Development, fermentation, and storage of kefir with extract of pineapple residues and Spirulina sp

Fermented drinks of water kefir grains are a healthy option. The study aimed to evaluate the physical, chemical, sugar, active acid, and ethanol profiles, in the fermentation stages 0, 24, and 48 h, to obtain kefir fermented beverages from industrial pineapple and Spirulina residues. sp. biomass processing, after physicochemical characterization of these ingredients. Fermented drinks with the addition of pineapple extract and Spirulina sp. LEB 18 or with the addition of pineapple extract were characterized as acidic drinks. The study presented an average of 6.54°Brix and a higher content of sucrose and fructose when compared to the control drink. Only the fermented drink with Spirulina sp. LEB 18 remained stable in relation to the physicochemical parameters in storage at 4°C for 30 days. Water‐based kefir beverages with the addition of pineapple residue extract and Spirulina sp. LEB 18 after future sensory analysis can be a healthy and viable option for consumption. Novelty impact statement The development of beverages with live microorganisms that seek the reuse of food peels is important since, in addition to providing a new product with bioactive potential, it also avoids waste.