Water kefir, a fermented beverage containing probiotic microorganisms: From ancient and artisanal manufacture to industrialized and regulated commercialization
- Autores
- Moretti, Ana Florencia; Moure, María Candela; Quiñoy, Florencia; Esposito, Fiorella; Simonelli, Nicolás; Medrano, Micaela; León Peláez, Ángela María
- Año de publicación
- 2022
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Throughout the COVID-19 pandemic, there was a demand for natural products able to enhance consumers health. Many people discovered the benefits of fermented products such as milk and water kefir and kombucha. Specifically, water kefir has aroused great interest from people interested in consuming foods that do not come from animals (plant-based and vegan diets) or people allergic to milk proteins or lactose intolerant, while increasing the scientific evidence of water kefir health enhancement. This review deals with the needing for the establishment of quality parameters found in traditional and flavoured water kefir drink, for their implementation in the industrially produced beverage. Such industrialization must seek the sustainable development of this economic activity for the implementation of circular economy guidelines. The benefits and safety of this non-dairy fermented drink have been demonstrated since its ancestral consumption and have been documented by many scientific works around the world. The scientific community must accompany this rapid advance of fermented foods containing probiotic microorganisms, given the changing priorities within the food industry. In addition, the quality parameters for the inclusion of this product in the Codex Alimentarius of many countries must be established, in order to regulate its production on an industrial scale and marketing.
Fil: Moretti, Ana Florencia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Moure, María Candela. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Departamento de Ciencias Biológicas. Cátedra de Microbiología General; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Quiñoy, Florencia. Universidad Nacional de Luján. Departamento de Ciencias Básicas; Argentina
Fil: Esposito, Fiorella. Universidad Argentina de la Empresa. Facultad de Ingeniería y Ciencias Exactas; Argentina
Fil: Simonelli, Nicolás. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Medrano, Micaela. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: León Peláez, Ángela María. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Departamento de Ciencias Biológicas. Cátedra de Microbiología General; Argentina - Materia
-
ANCESTRAL BEVERAGE
PROBIOTIC
SCALE-UP
SUGARY KEFIR
WATER KEFIR - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/202868
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Water kefir, a fermented beverage containing probiotic microorganisms: From ancient and artisanal manufacture to industrialized and regulated commercializationMoretti, Ana FlorenciaMoure, María CandelaQuiñoy, FlorenciaEsposito, FiorellaSimonelli, NicolásMedrano, MicaelaLeón Peláez, Ángela MaríaANCESTRAL BEVERAGEPROBIOTICSCALE-UPSUGARY KEFIRWATER KEFIRhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Throughout the COVID-19 pandemic, there was a demand for natural products able to enhance consumers health. Many people discovered the benefits of fermented products such as milk and water kefir and kombucha. Specifically, water kefir has aroused great interest from people interested in consuming foods that do not come from animals (plant-based and vegan diets) or people allergic to milk proteins or lactose intolerant, while increasing the scientific evidence of water kefir health enhancement. This review deals with the needing for the establishment of quality parameters found in traditional and flavoured water kefir drink, for their implementation in the industrially produced beverage. Such industrialization must seek the sustainable development of this economic activity for the implementation of circular economy guidelines. The benefits and safety of this non-dairy fermented drink have been demonstrated since its ancestral consumption and have been documented by many scientific works around the world. The scientific community must accompany this rapid advance of fermented foods containing probiotic microorganisms, given the changing priorities within the food industry. In addition, the quality parameters for the inclusion of this product in the Codex Alimentarius of many countries must be established, in order to regulate its production on an industrial scale and marketing.Fil: Moretti, Ana Florencia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Moure, María Candela. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Departamento de Ciencias Biológicas. Cátedra de Microbiología General; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Quiñoy, Florencia. Universidad Nacional de Luján. Departamento de Ciencias Básicas; ArgentinaFil: Esposito, Fiorella. Universidad Argentina de la Empresa. Facultad de Ingeniería y Ciencias Exactas; ArgentinaFil: Simonelli, Nicolás. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Medrano, Micaela. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: León Peláez, Ángela María. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Departamento de Ciencias Biológicas. Cátedra de Microbiología General; ArgentinaElsevier2022-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/202868Moretti, Ana Florencia; Moure, María Candela; Quiñoy, Florencia; Esposito, Fiorella; Simonelli, Nicolás; et al.; Water kefir, a fermented beverage containing probiotic microorganisms: From ancient and artisanal manufacture to industrialized and regulated commercialization; Elsevier; Future Foods; 5; 6-2022; 1-102666-8335CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.fufo.2022.100123info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S2666833522000119?via%3Dihubinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:06:23Zoai:ri.conicet.gov.ar:11336/202868instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:06:23.723CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Water kefir, a fermented beverage containing probiotic microorganisms: From ancient and artisanal manufacture to industrialized and regulated commercialization |
title |
Water kefir, a fermented beverage containing probiotic microorganisms: From ancient and artisanal manufacture to industrialized and regulated commercialization |
spellingShingle |
Water kefir, a fermented beverage containing probiotic microorganisms: From ancient and artisanal manufacture to industrialized and regulated commercialization Moretti, Ana Florencia ANCESTRAL BEVERAGE PROBIOTIC SCALE-UP SUGARY KEFIR WATER KEFIR |
title_short |
Water kefir, a fermented beverage containing probiotic microorganisms: From ancient and artisanal manufacture to industrialized and regulated commercialization |
