Menaquinone content and antioxidant properties of fermented cabbage products: Effect of different fermentation techniques and microbial cultures
Journal of Functional Foods, cilt.102, 2023 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 102
- Basım Tarihi: 2023
- Doi Numarası: 10.1016/j.jff.2023.105467
- Dergi Adı: Journal of Functional Foods
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals
- Anahtar Kelimeler: Cabbage, Pickle, Sauerkraut, Menaquinone, Antioxidant, Probiotic, LACTIC-ACID BACTERIA, CURRENT KNOWLEDGE, WHITE CABBAGE, SAUERKRAUT, KIMCHI, FOOD, IDENTIFICATION, FUNCTIONALITY, VITAMIN-K-2, MILKS
- Süleyman Demirel Üniversitesi Adresli: Evet
Özet
Pickled cabbages (brine-pickling) and sauerkraut (dry-salting) were produced by adding the probiotic mix culture and Lb plantarum culture, as well as spontaneous fermentation. During the fermentation, Lactobacillus spp, yeast-mold count, total coliform bacteria count, pH and total acidity were followed. Total phenolic content, ORAC and TEAC values, ascorbic acid and Menaquinone (MK-4 and MK-7) contents were analyzed in fermented samples. Lactobacillus spp was 7.82–9.70 cfu/g. Lactobacillus spp count was higher in culture-added samples and sauerkraut samples. Sauerkraut samples had higher total phenolic content, ORAC and TEAC values than pickled cabbage samples. It was found that sauerkraut samples produced by probiotic culture and spontaneous fermentation contained higher amounts of MK-4 and MK-7. Color, odor, texture, sourness and overall evaluation scores of sauerkraut samples were higher in sensory evaluation.