Heni Rizqiati*†,
Anang Mohamad Legowo†, Amelia Septyn Priambodo, Rafaella Chandraseta
Megananda and Widya Andita Yudha
Departement of Agricultural,
Diponegoro University, Semarang, Indonesia
*For correspondence: henirizqi92@gmail.com
†Contributed equally to this work and are co-first authors
Received 10 January 2023; Accepted 06 February 2023;
Published 17 March 2023
Abstract
This study was aimed at to make powdered kefir grains that are easier
to use and apply. Variations in the concentration of skim milk (20, 25, 30 and
35%) used in the manufacture of powdered kefir grains were measured, which
influence physical characteristics such as rehydration power and rehydration
time, chemical characteristics such as yield, water content, water activity,
solubility, pH, protein content and total dissolved solids. In addition,
microbiological characteristics such as total microbes, total lactic acid
bacteria and yeast were also determined. The results showed that variations in
the concentration of skim milk significantly affected all physical, chemical
and microbiological parameters except for protein content. The best added
concentration was 35% of skim milk powder. © 2023 Friends Science Publishers
Keywords: Freeze
Drying; Microencapsulation; Powdered kefir grains; Skimmed milk
Introduction
Kefir is a type of probiotic drink. Kefir is made through a
fermentation process by incubating kefir grains in milk. Kefir contains stain
microorganisms that can help relieve digestive disorders in the digestive tract
(Shen et al. 2018). Kefir grain is a collection of bacterial
microorganisms consisting of three dominant types of microorganisms, namely
lactic acid bacteria (LAB), yeast and acetic acid bacteria (AAB)
(Purutoğlu et al. 2020). LAB and yeast contribute to the distinctive
taste of kefir because they can produce lactic acid, carbon dioxide,
acetaldehyde, ethanol and acetone (Setyawardani and Sumarmono 2015). The sour
taste of kefir drinks comes from lactic acid produced by LAB and acetic acid
produced by AAB.
Kefir grains have the characteristics
of irregular grain shape, yellowish-white, also wet and sticky texture (Barãoa et al.
2019). Kefir grains in the form of wet granules must be refreshed periodically
to maintain the life of the microorganisms in them. In addition, kefir grains
with wet characteristics must be stored at low temperatures to inhibit the
metabolism in microorganisms in order to maintain the quality of kefir grains
(Putri et al. 2020). Kefir grains stored at low temperatures cause the
microorganisms in the kefir grains to go into a dormant state. Therefore, kefir
grains must be activated before being used in making kefir drinks. Kefir grains
activation can be done by inoculating it into sterile milk and incubating it
for 24 h (Ebner et al. 2015).
Kefir grains have the disadvantage of
having stored at low temperatures. Kefir grain
damage during storage can be minimized by applying the microencapsulation. The microencapsulation is a method of
preparing kefir grains in powder form. This process involves several coating
materials to protect the core material during drying (Sumanti et al.
2016). A key factor in the microencapsulation process is maintaining the
stability of the active ingredients during the shelf life. Starch, lipids, and
proteins can be used as coating materials (Pradipta 2017).
One type of coating material that can be used is skim milk.
Skim milk has delicate pores to reduce contact between microorganisms and air
during drying (Pratana et al. 2019). The amino acids found in whey
protein contain sulfur to prevent lipid oxidation, which can cause cell damage
(Pratiwi and Mulyanti 2021). This research predicts that the use of skim milk
with different concentrations may have a significant effect on the physical,
chemical, and microbiological characteristics of powdered kefir grains. To test
this hypothesis, rehydration power, rehydration time, yield, water content,
water activity, solubility, pH value, protein content, total dissolved solids
(TDS), viable count of microbe, viable count of LAB, AAB and viable count of
yeast have been measured in this study.
Materials
and Methods
Preparation
of kefir grains
A 20 g of kefir grains was put into 60
mL of full cream Ultra High Temperature milk and then incubated at 25ºC for 24
h. The process of preparing kefir grains is carried out for 24 h in 3 days
(Kondong et al. 2017; Barãoa et al. 2019 modified).
