Milk Kefir and Water Kefir Production Using Loquat at Different Extent of Maturity

Manolya Eser Öner; Sema Karamanoğlu

doi:10.18016/ksutarimdoga.vi.1770938

EN TR

Milk Kefir and Water Kefir Production Using Loquat at Different Extent of Maturity

Abstract

Loquat (Eriobotrya japonica L.) is a subtropical fruit with a short shelf life after harvest. Transforming loquat into high-quality and long shelf-life products is essential to increase the consumption of the fruit. In this study, milk kefir and water kefir samples were produced with unripe green (G), semi-ripe yellow (Y), and ripe orange (O) loquat. The quality of samples was evaluated in terms of pH, Brix, color, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant capacity (AOC) during the storage at 4±1 °C for 28 days. The sensorial quality of samples was determined by consumer acceptance and ranking tests. During the shelf-life, in milk kefir samples, pH decreased, and Brix increased. In water kefir samples, pH decreased, and brix remained constant by lyophilized culture (Method 1), pH increased, and brix decreased by kefir grain (Method 2). The water kefir produced with grain was closer to the color of the fresh fruit. The highest TPC, TFC, and AOC were observed in the water kefir produced with ripe orange loquat using Method 2 (OWK2). Based on the sensory evaluation, the most preferred milk kefir was produced from unripe green loquat (GMK), and water kefir was produced from semi-ripe yellow loquat using Method 1 (YWK1) with 33.75% and 18.4%, respectively. These results indicated the potential usage of loquat in high-quality milk kefir and water kefir production with extended shelf-life.

Keywords

Farklı Olgunluktaki Yenidünya Kullanılarak Süt Kefiri ve Su Kefiri Üretimi

Öz

Yenidünya (Eriobotrya japonica L.) hasat sonrası raf ömrü kısa olan subtropikal bir meyvedir. Meyvenin tüketimini artırmak için yüksek kaliteli ve uzun raf ömürlü ürünlere dönüştürülmesi önemlidir. Bu çalışmada, kabuklu olgunlaşmamış yeşil (G), yarı olgun sarı (Y) ve olgun turuncu (O) yenidünya kullanılarak su kefiri ve süt kefiri üretilmiştir. Örneklerin kalite özellikleri pH, briks, renk, toplam fenolik madde (TPC), toplam flavonoid içerik (TFC) ve antioksidan kapasite (AOC) açısından 4±1°C'de 28 gün depolama süresinde değerlendirilmiştir. Örneklerin duyusal özellikleri tüketici beğeni ve tercih testleri ile belirlenmiştir. Depolama süresinde, süt kefiri örneklerinde pH azaldı ve briks arttı. Su kefiri örneklerinde ise liyofilize kültür (Yöntem 1) ile pH azaldı ve briks değişmedi, dane (Yöntem 2) ile pH arttı ve briks azaldı. Dane (Yöntem 2) ile üretilen su kefiri renginin taze meyvenin rengine daha yakın olduğu belirlendi. En yüksek TPC, TFC ve AOC değerleri Yöntem 2 kullanılan olgun turuncu yenidünya ile üretilen su kefiri (OWK2) olduğu gözlemlendi. Duyusal analize göre en çok tercih edilen süt kefiri ve su kefiri sırasıyla %33,75 ile olgunlaşmamış yeşil yenidünyadan üretilen örnek (GMK) ve %18,4 ile yarı-olgun sarı yenidünyadan üretilen Yöntem 1’in uygulandığı örnektir (YWK1). Bu sonuçlar, yenidünya meyvesinin uzun raf ömrü ile yüksek kaliteli süt kefiri ve su kefiri üretiminde potansiyel kullanımını göstermektedir.

Anahtar Kelimeler

Etik Beyan

The sensory analyses conducted in this study were undertaken under the ethical approval granted by the Alanya Alaaddin Keykubat University Science and Engineering Sciences Scientific Research and Publication Ethics Committee (Document Number: 05.06.2025-250957, Meeting Date: 04.06.2025, Meeting Number: 03, Decision Number: 04). Informed consent was obtained from all participants involved in the study. Participation was voluntary, and participants were informed about the objectives, procedures, potential risks, and benefits of the study before consenting.

