Developing low alcoholic kefir beverage with passion fruit, gac fruit and ginger

MINISTRY OF EDUCATION AND TRAINING HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY FOR HIGH QUALITY TRAINING GRADUATION THESIS FOOD TECHNOLOGY DEVELOPING LOW ALCOHOLIC KEFIR BEVERAGE WITH PASSION FRUIT, GAC FRUIT AND GINGER ADVISOR: CAO THI THANH LOAN STUDENT: PHAN NGUYEN THANH TRUC BUI MAI UYEN LINH SKL 0 Ho Chi Minh City, August, 2022 HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY FOR HIGH QUALITY TRAINING GRADUATION PROJECT 2022-18116021 DEVELOPING LOW ALCOHOLIC KEFIR BEVERAGE WITH PASSION FRUIT, GAC FRUIT AND GINGER PHAN NGUYEN THANH TRUC Student ID: 17116040 BUI MAI UYEN LINH Student ID: 18116021 Major: FOOD TECHNOLOGY Supervisor: CAO THI THANH LOAN, Ph.D Ho Chi Minh city, August 2022 HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY FOR HIGH QUALITY TRAINING GRADUATION PROJECT 2022-18116021 DEVELOPING LOW ALCOHOLIC KEFIR BEVERAGE WITH PASSION FRUIT, GAC FRUIT AND GINGER PHAN NGUYEN THANH TRUC Student ID: 17116040 BUI MAI UYEN LINH Student ID: 18116021 Major: FOOD TECHNOLOGY Supervisor: CAO THI THANH LOAN, Ph.D Ho Chi Minh city, August 2022 THE SOCIALIST REPUBLIC OF VIETNAM Independence – Freedom– Happiness GRADUATION THESIS ASSIGNMENT Student name: Phan Nguyen Thanh Truc Student ID: 17116040 Class: 17116CLA1 Student name: Bui Mai Uyen Linh Student ID: 18116021 Class: 18116CLA2 Major: Food Technology Class: 17116CLA1 – 18116CLA2 Supervisor: Cao Thi Thanh Loan, Ph.D Email: thanhloanafu@gmail.com Date of assignment: 20/01/2022 Date of submission: 08/08/2022 Thesis title: Developing low alcoholic kefir beverage with passion fruit, gac fruit and ginger Thesis assignment: - Evaluate effect of the sugar types, ratio, concentration and kefir grain amount on the production of low alcoholic kefir beverage - Investigate the fruit juice formula for the final product and evaluate the sensory qualities of the kefir beverages - Determine the physiochemical and microbiological properties of the passion gac ginger kefir beverage - Determine shelflife of the passion gac ginger kefir beverage The content and requirements of the graduation thesis have been approved by the Chair of the Food Technology program Ho Chi Minh City, August 08, 2020 CHAIR OF THE PROGRAM SUPERVISOR (Sign with full name) (Sign with full name) i DISCLAIMER We declare that the entire content of this thesis is our original work We declare that all references in the graduation thesis were properly cited in accordance with regulations ii ACKNOWLEDGEMENTS The successful completion of this thesis has everything to with the support and guidance given by many people Among them, first and foremost we extend our heartfelt gratitude to Ph.D Cao Thi Thanh Loan, our supervisor for the enthusiastic support and conscientious guidance We would like to acknowledge our supervisor for giving us precious suggestions If not for the motivation provided by our supervisor, this thesis would not have been completed We must be thankful to Assoc Prof Nguyen Tan Dung, Head of the Faculty of Chemical and Food Technology All the theories we applied to complete this thesis successfully were taught to us by the excellent panel of lecturers in our department Therefore, we are forever in debt to them for providing us the wisdom to accomplish this task successfully We would also like to express our deep thanks to the School Board of Ho Chi Minh University of Technology and Education, the Dean Board, lecturers, and staff from the Faculty of Chemical and Food Technology, who allowed and created favorable conditions for us to the research at the laboratory We would like to send the most respectful