Yacon-kefir beverage: a symbiotic product with improved antioxidant properties and no toxic effects

Flavia de Souza Andrade Moraes; Raiana Maria Prucoli Falsoni; Camila Ferreira Mariani; Maressa de Carvalho Fragoso; Ieda Carneiro Kalil; Tamires Cruz dos Santos; Silvestre Dalmaso Neto; Ewelyne Miranda de Lima; Girlandia Alexandre Brasil; Christiane Mileib Vasconcelos; Tadeu Uggere de Andrade

doi:10.1590/s2175-97902026e24284

Autores

Flavia de Souza Andrade Moraes Laboratory of Cardiovascular Research and Functional Foods (LabCardio), Department of Pharmacy, Vila Velha University, Vila Velha, ES, Brazil , Universidade Vila Velha
Raiana Maria Prucoli Falsoni Laboratory of Cardiovascular Research and Functional Foods (LabCardio), Department of Pharmacy, Vila Velha University, Vila Velha, ES, Brazil , Universidade Vila Velha
Camila Ferreira Mariani Laboratory of Cardiovascular Research and Functional Foods (LabCardio), Department of Pharmacy, Vila Velha University, Vila Velha, ES, Brazil , Universidade Vila Velha
Maressa de Carvalho Fragoso Laboratory of Cardiovascular Research and Functional Foods (LabCardio), Department of Pharmacy, Vila Velha University, Vila Velha, ES, Brazil , Universidade Vila Velha
Ieda Carneiro Kalil Laboratory of Cardiovascular Research and Functional Foods (LabCardio), Department of Pharmacy, Vila Velha University, Vila Velha, ES, Brazil , Universidade Vila Velha
Tamires Cruz dos Santos Laboratory of Cardiovascular Research and Functional Foods (LabCardio), Department of Pharmacy, Vila Velha University, Vila Velha, ES, Brazil , Universidade Vila Velha
Silvestre Dalmaso Neto Laboratory of Cardiovascular Research and Functional Foods (LabCardio), Department of Pharmacy, Vila Velha University, Vila Velha, ES, Brazil , Universidade Vila Velha
Ewelyne Miranda de Lima Laboratory of Cardiovascular Research and Functional Foods (LabCardio), Department of Pharmacy, Vila Velha University, Vila Velha, ES, Brazil , Universidade Vila Velha
Girlandia Alexandre Brasil Laboratory of Cardiovascular Research and Functional Foods (LabCardio), Department of Pharmacy, Vila Velha University, Vila Velha, ES, Brazil , Universidade Vila Velha
Christiane Mileib Vasconcelos Laboratory of Food Biotechnology (LaBia), Department of Nutrition, Vila Velha University, Vila Velha, ES, Brazil , Universidade Vila Velha
Tadeu Uggere de Andrade Laboratory of Food Biotechnology (LaBia), Department of Nutrition, Vila Velha University, Vila Velha, ES, Brazil , Universidade Vila Velha https://orcid.org/0000-0001-6387-7895

DOI:

https://doi.org/10.1590/s2175-97902026e24284

Palavras-chave:

Antioxidant activity, Probiotic, Prebiotic, Functional foods, Non-dairy matrices

Resumo

The aim of the present study was to obtain a symbiotic drink of a non-dairy matrix based on yacon juice fermented by kefir grains, biomonitored by antioxidant activity and pH value. A Box-Behnken experimental design was carried out to evaluate the effects of the concentrations of yacon juice and kefir grains, as well as of the fermentation temperature, on the antioxidant activity and pH. Thus, it was possible to define the optimal concentrations and temperature for the production of the drink with the best profile. Subsequently, in vitro analyses were performed to evaluate the physical chemical and microbiological characteristics of the drink, in addition to the in vivo assay using the experimental model Caenorhabditis elegans to assess a possible degree of acute toxicity. The results showed that the drink made with 82.7% yacon juice, fermented with 2% kefir grains at a temperature of 35ºC presented antioxidant potential, increased phenolic compounds, adequate physical-chemical characteristics and chemical composition, and the presence of probiotic microorganisms, in addition to not presenting acute toxicity in vivo.

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Yacon-kefir beverage: a symbiotic product with improved antioxidant properties and no toxic effects

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