Teşekkür

This article has been produced from Sema Karamanoğlu’s MSc. Thesis, named as “Quality Characteristics of Water and Milk Kefir Produced with Loquat Fruit at Different Extent of Maturity”.

Kaynakça

Aires, A., Carvalho, R., Matos, M., Carnide, V., Silva, A. P., & Gonçalves, B. (2017). Variation of chemical constituents, antioxidant activity, and endogenous plant hormones throughout different ripening stages of highbush blueberry (Vaccinium corymbosum L.) cultivars produced in centre of Portugal. Journal of Food Biochemistry, 41, e12414. https://doi.org/10.1111/jfbc.12414
Alagöz Kabakcı, S., Türkyılmaz, M., & Özkan, M. (2022). Effects of fermentation time and pH on quality of black carrot juice fermented by kefir culture during storage. Journal of the Science of Food and Agriculture, 102(6), 2563–2574. https://doi.org/10.1002/jsfa.11598
Azizi, N. F., Kumar, M. R., Yeap, S. K., Abdullah, J. O., Khalid, M., Omar, A. R., Osman, Mohd. A., Mortadza, S. A. S., & Alitheen, N. B. (2021). Kefir and its biological activities. Foods, 10(6), 1210. https://doi.org/10.3390/foods10061210
Binici, H. İ., Özdemir, C., & Özdemir, S. (2023). The physical, chemical, sensory properties and aromatic organic substance profile of kefir added citrus fruits in different proportions. Tekirdağ Ziraat Fakültesi Dergisi, 20(4), 871–878. https://doi.org/10.33462/jotaf.1225120
Bueno, R. S., Ressutte, J. B., Hata, N. N. Y., Henrique-Bana, F. C., Guergoletto, K. B., de Oliveira, A. G., & Spinosa, W. A. (2021). Quality and shelf life assessment of a new beverage produced from water kefir grains and red pitaya. LWT, 140, 110770. https://doi.org/10.1016/j.lwt.2020.110770
Capanoglu, E., Beekwilder, J., Boyacioglu, D., Hall, R., & de Vos, R. (2008). Changes in antioxidant and metabolite profiles during production of tomato paste. Journal of Agricultural and Food Chemistry, 56(3), 964–973. https://doi.org/10.1021/jf072990e
Çoklar, H., & Akbulut, M. (2016). Olgunlaşma ile alıç (Crataegus orientalis) meyvesinin antioksidan aktivite, toplam fenolik madde ve fenolik profilindeki değişim. Meyve Bilimi, 3, 30–37.
Costa, B. P., Ikeda, M., de Melo, A. M., Bambirra Alves, F. E. S., Carpiné, D., & Ribani, R. H. (2022). Eriobotrya japonica fruits and its by-products: A promising fruit with bioactive profile and trends in the food application – A bibliometric review. Food Bioscience, 50, 102099. https://doi.org/10.1016/j.fbio.2022.102099