Microencapsulation
of kefir grains
Kefir grains that had been activated
for 24 h in 3 days were taken as much as 5% (w/v) to be added to each skim milk
solution with concentrations of 20, 25, 30 and 35% (w/v). The solution was
mashed using a blender 6 times for 3 sec (Sainz et al. 2020; Obradovic et al.
2022 modified). Kefir grains solution then homogenized (12.000 rpm for 3 min)
then served in several plastic cup of 12.5 mL for each cup, then incubated at
25ºC for 24 h (Gul and Altar 2019; Rizqiati et
al. 2021). After 24 h, samples were put into the freeze dryer (Tefic
Biotech, China) at a condenser temperature of -40ºC, pressure 0.1 mbar for 24
h, until the sample temperature reached 27–28ºC. The dry kefir starter sample
was mashed into a powder, kept in zip-lock plastic bag with silica gel, stored
at room temperature (Chranioti and Tzia 2013).
Physical
analysis
Analysis
of rehydration power: As described by Palijama et al. (2020), 1 g of the sample was put into 10 mL of distilled
water and mixed well in the vortex and left at room temperature for 20 min;
then centrifuged (3500 rpm, 30 min). Rehydration power was calculated with the
following formula:
………………….… Eq. 1
Analysis
of rehydration time: A 2 g of the sample was mixed with 50 mL distilled water
and stirred it with a magnetic stirrer (800 rpm). The time required for the
sample to be completely dispersed was recorded as rehydration time (Schuck et al. 2012).
Chemical
analysis
Water
content: Analysis
of water content of the samples was carried out using the thermos-gravimetric
method Legowo et al. (2005). The
moisture content of the sample can be calculated using the following formula:
…Eq. 2
Crude
protein content: Analysis of crude protein content was carried out using
the Kjeldahl method where protein content was calculated using the formula
(Legowo et al. 2005):
…Eq. 3
Measurement of
solubility: A
1 g (a) will be dissolved in 20 mL of distilled water at 50ºC and then filtered
through filter paper that has been baked in oven (b). The filter paper is then
heated again in the oven until a constant weight is obtained (c) (Rizqiati et al. 2020). The solubility of powdered
kefir starter is calculated by the formula:
…………………… Eq. 4
Measurement of
yield: The weight of the
wet kefir starter is weighed as the weight of the initial product, then the
weight of the dry sample is considered as the weight of the final product
(Rizqiati et al. 2020). The yield is
then calculated using the formula:
……………. Eq. 5
Measurement of
TDS: A 1 g of sample
is dissolved in 20 mL of distilled water and then filtered. The filtrate is
then dripped into the hand refractometer and the results are recorded and
multiplied by the dilution factor (Siagian et
al. 2017; Rizqiati et al. 2020).
Microbial
analysis
Viable microbial
count: For this purpose,
1 g of sample was dissolved in 9 mL of 0.85% NaCl and made up until 10-6 dilution
level. Three level of last dilution were cultured on plate count agar (PCA;
Merck, Germany) and incubated at 37°C for 48 h (Hafsan 2014). The number of
viable colonies will be calculated using the following formula:
…………………………Eq. 6
Analysis of the
viable number of LAB: Analysis
the viable numbers of LAB by plate count method (Mandang et al. 2016). To do this, 1 g of sample was dissolved in 9 mL of
0.85% NaCl and made up until 10-6 dilution level. 3 level of last
dilution were cultured in MRSA (Merck, Germany) then incubated at 37°C for 24
h. The number of viable colonies were calculated using Eq. 6.
Analysis of the
viable number of yeasts: Analysis
the viable number of yeasts by plate count method (Subramanya et al. 2017). A 1 g of sample was
dissolved in 9 mL of 0.85% NaCl and made up until 10-6 dilution
level. 3 level of last dilution were cultured in SDA media (Merck, Germany)
then incubated at 37°C for 72 h. The number of viable colonies were calculated
using the Eq. 6.
