Kefir is a naturally fermented milk drink with rich probiotic content. This study aimed to develop and optimize homemade cow milk kefir (HCMK) and evaluate its microbial, chemical, nutritional, and antioxidant properties. HCMK was optimized using response surface methodology, where the independent variables were kefir grain inoculum (2–4%) and fermentation time (20 h–28 h), and the dependent variables were total bacterial count, pH, and overall acceptability. HCMK was prepared using 3% w/v Indian kefir grains inoculated into cow milk and fermented at 25 °C for 24 h. Optimized dependent variables were 2.08 × 10⁸ ± 0.34 CFU/mL, pH 4.52 ± 0.05, and overall acceptability of 6.55 ± 0.21. Nutritional analysis revealed protein 3.6 g/100 mL, carbohydrates 2.66 g/100mL, fat 3.4 g/100 mL, iron 2.99 mg/100 mL, and calcium 29.3 mg/100 mL. Antioxidant profiling elucidated 54% radical scavenging activity and 18 mgGAE/100 mL total phenolic content. GC-MS revealed the presence of bioactive compounds with documented antioxidant, anti-inflammatory, and antimicrobial activities. This study highlights HCMK as a healthy probiotic functional food with significant antioxidant potential.

Water kefir is a non-dairy fermented water drink which includes lactic acid bacteria, acetic acid bacteria and yeasts which provide probiotic as well as antioxidant properties. Prunus armeniaca (apricot) is a promising raw material to develop a functional beverage because it is rich in carotenoids, vitamins, and phenolics. Coconut water is a natural hydrating substance and plant-based substrate. The aim of this study was to prepare and characterize apricot-coconut water kefir beverage, (ACWB) a fermented beverage having 20 g (w/v) dried apricot, 8 g (w/v) brown sugar, and 8 g (w/v) water kefir grains fermented together in 100 mL coconut water and compare its physicochemical, microbial, and antioxidant properties with a control sample excluded with dried apricot but having same concentration of rest of the ingredients. After fermentation, total soluble solids (TSS), pH, titratable acidity (TA), water activity (aw), total bacterial count (TBC), DPPH radical-scavenging activity, and total phenolic contents (TPC) were measured. ACWB exhibited significantly higher values (p < 0.05) in terms of TSS (10.07 ± 0.01 °Brix), TA (0.298 ± 0.01%), and TBC (1.92 × 10⁷ CFU/mL), with lower pH (3.98 ± 0.07) and aw (0.94 ± 0.02) compared to the control. Enhanced antioxidant activity (DPPH = 62.7 ± 0.86%) and TPC (19.92 ± 0.32 mg CE/100 mL) confirmed its superior bioactive potential. Sensory evaluation of ACWB also found it to be more preferred, with statistically significant difference in majority of the tested attributes. The apricot supplement enhanced the fermentation activity, microbial growth, as well as the antioxidant capacity of the end product, creating a stable, tangy, and nutritionally enriched non-dairy functional beverage that could be consumed by healthy and lactose intolerant consumers.

Gallstone disease (GSD) is among the most prevalent gastrointestinal disorders worldwide, affecting both developed and developing countries. Patients with gallstones (GS) face a higher risk of acute or chronic cholecystitis. Laparoscopic cholecystectomy remains an effective treatment for GSD; however, it can lead to postoperative complications and adverse effects. There is growing interest in preventive and therapeutic options, particularly nutraceuticals and bioactive compounds, to reduce the risk of GS formation and progression. Preclinical in vitro and in vivo studies indicate that nutraceuticals and bioactive compounds exhibit hypolipidemic and anticholelithogenic activity, suggesting preventive and adjunctive therapeutic potential for GSD. However, clinical evidence remains limited. This review summarizes current knowledge on the roles of nutraceuticals (probiotics, prebiotics, and herbal formulations) and bioactive compounds (plant-derived compounds, flavonoids, dietary polyphenols, and essential oils) in the prevention and treatment of GS. These compounds exert cholelitholytic, antiinflammatory, and antioxidant effects, primarily by modulating cholesterol metabolism, bile composition, and gallbladder motility. Incorporating nutraceuticals and bioactive compounds into dietary plans may be a viable option for preventing and treating GSD.