Bioactive Properties, Volatile Compounds, and Sensory Profile of Sauerkraut Are Dependent on Cultivar Choice and Storage Conditions.

ABSTRACT: 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 differe

SUBMITTER: Major N 

PROVIDER: S-EPMC9101451 | biostudies-literature | 2022 Apr

REPOSITORIES: biostudies-literature