Bioactive Properties, Volatile Compounds, and Sensory Profile of Sauerkraut Are Dependent on Cultivar Choice and Storage Conditions

Abstract

Sauerkraut is produced by cabbage fermentation either spontaneously or by adding lactic acid bacteria. Although commercial cabbage cultivars are more desirable due to their higher yield and uniformity, traditional cultivars are highly prized for their unique sensory characteristics and suitability for fermentation. The aim of this study was to investigate the properties of sauerkrauts from traditional cabbage cultivars (‘Brgujski’ and ‘Žminjski’) compared to commercial samples, and to unravel the effects of ambient (18 °C) and cold storage (4 °C) on sauerkraut properties. Higher total phenolic contents and total antioxidant capacities measured by both FRAP and DPPH methods were observed for sauerkrauts from traditional cultivars. In total, 32 volatile compounds were identified, and differences in the volatile profile were observed among the investigated sauerkrauts. The sensory properties of traditional cabbage cultivars were on par, or even better, compared to those of commercially available sauerkraut products. The cold storage conditions characteristic of commercial environments preserved the total antioxidant capacity, the red to green color ratio (a), as well as the lightness (L) of sauerkraut compared to the ambient temperatures characteristic of domestic conditions, indicating the preservation of bioactive compounds responsible for the purple cabbage head coloration of the investigated traditional cultivars.

Biopreservation and Bioactivation Juice from Waste Broccoli with Lactiplantibacillus plantarum

“…A mean pH value of 4.68 was measured by Kiczorowski et al [ 27 ] after 7 days of fermentation of broccoli, as tested measurements on the 8th day of fermentation ( Figure 1 ). Comparing the obtained pH results with the pH value was conducted by Major et al [ 28 ] for sauerkraut, in which one can notice a similarity to broccoli, which, just like cabbage, belongs to cruciferous vegetables ( Figure 1 ). Millán et al [ 1 ] presented an initial pH of 7.85, which decreased on the third day of fermentation (4.73–4.96), followed by a second reduction on day 6 (4.20–4.30).…”

Fermented Vegetables: Health Benefits, Defects, and Current Technological Solutions

“…The stability of these active substances will change during the storage of fermented vegetables. The GABA produced by fermented cucumbers remains stable for over six months of storage [ 23 ], while its total phenols’ stability depends on storage conditions. At the same time, the content of the ascorbic acid and isothiocyanate produced by sauerkraut [ 64 ], as well as the ascorbic acid and indole-3-carbinol produced by fermented olives [ 65 ], would decrease during storage.…”

“…Not only do the probiotics in fermented vegetables have specific functional characteristics, but their metabolic activities using plant substrates can also convert active compounds, or the precursors of the active compounds, in plants, which would release or transform into biologically active substances. The nutrients in fermented vegetables include short-chain fatty acids, minerals, polyphenols [ 22 ], γ-aminobutyric acid (GABA) [ 23 ], B vitamins, flavonoids, and antibacterial peptides [ 24 ], which can stimulate appetite, inhibit pathogens [ 25 ], regulate intestinal flora [ 26 ], avoid obesity [ 27 ], pacify emotion [ 28 ], prevent cancer [ 29 ], treat chronic diseases [ 30 ], reduce local inflammation [ 31 ], and prevent severe COVID-19 infection [ 32 ].…”