Development, characterization and in vivo antibacterial and antioxcidant study of a coconut milk-based kefir beverage
Kefir, a fermented beverage traditionally produced from cow's milk using kefir grains, faces challenges due to the global shift away from dairy products driven by concerns such as lactose intolerance, milk allergies, and environmental impacts. To address this, the present study was undertake...
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| المؤلف الرئيسي: | |
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| التنسيق: | أطروحة |
| اللغة: | English |
| منشور في: |
2023
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| الوصول للمادة أونلاين: | http://psasir.upm.edu.my/id/eprint/111805/1/FSTM%202023%201%20IR.pdf |
| الوسوم: |
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my-upm-ir.1118052024-08-23T01:08:50Z Development, characterization and in vivo antibacterial and antioxcidant study of a coconut milk-based kefir beverage 2023-04 Mahmood Taleb Abadl, Muna Kefir, a fermented beverage traditionally produced from cow's milk using kefir grains, faces challenges due to the global shift away from dairy products driven by concerns such as lactose intolerance, milk allergies, and environmental impacts. To address this, the present study was undertaken to develop a plant-based alternative – coconut milk kefir. This research aims to explore the effect of fat content on the physicochemical, nutritional, and biochemical characteristics of Reduced Fat Coconut Milk Kefir (RFCMK) and High Fat Coconut Milk Kefir (HFCMK), optimize the pH, antibacterial, and antioxidant properties of coconut milk kefir, evaluate its biochemical, metabolomic, sensory attributes, and shelf life, and assess its in vivo antibacterial and antioxidant effects. In the investigation of fat content's influence on beverage properties, RFCMK exhibited higher lactic acid bacteria (LAB) growth and superior antibacterial activity against Bacillus subtilis (94.62±2.46%), Staphylococcus aureus (96.82±0.8%), Escherichia coli (100±1.63%), and Salmonella Typhimurium (98.67±1.37%) through antibacterial inhibitory tests. Furthermore, RFCMK demonstrated significantly elevated levels of DPPH, ABTS, and FRAP compared to HFCMK. Remarkably, through Response Surface Methodology (RSM), an optimal formulation was achieved solely by adjusting fermentation parameters, resulting in high antimicrobial activity (93.1 – 100%) against various pathogens and robust antioxidant properties (DPPH: 72.6%, ABTS: 47.06%, FRAP: 437.045 μM TE/100 mL). Metabolomic analysis using 1H–NMR revealed significant changes in metabolites like lactic acid, GABA, Biotin, Riboflavin, Butyrate, and Caprylate during fermentation, known to enhance antioxidant status and reduce lipid peroxidation. LC-MS/MS (Q-TOF) also identified 11 bioactive peptides with antibacterial properties. Consumer acceptability comparisons between cow's milk and coconut milk kefir showed no significant difference between the two products based on a 9-point hedonic scale. During a 30-day storage period at 4°C, syneresis significantly increased after day 15, accompanied by a gradual rise in acidity, reaching pH 3.5 by day 17. The microbial count of LAB and yeast dropped below the Codex Alimentarius Commission recommended values of 7.00 and 4.00 Log CFU/mL after days 17 and 14, respectively. In vivo assessment of the optimized coconut milk kefir in Wistar rats revealed increased LAB levels in the cecum, reduced Alkaline Phosphatase (ALP) and Aspartate Transferase (AST) levels, elevated High-Density Lipoprotein (HDL) levels in the blood, and heightened Total Superoxide Dismutase (T-SOD) levels in the liver. In conclusion, this study highlights the potential of coconut milk kefir as a healthy, plant- based alternative to traditional dairy kefir. Its diverse benefits include improved antibacterial and antioxidant properties, appealing sensory characteristics, and positive in vivo health effects, offering a promising option for those seeking dairy-free fermented beverages. Coconut milk. Kefir. Fermented milk. 2023-04 Thesis http://psasir.upm.edu.my/id/eprint/111805/ http://psasir.upm.edu.my/id/eprint/111805/1/FSTM%202023%201%20IR.pdf text en public doctoral UPM Coconut milk. Kefir. Fermented milk. Meor Hussin, Anis Shobirin |
| institution |
Universiti Putra Malaysia |
| collection |
PSAS Institutional Repository |
| language |
English |
| advisor |
Meor Hussin, Anis Shobirin |
| topic |