thanks to Nurturing Foods Co Ltd (Vietnam), and all staff members for providing us with all the necessary resources for the implementation of the thesis Thanks to everyone for helping us with their suggestions to make the project better, especially Ms Hoang Thi Thu and Mr Tran Trung Tin Last but not least, we would like to thank our parents and friends for always being with us and supporting us overcome difficulties in the process of implementing the thesis iii iv v vi vii [15] Garrote, G.L.; Abraham, A.G.; de Antoni, G.L Preservation of kefir grains, a comparative study LWT—Food Sci Technol 1997, 30, 77–84 [16] Pidoux, M., Deruiter, G.A., Brooker, B.E., Colquhoun, I.J & Morris, V.J (1990) Microscopic and chemical studies of a gelling polysaccharide from Lactobacillus hilgardii Carbohydrate Polymers 13, 351-362 [17] Sarah Young, Water Kefir Handbook: Water Kefir Recipes, Step-by-Step Instructions, Health Benefits and More (Water Kefir Recipes, Water Kefir for Beginners, Fermented Drinks, Fermented Foods Book 1), 2015 [18] Yaman, H., 2000 Partial characterisation of lactobacilli isolated from commercial kefir Grain PhD thesis Huddersfield University, Huddersfield, UK [19] Lutz, M.L (1899) Recherches biologiques sur la constitution du Tibi Bulletin de la Société Mycologique de France 15, 68-72 [20] Marsh, A J., Hill, C., Ross, R P., & Cotter, P D (2014) Fermented beverages with health-promoting potential: Past and future perspectives Trends in Food Science & Technology, 38(2), 113–124 [21] Gao, J.; Gu, F.; Abdella, N.H.; Ruan, H.; He, G Investigation on culturable microflora in Tibetan kefir grains from different areas of China J Food Sci 2012, 77, 425–433 [22] Pidoux, M (1989) The microbial flora of sugary kefir grain (the gingerbeer plant): biosynthesis of the grain from Lactobacillus hilgardii producing a polysaccharide gel Journal of Applied Microbiology 5, 223-238 [23] Pidoux, M., Brillouet, J.M & Quemener, B (1988) Characterization of the polysaccharides from a Lactobacillus brevis and from sugary kefir grains Biotechnology Letters 10, 415-420 [24] Campbell-Platt, G (1994) Fermented foods: a world perspective Food Research International 27, 253-257 [25] Corona, O., Randazzo, W., Miceli, A., Guarcello, R., Francesca, N., Erten, H., Moschetti, G., Settanni, L., 2016 Characterization of kefir-like beverages produced from vegetable juices LWT - Food Sci Technol 66, 572–581 [26] Laureys, D., De Vuyst, L., 2014 Microbial species diversity, community dynamics, and metabolite kinetics of water kefir fermentation Appl Environ Microbiol 80, 2564–2572 [27] Laureys, D., De Vuyst, L., 2016-2017 The water kefir grain inoculum determines the characteristics of the resulting water kefir fermentation process J Appl Microbiol 122, 719–732 [28] Gulitz, A.J (2013b) Analysis of the diversity of water kefir microbiota by culturedependent and -independent approaches Technische Universität München, Munich, Germany [29] Hutkins, R.W (2006) Microbiology and Technology of Fermented Foods Blackwell Publishing, Oxford, UK, 488 pp [30] Tamang, J.P., Watabane, K & Holzapfel, W.H (2016) Review: diversity of microorganisms in global fermented foods and beverages Frontiers in Microbiology 7, 377 [31] NM, M., & AM Mortazavian (2017) Probiotic Supplements and Food Products: A Comparative Approach Biochemistry & Pharmacology: Open Access, 06(02) 49 [32] Zubillaga M, Weill R, Postaire E, Goldman C, Caro R, Bocci J: Effects of probiotics and functional foods and their use in different diseases Nutr Res 2001;21:569–579 [33] Bekar, O., Yilmaz, Y., & Gulten, M (2011) Kefir Improves the Efficacy and Tolerability of Triple Therapy in Eradicating Helicobacter