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. Specif- ically, 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 industri- ally 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 param- eters 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.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Materia
Ciencias Exactas
Biología
Water kefir
Sugary kefir
Probiotic
Ancestral beverage
Scale-up
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-nd/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/154555
Acceder
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network_name_str SEDICI (UNLP)
spelling 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 MaríaCiencias ExactasBiologíaWater kefirSugary kefirProbioticAncestral beverageScale-upThroughout 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. Specif- ically, 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 industri- ally 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 param- eters 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.Centro de Investigación y Desarrollo en Criotecnología de Alimentos2022info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://sedici.unlp.edu.ar/handle/10915/154555enginfo:eu-repo/semantics/altIdentifier/issn/2666-8335info:eu-repo/semantics/altIdentifier/doi/10.1016/j.fufo.2022.100123info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/4.0/Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-10-15T11:31:50Zoai:sedici.unlp.edu.ar:10915/154555Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-10-15 11:31:50.464SEDICI (UNLP) - Universidad Nacional de La Platafalse
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
Ciencias Exactas
Biología
Water kefir
Sugary kefir
Probiotic
Ancestral beverage
Scale-up
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 Ciencias Exactas
Biología
Water kefir
Sugary kefir
Probiotic
Ancestral beverage
Scale-up
topic Ciencias Exactas
Biología
Water kefir
Sugary kefir
Probiotic
Ancestral beverage
Scale-up
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. Specif- ically, 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 industri- ally 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 param- eters 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.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
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. Specif- ically, 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 industri- ally 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 param- eters 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
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
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://sedici.unlp.edu.ar/handle/10915/154555
url http://sedici.unlp.edu.ar/handle/10915/154555
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/2666-8335
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.fufo.2022.100123
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-nd/4.0/
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
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reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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