Microbial and phytochemical attributes of kefir as a functional beverage enriched with red ginseng root extract

Erfan Golmohammadian ¹ (Department of Food Science and Technology, Roudehen Branch, Islamic Azad University, Roudehen, Iran)
Marjan Nouri ² (Assistant Professor, Department of Food Science and Technology, Roudehen Branch, Islamic Azad University, Roudehen, Iran)

Submited date : 2023-02-09 accepted date : 2023-10-19

Keywords: Probiotic, Survival, Kefir, Ginseng, functional,

Abstract :

A number of symbiotic microorganisms including yeasts and lactic acid bacteria constitutes the kefir as a functional beverage. The aim of the current research was to enrich kefir drink by using ginseng extract to produce a functional beverage and improve its health beneficial for human. In the present study, treatments of kefir beverage containing ginseng extract were manufactured at distinct concentrations (0, 0.4, 0.8 and 1.2 %). Physicochemical tests (pH level, acidity rate), phytochemical attributes (antioxidant and total phenolic contents), living microorganism and hydrophobicity index of microbial strains were carried out during shelf life (0, 7, 14 and 21 days). The results of present research demonstrated that pH reduction and acidity enhancement were significantly observed in all beverage treatments during 21 days of shelf life (p≤0.05). The higher concentration of the extract elevated the antioxidant capacity (70.35 %) and total phenol content (99.60 %). An increase in the survival and activity of lactic acid bacteria (Lactobacillus, Lactococcus and Bifidiobacterium) was determined by adding ginseng extract, while the opposite trend was detected in long-term shelf life (p≤0.05). The highest and lowest percentages of hydrophobicity are related to Lactobacillus species isolated from the treatment consisting of 0.8 % extract on the 1st day (70.3 %) and Bifidiobacterium species isolated from the control on the 21st day (33.5 %). The overall results outlined that the acceptable levels of ginseng extract (0.08 %) can be recommended as a natural preservative and antioxidant in kefir beverage due to its several beneficial effects on human health.