Akademik Veri Yönetim Sistemi
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2025 (SCI-Expanded, Scopus)
The present study aimed to enhance the positive effects of kefir on consumer health through an innovative approach by fortifying it with postbiotics and paraprobiotics to achieve a unique composition. For this purpose, heat-killed kefir bacteria were used as paraprobiotics and autolyzed and dried Saccharomyces cerevisiae were used as postbiotics. Using a standard in vitro gastrointestinal digestion model simulating digestion in the gastric and intestine, the bioaccessibility of phenolic content and antioxidant capacity in kefir samples were evaluated and antimicrobial activity was determined. Samples fortified with paraprobiotics and postbiotics demonstrated increased antioxidant activity and higher levels of phenolic contents, while their composition and microbial load remained consistent. Antioxidant capacity and phenolic content values of the samples varied between 7.76 and 11.45% and 37.46-47.25%, respectively, before digestion, while they varied between 38.74 and 40.02% and 74.92-78.44% after gastrointestinal digestion. In vitro gastrointestinal digestion results revealed that fortified samples had increased bioaccessibility of antioxidant and phenolic content, and enhanced antimicrobial activity. Considering these health benefits, paraprobiotics and postbiotics can be considered as alternative sources that can be included in the kefir composition.