Bioactive Properties, Volatile Compounds, and Sensory Profile of Sauerkraut Are Dependent on Cultivar Choice and Storage Conditions
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 f...
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MDPI AG
2022-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/9/1218 |
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| author | Nikola Major Iva Bažon Nina Išić Tvrtko Karlo Kovačević Dean Ban Sanja Radeka Smiljana Goreta Ban |
| author_facet | Nikola Major Iva Bažon Nina Išić Tvrtko Karlo Kovačević Dean Ban Sanja Radeka Smiljana Goreta Ban |
| author_sort | Nikola Major |
| collection | DOAJ |
| description | 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 (<i>a</i>), as well as the lightness (<i>L</i>) 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. |
| first_indexed | 2024-03-10T04:10:35Z |
| format | Article |
| id | doaj.art-e2bfb0f10eb64d379d17376ceb0017c7 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T04:10:35Z |
| publishDate | 2022-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-e2bfb0f10eb64d379d17376ceb0017c72023-11-23T08:12:24ZengMDPI AGFoods2304-81582022-04-01119121810.3390/foods11091218Bioactive Properties, Volatile Compounds, and Sensory Profile of Sauerkraut Are Dependent on Cultivar Choice and Storage ConditionsNikola Major0Iva Bažon1Nina Išić2Tvrtko Karlo Kovačević3Dean Ban4Sanja Radeka5Smiljana Goreta Ban6Institute of Agriculture and Tourism, Department of Agriculture and Nutrition, K. Hugues 8, 52440 Poreč, CroatiaInstitute of Agriculture and Tourism, Department of Agriculture and Nutrition, K. Hugues 8, 52440 Poreč, CroatiaInstitute of Agriculture and Tourism, Department of Agriculture and Nutrition, K. Hugues 8, 52440 Poreč, CroatiaInstitute of Agriculture and Tourism, Department of Agriculture and Nutrition, K. Hugues 8, 52440 Poreč, CroatiaInstitute of Agriculture and Tourism, Department of Agriculture and Nutrition, K. Hugues 8, 52440 Poreč, CroatiaInstitute of Agriculture and Tourism, Department of Agriculture and Nutrition, K. Hugues 8, 52440 Poreč, CroatiaInstitute of Agriculture and Tourism, Department of Agriculture and Nutrition, K. Hugues 8, 52440 Poreč, CroatiaSauerkraut 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 (<i>a</i>), as well as the lightness (<i>L</i>) 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.https://www.mdpi.com/2304-8158/11/9/1218fermentationcabbagephytochemical compositiontraditional cultivarscold storagesensory analysis |
| spellingShingle | Nikola Major Iva Bažon Nina Išić Tvrtko Karlo Kovačević Dean Ban Sanja Radeka Smiljana Goreta Ban Bioactive Properties, Volatile Compounds, and Sensory Profile of Sauerkraut Are Dependent on Cultivar Choice and Storage Conditions Foods fermentation cabbage phytochemical composition traditional cultivars cold storage sensory analysis |
| title | Bioactive Properties, Volatile Compounds, and Sensory Profile of Sauerkraut Are Dependent on Cultivar Choice and Storage Conditions |
| title_full | Bioactive Properties, Volatile Compounds, and Sensory Profile of Sauerkraut Are Dependent on Cultivar Choice and Storage Conditions |
| title_fullStr | Bioactive Properties, Volatile Compounds, and Sensory Profile of Sauerkraut Are Dependent on Cultivar Choice and Storage Conditions |
| title_full_unstemmed | Bioactive Properties, Volatile Compounds, and Sensory Profile of Sauerkraut Are Dependent on Cultivar Choice and Storage Conditions |
| title_short | Bioactive Properties, Volatile Compounds, and Sensory Profile of Sauerkraut Are Dependent on Cultivar Choice and Storage Conditions |
| title_sort | bioactive properties volatile compounds and sensory profile of sauerkraut are dependent on cultivar choice and storage conditions |
| topic | fermentation cabbage phytochemical composition traditional cultivars cold storage sensory analysis |
| url | https://www.mdpi.com/2304-8158/11/9/1218 |
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