pylori Journal of Medicinal Food, 14(4), 344–347 [34] Parvez, S., Malik, K.A., Ah Kang, S & Kim, H.Y (2006) Probiotics and their fermented food products are beneficial for health Journal of Applied Microbiology 100, 1171-1185 [35] Rodrigues, K.L., Caputo, L.R., Carvalho, J.C., Evangelista, J & Schneedorf, J.M (2005a) Antimicrobial and healing activity of kefir and kefiran extract International Journal of Antimicrobial Agents 25, 404-408 [36] Rodrigues, K.L., Carvalho, J.C & Schneedorf, J.M (2005b) Anti-inflammatory properties of kefir and its polysaccharide extract Inflammopharmacology 13, 485-492 [37] Rodrigues, K.L., Araújo, T.H., Schneedorf, J.M., de Souza Ferreira, C., de Oliveira Isac Moraes, G., Coimbra, R.S & Rodrigues, M.R (2016) A novel beer fermented by kefir enhances anti-inflammatory and anti-ulcerogenic activities found isolated in its constituents Journal of Functional Foods 21, 58-69 [38] Galdeano, C.M & Perdigon, G (2006) The probiotic bacterium Lactobacillus casei induces activation of the gut mucosal immune system through innate immunity Clinical and Vaccine Immunology 13, 219-226 [39] Martínez-Torres, A., Guti´errez-Ambrocio, S., Heredia-del-Orbe, P., Villa-Tanaca, L., Hernandez-Rodríguez, ´ C., Martínez-Torres, A., Guti´errez-Ambrocio, S., Heredia-delOrbe, P., Villa-Tanaca, L., Hern´ andez-Rodríguez, C., 2017 Inferring the role of microorganisms in water kefir fermentations Int J Food Sci Technol 52, 559–571 [40] Muhialdin, B J., Zawawi, N., Abdull Razis, A F., Bakar, J., & Zarei, M (2021) Antiviral activity of fermented foods and their probiotics bacteria towards respiratory and alimentary tracts viruses Food Control, 127, 108140 [41] Zanirati, S B F., Abatemarco Jr M., Sandes, S H C., Nicoli, J R., Nunes, A C., 699 Neumann, E (2015) Selection of lactic acid bacteria from Brazilian kefir grains 700 for potential use as starter or probiotic cultures Anaerobe, 32, 70-76 [42] Galli, A., Fiori, E., Franzetti, L., Pagani, M A., Ottogalli, G (1995) Microbiological 487 and chemical composition of sugar kefir grains Annals of Microbilogy and 488 Enzimology, 45, 85–95 [43] Li, S S., Cheng, C., Li, Z., Chen, J Y., Yan, B., Han, B Z., Reeves, M (2010) Yeast 550 species associated with wine grapes in China International Journal of Food 551 Microbiology, 138, 85-90 [44] Ward, H M (1892) The ginger-beer plant, and the organisms composing it: a 685 contribution to the study of fermentation-yeasts and bacteria Philosophical 686 Transactions of the Royal Society of London, 183, 125-197 [45] Horisberger, M (1969) Structure of the dextran of the Tibi grain Carbohydrate Research 10, 379-385 [46] Franzetti, L., Galli, A., Pagani, M.A & De Noni, I (1998) Microbiological and chemical investigations on "sugar kefir" drink Annali di Microbiologia ed Enzimologia 48, 67-80 50 [47] Magalhães, K.T., Pereira, G.V.D., Dias, D.R & Schwan, R.F (2010) Microbial communities and chemical changes during fermentation of sugary Brazilian kefir World Journal of Microbiology and Biotechnology 26, 1241-1250 [48] Magalhães, K.T., Pereira, G.V.D., Campos, C.R., Dragone, G & Schwan, R.F (2011) Brazilian kefir: structure, microbial communities and chemical composition Brazilian Journal of Microbiology 42, 693-702 [49] Gulitz, A., Stadie, J., Wenning, M., Ehrmann, M.A & Vogel, R.F (2011) The microbial diversity of water kefir International Journal of Food Microbiology 151, 284-288 [50] Hsieh, H.H., Wang, S.Y., Chen, T.L., Huang, Y.L & Chen, M.J (2012) Effects of cow's and goat's milk as fermentation media on the microbial ecology of sugary kefir grains International Journal of Food Microbiology 157, 73-81 [51] Marsh, A.J., O'Sullivan, O., Hill, C., Ross, R.P & Cotter, P.D (2013) Sequence-based analysis of the microbial composition of water kefir from multiple sources FEMS Microbiology Letters 348, 79-85 [52] Diosma, G., Romanin, D.E., Rey-Burusco, M.F., Londero, A & Garrote, G.L (2014) Yeasts from kefir grains: isolation, identification, and probiotic characterization World Journal of Microbiology and Biotechnology 30, 43-53 [53] da Miguel, M.G.C.P., Cardoso, P.G., Magalh˜ aes, K.T., Schwan, R.F., 2011 Profile of microbial communities present in tibico (sugary kefir) grains from different Brazilian States World J Microbiol Biotechnol 27, 1875–1884 [54] Verce, M., De Vuyst, L., Weckx, S., 2019 Shotgun metagenomics of a water kefir fermentation ecosystem reveals a novel Oenococcus species Front Microbiol 10, 1–16 [55] Laureys, D., Aerts, M., Vandamme, P., De Vuyst, L., 2018 Oxygen and diverse nutrients influence the water kefir fermentation process Food Microbiol 73, 351–361 [56] Sarikkha, P., Nitisoravut, R., Poljungreed, I., 2015 Identification of bacteria and yeast communities in a Thai sugary kefir by Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis (PCR-DGGE) analyses J Ind Technol 11 [57] Martínez-Torres, A., Guti´errez-Ambrocio, S., Heredia-del-Orbe, P., Villa-Tanaca, L., Hernandez-Rodríguez, ´ C., Martínez-Torres, A., Guti´errez-Ambrocio, S., Heredia-delOrbe, P., Villa-Tanaca, L., Hern´ andez-Rodríguez, C., 2017 Inferring the role of microorganisms in water kefir fermentations Int J Food Sci Technol 52, 559–571 [58] Kumar Shridutt Anand and RoshanDeshmukh, Kefir Market by Nature (Organic and Conventional), Product type (Flavored and Unflavored) , Application (Foods & Beverages and Pharmaceutical) and Source (Animal milk, Soy milk, Coconut milk and Others): Global Opportunity Analysis and Industry Forecast 2021–2028 Marketing Analysis Report, 2021 [59] Kieran M Lynch, Stuart Wilkinson, Luk Daenen, Elke K Arendt An update on water kefir: Microbiology, composition and production International Journal of Food Microbiology, 2021 [60] M A Clarke, in R A Meyers, ed., Molecular Biology and Biotechnology, a Comprehensive Desk Reference, VCH Publishers, New York, 1995, pp 146–149 51 [61] William J Colonna, Upasiri Samaraweera, Sugar, Properties of Sucrose, , Kirk-Othmer Encyclopedia of Chemical Technology (2006) [62] Aljohani H, Ahmed Y, El-Shafey O, El-Shafey S, Fouad R, Shoueir, K 2018 Decolorization of turbid sugar juice from sugar factory using waste powdered carbon Appl Water Sci., 8: 48 [63] Babalouei F, Tahghighi A 2018 Evaluation of remaining blankit in refined Iranian sugar products through ion exchange resins Int Food Res J., 25: [64] Doner, L W (1977) The sugars of honey - a review Journal of the Science of Food and Agriculture 28: 443- 456 [65] Siddiqui, I R (1970) The sugars of honey Advances in Carbohydrate Chemistry and Biochemistry 25: 285- 309 [66] Solayman, M., Islam, M.A., Paul, S., Ali, Y., Khalil, M.I., Alam, N., Gan, S.H (2016) Physicochemical properties, minerals, trace elements, and heavy metals in honey of different origins: A comprehensive review Comprehensive Reviews in Food Science and Food Safety, 15(1), 219-233 [67] White, J W (1975) Composition of honey., In Crane, E (ed.) Honey, a comprehensive survey, Heinemann Edition; London; pp 157-206 [68] Soukoulis C, Tzia C 2018 Grape, raisin and sugarcane molasses as potential partial sucrose substitutes in chocolate ice cream: A feasibility study Int Dairy J., 76: 18-29 [69] Tarim Bilimleri Dergisi, Physical and chemical properties of Pekmez (Molasses) produced with different grape cultivars, 2016 [70] Simsek A & Artık N (2002) Değişik meyvelerden üretilen pekmezlerin bileşim