Statistical
analysis
Design
of the experiments was completely randomized with five replications. Data were
analyzed using the ANOVA method to determine the effect of treatment using SPSS
26.0 computer software. Analysis was performed with a significance level of 5%.
If there is an influence from the treatment, then a further test is carried out
with the DMRT method.
Results
Analysis of
variance (ANOVA) showed that variations in skim milk concentration had a
significant effect on all observed physical and microbiological parameters
(Table 1, 3) and also significantly affected all chemical parameters except
protein content (Table 2).
Physical analysis
Use of skim milk
with different concentrations has a significant effect (P < 0.05) on
the rehydration power and rehydration time of powdered kefir grains (Table 1).
Rehydration power of 20, 25, 30 and 35% skim milk added respectively were 1.42,
1.54, 1.63 and 1.95 (mL/g). Rehydration time of 20, 25, 30 and 35% skim milk
added, respectively were 11.98, 5.94, 4.07 and 3.03 sec.
Rehydration power in this experiment showed that the powdered kefir
grains were influenced by the concentration of skimmed milk as an encapsulant.
The addition of skim milk powder increases the rehydration power to 1.95 mL/g
(Table 1). Besides rehydration power, another physical parameter that was
measured was rehydration time (Table 1). Rehydration time shows the time
required until the entire product is dispersed in water. Based on Table 1,
showed that the rehydration time of powdered kefir grains decreased with increasing
skim milk concentration.
Chemical analysis
The use of skim
milk with different concentrations has a significant effect (P < 0.05)
on the water activity (aw), pH value, water content, solubility,
yield, and TDS but not significant on the protein content (Table 2). Yield of
20, 25, 30 and 35% skim milk added respectively were 14.44, 17.14, 21.22, and
23.74% while TDS were 63.80, 74.13, 76.84 and 80.83ºBrix. Water content of 20,
25, 30 and 35% skim milk respectively were 6.39, 5.17, 3.67 and 3.15%. The aw
of added 20, 25, 30 and 35% skim milk respectively were 0.23, 0.22, 0.11 and
0.09. Solubility of 20, 25, 30 and 35% skim milk added respectively were 48.53,
51.23, 52.17 and 53.03%. The pH value of 20, 25, 30 and 35% skim milk added respectively
were 4.07, 4.13, 4.20 and 4.41. Protein content of 20, 25, 30 and 35% skim milk
respectively were 26.37, 26.81, 26.76 and 27.35%.
Data showed that due to higher concentration of skim milk the yield of
the product increased, which ranged from 14.44–23.74% (Table 2). A high yield
means that the product produces more solids. The amount of solids is inversely
proportional to the amount of water contained in the product. The lowest water
content was obtained at a concentration of 35%, which reached 3.15% and was
accompanied by an increase in yield product up to 23.74% (Table 2). The total amount
of yield is directly proportional to the TDS. The TDS shows the number of
solids contained in the product.
Water in the product was relevant to aw. The aw
of powdered kefir starter product decreased to 0.09 with increasing total
solids of skim milk. The reduced water content in the product made the powdered
kefir starter product more porous, which increased the solubility in water due
to the number of cavities in the product.
The existence of a fermentation process and various types of
microorganisms in the product makes its pH significantly different. The pH of
the product was in the range of 4.07–4.41 (Table 2). At this pH, product
protein can be hydrolyzed, which has no significant impact on the resulting
protein content. The protein hydrolysis process produces organic acids and
peptides which affect increasing the TDS of the kefir starter powder.
Microbial analysis
The use of skim
milk with different concentrations has a significant effect (p <0.05) on the
viable number of microbe, LAB and yeast of powdered kefir grains which
indicates an increase in the viable number microbe as the concentration of skim
milk increased (Table 3). Total viable number of microbes at concentrations of
20, 25, 30 and 35% skim milk added were 6.0360, 6.7960, 7.4420 and 8.2520 log
CFU/g, respectively. The viable number of LAB at concentrations of 20, 25, 30
and 35% respectively were 6.8632, 7.2095, 7.8222 and 7.8711 log CFU/g. The
viable number yeast at the concentration of 20, 25, 30 and 35% skim milk added
respectively were 6.09, 6.29, 6.64 and 6.48 log CFU/g.
