Chemical Evaluation and Sensory Quality of Sauerkrauts Obtained by Natural and Induced Fermentations at Different NaCl Levels from Brassica oleracea Var. capitata Cv. Bronco Grown in Eastern Spain. Effect of Storage
Abstract
The aim of the present work was to optimize fermentation conditions of white cabbage ( Brassica oleracea L. var. capitata cv. Bronco) grown in winter in eastern Spain. The influence of two salt concentrations (0.5 and 1.5% NaCl) in combination with spontaneous or induced cabbage fermentation on the content of ascorbigen (ABG) and vitamin C as well as on the sensory quality of sauerkraut was investigated. The effect of storage at 4 degrees C for 1-3 months was also studied. ABG content increased from 14 micromol/100 g of dm in raw cabbage to 63-137 micromol/100 g of dm during fermentation, whereas vitamin C decreased from 354 to 236-277 mg/100 g of dm, and the variations depended on the fermentation conditions. Sauerkrauts obtained by Leuconostoc mesenteroides at 0.5% NaCl showed the highest ABG content and a large amount of vitamin C. Refrigeration for 1-3 months led to a reduction of ABG and vitamin C levels, but L. mesenteroides sauerkrauts presented considerable amounts of both compounds at the end of the storage period (74-82 micromol/100 g of dm and 33-44 mg/100 g of dm, respectively), higher than those found with Lactobacillus plantarum and the mixed starter culture before storage. Experimental sauerkrauts presented better organoleptic properties than the commercial products, and no differences in overall acceptability were found among natural fermentations and those performed with starter cultures. These results suggest than low-salted sauerkraut produced with L. mesenteroides provided highly beneficial antioxidant and anticarcinogenic compounds and low sodium content, which is in accordance with the general trend in industrialized countries of reducing the salt level of foods to prevent cardiovascular diseases.
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The vitamin C content in sauerkraut is higher than in most fresh vegetables.
“The content of vitamin C in fermented cabbage (sauerkraut) is even higher than in most fresh vegetables [28].”
From Vitamin C-Sources, Physiological Role, Kinetics, Deficiency, Use, Toxicity, and Determination (2021) · cites this paper as [28]
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Vitamin C-Sources, Physiological Role, Kinetics, Deficiency, Use, Toxicity, and Determination
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- Authors
- Peñas, E., Frias, J., Sidro, B., & Vidal-Valverde, C.
- Affiliations
- Instituto de Fermentaciones Industriales (ES)
- Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain
- Corresponding author
- Vidal-Valverde, Concepción
- ORCID
- Peñas, Elena
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2010-02-19
- Volume
- 58
- Issue
- 6
- Pages
- 3549-3557
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W1968126884
- Cited by
- 58
- References
- 31
- Citations by year
- 2026: 4 · 2025: 7 · 2024: 1 · 2023: 6 · 2022: 2 · 2021: 5 · 2020: 6 · 2019: 1 · 2018: 5 · 2016: 4 · 2015: 1 · 2014: 3 · 2013: 5 · 2012: 2
- FWCI
- 6.38
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Agricultural and Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- DIGITAL.CSIC (Spanish National Research Council (CSIC)) (submittedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Quality and Safety Studies
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- sauerkraut, white cabbage, cabbage, ascorbigen, vitamin C, sodium chloride, salt reduction, Leuconostoc mesenteroides, Lactobacillus plantarum, starter cultures, spontaneous fermentation, cold storage, sensory quality, antioxidants
- MeSH terms
- Ascorbic Acid, Brassica, Fermentation, Food Handling, Food Microbiology, Humans, Indoles, Leuconostoc, Sodium Chloride, Spain, Taste
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