Major Nikola, Bažon Iva, Išić Nina, Kovačević Tvrtko Karlo, Ban Dean, Radeka Sanja, Goreta Ban Smiljana
Institute of Agriculture and Tourism, Department of Agriculture and Nutrition, K. Hugues 8, 52440 Poreč, Croatia.
Centre of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 1, 10000 Zagreb, Croatia.
Foods. 2022 Apr 22;11(9):1218. doi: 10.3390/foods11091218.
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 differences in the volatile profile were observed among the investigated sauerkrauts. The sensory properties of traditional cabbage cultivars were on par, or even better, compared to those of commercially available sauerkraut products. The cold storage conditions characteristic of commercial environments preserved the total antioxidant capacity, the red to green color ratio (), as well as the lightness () of sauerkraut compared to the ambient temperatures characteristic of domestic conditions, indicating the preservation of bioactive compounds responsible for the purple cabbage head coloration of the investigated traditional cultivars.
酸菜是通过卷心菜自然发酵或添加乳酸菌制成的。尽管商业卷心菜品种因其产量高和一致性好而更受欢迎，但传统品种因其独特的感官特性和适合发酵而备受推崇。本研究的目的是调查与商业样品相比，传统卷心菜品种（“Brgujski”和“Žminjski”）制成的酸菜的特性，并揭示环境温度（18°C）和冷藏温度（4°C）对酸菜特性的影响。通过FRAP和DPPH方法测定，传统品种制成的酸菜具有更高的总酚含量和总抗氧化能力。总共鉴定出32种挥发性化合物，在所研究的酸菜中观察到挥发性成分的差异。与市售酸菜产品相比，传统卷心菜品种的感官特性相当，甚至更好。与家庭环境的常温相比，商业环境特有的冷藏条件能保留酸菜的总抗氧化能力、红绿色比（）以及亮度（），这表明负责所研究传统品种紫色卷心菜头部颜色的生物活性化合物得以保留。