Coconut milk. Kefir. Fermented milk. |
| spellingShingle |
Coconut milk. Kefir. Fermented milk. Mahmood Taleb Abadl, Muna Development, characterization and in vivo antibacterial and antioxcidant study of a coconut milk-based kefir beverage |
| description |
Kefir, a fermented beverage traditionally produced from cow's milk using kefir grains,
faces challenges due to the global shift away from dairy products driven by concerns
such as lactose intolerance, milk allergies, and environmental impacts. To address this,
the present study was undertaken to develop a plant-based alternative – coconut milk
kefir. This research aims to explore the effect of fat content on the physicochemical,
nutritional, and biochemical characteristics of Reduced Fat Coconut Milk Kefir
(RFCMK) and High Fat Coconut Milk Kefir (HFCMK), optimize the pH, antibacterial,
and antioxidant properties of coconut milk kefir, evaluate its biochemical, metabolomic,
sensory attributes, and shelf life, and assess its in vivo antibacterial and antioxidant
effects. In the investigation of fat content's influence on beverage properties, RFCMK
exhibited higher lactic acid bacteria (LAB) growth and superior antibacterial activity
against Bacillus subtilis (94.62±2.46%), Staphylococcus aureus (96.82±0.8%),
Escherichia coli (100±1.63%), and Salmonella Typhimurium (98.67±1.37%) through
antibacterial inhibitory tests. Furthermore, RFCMK demonstrated significantly elevated
levels of DPPH, ABTS, and FRAP compared to HFCMK. Remarkably, through
Response Surface Methodology (RSM), an optimal formulation was achieved solely by
adjusting fermentation parameters, resulting in high antimicrobial activity (93.1 – 100%)
against various pathogens and robust antioxidant properties (DPPH: 72.6%, ABTS:
47.06%, FRAP: 437.045 μM TE/100 mL). Metabolomic analysis using 1H–NMR
revealed significant changes in metabolites like lactic acid, GABA, Biotin, Riboflavin,
Butyrate, and Caprylate during fermentation, known to enhance antioxidant status and
reduce lipid peroxidation. LC-MS/MS (Q-TOF) also identified 11 bioactive peptides
with antibacterial properties. Consumer acceptability comparisons between cow's milk
and coconut milk kefir showed no significant difference between the two products based
on a 9-point hedonic scale. During a 30-day storage period at 4°C, syneresis significantly
increased after day 15, accompanied by a gradual rise in acidity, reaching pH 3.5 by day
17. The microbial count of LAB and yeast dropped below the Codex Alimentarius
Commission recommended values of 7.00 and 4.00 Log CFU/mL after days 17 and 14,
respectively. In vivo assessment of the optimized coconut milk kefir in Wistar rats
revealed increased LAB levels in the cecum, reduced Alkaline Phosphatase (ALP) and
Aspartate Transferase (AST) levels, elevated High-Density Lipoprotein (HDL) levels in
the blood, and heightened Total Superoxide Dismutase (T-SOD) levels in the liver. In
conclusion, this study highlights the potential of coconut milk kefir as a healthy, plant-
based alternative to traditional dairy kefir. Its diverse benefits include improved
antibacterial and antioxidant properties, appealing sensory characteristics, and positive
in vivo health effects, offering a promising option for those seeking dairy-free fermented
beverages. |
| format |
Thesis |
| qualification_level |
Doctorate |
| author |
Mahmood Taleb Abadl, Muna |
| author_facet |
Mahmood Taleb Abadl, Muna |
| author_sort |
Mahmood Taleb Abadl, Muna |
| title |
Development, characterization and in vivo antibacterial and antioxcidant study of a coconut milk-based kefir beverage |
| title_short |
Development, characterization and in vivo antibacterial and antioxcidant study of a coconut milk-based kefir beverage |
| title_full |
Development, characterization and in vivo antibacterial and antioxcidant study of a coconut milk-based kefir beverage |
| title_fullStr |
Development, characterization and in vivo antibacterial and antioxcidant study of a coconut milk-based kefir beverage |
| title_full_unstemmed |
Development, characterization and in vivo antibacterial and antioxcidant study of a coconut milk-based kefir beverage |
| title_sort |
development, characterization and in vivo antibacterial and antioxcidant study of a coconut milk-based kefir beverage |
| granting_institution |
UPM |
| publishDate |
2023 |
| url |
http://psasir.upm.edu.my/id/eprint/111805/1/FSTM%202023%201%20IR.pdf |
| _version_ |
1811767776327499776 |