Effect of aqueous and ethanolic kiwifruit peel extracts on the functional and sensory properties of kefir

KANAT N., Bengu I., YILMAZ ERSAN L., Ozakcayli S. O.

International Journal of Food Science and Technology, cilt.61, sa.2, 2026 (SCI-Expanded, Scopus)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 61 Sayı: 2
  • Basım Tarihi: 2026
  • Doi Numarası: 10.1093/ijfood/vvag143
  • Dergi Adı: International Journal of Food Science and Technology
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS, Chemical Abstracts Core, Compendex, Food Science & Technology Abstracts, INSPEC, Directory of Open Access Journals, Academic Search Ultimate (EBSCO), Natural Science Collection (ProQuest), Biomedical Reference Collection: Corporate Edition (EBSCO), Engineering Source (EBSCO), Materials Science & Engineering Collection (ProQuest), Technology Collection (ProQuest)
  • Anahtar Kelimeler: antioxidant, bioaccessibility, functional, kefir, kiwi peel, sensory
  • Bursa Uludağ Üniversitesi Adresli: Evet

Özet

This study explores the valorization of kiwifruit peel, a nutrient-rich agro-industrial by-product, as a functional ingredient in kefir within the framework of sustainable food systems. Aqueous and ethanolic extracts of kiwifruit peel were incorporated into kefir, and their effects on antioxidant capacity (copper (II) ion reducing antioxidant capacity, ferric reducing antioxidant power, 2,2-diphenyl-1-picrylhydrazyl radical), total phenolic content, in vitro bioaccessibility, physicochemical properties, and sensory attributes were evaluated. Ethanolic extracts exhibited higher initial antioxidant activity, whereas aqueous extracts showed significantly greater phenolic bioaccessibility after simulated gastrointestinal digestion. The addition of extracts significantly affected colour parameters, viscosity, and consistency (p < .05). Sensory analysis demonstrated that enriched samples were well accepted, with favourable flavour and texture profiles. These findings highlight the potential of kiwifruit peel as a sustainable bioactive ingredient in fermented dairy products.