{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,24]],"date-time":"2026-08-24T22:47:23Z","timestamp":1787611643529,"version":"build-2736575974"},"reference-count":23,"publisher":"Ovid Technologies (Wolters Kluwer Health)","issue":"2","license":[{"start":{"date-parts":[[2026,4,1]],"date-time":"2026-04-01T00:00:00Z","timestamp":1775001600000},"content-version":"unspecified","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0"}],"content-domain":{"domain":["lww.com","ovid.com"],"crossmark-restriction":true},"short-container-title":[],"published-print":{"date-parts":[[2026,4]]},"abstract":"<jats:p>\n                    Consumer demand for palatable functional beverages with metabolic health benefits is increasing. Water kefir is a plant-based probiotic drink associated with improved metabolic profiles, immune modulation, and anti-inflammatory effects. Combining probiotics with prebiotics (synbiotics) may further enhance these benefits, although synbiotic beverages remain underdeveloped. This study aimed to develop and characterize a synbiotic water kefir beverage formulated with red dragon fruit and 20% inulin\u2013medium-chain triglycerides (MCTs) as a potential Indonesian functional beverage. Physicochemical stability (pH and viscosity) was evaluated during 95 days of production. Microbiological safety (\n                    <jats:italic toggle=\"yes\">Salmonella<\/jats:italic>\n                    and\n                    <jats:italic toggle=\"yes\">Escherichia coli<\/jats:italic>\n                    ), sensory acceptability, titratable acidity, total phenolic content, ethanol concentration, carbohydrate content, and cholesterol-lowering activity in an obesity-induced mouse model were assessed. The beverage exhibited stable physicochemical properties (pH 4.18 \u00b1 0.01; viscosity 197.8 \u00b1 0.15 cP) throughout production.\n                    <jats:italic toggle=\"yes\">Salmonella<\/jats:italic>\n                    and\n                    <jats:italic toggle=\"yes\">E. coli<\/jats:italic>\n                    were not detected. Hedonic evaluation indicated overall acceptance, with all attributes scoring \u22653 (\u201cliked\u201d); the dragon fruit color received the highest score, while fermented aroma was acceptable but scored lowest. Total phenolics reached 2.514 \u00b1 0.333 mg GAE\/100 mL, titratable acidity was 0.399% \u00b1 0.054%, ethanol content was 0.44% \u00b1 0.0026% (w\/w), and carbohydrate content was 22.73% \u00b1 0.38% (w\/w). In obese mice, the synbiotic beverage significantly reduced total cholesterol levels. The dragon fruit 20% inulin\u2013MCT synbiotic water kefir is microbiologically safe, sensorially acceptable, and physicochemically stable, with antioxidant potential and cholesterol-lowering activity\n                    <jats:italic toggle=\"yes\">in vivo<\/jats:italic>\n                    , supporting its potential as a functional beverage.\n                  <\/jats:p>","DOI":"10.4103\/japtr.japtr_265_25","type":"journal-article","created":{"date-parts":[[2026,5,9]],"date-time":"2026-05-09T16:00:33Z","timestamp":1778342433000},"page":"198-202","update-policy":"https:\/\/doi.org\/10.1097\/lww.0000000000001000","source":"Crossref","is-referenced-by-count":1,"title":["Development of a synbiotic water kefir, dragon fruit, and inulin\u2013medium-chain triglyceride drink as a candidate for an antihyperlipidemic beverage"],"prefix":"10.4103","volume":"17","author":[{"given":"Senny Yesery","family":"Esar","sequence":"first","affiliation":[{"name":"Department of Pharmaceutical Science, Faculty of Pharmacy, Widya Mandala Catholic University, Surabaya, Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kuncoro","family":"Foe","sequence":"additional","affiliation":[{"name":"Department of Pharmaceutical Science, Faculty of Pharmacy, Widya Mandala Catholic University, Surabaya, Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"family":"Caroline","sequence":"additional","affiliation":[{"name":"Department of Pharmaceutical Science, Faculty of Pharmacy, Widya Mandala Catholic University, Surabaya, Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yudy","family":"Tjahjono","sequence":"additional","affiliation":[{"name":"Department of Pharmaceutical Science, Faculty of Pharmacy, Widya Mandala Catholic University, Surabaya, Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hendy","family":"Wijaya","sequence":"additional","affiliation":[{"name":"Department of Pharmaceutical Science, Faculty of Pharmacy, Widya Mandala Catholic University, Surabaya, Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Martha","family":"Ervina","sequence":"additional","affiliation":[{"name":"Department of Pharmaceutical Science, Faculty of Pharmacy, Widya Mandala Catholic University, Surabaya, Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"276","published-online":{"date-parts":[[2026,5,9]]},"reference":[{"key":"R1-20260511","doi-asserted-by":"crossref","first-page":"e33501","DOI":"10.1016\/j.heliyon.2024.e33501","article-title":"Challenges in water kefir production and limitations in human consumption: A comprehensive review of current knowledge","volume":"10","author":"Bozkir","year":"2024","journal-title":"Heliyon"},{"key":"R2-20260511","doi-asserted-by":"crossref","first-page":"1210","DOI":"10.3390\/foods10061210","article-title":"Kefir and its biological 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