Yiğitvar İsra, Hayaloğlu Ali Adnan
Halal Accreditation Agency, Ankara, Türkiye.
Department of Food Engineering, İnönü University, Malatya, Türkiye.
J Food Sci. 2025 May;90(5):e70292. doi: 10.1111/1750-3841.70292.
This study aimed to produce a unique kefir enriched with Aloe vera gel (Aloe barbadensis Miller). Kefir samples contain 5%-15% of Aloe vera gel, except for the control sample. Physical, chemical, rheological, microbiological, and sensory properties were determined over a storage period of 21 days. The values for total solids, protein, ash, titratable acidity, pH, and syneresis were between 8.58% and 10.71%, 2.81% and 3.87%, 0.51% and 0.65%, 0.63% and 0.76%, 4.25 and 4.35, and 57.15% and 67.29%, respectively. Rheological and viscosity tests showed that the samples exhibited pseudoplastic behavior, which is typical for non-Newtonian fluids. The addition of Aloe vera gel led to a decrease in viscosity and flow properties. The values included variations in total phenolic content (101.31-333.61 mg gallic acid equivalent/L [GAE/L]), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) (83.85-99.47 mg Trolox equivalent/L [TE/L]), and 2,2-diphenyl-1-picryhyldrazyl (DPPH) (473.51-615.54 mg TE/L) for the samples containing Aloe vera gel. The addition of Aloe vera gel increased the antioxidant activity (ABTS); however, the total phenolic content decreased. A total of 44 volatile compounds were identified, and the addition of Aloe vera gel resulted in higher levels of 1-hexanol, benzyl alcohol, and 2-methylpentanoic acid. The microbiological analysis results were within the prescribed limits for total aerobic mesophilic bacteria, yeasts and molds, lactobacilli, lactococci, and total coliforms. After the completion of the sensory analysis, the samples showed respectable results. Compared with single prebiotics and probiotics, a synbiotic fermented beverage made with Aloe vera gel as a substrate for lactic acid fermentation could have greater health benefits. It is therefore proposed to industrially produce this unique fermented milk product. PRACTICAL APPLICATION: Aloe vera (Aloe barbadensis Miller) gel-added kefir is produced in this study as a novel fermented beverage. The physical, chemical, rheological, microbiological, and sensory properties of the samples were determined during storage. The industrial production of this synbiotic fermented milk product is recommended due to its potential impact on health as a stronger probiotic.
本研究旨在生产一种富含库拉索芦荟凝胶（库拉索芦荟）的独特开菲尔。除对照样品外，开菲尔样品含有5%-15%的库拉索芦荟凝胶。在21天的储存期内测定了其物理、化学、流变学、微生物学和感官特性。总固体、蛋白质、灰分、可滴定酸度、pH值和脱水收缩率的值分别在8.58%至10.71%、2.81%至3.87%、0.51%至0.65%、0.63%至0.76%、4.25至4.35以及57.15%至67.29%之间。流变学和粘度测试表明，样品表现出假塑性行为，这是非牛顿流体的典型特征。库拉索芦荟凝胶的添加导致粘度和流动性能下降。含有库拉索芦荟凝胶的样品中总酚含量（101.31-333.61毫克没食子酸当量/升[GAE/L]）、2,2'-联氮-双-（3-乙基苯并噻唑啉-6-磺酸）（ABTS）（83.85-99.47毫克特洛克斯当量/升[TE/L]）和2,2-二苯基-1-苦基肼（DPPH）（473.51-615.54毫克TE/L）的值有所变化。库拉索芦荟凝胶的添加增加了抗氧化活性（ABTS）；然而，总酚含量下降。共鉴定出44种挥发性化合物，库拉索芦荟凝胶的添加导致1-己醇、苯甲醇和2-甲基戊酸含量更高。微生物分析结果在需氧嗜温菌总数、酵母和霉菌、乳酸菌、乳球菌和总大肠菌群的规定限值内。感官分析完成后，样品显示出不错的结果。与单一益生元和益生菌相比，以库拉索芦荟凝胶为乳酸发酵底物制成的合生元发酵饮料可能具有更大的健康益处。因此，建议对这种独特的发酵乳制品进行工业化生产。实际应用：本研究生产了添加库拉索芦荟（库拉索芦荟）凝胶的开菲尔作为一种新型发酵饮料。在储存期间测定了样品的物理、化学、流变学、微生物学和感官特性。由于这种合生元发酵乳制品作为更强的益生菌对健康具有潜在影响，建议进行工业化生产。
