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. 2023 Nov 17;12(22):4163.
doi: 10.3390/foods12224163.

Augmenting Functional and Sensorial Quality Attributes of Kefir through Fortification with Encapsulated Blackberry Juice

Vanja Travičić  1 , Olja Šovljanski  1 , Ana Tomić  1 , Milica Perović  1 , Maja Milošević  1 , Nenad Ćetković  2 , Mirjana Antov  1
Affiliations

Augmenting Functional and Sensorial Quality Attributes of Kefir through Fortification with Encapsulated Blackberry Juice

Vanja Travičić et al. Foods. .

Abstract

Kefir is a fermented dairy product claimed to confer many health-promoting effects, but its acidic taste is not appealing to some consumers. Therefore, the aim of this study was to enhance the functional and sensorial quality attributes of kefir through fortification with encapsulated blackberry juice (EBJ). The blackberry juice was successfully encapsulated via freeze-drying using lentil protein isolate (LPI) as the carrier. The encapsulated blackberry juice showed good physicochemical, functional, and morphological properties, as well as microbiological safety for use as a food additive. The kefir was fortified with EBJ in concentrations of 1, 2.5, 5, and 7.5% (w/w), stored for up to 28 days under refrigeration, and periodically evaluated. Parameters such as the viscosity, titrable acidity, and pH indicate that the kefir fortification did not affect its stability during storage. EBJ significantly increased the antioxidant properties of the kefir, depending on the fortification level. Additionally, all the fortified samples provided more anthocyanins than the daily recommended intake. Microbiological profiling demonstrated that good laboratory practice and hygiene were implemented during the experiments. Finally, the panelists showed that higher EBJ concentrations in the kefir resulted in greater overall acceptability, indicating that this encapsulate has the potential to be a substitute synthetic color additive in the dairy industry.

Keywords: blackberry; encapsulation; freeze-drying; kefir fortification; lentil protein isolate; storage stability.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Images of (a) lentil protein isolate and (b) encapsulated blackberry juice.
Figure 2
Figure 2
SEM imaging of surface morphology of (a) lentil protein isolate (LPI) and (b) encapsulated blackberry juice (EBJ) at a magnification of ×500.
Figure 3
Figure 3
Appearances of the kefir control sample and samples with EBJ fortification at different concentration levels: 1, 2.5, 5, and 7% (w/w).
Figure 4
Figure 4
Sensory evaluation of control kefir and kefir fortified with encapsulated blackberry juice (EBJ) in concentrations of 1, 2.5, 5, and 7.5% (w/w).
See this image and copyright information in PMC

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