unsurları üzerine araştırma Gıda 27: 459-467 [71] Revilla E, Alonso E & Kovac V (1997) The content of catechins and procyanidins in grapes and wines as affected by agroecological factors and technological practices In Watkins T R (Ed), Wine: Nutritional and Therapeutic Benefits, American Chemical Society, Washington, DC, pp 69-80 [72] Türkben C, Uylaşer V & İncedayı B (2010) Influence of traditional processing on some compounds of rose hip (Rosa canina L.) fruits collected from habitat in Bursa, Turkey Asian Journal of Chemistry 22(3): 2309-2318 [73] Laureys D, Aerts M, Vandamme P and De Vuyst L (2019) The Buffer Capacity and Calcium Concentration of Water Influence the Microbial Species Diversity, Grain Growth, and Metabolite Production During Water Kefir Fermentation Front Microbiol 10:2876 [74] Patel S.S (2009) Morphology and Pharmacology of Passiflora edulis: A Review Journal of Herbal Medicine and Toxicology 3: 1-6 [75] Zibadi S., Watson R.R., Passion fruit (Passiflora edulis): Composition, efficacy and safety, Evid.-based Integr Med (2004) 183–187 [76] USDA (2008), Department of Agriculture (USDA) of the United State, Nutrition values of Passion-fruit, (granadilla), purple, raw 52 [77] Ning, X., Luo, Z., Chen, Z., Zhou, C., Xie, C., Du, W., Wang, L., Fortification of set yogurt with passion fruit juice: Effects on fermentation kinetics, physicochemical properties, and functionality Journal of Dairy Science, Volume 104, Issue 4, April 2021, Pages 4084-4093 [78] Costa, C.F., Fusieger, A., Andretta, M., Camargo, A.C., Carvalho, A.F., Menezes, D.R., Nero, L.A, Short communication: Potential use of passion fruit (Passiflora cincinnata) as a biopreservative in the production of coalho cheese, a traditional Brazilian cheese Journal of Dairy Science, Volume 103, Issue 4, April 2020, Pages 3082-3087 [79] Y L Pan, H Y Qin, Y Q Huang, “Study on the technology of immobilized yeerian passiflora compound fruit wine by immobilized yeast, ” China Brewing, Vol 30, pp 178-182, September, 2011 [80] F D Nzabuheraheza , A N Nyiramugwera, “Golden wine produced from mixed juices of passion fruit (Passiflora edulis), mango (Mangifera indica) and pineapple (Ananas comosus), ” African Journal of Food Agriculture Nutrition & Development, Vol 14, pp 9105-9116, July, 2014 [81] Y L Pan, Y Q Huang, X Huang, “Study on fermentation technology of celery fruit passiflora compound fruit vinegar, ” China Brewing, Vol 31, pp 208-211, May, 2012 [82] Z J Wang, Y H Zhou, W L Chen, “Development of compound fruit vinegar of passiflora , ” Chinese condiments, Vol 40, pp 96-99, February, 2015 [83] Chuyen, H.V., Nguyen, M.H., Roach, P.D., Golding, J.B and Parks, S.E (2015), Gac fruit (Momordica cochinchinensis Spreng.): a rich source of bioactive compounds and its potential health benefits Int J Food Sci Technol, 50: 567-577 [84] B.K Ishida, C Turner, M.H Chapman, T.A McKeon, Fatty acid and carotenoid composition of gac (Momordica cochinchinensis Spreng.) fruit, J Agric Food Chem 52 (2004) 274– 279 [85] Nhung, D T T., Bung, P N., Ha, N T., & Phong, T K (2010) Changes in lycopene and beta carotene contents in aril and oil of gac fruit during storage Food Chemistry, 121(2), 326– 331 [86] Kha, T C., Nguyen, M H., Roach, P D., Parks, S E., & Stathopoulos, C (2013) Gac Fruit: Nutrient and Phytochemical Composition, and Options for Processing Food Reviews International, 29(1), 92–106 [87] Abdulqader, A., Ali, F., Ismail, A., & Esa, N M (2018) Gac fruit extracts ameliorate proliferation and modulate angiogenic markers of human retinal pigment epithelial cells under high glucose conditions Asian Pacific Journal of Tropical Biomedicine, 8(12), 571–579 [88] Ishida, B