal do Espírito Santo
Resumo
Water kefir is a mildly acidic and carbonated fermented beverage obtained from the fermentation of sugar and water by microorganisms present in gelatinous grains, mainly lactic acid bacteria, acetic acid bacteria, and yeasts. It contains bioactive compounds and may act as a functional food. However, there is a lack of studies evaluating the glycemic index in humans, bioaccessibility, and in vitro antimicrobial activity after the consumption of water kefir flavored with grape and apple juices. This study aimed to formulate and analyze flavored water kefir (grape and apple) under open and closed fermentation conditions. Microbiological and physicochemical characteristics, antioxidant activity, total phenolic content, bioaccessibility, and in vitro antimicrobial activity were evaluated, as well as capillary glycemic response in humans. Beverages subjected to closed second fermentation showed higher counts of lactic acid bacteria and yeasts, lower pH (2.98), reduction of sugar with carbonation (6.36), and increased alcoholic content and antioxidant activity. Glycemic index analysis indicated a medium glycemic load for grape kefir (15.48) and a low glycemic load for apple kefir (10.20). These findings suggest that flavored water kefir is a promising functional beverage, although further studies are needed to validate its clinical effects, microbial stability, and potential use as a natural preservative.
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Bebidas fermentadas , Alimentos funcionais , Compostos bioativos , Glicemia , Fermented beverages , Functional foods , Bioactive compounds , Blood sugar