Effect of Red Cabbage Sprouts Treating with Organic Acids on the Content of Polyphenols, Antioxidant Properties and Colour Parameters
In recent years, there has been a great deal of consumer interest in consuming vegetables in the form of sprouts, characterized by high nutritional value. The disadvantage of sprouts is the loss of bioactive compounds during storage and the relatively short shelf life, due to the fact that they are...
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MDPI AG
2021-05-01
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| Online Access: | https://www.mdpi.com/2076-3417/11/11/4890 |
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| author | Katarzyna Najman Anna Sadowska |
| author_facet | Katarzyna Najman Anna Sadowska |
| author_sort | Katarzyna Najman |
| collection | DOAJ |
| description | In recent years, there has been a great deal of consumer interest in consuming vegetables in the form of sprouts, characterized by high nutritional value. The disadvantage of sprouts is the loss of bioactive compounds during storage and the relatively short shelf life, due to the fact that they are a good medium for microorganisms, especially yeasts and molds. The aim of the study was to compare the content of polyphenols, antioxidant properties, color and microbiological quality of red cabbage sprouts preserved by the use of mild organic acids: Citric, ascorbic, lactic, acetic and peracetic. In the study, the content of polyphenols and antioxidant properties of sprouts was examined using the spectrophotometric method, instrumental color measurement was done using an “electronic eye” and the content of mold, yeast and the total number of mesophilic microorganisms was determined using the plate inoculation method. Taking into account the content of polyphenols and the antioxidant potential of sprouts, it was found that the addition of all organic acids contributed to the preservation of the tested compounds during their 14-day storage under refrigerated conditions, depending on the type of organic acid used, from 71 to 86% for polyphenols and from 75 to 96% for antioxidant properties. The best results were obtained by treating the sprouts with peracetic acid and ascorbic acid, respectively, at a concentration of 80 ppm and 1%. The conducted research on the possibility of extending the storage life and preserving the bioactive properties of fresh sprouts showed that the use of peracetic acid in the form of an aqueous solution during pre-treatment allows to reduce the content of microorganisms by one logarithmic order. Ascorbic acid did not reduce the content of microorganisms in the sprout samples tested. Considering the content of bioactive ingredients, as well as the microbiological quality of fresh sprouts, it can be said that there is a great need to use mild organic acids during the pre-treatment of sprouts in order to maintain a high level of health-promoting ingredients during their storage, which may also contribute to their prolongation durability. |
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| spelling | doaj.art-46d19eb41e544f4ea70a8a2f3927acac2023-11-21T21:28:59ZengMDPI AGApplied Sciences2076-34172021-05-011111489010.3390/app11114890Effect of Red Cabbage Sprouts Treating with Organic Acids on the Content of Polyphenols, Antioxidant Properties and Colour ParametersKatarzyna Najman0Anna Sadowska1Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, PolandDepartment of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, PolandIn recent years, there has been a great deal of consumer interest in consuming vegetables in the form of sprouts, characterized by high nutritional value. The disadvantage of sprouts is the loss of bioactive compounds during storage and the relatively short shelf life, due to the fact that they are a good medium for microorganisms, especially yeasts and molds. The aim of the study was to compare the content of polyphenols, antioxidant properties, color and microbiological quality of red cabbage sprouts preserved by the use of mild organic acids: Citric, ascorbic, lactic, acetic and peracetic. In the study, the content of polyphenols and antioxidant properties of sprouts was examined using the spectrophotometric method, instrumental color measurement was done using an “electronic eye” and the content of mold, yeast and the total number of mesophilic microorganisms was determined using the plate inoculation method. Taking into account the content of polyphenols and the antioxidant potential of sprouts, it was found that the addition of all organic acids contributed to the preservation of the tested compounds during their 14-day storage under refrigerated conditions, depending on the type of organic acid used, from 71 to 86% for polyphenols and from 75 to 96% for antioxidant properties. The best results were obtained by treating the sprouts with peracetic acid and ascorbic acid, respectively, at a concentration of 80 ppm and 1%. The conducted research on the possibility of extending the storage life and preserving the bioactive properties of fresh sprouts showed that the use of peracetic acid in the form of an aqueous solution during pre-treatment allows to reduce the content of microorganisms by one logarithmic order. Ascorbic acid did not reduce the content of microorganisms in the sprout samples tested. Considering the content of bioactive ingredients, as well as the microbiological quality of fresh sprouts, it can be said that there is a great need to use mild organic acids during the pre-treatment of sprouts in order to maintain a high level of health-promoting ingredients during their storage, which may also contribute to their prolongation durability.https://www.mdpi.com/2076-3417/11/11/4890sproutsorganic acidsbioactive compoundsmicrobiological quality |
| spellingShingle | Katarzyna Najman Anna Sadowska Effect of Red Cabbage Sprouts Treating with Organic Acids on the Content of Polyphenols, Antioxidant Properties and Colour Parameters Applied Sciences sprouts organic acids bioactive compounds microbiological quality |
| title | Effect of Red Cabbage Sprouts Treating with Organic Acids on the Content of Polyphenols, Antioxidant Properties and Colour Parameters |
| title_full | Effect of Red Cabbage Sprouts Treating with Organic Acids on the Content of Polyphenols, Antioxidant Properties and Colour Parameters |
| title_fullStr | Effect of Red Cabbage Sprouts Treating with Organic Acids on the Content of Polyphenols, Antioxidant Properties and Colour Parameters |
| title_full_unstemmed | Effect of Red Cabbage Sprouts Treating with Organic Acids on the Content of Polyphenols, Antioxidant Properties and Colour Parameters |
| title_short | Effect of Red Cabbage Sprouts Treating with Organic Acids on the Content of Polyphenols, Antioxidant Properties and Colour Parameters |
| title_sort | effect of red cabbage sprouts treating with organic acids on the content of polyphenols antioxidant properties and colour parameters |
| topic | sprouts organic acids bioactive compounds microbiological quality |
| url | https://www.mdpi.com/2076-3417/11/11/4890 |
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