Changes in Some Biochemical Properties of Brassica Vegetables (Cabbage, Cauliflower and Broccoli) Pickles and Brines

Abstract

Lactic acid fermentation is an important process in terms of storing fruits and vegetables for a longer time and preserving their nutritional content. It is also important in terms of improving the taste and aroma of fruits and vegetables for consumer preference. In this study, the physicochemical, bioactive, and sensorial properties of pickles and brines, which are formed as a result of 18 days of lactic acid fermentation of cabbage, cauliflower, and broccoli vegetables, were investigated. The highest total phenolic content (TPC) and antioxidant activity (AA) were found in fresh (7198.27 ppm Gallic Acid Equivalent (GAE), 7179.33 ppm FeSO4•7H2O) and pickled broccoli (3600.10ppm GAE and 3253.03 ppm FeSO4•7H2O), respectively. The highest AA of brines was accounted from pickled broccoli as 303.44 ppm FeSO4•7H2O while cauliflower brine had the highest TPC (246.87 ppm GAE). Fresh broccoli its pickle and brine have exhibited the highest content of vitamin C (4878.4, 1739.4, and 247.3 ppm ascorbic acid, respectively). The results show that pickling has a protective effect on the bioactive contents of vegetables. Moreover, the study demonstrated that fermentation impacted the color of samples. According to the results of sensorial analysis, cabbage and cauliflower samples got the highest score among the pickles evaluated in terms of overall acceptability. In brines, the overall acceptability score did not change significantly (p>0.05). Overall, the relationship between vegetables and fermentation can be said to be important for maintaining or enhancing the sensorial, nutritive properties of foods and also for the production of new products such as brine that may be beneficial for health.

Determination of Post-Fermentation Waste from Fermented Vegetables as Potential Substitutes for Preservatives in o/w Emulsion

“…The literature data confirm the results obtained by us. Generally, fermented red cabbage [40,41], fermented white cabbage (sauerkraut) [42], fermented red radish [43], fermented beetroot [44], fermented garlic [45], fermented carrot juice [46], fermented cauliflower [47] have weaker antioxidant activity compared to fresh vegetables, and this difference is associated with the decreasing number of polyphenols during the fermentation process. Moreover, compounds with antioxidant activity are always present in cosmetic products as active agents for the prevention of hyperpigmentation and slowing down of the skin-aging process [48,49].…”