Recent updates and perspectives of fermented healthy super food sauerkraut: a review
Sauerkraut is a traditional fermented vegetable product that has numerous health endorsing properties. It is produced by spontaneous fermentation of cabbage that mainly involves heterofermentative lactic acid bacteria. The amount of salt introduces influences the physiochemical, microbial load, and...
| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2022-12-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2022.2135531 |
| _version_ | 1811182162286739456 |
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| author | Azhari Siddeeg Muhammad Afzaal Farhan Saeed Rehman Ali Yasir Abbas Shah Umber Shehzadi Huda Ateeq Numra Waris Muzzamal Hussain Muhammad Ahtisham Raza Ammar Al-Farga |
| author_facet | Azhari Siddeeg Muhammad Afzaal Farhan Saeed Rehman Ali Yasir Abbas Shah Umber Shehzadi Huda Ateeq Numra Waris Muzzamal Hussain Muhammad Ahtisham Raza Ammar Al-Farga |
| author_sort | Azhari Siddeeg |
| collection | DOAJ |
| description | Sauerkraut is a traditional fermented vegetable product that has numerous health endorsing properties. It is produced by spontaneous fermentation of cabbage that mainly involves heterofermentative lactic acid bacteria. The amount of salt introduces influences the physiochemical, microbial load, and also sensory consistency of sauerkraut. Sauerkraut has a high nutritional and phytochemical profile as well as has some epidemiological attributes. Sauerkraut is rich in vitamins and phenolic compounds, which protect against oxidative stress by serving as powerful free radical scavengers. The sauerkraut is being considered one of the best functional foods across the world due to its therapeutic potential. The current review provides an overview of production technology, nutritional, phytochemical, and different therapeutics (chemo preventive, antioxidant, anti-inflammatory) aspects of sauerkraut. |
| first_indexed | 2024-04-11T09:28:34Z |
| format | Article |
| id | doaj.art-faf909f824274565acecd852a5abff4d |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-04-11T09:28:34Z |
| publishDate | 2022-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-faf909f824274565acecd852a5abff4d2022-12-22T04:31:58ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862022-12-012512320233110.1080/10942912.2022.2135531Recent updates and perspectives of fermented healthy super food sauerkraut: a reviewAzhari Siddeeg0Muhammad Afzaal1Farhan Saeed2Rehman Ali3Yasir Abbas Shah4Umber Shehzadi5Huda Ateeq6Numra Waris7Muzzamal Hussain8Muhammad Ahtisham Raza9Ammar Al-Farga10Department of Food Sciences, Government College University Faisalabad, PakistanDepartment of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, SudanDepartment of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, SudanDepartment of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, SudanDepartment of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, SudanDepartment of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, SudanDepartment of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, SudanDepartment of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, SudanDepartment of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, SudanDepartment of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, SudanDepartment of Biochemistry, College of Science, University of Jeddah, Jeddah, Saudi ArabiaSauerkraut is a traditional fermented vegetable product that has numerous health endorsing properties. It is produced by spontaneous fermentation of cabbage that mainly involves heterofermentative lactic acid bacteria. The amount of salt introduces influences the physiochemical, microbial load, and also sensory consistency of sauerkraut. Sauerkraut has a high nutritional and phytochemical profile as well as has some epidemiological attributes. Sauerkraut is rich in vitamins and phenolic compounds, which protect against oxidative stress by serving as powerful free radical scavengers. The sauerkraut is being considered one of the best functional foods across the world due to its therapeutic potential. The current review provides an overview of production technology, nutritional, phytochemical, and different therapeutics (chemo preventive, antioxidant, anti-inflammatory) aspects of sauerkraut.https://www.tandfonline.com/doi/10.1080/10942912.2022.2135531Cabbagesauerkrautantimicrobial effectanti-nutritional activitytherapeutic effect |
| spellingShingle | Azhari Siddeeg Muhammad Afzaal Farhan Saeed Rehman Ali Yasir Abbas Shah Umber Shehzadi Huda Ateeq Numra Waris Muzzamal Hussain Muhammad Ahtisham Raza Ammar Al-Farga Recent updates and perspectives of fermented healthy super food sauerkraut: a review International Journal of Food Properties Cabbage sauerkraut antimicrobial effect anti-nutritional activity therapeutic effect |
| title | Recent updates and perspectives of fermented healthy super food sauerkraut: a review |
| title_full | Recent updates and perspectives of fermented healthy super food sauerkraut: a review |
| title_fullStr | Recent updates and perspectives of fermented healthy super food sauerkraut: a review |
| title_full_unstemmed | Recent updates and perspectives of fermented healthy super food sauerkraut: a review |
| title_short | Recent updates and perspectives of fermented healthy super food sauerkraut: a review |
| title_sort | recent updates and perspectives of fermented healthy super food sauerkraut a review |
| topic | Cabbage sauerkraut antimicrobial effect anti-nutritional activity therapeutic effect |
| url | https://www.tandfonline.com/doi/10.1080/10942912.2022.2135531 |
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