Functional characterization, nutritional profiling and chemical analysis of an optimized apricot-based water kefir fermented beverage

Vegan fermented beverages are becoming quite popular nowadays. water kefir grains having symbiotic culture of lactic acid bacteria, acetic-acid bacteria and yeast, serves as a good substrate to develop such beverages. This study aimed to develop an apricot-based water kefir fermented beverage (AWKB) and evaluation of the nutritional, antioxidant, and stability qualities of beverage against a control formulation that lacks dried apricot. The AWKB was prepared by fermenting dried apricot (20%w/v), brown sugar (8%w/v) with water kefir (8%w/v). However, the control sample had the same amount of kefir grains and sugar but lacked apricot. The evaluation of vitamins, minerals, amino acids, fatty acids, phytochemicals, antioxidant activity, FTIR spectrum, and storage stability was analysed through nutritional and chemical analysis. AWKB exhibited significantly increased vitamins, minerals and essential and non-essential amino acid levels compared to control sample (p < 0.05). Mono-and polyunsaturated fatty acids also predominated substantially in AWKB. Phytochemical analyses showed high polyphenol (58.63 ± 0.088), flavonoid (26.36 ± 1.07), and radical-scavenging activity (65.80 ± 1.12) in AWKD. Shelf-life analysis of AWKB showed significant pH, microbial counts and good sensory ratings during 28 days. Thus, this very nutritional, antioxidant- and probiotic rich vegan beverage may aid micronutrient deficiencies, improve gut health, and can be an ideal lactose-free option.