Costanzo, G., Vitale, E., Iesce, M. R., Naviglio, D., Amoresano, A., Fontanarosa, C., Spinelli, M., Ciaravolo, M., & Arena, C. (2022). Antioxidant properties of pulp, peel and seeds of phlegrean mandarin (Citrus reticulata Blanco) at different stages of fruit ripening. Antioxidants, 11(2), 187. https://doi.org/10.3390/antiox11020187
Darvishzadeh, P., Orsat, V., & Martinez, J. L. (2021). Process optimization for development of a novel water kefir drink with high antioxidant activity and potential probiotic properties from Russian olive fruit (Elaeagnus angustifolia). Food and Bioprocess Technology, 14(2), 248–260. https://doi.org/10.1007/s11947-020-02563-1
Dewanto, V., Wu, X., Adom, K. K., & Liu, R. H. (2002). Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. Journal of Agricultural and Food Chemistry, 50(10), 3010–3014. https://doi.org/10.1021/jf0115589
Dikmetas, D. N., Acar, E. G., Ceylan, F. D., İlkadım, F., Özer, H., & Karbancioglu-Guler, F. (2025). Functional fermented fruit juice production and characterization by using water kefir grains. Journal of Food Science and Technology. https://doi.org/10.1007/s13197-025-06209-y
Esatbeyoglu, T., Fischer, A., Legler, A. D. S., Oner, M. E., Wolken, H. F., Köpsel, M., Ozogul, Y., Özyurt, G., De Biase, D., & Ozogul, F. (2023). Physical, chemical, and sensory properties of water kefir produced from Aronia melanocarpa juice and pomace. Food Chemistry: X, 18, 100683. https://doi.org/10.1016/j.fochx.2023.100683
Gamba, R. R., Yamamoto, S., Sasaki, T., Michihata, T., Mahmoud, A. H., Koyanagi, T., & Enomoto, T. (2019). Microbiological and functional characterization of kefir grown in different sugar solutions. Food Science and Technology Research, 25(2), 303–312. https://doi.org/10.3136/fstr.25.303
Ganatsios, V., Nigam, P., Plessas, S., & Terpou, A. (2021). Kefir as a functional beverage gaining momentum towards its health promoting attributes. Beverages, 7(3), 48. https://doi.org/10.3390/beverages7030048
Garrido, I., Uriarte, D., Hernández, M., Llerena, J., Valdés, M., & Espinosa, F. (2016). The evolution of total phenolic compounds and antioxidant activities during ripening of grapes (Vitis vinifera L., cv. Tempranillo) grown in semiarid region: Effects of cluster thinning and water deficit. International Journal of Molecular Sciences, 17, 1923. https://doi.org/10.3390/ijms17111923
Gökırmaklı, Ç., Gün, İ., Kartal, M. O., & Güzel-Seydim, Z. B. (2025). Antioxidant capacity, volatile compounds, microbial, chemical and sensory properties of plum (Prunus domestica) juice water kefir. Discover Food, 5, 33. https://doi.org/10.1007/s44187-025-00297-7
Guzel-Seydim, Z. B., Gökırmaklı, Ç., & Greene, A. K. (2021). A comparison of milk kefir and water kefir: Physical, chemical, microbiological and functional properties. Trends in Food Science & Technology, 113, 42–53. https://doi.org/10.1016/j.tifs.2021.04.041
Güzel-Seydim, Z. B., Şatır, G., & Gökırmaklı, Ç. (2023). Use of mandarin and persimmon fruits in water kefir fermentation. Food Science and Nutrition, 11(10), 5890–5897. https://doi.org/10.1002/fsn3.3561
Harmankaya, S., Gülbaz, G., & Kamber, U. (2019). Microbiological, chemical and sensory characteristics of kefir prepared with various fruit additives. Van Veterinary Journal, 30(1), 13–18. http://dergipark.gov.tr/vanvetj
Irkın, R., & Songun, E. G. (2022). Improving functional properties of kefir produced with cow and goat milk. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 25(3), 556–564. https://doi.org/10.18016/ksutarimdoga.vi.895501
Kazakos, S., Mantzourani, I., Nouska, C., Alexopoulos, A., Bezirtzoglou, E., Bekatorou, A., Plessas, S., & Varzakas, T. (2016). Production of low-alcohol fruit beverages through fermentation of pomegranate and orange juices with kefir grains. Current Research in Nutrition and Food Science Journal, 4(1), 19–26. https://doi.org/10.12944/CRNFSJ.4.1.04
Kök-Taş, T., Seydim, A. C., Özer, B., & Guzel-Seydim, Z. B. (2013). Effects of different fermentation parameters on quality characteristics of kefir. Journal of Dairy Science, 96(2), 780–789. https://doi.org/10.3168/jds.2012-5753
Li, Y., Li, L., Zhang, X., Mu, Q., Tian, J., Yan, J., Guo, L., Wang, Y., Song, L., & Yu, X. (2023). Differences in total phenolics, antioxidant activity and metabolic characteristics in peach fruits at different stages of ripening. LWT-Food Science and Technology, 178, 114586. https://doi.org/10.1016/j.lwt.2023.114586
Liu, X., Cai, X., Chen, Z., Zhang, Y., Zhong, H., & Guan, R. (2025). Phytochemicals, extraction methods, health benefits, and applications of loquat (Eriobotrya japonica Lindl.) and its by‐products: A comprehensive review. Food Science & Nutrition, 13, e70483. https://doi.org/10.1002/fsn3.70483
