Untitled Document
 
Friday, September 22, 2017
DREAM - Design and development of REAlistic food Models with well-characterised micro- and macro-structure and composition
 
 

 

 The DREAM Project`s Conference Minimize

Full Paper Submission: CLOSED

 
 
 You are here: Publications * Peer Reviewed Journals * Glucosinolate content of blanched cabbage...   Search
Food Research International - Elsevier
DOI: 10.1016/j.foodres.2013.07.065
Available online
 
Glucosinolate content of blanched cabbage (Brassica oleracea var. capitata) fermented by the probiotic strain Lactobacillus paracasei LMG-P22043
Sarvan I.a, Valerio F.b, Lonigro S. L.b, De Candia S.b, Verkerk R.a, Dekker M.a, Lavermicocca P.b
a Wageningen University, Food Quality and Design Group, PO Box 8129, 6700 EV Wageningen, Netherlands
b Institute of Sciences of Food Production, Via Amendola 122/O, 70126 Bari, Italy
 
Abstract

Conventional fermentation of cabbage like in sauerkraut production leads to a complete elimination of glucosinolates (GSs). In order to retain GSs in fermented cabbage, the effect of a thermal treatment (blanching) followed by fermentation (4% brine at 25 °C) by the probiotic strain Lactobacillus paracasei LMG P22043, was investigated. After 71 h fermentation the probiotic blanched cabbage still contained 27.2 ± 2.3 μmol/100 g GSs, corresponding to the 35% of the total GSs before fermentation. A final count of L. paracasei of 8.26 ± 1.2 log10 CFU/g, and a final pH of 4.12 ± 0.1 were reached. After 30 days of refrigerated vacuum packed storage, 23.7 ± 1.5 μmol/100 g of GSs still persisted. In the control cabbage (blanched and not inoculated with L. paracasei) no fermentation occurred and as a result final pH was 6.10 ± 0.21, leading to a product not suitable for storage and consumption. Compared to traditional sauerkraut the final product has the advantage of containing a high content of phytochemicals in combination with a high count of live probiotic bacterial cells.

Keywords: Glucosinolates; Probiotics; Fermentation; Biopreservation; Brassica vegetable; Lactobacillus paracasei probiotic bacterial cells.

 
 
   Privacy Statement  | Terms Of Use | Site map
© Biotechnical Faculty, UL