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<p>This study aimed to develop a plant-based water kefir beverage with enhanced antioxidant activity and high consumer acceptability using acerola (<i>Malpighia emarginata</i>) and carrot (<i>Daucus carota</i>) juices, either individually or in combination. Five formulations with varying acerola-to-carrot ratios were fermented with kefir grains at 25&#xa0;°C for 48&#xa0;h. Microbial, physicochemical, antioxidant, volatile, and sensory properties were evaluated. Higher acerola proportions promoted the growth of lactic acid bacteria and yeasts and increased total phenolic and vitamin C contents, leading to stronger antioxidant activity after fermentation. Gas chromatography - mass spectrometry (GC/MS) revealed the production of key esters and alcohols, such as ethyl acetate, ethanol, and acetic acid, which contributed to aroma complexity. Among all formulations, A25C75 (25% acerola, 75% carrot) achieved the high overall acceptability, attributed to its appealing orange color, balanced acidity, and complex volatile profile that combined fruity esters and residual terpenes from carrot. These findings demonstrate that blending acerola and carrot juices offers a promising approach for producing an antioxidant-rich, consumer-preferred water kefir beverage.</p>

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Water Kefir from acerola-carrot blends: microbial, antioxidant, volatile, and sensory properties

  • 期刊论文

  • 发表日期：

    2025年12月23日

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  • Ngoc Thao Nguyen,
  • Nhu Phuong Nguyen,
  • Linh Tran Khanh Vu,
  • Ngoc Lieu Le

摘要

This study aimed to develop a plant-based water kefir beverage with enhanced antioxidant activity and high consumer acceptability using acerola (Malpighia emarginata) and carrot (Daucus carota) juices, either individually or in combination. Five formulations with varying acerola-to-carrot ratios were fermented with kefir grains at 25 °C for 48 h. Microbial, physicochemical, antioxidant, volatile, and sensory properties were evaluated. Higher acerola proportions promoted the growth of lactic acid bacteria and yeasts and increased total phenolic and vitamin C contents, leading to stronger antioxidant activity after fermentation. Gas chromatography - mass spectrometry (GC/MS) revealed the production of key esters and alcohols, such as ethyl acetate, ethanol, and acetic acid, which contributed to aroma complexity. Among all formulations, A25C75 (25% acerola, 75% carrot) achieved the high overall acceptability, attributed to its appealing orange color, balanced acidity, and complex volatile profile that combined fruity esters and residual terpenes from carrot. These findings demonstrate that blending acerola and carrot juices offers a promising approach for producing an antioxidant-rich, consumer-preferred water kefir beverage.