Evaluation of refrigerated storage in nitrogen-enriched atmospheres on the microbial quality, content of bioactive compounds and antioxidant activity of sauerkrauts

Abstract

a b s t r a c tThe aim of this work was to investigate the influence of storage at 4 C in conventional or nitrogen (N 2 )-enriched atmospheres for 3 months on the microbial status of sauerkraut obtained by natural fermentation or by Leuconostoc mesenteroides inoculation. The content of vitamin C, glucosinolate derivatives and the antioxidant activity of stored sauerkrauts were also evaluated. Aerobic/anaerobic mesophilic bacteria and lactic acid bacteria populations decreased sharply during N 2 storage, whilst they increased during conventional storage. Ascorbigen and vitamin C levels decreased gradually during storage and no significant differences were found between both storage types. The concentration of nitriles and isothiocyanates decreased during storage and, in general, lower content of these compounds were found in N 2 -stored sauerkrauts. The antioxidant capacity of fermented cabbages was retained after storage at both conditions, and L. mesenteroides sauerkrauts presented significantly higher antioxidant activity at the end of the storage period when N 2 atmosphere were used. Thus, the use of N 2 -atmosphere during refrigerated storage is a promising and cost-effective approach to improve the microbial quality of sauerkraut, and consequently, to extend its shelf-life. Sauerkrauts stored in these conditions had large antioxidant activity and retained high phytochemical concentrations.

Impact of Different Packaging Systems on Selected Antioxidant Properties of Frozen-Stored Cauliflower (Brassica oleracea L. var. botrytis)

“…Various technological treatments such as cooking, pre-processing (washing, peeling, grinding) and storage may lead to signifi cant reductions in antioxidants. Vitamin C is highly labile and long--term storage, high temperatures and physical or chemical damage of the product have a negative infl uence on its content [Peñas et al, 2015]. Preliminary treatment of vegetables leads also to enzymatic decomposition of total polyphenols or their decomposition due to the presence of oxygen.…”

Effect of Package Type on Selected Parameters of Nutritional Quality of Chill-Stored White Sauerkraut

“…by 3% in broccoli, by 4% in caulifl ower and by 34.1% in zucchini after 7 days of storage at 4°C, compared to fresh vegetables. On the other hand, no signifi cant changes of the antioxidant activity were observed by Peñas et al [2015], during the storage of naturally obtained sauerkraut both at conventional and N 2 -enriched atmospheres. Kusznierewicz et al [2010] observed that the process of fermentation increased 3-4-fold the antioxidant activity of cabbage.…”

“…Among non-nutritive compounds, it can be highlighted the presence of fi ber, which is positively affecting intestinal peristalsis and goitrogens which have a negative effect on the human body. The latter, reducing the iodination of tyrosine, can lead to hypothyroidism [Girgin & El Nehir, 2015; KapustaDuch et al, 2012; Peñas et al, 2015]. Sauerkraut, despite the losses of some compounds during fermentation, retains a high nutritional value and it is additionally enriched with precious compounds positively affecting the consumers' health.…”

“…It has been reported that long-term storage, high temperatures or physical and chemical damage of the product enhance its losses [Grajek (ed. ), 2007; Peñas et al, 2015]. Preliminary treatment of vegetables (peeling and cutting) leads also to enzymatic decomposition of total polyphenols or their decomposition due to the presence of oxygen.…”

The Effect of Package Type on Selected Parameters of Nutritional Quality of the Chilled Stored Red Sauerkraut

“…The value recorded by Peñas et al . () was 20.1 mg/100 g. The level of vitamin C in sour cabbage depends on its amount in the raw material, sauerkraut acidity and storage conditions. In fresh vegetables, this parameter is affected, for example, by species, climatic and agro‐technical conditions and the time of harvest (Grajek ; Peñas et al .…”