Metabolic profiling of kefir from dairy goats fed with fruit by-products and its stability across different shelf life times using DART-HRMS

The aim of this work is to evaluate the metabolic profile of kefir obtained from goat milk fed rations enriched with wine processing waste and pomegranate. In the first part of the study, the aim is to verify whether such a diet, compared to a classic ration, enables the milk to be enriched with polyphenolic compounds. The most significant data obtained from the comparison of a classic cereal-based ration (C) with three rations enriched with pomegranate (P), white grape (WG) and red grape (RG) respectively by means of high-resolution direct introduction mass spectrometry (DART-HRMS) will be reported below. Next, we intend to assess the impact of fermentation for kefir production on the metabolic profile of milk and whether this impact is influenced by the shelf life of the product, using the same technique as above. More specifically, the aim is to verify whether the polyphenolic compounds introduced with the feed are transferred into the kefir and how their presence and concentration varies over time. For each milk obtained from these three enriched rations (P-WG-RG), a comparison will then be made with the respective kefir at different shelf lives: 1, 14, 28 days.