From fruit waste to value: Optimizing plant-based water kefir fermentation for sustainable beverage development
Bioresource Technology Reports, cilt.34, 2026 (ESCI, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 34
- Basım Tarihi: 2026
- Doi Numarası: 10.1016/j.biteb.2026.102755
- Dergi Adı: Bioresource Technology Reports
- Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), Scopus
- Anahtar Kelimeler: Fermented beverage, Fruit pulp valorization, Phenolic content, Response surface methodology, Water kefir
- Ankara Hacı Bayram Veli Üniversitesi Adresli: Hayır
Özet
This study investigated apple, nectarine, and fig pulps as substrates for producing sustainable plant-based fermented beverages using water kefir grains. The effects of pulp ratio (10–30%) and fermentation temperature (20–30°C) on phenolic content, antioxidant activity, microbial viability, and sensory acceptance were evaluated. A central composite design with Response Surface Methodology (RSM) was applied. Increasing pulp ratio enhanced phenolic content and antioxidant activity, while temperature effects varied by fruit type. Higher temperatures improved antioxidant activity in nectarine and fig beverages, whereas apple beverages showed higher activity at lower temperatures. Apple and nectarine drinks achieved the highest sensory acceptance, while fig drinks were less preferred despite higher phenolic levels. All formulations maintained high microbial viability (6–9 log CFU/mL). Optimal conditions were 28.5% pulp at 20 °C for apple and 30% pulp at 30 °C for nectarine and fig beverages. These results demonstrate the potential of fruit pulps for valorization into sustainable non-dairy fermented beverages.