López-Huertas, E., & Palma, J. M. (2020). Changes in glutathione, ascorbate, and antioxidant enzymes during olive fruit ripening. Journal of Agricultural and Food Chemistry, 68(44), 12221–12228. https://doi.org/10.1021/acs.jafc.0c04789
Meilgaard, M. C., Civille, G. V., & Carr, B. T. (2015). Sensory Evaluation Techniques (5th ed.). CRC Press, Boca Raton, FL https://doi.org/10.1201/b19493
Molyneux, P. (2004). The use of the stable free radical diphenylpicryl-hydrazyl (DPPH) for estimating antioxidant activity. Songklanakarin Journal of Science and Technology, 26(2), 211–219.
Oner, M. E., Ozkan, G., Dogan, I., Esatbeyoglu, T., & Capanoglu, E. (2024). Effect of ultrasound pretreatment on the retention of loquat phenolics and antioxidants during tray and freeze-drying. Akademik Gıda, 22(2), 78–85. https://doi.org/10.24323/akademik-gida.1543478
Ozcelik, F., Akan, E., & Kinik, O. (2021). Use of Cornelian cherry, hawthorn, red plum, roseship and pomegranate juices in the production of water kefir beverages. Food Bioscience, 42, 101219. https://doi.org/10.1016/j.fbio.2021.101219
Ozkan, G., Oner, M. E., Tas, D., Esatbeyoglu, T., & Capanoglu, E. (2024). Effect of various food processing techniques on the retention of loquat phenolics and their antioxidant capacity during in vitro digestion. Journal of Food Measurement and Characterization, 18(1), 428–436. https://doi.org/10.1007/s11694-023- 02179-x
Polat, A. A. (2024). Alıç anacının yenidünyada verim ve meyve kalitesi üzerine etkileri. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 27(1), 120–129. https://doi.org/10.18016/ksutarimdoga.vi.1122612
Qiao, M., Xiong, H., Cai, X., Jiang, Y., Zhao, X., & Miao, B. (2024). Evaluation of loquat jam quality at different cooking times based on physicochemical parameters, GC-IMS and intelligent senses. Foods, 13, 340. https://doi.org/10.3390/foods13020340
Sabokbar, N., & Khodaiyan, F. (2016). Total phenolic content and antioxidant activities of pomegranate juice and whey based novel beverage fermented by kefir grains. Journal of Food Science and Technology, 53(1), 739–747. https://doi.org/10.1007/s13197-015-2029-3
Shah, H. M. S., Khan, A. S., Singh, Z., & Ayyub, S. (2023). Postharvest Biology and Technology of Loquat (Eriobotrya japonica Lindl.). Foods, 12, 1329. https://doi.org/10.3390/foods12061329
Singleton, V. L., & Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16(3), 144–158. https://doi.org/10.5344/ajev.1965.16.3.144
Soutelino, M. E. M, da Silva Rocha, R., Mársico, E. T., Esmerino, E. A., & de Oliveira Silva, A. C. (2025). Innovative approaches to kefir production, challenges, and current remarks. Current Opinion in Food Science, 61, 101252. https://doi.org/10.1016/j.cofs.2024.101252
Szkolnicka, K., Dmytrów, I., Mituniewicz-Małek, A., & Bogusławska-Wąs, E. (2024). Quality assessment of organic kefirs made with kefir grains and freeze-dried starter cultures. Applied Sciences, 14, 11746. https://doi.org/10.3390/app142411746
Tu, C., Azi, F., Huang, J., Xu, X., Xing, G., & Dong, M. (2019). Quality and metagenomic evaluation of a novel functional beverage produced from soy whey using water kefir grains. LWT-Food Science and Technology, 113, 108258. https://doi.org/10.1016/j.lwt.2019.108258
Turgut, T., & Diler, A. (2023). The effect of addition Eriobotrya japonica L. marmalade on physicochemical, microbiological, and sensory properties of probiotic yogurts. Frontiers in Nutrition, 10, 113339. https://doi.org/10.3389/fnut.2023.1151037
TürkPatent (2018). Alanya yenidünyası. Tescil No:373. Tescil ettiren Alanya Ticaret ve Sanayi Odası. https://ci.turkpatent.gov.tr/cografi-isaretler/detay/38373
Tzavaras, D., Papadelli, M., & Ntaikou, I. (2022). From milk kefir to water kefir: Assessment of fermentation processes, microbial changes and evaluation of the produced beverages. Fermentation, 8(3), 135. https://doi.org/10.3390/fermentation8030135
Yilmaz-Ersan, L., Ozcan, T., Akpinar-Bayizit, A., & Sahin, S. (2016). The antioxidative capacity of kefir produced from goat milk. International Journal of Chemical Engineering and Applications, 7(1), 22–26. https://doi.org/10.7763/IJCEA.2016.V7.535
Zhang, H., Pu, J., Liu, H., Wang, M., Du, Y., Tang, X., Luo, X., Wang, Y., & Deng, Q. (2023). Effects of L-cysteine and γ-aminobutyric acid treatment on postharvest quality and antioxidant activity of loquat fruit during storage. International Journal of Molecular Sciences, 24(13), 10541. https://doi.org/10.3390/ijms241310541
Zhang, H., Pu, J., Tang, Y., Wang, M., Tian, K., Wang, Y., Luo, X., & Deng, Q. (2022). Changes in phenolic compounds and antioxidant activity during development of ‘Qiangcuili’ and ‘Cuihongli’ fruit. Foods, 11, 3198. https://doi.org/10.3390/foods11203198