This result indicates that the increase of skim milk powder as a
coating agent had a significant effect on the microbial characteristic of
powdered kefir grains (Table 3). Skim milk is used as a coating material to form
a protective wall to maintain the stability of microorganisms during the drying
process. The higher the concentration of skim milk, the higher the protective
wall formed so that the microorganisms in powdered kefir grains tend to be more
stable. The stability of microorganisms is indicated by the better number of
living microbial cells.
Discussion
As
regards physical properties, an increase in rehydration power can increase in
the porosity of the sample with an increase in the concentration of skim milk
used. An increase in the concentration of skim milk causes the sample to have a
higher TDS and result in a higher viscosity (Table 2). This is in accordance
with the results Elsamania and Ahmed (2014) who stated that the use of powdered
skim milk with concentrations of 0, 5, 10 and 15% produced peanut milk-based
yogurt which had 19.7, 21.3, 25.5 and 27.09% TDS. This condition caused the
sample to go through a faster drying process due to loss of water that must be
evaporated, due to causing the sample to have a more porous structure (Mishra et
al. 2017). This is because the porous structure will increase the
absorption ability of the sample which is related to the rehydration power
(Tamrin and Pujilestari 2016; Zhu Table 1: Analysis
of Variance of the effect of skim milk powder on rehydration power and
rehydration time of powdered kefir grains
Skim milk concentration (%) |
Rehydration power (mL/g) |
Rehydration time (sec) |
20% |
1.43±0.22a |
11.98±0.69a |
25% |
1.54±0.09a |
5.94±0.69b |
30% |
1.63±0.08ab |
4.07±0.47c |
35% |
1.95±0.12b |
3.03±0.18d |
Data
shown as the mean value of 5 replicates ± standard deviation
Different
lowercase superscripts show a significant effect (P<0,05)
Table 2: Analysis of Variance (ANOVA) of the
effect of skim milk powder on water activity, pH value, water content, protein
content, solubility, yield, and TDS of powdered kefir starter
Skim milk concentration |
Yield (%) |
TDS (ºBrix) |
Water content (%) |
Water activity (aw) |
Solubility (%) |
pH value |
Protein content (%) |
20% |
14.44±0.52a |
63.80±0.84a |
6.39±0.62a |
0.23±0.02a |
48.53±0.75a |
4.07±0.00a |
26.37±0.31 |
25% |
17.14±0.46b |
74.13±0.77b |
5.17±0.26a |
0.22±0.02a |
51.23±0.46b |
4.13±0.01b |
26.81±0.91 |
30% |
21.22±0.27c |
76.84±0.85c |
3.67±0.62b |
0.11±0.02b |
52.17±0.79bc |
4.20±0.01c |
26.76±0.32 |
35% |
23.74±0.87d |
80.83±0.76d |
3.15±0.42c |
0.09±0.01b |
53.03±0.92c |
4.41±0.02d |
27.35±0.45 |
Data
shown as the mean value of 5 replicates ± standard deviation
Different
lowercase superscripts show a significant effect (P<0,05)
Table 3: Analysis of Variance of the effect of
skim milk powder on total microbe, LAB, and yeast of powdered kefir starter
Skim milk powder concentration |
Total microbe (log CFU/g) |
Lactic acid bacteria (log CFU/g) |
Yeast (log CFU/g) |
20% |
6.0360a |
6.8632a |
6.0898a |
25% |
6.7960b |
7.2095a |
6.2868ab |
30% |
7.4420c |
7.8222b |
6.6411c |
35% |
8.2520d |
7.8711b |
6.4846bc |
Data
shown as the mean value of 5 replicates
Different
lowercase superscripts show a significant effect (P<0,05)
et al. 2018). Decrease in sample rehydration time is related
to the water content of the sample. Samples with a higher concentration of skim
milk have a lower water content, which causes a faster rehydration time. This
is because samples with lower water content and lower water activity have a
less sticky texture. These conditions cause a greater surface area of the
sample in contact with water so that it can reduce the rehydration time. In
this context Fontes et al. (2014) showed that prebiotic fruit drinks
made using 10 and 20% maltodextrin drying agents with an inlet air temperature
of 180°C had a water activity of 0.211 and 0.191 and a rehydration time of
120.56 and 90.34 sec.
