Kefir Grains in Self‐Assembled Nanofibrils: Structural Role and Nutritional Applications

Kefir grains offer numerous health benefits, including boosting the immune system, alleviating digestive issues, and enhancing antimicrobial activity. They are rich in beneficial probiotic bacteria that promote gut health and support a balanced intestinal microbiota. “Beta‐lactoglobulin (β‐lg), a well‐known milk protein,” is used to create nanofibril structures that can serve as scaffolds. In this study, nanofibrils loaded with kefir were prepared using the self‐assembly method and were incorporated during the initial stages of cheese preparation to modulate the structural properties. To confirm the integration of kefir grains and β‐lactoglobulin (β‐lg) nanofibrils, nutritional analysis, color analysis, in vitro release with PBS buffer, pH, and Acidity were analyzed. FT‐IR spectroscopy and loading efficiency results (82%) confirm the incorporation of kefir grains into the nanofibrils, enhancing the bioavailability and health benefits. From the results, it is evident that higher loading efficiency occurs at lower concentrations (2%) of kefir grains, while at higher concentrations (3%), the kefir grains tend to form aggregates due to the bundling effect. Additionally, β‐lg nanofibrils served as an effective scaffold material, supporting a novel strategy for developing functional dairy products with added gut health benefits.