title_full |
Water kefir, a fermented beverage containing probiotic microorganisms: From ancient and artisanal manufacture to industrialized and regulated commercialization |
title_fullStr |
Water kefir, a fermented beverage containing probiotic microorganisms: From ancient and artisanal manufacture to industrialized and regulated commercialization |
title_full_unstemmed |
Water kefir, a fermented beverage containing probiotic microorganisms: From ancient and artisanal manufacture to industrialized and regulated commercialization |
title_sort |
Water kefir, a fermented beverage containing probiotic microorganisms: From ancient and artisanal manufacture to industrialized and regulated commercialization |
dc.creator.none.fl_str_mv |
Moretti, Ana Florencia Moure, María Candela Quiñoy, Florencia Esposito, Fiorella Simonelli, Nicolás Medrano, Micaela León Peláez, Ángela María |
author |
Moretti, Ana Florencia |
author_facet |
Moretti, Ana Florencia Moure, María Candela Quiñoy, Florencia Esposito, Fiorella Simonelli, Nicolás Medrano, Micaela León Peláez, Ángela María |
author_role |
author |
author2 |
Moure, María Candela Quiñoy, Florencia Esposito, Fiorella Simonelli, Nicolás Medrano, Micaela León Peláez, Ángela María |
author2_role |
author author author author author author |
dc.subject.none.fl_str_mv |
ANCESTRAL BEVERAGE PROBIOTIC SCALE-UP SUGARY KEFIR WATER KEFIR |
topic |
ANCESTRAL BEVERAGE PROBIOTIC SCALE-UP SUGARY KEFIR WATER KEFIR |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/1.6 https://purl.org/becyt/ford/1 |
dc.description.none.fl_txt_mv |
Throughout the COVID-19 pandemic, there was a demand for natural products able to enhance consumers health. Many people discovered the benefits of fermented products such as milk and water kefir and kombucha. Specifically, water kefir has aroused great interest from people interested in consuming foods that do not come from animals (plant-based and vegan diets) or people allergic to milk proteins or lactose intolerant, while increasing the scientific evidence of water kefir health enhancement. This review deals with the needing for the establishment of quality parameters found in traditional and flavoured water kefir drink, for their implementation in the industrially produced beverage. Such industrialization must seek the sustainable development of this economic activity for the implementation of circular economy guidelines. The benefits and safety of this non-dairy fermented drink have been demonstrated since its ancestral consumption and have been documented by many scientific works around the world. The scientific community must accompany this rapid advance of fermented foods containing probiotic microorganisms, given the changing priorities within the food industry. In addition, the quality parameters for the inclusion of this product in the Codex Alimentarius of many countries must be established, in order to regulate its production on an industrial scale and marketing. Fil: Moretti, Ana Florencia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina Fil: Moure, María Candela. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Departamento de Ciencias Biológicas. Cátedra de Microbiología General; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Quiñoy, Florencia. Universidad Nacional de Luján. Departamento de Ciencias Básicas; Argentina Fil: Esposito, Fiorella. Universidad Argentina de la Empresa. Facultad de Ingeniería y Ciencias Exactas; Argentina Fil: Simonelli, Nicolás. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina Fil: Medrano, Micaela. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina Fil: León Peláez, Ángela María. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Departamento de Ciencias Biológicas. Cátedra de Microbiología General; Argentina |
description |
Throughout the COVID-19 pandemic, there was a demand for natural products able to enhance consumers health. Many people discovered the benefits of fermented products such as milk and water kefir and kombucha. Specifically, water kefir has aroused great interest from people interested in consuming foods that do not come from animals (plant-based and vegan diets) or people allergic to milk proteins or lactose intolerant, while increasing the scientific evidence of water kefir health enhancement. This review deals with the needing for the establishment of quality parameters found in traditional and flavoured water kefir drink, for their implementation in the industrially produced beverage. Such industrialization must seek the sustainable development of this economic activity for the implementation of circular economy guidelines. The benefits and safety of this non-dairy fermented drink have been demonstrated since its ancestral consumption and have been documented by many scientific works around the world. The scientific community must accompany this rapid advance of fermented foods containing probiotic microorganisms, given the changing priorities within the food industry. In addition, the quality parameters for the inclusion of this product in the Codex Alimentarius of many countries must be established, in order to regulate its production on an industrial scale and marketing. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-06 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/202868 Moretti, Ana Florencia; Moure, María Candela; Quiñoy, Florencia; Esposito, Fiorella; Simonelli, Nicolás; et al.; Water kefir, a fermented beverage containing probiotic microorganisms: From ancient and artisanal manufacture to industrialized and regulated commercialization; Elsevier; Future Foods; 5; 6-2022; 1-10 2666-8335 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/202868 |
identifier_str_mv |
Moretti, Ana Florencia; Moure, María Candela; Quiñoy, Florencia; Esposito, Fiorella; Simonelli, Nicolás; et al.; Water kefir, a fermented beverage containing probiotic microorganisms: From ancient and artisanal manufacture to industrialized and regulated commercialization; Elsevier; Future Foods; 5; 6-2022; 1-10 2666-8335 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.fufo.2022.100123 info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S2666833522000119?via%3Dihub |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ |
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application/pdf application/pdf application/pdf application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
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reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
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Consejo Nacional de Investigaciones Científicas y Técnicas |
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CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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13.070432 |