Regarding chemical properties, it is known that different
concentrations of skim milk gave different results on the chemical
characteristics of powdered kefir starter (Table 2). Every product processing
process must have a yield value which is interpreted as the efficiency value of
a product. The yield value in this research increases with increasing skim milk
concentration variations (Table 2). An increase in yield is due to skim milk
acting as a solids enhancer in a product. The TDS in powdered skim milk are
protein, lactose and minerals. The process of making powdered kefir starter
products can be said to be efficient because the yields produced increase (Liu et al. 2018). According to Chuacharoen
(2020), higher the yield obtained, better the processing because there is no
significant product loss during the powder kefir starter manufacturing process.
The efficiency of powdered kefir starter products is also supported by
low water content. Freeze-dried products have a low moisture content because
most of the water has sublimed. Skim milk with different concentrations had a
significant effect (p<0.05) on the water content of powdered kefir starter
which indicates a decrease in water content along with an increase in skim milk
concentration. Increased concentration of skim milk caused an increase in TDS
(Table 2). This is due to an increase in the number of dispersed particles
along with an increase in the concentration of skim milk (Tsermoula et al. 2021). Higher TDS cause the
sample to have a higher viscosity. An increase in viscosity can occur because
the protein content in skim milk has can bind water (Botrel et al. 2014). Therefore, a sample with a
lower water content will be obtained.
In addition, the low water content makes the product also have low water
activity. This is because the water content is directly proportional to the
water activity. Skim milk acts as a binder, so it can increase the ability to
bind water to the product (Yuanita and Silitonga 2014). Lactose in skim milk is
hygroscopic and can absorb or release water in the product (Sansone et al. 2018). The results of
microencapsulation products are in line with the recommendations of Fauziyyah et al. (2022), who stated that the
recommended aw value <0.6 for microencapsulated products aims to
maintain product stability during the shelf life.
The product resulting from drying becomes porous, lighter and can be
easily crushed, which affects its solubility in water. The solubility of
powdered kefir starter also increased with increasing skim milk concentration (Table 2). Skimmed milk is a coating material with high solubility (Ji et al.
2016). The process of protein hydrolysis in skim milk increases solubility
because the molecular weight decreases. Small molecular weight makes it easier
for the solvent to diffuse through the material so that the solubility of the
product increases. The small particle size also supports increased solubility
(Colombo et al. 2017). The slow
freezing process carried out during product manufacture causes the formation of
more porous cavities in the product. According to Laokuldilok and Kanha (2015)
freeze drying also makes the product have a higher hygroscopicity.
Skim milk used as a coating material increased pH of the kefir powder
starter (Purbosari 2019). Skimmed milk has a pH closer to neutral, so greater
amount of skim milk used can increase the pH of the powdered kefir starter. The
starter's pH value is low because fermentation occurs during sample
preparation. The amount of lactic acid produced is reflected as pH value of the
product (Oktaviana et al. 2015). The
pH value of powdered kefir starter corroborated with that reported by
Prabhurajeshwar and Chandrakanth (2017). Product pH conditions in the range of
4.00 was close to the isoelectric point, so it can weaken the protein
structure, and eventually the protein content (Febriana et al. 2021).
