Evaluation of physical and chemical composition of concentrated fermented cabbage juice

Abstract

Fermented products have gained worldwide popularity for their nutritional and health aspects. Many studies have been done on this topic, including fermented cabbage (sauerkraut). Yet little or no studies are done on evaluation of fermented cabbage juice which is considered as by-product of sauerkraut production, still rich in bioactive compounds. In order to reduce food waste, sustainable solutions are being searched for to preserve valuable fermented cabbage juice. The aim of this study was to evaluate chemical and physical composition of concentrated fermented cabbage juice and their changes after storage. The fermented cabbage juice was concentrated on falling film evaporator from 9.2 till 34.3 °Brix. Physio-chemical (moisture, pH, total soluble solids, total phenol content, antiradical activity by DPPH and ABTS+, ascorbic acid, total sugar profile, nitrates and minerals) and microbiological (lactic acid bacteria, total plate count) analyses were carried out. Concentrated fermented cabbage juice is a source of minerals and phenol compounds as well as salt substitute in food applications. After 6 months of storage there is significant degradation of ascorbic acid but total phenol content is not affected. The evaporation process did not inhibit microbiological activity; as a result, there is a decrease in lactic acid bacteria but increase in total plate count.

Sauerkraut juice for new product development =Skābētu kāpostu sula jaunu produktu izstrādē

“…For microbiological analyses samples of 1 g of dehydrated and 10 g of concentrated sauerkraut juice, 10 g of fresh and 10 g of sauerkraut juice were diluted in 90 mL sterile saline (0.85% NaCl) and homogenised with a stomacher (Bagmixer Interscience, Bois Arpents F.) for 1 min at speed 8 using internal filter bags (Jansone et al, 2021). For bacterial growth obtained filtrate was plated on Petri dishes with selected medium (Scharlau).…”