Kefir de agua, una bebida con microorganismos probióticos : desde la producción ancestral y artesanal hasta la comercialización, industrialización y regulación actuales
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Moretti, Ana Florencia
Quiñoy, Florencia
Espósito, Fiorella
Simonelli, Nicolás
Medrano, Micaela
León Peláez, Ángela María
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Foro de la Alimentación, la Nutrición y la Salud
Resumen
A lo largo de la pandemia de COVID-19, hubo una demanda de productos naturales capaces de mejorar la salud de los consumidores. Muchas personas descubrieron los beneficios de los productos fermentados como kefir de leche y de agua, y kombucha. En concreto, el kefir de agua ha despertado un gran interés por parte de personas interesadas en consumir alimentos que no proceden de animales (dietas vegetarianas y veganas) o personas alérgicas a las proteínas de la leche o intolerantes a la lactosa, al tiempo que aumenta la evidencia científica de la mejora de la salud de quien consume kefir de agua. Esta revisión aborda la necesidad de establecer parámetros de calidad que se encuentran en la bebida de kefir de agua tradicional y aromatizada, para su implementación en la bebida producida industrialmente. Dicha industrialización debe buscar el desarrollo sostenible de esta actividad económica para la implementación de directrices de economía circular. Los beneficios y la seguridad de esta bebida fermentada no láctea se han demostrado desde su consumo ancestral y han sido documentados por muchos trabajos científicos en todo el mundo. La comunidad científica debe acompañar este rápido avance de los alimentos fermentados que contienen microorganismos probióticos, dadas las prioridades cambiantes dentro de la industria alimentaria. Además, se deben establecer los parámetros de calidad para la inclusión de este producto en el Codex Alimentarius de muchos países, con el n de regular su producción a escala industrial y comercialización.
Throughout the COVID-19 pandemic, there was a demand for natural products able to enhance consumers health. Many people discovered the benefits of fermented products such as milk and water kefir and kombucha. Specifically, water kefir has aroused great interest from people interested in consuming foods that do not come from animals (plant-based and vegan diets) or people allergic to milk proteins or lactose intolerant, while increasing the scientific evidence of water kefir health enhancement. this review deals with the needing for the establishment of quality parameters found in traditional and favoured water kefir drink, for their implementation in the industrially produced beverage. Such industrialization must seek the sustainable development of this economic activity for the implementation of circular economy guidelines. the benefits and safety of this non-dairy fermented drink have been demonstrated since its ancestral consumption and have been documented by many scientific works around the world. the scientific community must accompany this rapid advance of fermented foods containing probiotic microorganisms, given the changing priorities within the food industry. In addition, the quality parameters for the inclusion of this product in the Codex Alimentarius of many countries must be established, in order to regulate its production on an industrial scale and marketing.
Throughout the COVID-19 pandemic, there was a demand for natural products able to enhance consumers health. Many people discovered the benefits of fermented products such as milk and water kefir and kombucha. Specifically, water kefir has aroused great interest from people interested in consuming foods that do not come from animals (plant-based and vegan diets) or people allergic to milk proteins or lactose intolerant, while increasing the scientific evidence of water kefir health enhancement. this review deals with the needing for the establishment of quality parameters found in traditional and favoured water kefir drink, for their implementation in the industrially produced beverage. Such industrialization must seek the sustainable development of this economic activity for the implementation of circular economy guidelines. the benefits and safety of this non-dairy fermented drink have been demonstrated since its ancestral consumption and have been documented by many scientific works around the world. the scientific community must accompany this rapid advance of fermented foods containing probiotic microorganisms, given the changing priorities within the food industry. In addition, the quality parameters for the inclusion of this product in the Codex Alimentarius of many countries must be established, in order to regulate its production on an industrial scale and marketing.