Ayrıntılar

Birincil Dil

İngilizce

Konular

Gıda Özellikleri

Bölüm

Araştırma Makalesi

Yazarlar

Manolya Eser Öner ^*
0000-0003-4237-437X
Türkiye

Sema Karamanoğlu
0009-0000-5217-3980
Türkiye

Erken Görünüm Tarihi

21 Ocak 2026

Yayımlanma Tarihi

21 Ocak 2026

Gönderilme Tarihi

23 Ağustos 2025

Kabul Tarihi

3 Ekim 2025

Yayımlandığı Sayı

Yıl 2026 Cilt: 29 Sayı: 2

DOI

https://doi.org/10.18016/ksutarimdoga.vi.1770938

IZ

https://izlik.org/JA74LF94AA

Kaynak Göster

RIS / Bibtex

APA

Öner, M. E., & Karamanoğlu, S. (2026). Milk Kefir and Water Kefir Production Using Loquat at Different Extent of Maturity. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 29(2), 502-519. https://doi.org/10.18016/ksutarimdoga.vi.1770938

Milk Kefir and Water Kefir Production Using Loquat at Different Extent of Maturity

Abstract

Keywords

Farklı Olgunluktaki Yenidünya Kullanılarak Süt Kefiri ve Su Kefiri Üretimi

Öz

Anahtar Kelimeler

Etik Beyan

Teşekkür

Kaynakça

Ayrıntılar

Birincil Dil

Konular

Bölüm

Yazarlar

Erken Görünüm Tarihi

Yayımlanma Tarihi

Gönderilme Tarihi

Kabul Tarihi

Yayımlandığı Sayı

DOI

IZ

Kaynak Göster

e-ISSN: 2619-9149