Šalić Anita, Šamec Dunja
Department of Reaction Engineering and Catalysis, University of Zagreb, Faculty of Chemical Engineering and Technology, Marulićev trg 19, Zagreb HR-10000, Croatia.
Department of Food Technology, University North, Trg dr. Žarka Dolinara 1, Koprivnica HR-48 000, Croatia.
Food Chem X. 2022 Sep 26;16:100457. doi: 10.1016/j.fochx.2022.100457. eCollection 2022 Dec 30.
Cruciferous vegetables are considered functional foods because of their content of health-related compounds. They are grown and consumed in various cultures around the world. Fermentation as a preservation method for cruciferous vegetables has been used since ancient times. This process results in fermented products that have a unique flavour and odour, high bioactivity, and a distinctly different phytochemical profile than raw vegetables. In this mini review, we summarize data on changes in phytochemical content during lactic-acid fermentation of various cruciferous vegetables. The main focus was on the changes in the group of glucosinolates, polyphenols and carotenoids.
十字花科蔬菜因其含有与健康相关的化合物而被视为功能性食品。它们在世界各地的不同文化中种植和食用。发酵作为十字花科蔬菜的一种保存方法，自古以来就被使用。这个过程会产生具有独特风味和气味、高生物活性且植物化学特征与生蔬菜明显不同的发酵产品。在这篇小型综述中，我们总结了各种十字花科蔬菜乳酸发酵过程中植物化学物质含量变化的数据。主要关注的是硫代葡萄糖苷、多酚和类胡萝卜素组的变化。