K., Turner, C., Chapman, M H., & McKeon, T A (2004) Fatty acid and carotenoid composition of gac (Momordica cochinchinensis Spreng) fruit Journal of Agricultural and Food Chemistry, 52(2), 274–279 [89] Parks, S E., Nguyen, M H., Gale, D., & Murray, C (2013) Assessing the potential for a gac (Cochinchin gourd) industry in Australia [90] Wong, R C., Fong, W., & Ng, T (2004) Multiple trypsin inhibitors from Momordica cochinchinensis seeds, the Chinese drug mubiezhi Peptides, 25(2), 163–169 53 [91] G Demin and Z Yingying, “Comparative antibacterial activities of crude polysaccharides and flavonoids from Zingiber officinale and their extraction,” American Journal of Tropical Medicine, vol 5, pp 235–238, 2010 [92] Hasan HA, Rasheed Raauf AM, Abd Razik BM, Rasool Hassan BA Pharmaceut Chemical Composition and Antimicrobial Activity of the Crude ExtractsIsolated from Zingiber Officinale by Different Solvents Pharmaceute Anat Acta 2012;3:184 [93] Govindarajan VS Ginger - chemistry, technology, and quality evaluation: part Crit Rev Food Sci Nutr 1982;17:189–258 [94] E Langner, S Greifenberg, and J Gruenwald, “Ginger: history and use,” Advances in Therapy, vol 15, no 1, pp 25–44, 1998 [95] Y Shukla and M Singh, “Cancer preventive properties of ginger: a brief review,” Food and Chemical Toxicology, vol 45, no 5, pp 683–690, 2007 [96] Arshad H Rahmani, Fahad M Al shabrmi, Salah M Aly , Active ingredients of ginger as potential candidates in the prevention and treatment of diseases via modulation of biological activities Int J Physiol Pathophysiol Pharmacol 2014; pp 125–136 [97] Antoniewicz (Kałduńska), Justyna et al "Ginger (Zingiber officinale) – a spice with therapeutic properties." Med Og Nauk Zdr., vol 27, no 1, 2021, pp 40-44 [98] Christabel Nutakor, Justice A Essiedu, Parise Adadi, Osman N Kanwugu, Ginger Beer: An Overview of Health Benefits and Recent Developments, Institute of Chemical EngineeringDepartment of Technology of Organic Synthesis, 2020 [99] Salafzoon S, Hosseini HM, Halabian R Evaluation of the antioxidant impact of gingerbasedkombuchaon the murine breast cancer model J Complement Integr Med 2017 [100] Ying Liu, Michael Chan, Ebersole Blake, Hong Sy, Paula N Brown, Determination of Ethanol Content in Kombucha Products by Gas Chromatography with Flame Ionization Detection: A Multilaboratory Study, Journal of AOAC INTERNATIONAL, Volume 102, Issue 3, May 2019, Pages 878–882 [101] Wulansari, P D., Rahayu, N., & Frasiska, N (2021) The Effect of Incorporating Ginger Extract (Zingiber officinale) to Cow Milk Kefir: An Analysis of Antioxidant and Microbiological and Physicochemical Characteristics ANIMAL PRODUCTION, 22(3), 148-153 [102] Patidar MK, Nighojkar S, Kumar A, Nighojkar A Pectinolytic enzymes-solid state fermentation, assay methods and applications in fruit juice industries: a review Biotech 2018 Apr [103] Haile S, Ayele A Pectinase from Microorganisms and Its Industrial Applications ScientificWorldJournal, 2022 [104] Shiv Kumar, Role of enzymes in fruit juice processing and its quality enhancement, Advances in Applied Science Research, 2015 [105] Guzel-Seydim Z, Kök-Taş T, Ertekin B, Seydim, AC 2011 Effect of fat replacers on biomass increase in kefır grains J Dairy Sci., 94: 1239- 42 [106] Miyamoto, M., Seto, Y., Dong, H.H., Teshima, T., Yan, B.S., Kabuki, T., Li, B.Y., Nakajima, H., 2005 Lactobacillus harbinensis sp nov., consisted of strains isolated from 54 traditional fermented vegetables “Suan cai” in Harbin, Northeastern China and Lactobacillus perolens DSM 12745 Syst Appl Microbiol 28, 688–694 [107] Ertekin B, Guzel‐Seydim ZB 2010 Effect of fat replacers on kefir quality J Sci Food Agric 90: 543-548 [108] Koutinas AA 2003 New Trends in Kefir Yeast Technology In new horizons in biotechnology Springer, Dordrecht, p 297- 309 [109] Tuncay Çevik, Nilüfer Sena Aydoğdu, Nilgün Ưzdemir, Tuğba Kưk Taş The Effect of Different Sugars on Water Kefir Grains, 2019 [110] H Stone and J Sidel, “Sensory Evaluation Practices,” 3rd Edition, Elsevier Academic Press, San Diego, 2004 [111] Randazzo, W., Corona, O., Guarcello, R., Francesca, N., Germana, ` M A., Erten, H., et al (2016) Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms Food Microbiology, 54, 40–51 [112] Martínez, J A., Melgosa, M., P´erez, M M., Hita, E., & Negueruela, A I (2001) Visual and instrumental colour evaluation in red wines Food Science and Technology International, 7, 439–444 [113] Rouse, S., Canchaya, C., van Sinderen, D., 2008 Lactobacillus hordei sp nov., a bacteriocinogenic strain isoloated from malted barley Int J Syst Evol Microbiol 58, 2013–2017 [114] Vos, P., Garrity, G., Jones, D., Krieg, N.R., Ludwig, W., Rainey, F.A., Schleifer, K.-H., Whitman, W.B., 2011 Bergey’s Manual of Systematic Bacteriology: Volume 3: The Firmicutes (Springer Science & Business Media) [115] Monsan, P., Bozonnet, S., Albenne, C., Joucla, G., Willemot, R.-M., Remaud-Sim´eon, M., 2001 Homopolysaccharides from lactic acid bacteria Int Dairy J 11, 675–685 [116] Côté, G L., and Skory, C D (2012) Cloning, expression, andcharacterization of an insoluble glucan-producing glucansucrase from Leuconostoc mesenteroides NRRL B-1118 Appl Microbiol Biotechnol 93,2387–2394 [117] Kimmel S A., Roberts R F., Ziegler G R (1998) Optimization of exopolysaccharide production by Lactobacillus delbrueckii subsp bulgaricus RR grown in a semidefined medium Appl Environ Microbiol 64 659–664 [118] Cheirsilp B., Shimizu H., Shioya S (2001) Modelling and optimization of environmental conditions for kefiran production by Lactobacillus kefiranofaciens Appl Microbiol Biotechnol 57 639–646 [119] Keyla Flores, Shakota Neal, John Joseph Nguyen, Kayla Capper, Michael Felder, Sugar Rush: How Fermentation Rate Increases with Glucose Concentration, Journal of Undergraduate Biology Laboratory Investigations, 2008 [120] Kubola, J., & Siriamornpun, S (2011) Phytochemicals and antioxidant activity of different fruit fractions (peel, pulp, aril and seed) of Thai gac (Momordica cochinchinensis Spreng) Food Chemistry, 127(3), 1138–1145 [121] Chen, D., Huang, C., & Chen, Z (2019) A review for the pharmacological effect of lycopene in central nervous system disorders Biomedicine & Pharmacotherapy, 111, 791–801 55 [122] Petyaev, I M (2016) Lycopene deficiency in ageing and cardiovascular disease Oxidative Medicine and Cellular Longevity, 2016 [123] Saini, R K., Nile, S H., & Park, S W (2015) Carotenoids from fruits and vegetables: Chemistry, analysis, occurrence, bioavailability and biological activities Food Research International, 76, 735–750 [124] Scalbert A, Williamson G Dietary intake and bioavailability of polyphenols J Nutr 2000;130:2073S‐85S [125] Taguchi C, Fukushima Y, Kishimoto Y, et al Estimated dietary polyphenol intake and major food and beverage sources among elderly Japanese Nutrients 2015;7:10269– 10281 [126] David P Steen, Philip R Ashurst, Carbonated Soft Drinks: Formulation and Manufacture, Wiley-Blackwell, 2006 [127] TCVN-12828-2019 Standard of Water-based beverage [128] Institute of Medicine, Food and Nutrition Board Dietary Reference Intakes: energy, carbohydrates, fiber, fat, fatty acids, cholesterol, protein, and amino acids Washington: National Academies Press; 2002 [129] World Health Organization.; Food and Agriculture Organization of the United Nations Vitamin and mineral requirements in human