Nutritional and functional properties of kefir: review

被引：7
|
作者：
Saleem, Komal [1 ]
Ikram, Ali [2 ]
Saeed, Farhan [1 ]
Afzaal, Muhammad [1 ]
Ateeq, Huda [1 ,2 ]
Hussain, Muzammal [1 ]
Raza, Awais [2 ]
Rasheed, Amara [1 ]
Asghar, Aasma [3 ]
Shah, Mohd Asif [4 ,5 ,6 ]
机构：
[1] Govt Coll Univ Faisalabad, Dept Food Sci, Food Safety & Biotechnol Lab, Faisalabad, Pakistan
[2] Univ Lahore, Univ Inst Food Sci & Technol, Lahore, Pakistan
[3] Univ Faisalabad, Dept Home econ, Govt Coll, Faisalabad, Pakistan
[4] Kabridahar Univ, Dept Econ, Somali, Ethiopia
[5] Kabridahar Univ, Dept Econ, 250, Somali, Ethiopia
[6] Chandigarh Univ, Univ Ctr Res & Dev, Univ Sch Business, Mohali, Punjab, India
来源：
INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2023年 / 26卷 / 02期
关键词：
Kefir; production; probiotic potential; therapeutic potential; LACTIC-ACID BACTERIA; BRAZILIAN KEFIR; MILK KEFIR; FERMENTATION; GRAINS; DIVERSITY; PROFILES;
D O I：
10.1080/10942912.2023.2280437
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Kefir is a popular and indigenous fermented product that possess various health claims. Kefir grains with varied bacteria are utilized as starters for kefir production of popular genra including Lactobacillus, Leuconostoc, Lactococcus, and Acetobacter species. The complex microbial community in kefir produce various bioactive compounds owing to their metabolic activities. Kefir has various functional and therapeutic properties, which include immune system stimulation, lactose intolerance symptoms, cholesterol reduction, anti-carcinogenic and anti-mutagenic qualities. Several studies have shown anticarcinogenic, anti-microbial and synbiotic potential of kefir. Current review highlights the production technology, nutritional, functional and therapeutic potential of kefir. Furthermore, production strategies, kefir characteristics and probiotic potential are the limelight of the current review.
引用
收藏
页码：3261 / 3274
页数：14
相关论文
共 50 条
  • [21] Cottonseed oil: A review of extraction techniques, physicochemical, functional, and nutritional properties
    Riaz, Tahreem
    Iqbal, Muhammad Waheed
    Mahmood, Shahid
    Yasmin, Iqra
    Leghari, Ali Ahmad
    Rehman, Abdur
    Mushtaq, Anam
    Ali, Khubaib
    Azam, Muhammad
    Bilal, Muhammad
    CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2023, 63 (09) : 1219 - 1237
  • [22] Functional properties of single cell protein produced by kefir microflora
    Paraskevopoulou, A
    Athanasiadis, I
    Kanellaki, M
    Bekatorou, A
    Blekas, G
    Kiosseoglou, V
    FOOD RESEARCH INTERNATIONAL, 2003, 36 (05) : 431 - 438
  • [23] Improving Functional Properties of Kefir Produced with Cow and Goat Milk
    Irkin, Reyhan
    Songun, Emmun Gamze
    KSU TARIM VE DOGA DERGISI-KSU JOURNAL OF AGRICULTURE AND NATURE, 2022, 25 (03): : 556 - 564
  • [24] MILLET - FUNCTIONAL AND NUTRITIONAL PROPERTIES
    CASEY, P
    LORENZ, K
    BAKERS DIGEST, 1977, 51 (01): : 45 - 57
  • [25] Probiotics, functional foods and kefir: a review of the Belgian regulation and the scientific progress in evaluating the beneficial health effects of kefir
    Ninane, Veronique
    Mukandayambaje, Radegonde
    Berben, Gilbert
    BIOTECHNOLOGIE AGRONOMIE SOCIETE ET ENVIRONNEMENT, 2009, 13 (03): : 459 - 466
  • [26] Nutritional value, sensory properties, and antioxidant activity of a traditional kefir produced with Arthrospira platensis
    Ustun-Aytekin, Ozlem
    Coban, Isik
    Aktas, Betul
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022, 46 (03)
  • [27] A Literature Review of the Application of Foodomics in Studying Nutritional and Functional Properties of Bioactive Compounds
    Li, Yuanyuan
    Mai, Mengqi
    Hu, Xiaosong
    Zhang, Yan
    Shipin Kexue/Food Science, 2020, 41 (03): : 239 - 245
  • [28] A review: Hydrothermal processing of millets and effect on techno-functional and nutritional properties
    Deka, Gunjana
    Dutta, Himjyoti
    Sharma, Paras
    JOURNAL OF FOOD PROCESS ENGINEERING, 2023, 46 (09)
  • [29] A Comprehensive Review of the Composition, Nutritional Value, and Functional Properties of Camel Milk Fat
    Bakry, Ibrahim A.
    Yang, Lan
    Farag, Mohamed A.
    Korma, Sameh A.
    Khalifa, Ibrahim
    Cacciotti, Ilaria
    Ziedan, Noha, I
    Jin, Jun
    Jin, Qingzhe
    Wei, Wei
    Wang, Xingguo
    FOODS, 2021, 10 (09)
  • [30] PHOSPHORYLATION OF FOOD PROTEINS WITH PHOSPHORUS OXYCHLORIDE IMPROVEMENT OF FUNCTIONAL AND NUTRITIONAL PROPERTIES - A REVIEW
    MATHEIS, G
    FOOD CHEMISTRY, 1991, 39 (01) : 13 - 26
12345