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Encapsulation of Russian Olive Water Kefir as an Innovative Functional Drink with High Antioxidant Activity

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Abstract

Processing of Russian olive water kefir (RWK), as a fermented functional drink made with Russian olive juice and water kefir grains with high antioxidant activity, into powder is crucial for improving its stability for the commercialization of this product. For the first time, this study aimed to encapsulate water kefir microorganisms and bioactive compounds in RWK using carrier materials to develop a synbiotic functional powder using spray drying as an encapsulation method. The goal was maximizing antioxidant activity, product yield, and survival rate of water kefir microorganisms in the produced Russian olive water kefir powder. The optimal spray drying conditions were observed to be at an inlet air temperature of 120ºC, 35 % feed flow rate, and 7 % concentration of drying aid. The effects of spray drying conditions on the quality of microcapsules were assessed and modeled, and the validity of the model was verified. Also, the spray-dried powder’s physicochemical properties were assessed and showed promising microbial and physicochemical characteristics compared with the freeze-dried powder.

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Acknowledgements

The authors would like to thank the Canadian Natural Sciences and Engineering Research Council (NSERC) for their funding of this project.

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Authors and Affiliations

  1. Department of Bioresource Engineering, McGill University, 21111 Lakeshore Road, Sainte Anne de Bellevue, Montreal, Quebec, H9X 3V9, Canada

    Pariya Darvishzadeh & Valérie Orsat

  2. Department of Natural Resource Sciences, McGill University, 21111 Lakeshore Road, Sainte Anne de Bellevue, Montreal, Quebec, H9X 3V9, Canada

    Sebastien P. Faucher

Authors
  1. Pariya Darvishzadeh
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  2. Valérie Orsat
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  3. Sebastien P. Faucher
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Correspondence to Pariya Darvishzadeh.

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Darvishzadeh, P., Orsat, V. & Faucher, S.P. Encapsulation of Russian Olive Water Kefir as an Innovative Functional Drink with High Antioxidant Activity. Plant Foods Hum Nutr 76, 161–169 (2021). https://doi.org/10.1007/s11130-021-00886-8

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  • DOI: https://doi.org/10.1007/s11130-021-00886-8

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