Besides, the protein contained in powdered kefir starter can come from the
fermentation by microorganisms. The fermentation process with kefir grains
produces several proteolytic enzymes that play a role in protein hydrolysis
(Chua et al. 2021). The protein content in powdered kefir starter was
calculated based on the amount of nitrogen in the product (Table 2). LAB can
use peptides resulting from protein hydrolysis as nitrogen source thereby
affecting the protein content in powdered kefir starter products (Dallas et
al. 2017). Several factors make the protein content of powdered kefir
starter non-significant. The protein hydrolysis during fermentation makes free
amino acids and peptides easily soluble in water to increase TDS (Sukkhown et
al. 2018). Skimmed milk is high in protein, which can increase the TDS of
the product. Furthermore, the breakdown of lactose by LAB also affects the TDS
(Barus et al. 2019).
An increase in viable amount of a
microbes (Table 3) is related to the role of skim milk components such as
lactose, casein protein, and whey protein (Liu et al. 2018). Lactose
contained in skim milk acts as a protective agent during the microencapsulation
process using freeze drying. Lactose can maintain the viability of
microorganisms in the sample due to low molecular weight and can penetrate the
cells of microorganisms to prevent cell damage and increase cell stability
during drying (Moody et al. 2019; Wu et al. 2021). Lactose can
form a ‘wall material’ in a microencapsulation product. Increasing the coating
material can form a more substantial protective wall to maintain the condition
of the bacterial cells during the drying process (Sumanti et al. 2016).
Casein protein forms an interaction between the amino and carboxyl groups to
create a more stable plasma membrane structure (Teijeiro et al. 2018; Wu
et al. 2021). Whey protein plays a role in film formation to protect the
active ingredients in the form of microorganism during the microencapsulation
process (Amila et al. 2016).
The freeze-drying is done at
temperatures between 27–28ºC so that the microorganisms present in the kefir
starter can still survive (Darvishzadeh et al. 2021). Addition of skim
milk as a coating material can form emulsion. A good emulsion in
microencapsulation process can lead to higher viability microorganism (Cao et al. 2019). During the drying process
there is a drastic decrease in pH of the product, while skim milk plays an
important role as a buffer to maintain the pH within range. A drastic decrease
in pH can lead to microbial cell death (Niamah et al. 2018). The viable
number of yeasts was lower than LAB because yeast experienced cold shock
thereby reducing the metabolic activity and cell death during the freezing
process at the product preparation (Niamah et
al. 2018; Sainz et al. 2020). LAB were more resistant to damage
because of their ability to survive in the extreme condition (Sieiro et al.
2016). During slow freezing process, intracellular crystals form in
microorganisms, leading to cell death (Polo et al. 2017; Cao et al.
2019).
As regards microbial analysis, the
total microbial count is a reflection of the number of LAB, yeast and AAB
present in kefir grains as the main raw material for making samples. Kefir
contain three types of dominant microorganisms consisting of 60.5% LAB, 30.6%
yeast and 8.9% AAB (Sulmiyati et al. 2019). Lactobacillus, Leuconostoc
and Lactococcus as dominant LAB genera in the sample utilize lactose
derived from skim milk as a growth substrate. Meanwhile, the yeast does not
utilize lactose as a growth substrate but utilizes glucose resulting from the
breakdown of lactose by LAB (Hilmi et al. 2019). Acetobacter, as a
dominant genus in AAB, utilizes the results of the breakdown carried out by LAB and yeast. Acetobacter
uses ethanol produced by yeast and lactic acid produced by LAB as growth
substrates (Moens et al. 2014).
Conclusion
A higher
concentration of skim milk can increase the rehydration power, solubility,
yield, TDS, total LAB, total yeast, total microbes, pH, reduce water content, aw
and starter rehydration time of powdered kefir. However, variations in the
concentration of skim milk did not affect the protein content. The best
treatment was 35% concentration skim milk.
Acknowledgements
This research was
financially supported by Research and Community Service Institutions,
Diponegoro University, Indonesia.
Author
Contributions
HR, AML, ASP,
RCM, and WAY planned the experiment, interpreted the results, made the
write-up, statistically analyzed the data, and made illustrations.
Conflict of
Interest
All authors
declare no conflict of interest.
Data Availability
Data presented in
this study will be available on a fair request to the corresponding author.
Ethics Approval
Not applicable to
this paper.
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