ArticleFoods (Basel, Switzerland)2022
Influence of Three Extraction Methods on the Physicochemical Properties of Kefirans Isolated from Three Types of Animal Milk.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers, 1 of them a synthesis that pooled it.
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Who cites it
8 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Spectroscopic technologies and data fusion: Applications for the dairy industry.Frontiers in nutrition · 2022Pooled it
- Postbiotics in Functional Foods: Production, Delivery, Preservation, and Regulation.Foods (Basel, Switzerland) · 2026Review
- Gentamicin-Loaded Electrospun PVA/Kefiran/Schizophyllan Membrane for Skin Tissue Engineering Applications.Polymers · 2026Article
- Kefiran as a Multifunctional Biopolymer: Green Extraction, Structural Characterization and Application in Phenolic-Loaded Complex Coacervates.Foods (Basel, Switzerland) · 2026Article
- Article
- Kefiran as a Novel Biomaterial Ink Component: Preliminary Assessment of 3D Printing Feasibility and Biocompatibility.Gels (Basel, Switzerland) · 2026Article
- Effect of Milk and Water Kefir Grains on the Nutritional Profile and Antioxidant Capacity of Fermented Almond Milk.Molecules (Basel, Switzerland) · 2025Article
- Comparing Nutritional Values and Bioactivity of Kefir from Different Types of Animal Milk.Molecules (Basel, Switzerland) · 2024Article
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Kefiran is a heteropolysaccharide biopolymer usually extracted from kefir grains cultured in cow milk. Due to the lack of information on exopolysaccharides from other types of animal milk, in the present study, cow, buffalo and goat milks were used as raw materials for fermentation. The kefiran extractions from kefir grains were carried out with cold water (method I), hot water (method II) and mild heated water-ultrasound (method III), and then the recovery yield and the physicochemical properties of the kefirans were evaluated to establish the influence of both the extraction conditions and the type of milk. The highest yield was recorded for the cow kefiran using method III (4.79%). The recoveries of goat and buffalo kefirans with methods II and III were similar (2.75-2.81%). Method I had the lowest yields (0.15-0.48%). The physicochemical characteristics were studied with Fourier Transform-Infrared Spectroscopy (FT-IR), Scanning Electron Microscopy (SEM), and Differential Scanning Calorimetry (DSC). Fourier-transform infrared spectroscopy showed the same qualitative profile for all the samples, regardless of the method and the type of milk, confirming that the extraction methods did not affect the chemical structure of the kefirans. Otherwise, the thermal and morphological features of the samples showed differences according to both the type of the milk and the extraction method. The kefiran samples were very thermally stable, having a temperature of degradation (T
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