Valorization of wine industry by-products as a flavoring agent in water kefir: microbiological viability and functional properties (opens in new tab)

IntroductionThis study developed a functional water kefir beverage flavored with grape pomace (Vitis labrusca.) and evaluated its physicochemical, microbiological, and sensory properties, alongside its functional effects in a Caenorhabditis elegans model.MethodsFour treatments were tested: 0% (KC), 25% (K25), 37.5% (K37.5), and 50% (K50) pomace addition.ResultsAnthocyanin and phenolic contents were dose-dependent, peaking in K50 (33.56 mg L−1 and 4.31 mg g−1, respectively). During 21 days of ...