Enhancing Edible Bird’s Nest with Water Kefir: A Novel Approach to Boost Antioxidant, Anti-Tyrosinase, and Probiotic Growth-Stimulating Properties for Functional Beverage Development

Water kefir has been extensively utilized to produce non-dairy drinks that provide significant health advantages.To expand the range of fermented products and cater to consumer preferences, research into new fermentation substrates for water kefir is essential.In this study, we used edible bird's nest (EBN) as a fermentation substrate, focusing on its antioxidant, anti--tyrosinase, and prebiotic properties, along with total phenolic content, protein profile, and sensory characteristics over an 8-day fermentation period.Our results showed that the capacity to scavenge ABTS + and OH free radicals, inhibit tyrosinase activity, and promote the growth of Lactobacillus acidophilus and Lactococcus lactis improved during fermentation, with the most pronounced effects observed at 8 days of fermentation.Additionally, the total phenolic content increased over time, peaking at day 8 with a value of approximately 2,100 g GAE/mL.SDS-PAGE analysis revealed the emergence of new small proteins and peptides under 10 kDa.Sensory evaluation indicated that EBN water kefir received moderate overall acceptance.Notably, when 10% (v/v) rose syrup was incorporated into the final product fermented for 8 days, it was highly appreciated by the panelists.These findings highlight the potential health benefits of EBN water kefir and open avenues for developing a functional beverage from fermented EBN in the future.