Physicochemical and microbiological characterisation of a novel functional beverage from water kefir grains and yacon roots

2026-10-192026-10-192025-08-25Merino, L.E.; Moretti, A.F.; Irazoqui, C.; Franchi, F.; Pavón, Y., Bucci, P. (2025). Physicochemical and microbiological characterisation of a novel functional beverage from water kefir grains and yacon roots. International Journal of Food Science and Technology, 2026, 61(1). https://hdl.handle.net/20.500.14399/621RID2026451https://hdl.handle.net/20.500.14399/621Fil: Merino, Lina. National University of Hurlingham (UNAHUR), Laboratory for Research on New Foods and Nutrition (LINAN), Scientific Research Commission of the Province of Buenos Aires (CICPBA); ArgentineFil: Moretti, Ana F. National University of Hurlingham (UNAHUR), Laboratory for Research on New Foods and Nutrition (LINAN). National Scientific and Technical Research Council (CONICET); ArgentineFil: Irazoqui, Caterina. National University of Hurlingham (UNAHUR), Laboratory for Research on New Foods and Nutrition (LINAN), Scientific Research Commission of the Province of Buenos Aires (CICPBA); ArgentineFil: Franchi, Florencia. National University of Hurlingham (UNAHUR), Laboratory for Research on New Foods and Nutrition (LINAN), Scientific Research Commission of the Province of Buenos Aires (CICPBA); ArgentineFil: Pavón, Yanina. National University of Rafaela. National University of the Litoral, Santa Fe; ArgentineFil: Bucci, Paula L. National University of Hurlingham (UNAHUR), Laboratory for Research on New Foods and Nutrition (LINAN), Argentine. Institute of Sustainable Processes, Department of Chemical Engineering and Environmental Technology, University of Valladolid; SpainThe development of functional fermented beverages that combine complementary ingredients is a promising approach to enhance nutritional and health benefits. This study formulated and characterised a novel beverage from yacon (Smallanthus sonchifolius) using water kefir grains. Yacon was chosen for its high content of fructooligosaccharides (60% dry weight) andantioxidant capacity (58% 2,2- diphenyl-1-picrylhydrazyl,DPPH inhibition).Water kefir provided a probiotic culture rich in lactic acid bacteria and yeasts. Fermentation was conducted under controlled conditions, followed by evaluation of physicochemical, microbiological, and sensory properties. The final product exhibited moderate antioxidant activity (38% DPPH inhibition), phenolic content around 40 mg Gallic Acid Equivalents/L, GAE/L, and organic acids including lactic, acetic, and butyric acids, resulting in a pH of about 3.6. Its volatile profile indicated complex metabolic activity consistent with fermentation. Ethanol concentration remained low (0.3%). Microbial analysis revealed beneficial fermentative organisms, with counts of 7.44 log Colony Forming Units CFU/ml lactic acid bacteria, 8.00 log CFU/ml acetic acid bacteria, and 7.81 log CFU/ml yeasts. Sensory evaluation with 141 untrained panellists indicated that approximately half were willing to purchase the beverage. These results suggest that the combined use of water kefir and yacon produces a novel, health-promoting fermented beverage with potential benefits forconsumers interested in digestive healthinfo:eu-repo/semantics/openAccessAttribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/antioxidant capacitydiabetesfunctional foodssynbioticveganwater kefiryaconPhysicochemical and microbiological characterisation of a novel functional beverage from water kefir grains and yacon rootsinfo:eu-repo/semantics/article