nutrition 21-30 September 1998 [130] Philip R Ashurst, Robert Hargitt and Fiona Palmer, “Soft Drink and Fruit Juice Problems Solved, Woodhead Publishing Series in Food Science”, Technology and Nutrition, 2017 [131] NY/T 292-1995 standard of Green Food -Passion Fruit Juice Drink [132] TCVN 13368:2021 Beverage products containing probiotic lactobacilli [133] Farnworth, E.R (2005) Kefir—A Complex Probiotic Food Science and Technology Bulletin: Functional Foods, 2, 1-17 [134] Yalcin S K., Ozbas Z Y (2008) Effects of pH and temperature on growth and glycerol production kinetics of two indigenous wine strains of Saccharomyces cerevisiae from Turkey Braz J Microbiol 39 325–332 [135] Guzel-Seydim, Z.B., Gưkırmaklı, Ç., Greene, A.K., “A comparison of milk kefir and water kefir: Physical, chemical, microbiological and functional properties”, Trends in Food Science and Technology, Volume 113, July 2021, Pages 42-53 [136] Pendón MD, Bengoa AA, Iraporda C, Medrano M, Garrote GL, Abraham AG Water kefir: Factors affecting grain growth and health-promoting properties of the fermented beverage J Appl Microbiol 2022 Jul;133(1):162-180 [137] Syrokou, Maria K., Marina Papadelli, Ioanna Ntaikou, Spiros Paramithiotis and Eleftherios H Drosinos “Sugary Kefir: Microbial Identification and Biotechnological Properties.” Beverages, 2019 [138] Muneer Alsayadi M.S., Yaser Al Jawfi, Meriem Belarbi, Fatima Z Sabri “Antioxidant potency of water kefir”, Food Sciences of Food Sciences, June – July, 2013, vol 2, no [139] Mendes, R.M.L., Andrade, R.H.C.D., Marques, M.D.F.F., Andrade, E.R.D “Potential use of the passion fruit from caatinga in kefir”, Food Bioscience, Volume 39, February 2021 [140] Mendes Lima Parente Fernandes, M., Cristina de Souza, A., Sérgio Pedroso Costa Júnior, P., Ayra Alcântara Veríssimo, L., Satler Pylro, V., Ribeiro Dias, D., Freitas Schwan, R “Sugary 56 kefir grains as the inoculum for developing a low sodium isotonic beverage”, Food Research International, Volume 157, July 2022 [141] Mongkontanawat, N., Laohkitikul, S., Lertnimitmongkol, W “Fermentation of Gac juice mixture by probiotic lactic acid bacteria.”, International Journal of Agricultural Technology 2018 Vol.14 No.7 Special Issue pp.1455-1470 [142] Murat AầIK, Funda Pnar ầAKIROLU, Murat ALTAN, Tuỗe BAYBO “Alternative source of probiotics for lactose intolerance and vegan individuals: sugary kefir”, Food Science and Technology, September 2020 57 APPENDIX A Table A.1 Color parameters of the kefir beverage during 10 days storage Day L* a* b* 28.40 ± 0.53 2.00 ± 0.36 4.87 ± 8.46 25.87 ± 0.75 2.37 ± 0.29 8.07 ± 1.53 25.86 ± 0.15 2.47 ± 0.49 8.07 ± 2.02 25.17 ± 1.06 2.90 ± 0.35 8.93 ± 2.11 24.40 ± 0.61 3.67 ± 0.06 9.97 ± 1.59 10 23.27 ± 0.25 8.33 ± 1.25 11.47 ± 0.40 The analysis was performed in triplicate for three samples, presenting as Mean ± SD 58 APPENDIX B SENSORY ACCEPTANCE TEST PRODUCT: Passion Gac Ginger Water Kefir Beverage Date: Name: SAMPLE CODE There are three coded samples for you to evaluate Evaluate each sample in the order presented from left to right Put the whole sample into your mouth For each of the following characteristics, please taste the sample and indicate how much you like or dislike it by ticking (X) in the appropriate box Please cleanse your palate with water before and between samples For each sample, number it from to in order of favorite (from dislike extremely to like extremely) Score Appearance Flavor Sample 9.Like extremely 8.Like very much 7.Like moderately 6.Like slightly 5.Neither like nor dislike 4.Dislike slightly 3.Dislike moderately 2.Dislike very much 1.Dislike extremely 59 Texture APPENDIX C 60 APPENDIX D 61 APPENDIX E 62 S K L 0