Search for Author, Title, Keyword
Effect of Package Type on Selected Parameters of Nutritional Quality of Chill-Stored White Sauerkraut
More details
Hide details
Publication date: 2017-06-30
Pol. J. Food Nutr. Sci. 2017;67(2):137–144
Brassica vegetables, including white cabbage, both fresh and sour (Brassica oleracea L. var. capitata L.), contain a lot of valuable metabolites which are effective in chemoprevention of cancer as documented by numerous studies. This work investigates the effect of different packaging types; low density polyethylene (PE-LD) and metalized polyethylene terephthalate (PET met/PE) bags on selected quality parameters in chilled stored white sauerkraut. Sauerkraut was subjected to refrigerated storage for 4 months. Every month, stored sauerkraut was analyzed in terms of vitamin C, total phenolic compounds content and antioxidant activity. Statistical analysis demonstrated that the type of packaging had a significant influence on the antioxidant activity of chilled stored sauerkraut.
Amanatidou A., Slump R.A., Gorris L.G.M., Smid E.J. High oxygen and high carbon dioxide modified atmospheres for shelf-life extension of minimally processed carorots. J. Food Sci., 2000, 65, 61-66.
Ambrosone C.B., Tang, L. Cruciferous vegetables intake and cancer prevention: role of nutrigenetics. Cancer Prev. Res., 2009, 2, 298-300.
Babic I., Amiot M.J., Nguyen-The C., Aubert S. Changes in phenolic content in fresh ready-to-use shredded carrots during storage. J. Food Sci., 1993, 58, 351-356.
Bahorun T., Luximon-Ramma A., Crozier A., Aruroma O.I. Total phenol, flavonoid, proanthocyanidin and vitamin C levels and antioxiadant activites of Mauritian vegetables. J. Food Sci. Agric., 2004, 84, 1553–1561.
Bunea A., Andjelkovic M., Socaciu C., Bobis O., Neacsu M., Verhe R., Van Camp J. Total and individual carotenoids and phenolic acids content in fresh, refrigerated and processed spinach (Spinacia oleracea L.). Food Chem., 2008, 108, 649-656.
Cabello-Hurtado F., Gicquel M., Esnault M.-A. Evaluation of the antioxidant potential of cauliflower (Brassica oleracea) from a glucosinolate content perspective. Food Chem., 2012, 132, 1003–1009.
Cao C., Sofic E., Prior R. Antioxidant capacity of tea and common vegetables. J. Agric. Food Chem., 1996, 44, 3426–3431.
Chu Y.-F., Sun J., Wu X., Liu R.H. Antioxidant and antiproliferative activities of common vegetables. J. Agric. Food Chem., 2002, 50, 6910–6916.
Chun OK, Smith N, Sakagawa A, Lee CHY. (2004). Antioxidant properties of raw and processed cabbages. Int J Food Sci Nutr 55, 191–199.
Cieślik E., Pisulewski P.M., Filipiak-Florkiewicz A., Leszczyńska T., Sikora E.Antioxidant potential of selected brassica vegetables. Żyw. Człow. Metab., 2005, 32, 1093–1097 (in Polish).
Ciska E., Karamać M., Kosińska A. Antioxidant activity of extracts of white cabbage and sauerkraut. Pol. J. Food Nutr. Sc., 2005, 14, 367–373.
Costa C., Lucera A., Conte A., Mastromatteo M., Speranza B., Antonacci A., Del Nobile M.A. Effects of passive and active modified atmosphere packaging conditions on ready-to-eat table grape. J. Food Eng., 2011, 102, 115–121.
Czapski J., Szwejda J. Antioxidant responses in fermented cabbage and juice during storage. Veg. Crop Res. Bull., 2006, 64, 39-50.
Czech A., Rusinek E. The content of the antioxidant compounds in selected cruciferous vegetables. Bromat. Chem. Toksykol., 2012, 45, 59-65 (in Polish).
Davey M.W., Van Montagu M., Inze D., Sanmartin M., Kanellis A., Smirnoff N., Benzie I.J.J., Strain J.J., Favell D., Fletcher J. Plant L-ascorbic acid: chemistry, function, metabolism, bioavailability and effects of processing. J. Sci. Food Agric., 2000, 80, 825–860.
Dinkova-Kostova A.T., Kostov R.V. Glucosinolates and isothiocyanates in health and disease. Trends Mol. Med., 2012, 18, 337-347.
Dunn T. Materials, Machinery and Techniques. Flex. Pack., 2015, 161-165.
DuPont M.S., Mondin Z., Willamson G., Price K.R. Effect of variety, processing, and storage on the flavonoid glycoside content and composition of lettuce and endive. J. Agric. Food Chem., 2000, 48, 3957–3964.
Gagné M.-J., Barrette J., Savard T., Brassard J. Evaluation of survival of murine norovirus-1 during sauerkraut fermentation and storage under standard and low-sodium conditions. Food Microbiol., 2015, 52, 119-123.
Gil M.I., Ferreres F., Tomas-Barberan F.A. Effect of postharvest storage and processing on the antioxidant constituents (flavonoids and vitamin C) of fresh-cut spinach. J. Agric. Food Chem. 1999, 47, 2213-2217.
Gil-Izquierdo A., Gil M.I., Ferreres F. Effect of Processing Techniques at Industrial Scale on Orange Juice Antioxidant and Beneficial Health Compounds. J. Agric. Food Chem., 2002, 50, 5107–5114.
Girgin N., El Nehir S. Effects of cooking on in vitro sinigrin bioaccessibility, total phenols, antioxidant and antimutagenic activity of cauliflower (Brassica oleraceae L. var. Botrytis). J. Food Comp. Anal., 2015, 37, 119–127.
Gómez-Estaca J, López-de-Dicastillo C, Hernández-Muñoz P, Catalá R, Gavara R. (2014). Advances in antioxidant active food packaging. Trends Food Sci. Technol., 2014, 35, 42-51.
Grajek W. (ed.). 2007. Antioxidants in food. Health aspects, technological, and molecular analysis. Publishing house WNT, Warszawa [in Polish].
Heimler D., Vignolini P., Dini M.G., Vincieri F.F., Romani A. Antiradical activity and polyphenol composition of local Brassicaceae edible varietes. Food Chem., 2006, 99, 464–469.
Heo H.J., Lee C.H.Y. Phenolic phytochemicals in cabbage inhibit amyloid b protein-induced neurotoxicity. LWT – Food Sci. Technol., 2006, 39, 330–336.
Hounsome N., Hounsome B., Tomos D., Edwards-Jones G. Changes in antioxidant compounds in white cabbage during winter storage. Postharvest Biol. Technol., 2009, 52, 173-179.
Hrncirik K., Valusek J., Velisek J. Investigation of ascorbigen as a breakdown product of glucobrassicin autolysis in Brassica vegetables. Eur. Food Res. Technol. 2001, 212, 576–581.
Hussein Z., Caleb O.J., Opara U.L. Perforation-mediated modified atmosphere packaging of fresh and minimally processed produce—A review. Food Pack. Shelf Life, 2015, 6, 7–20.
Ismail A., Marjan Z.M., Foong Ch.W. Total antioxidant activity and phenolic content in selected vegetables. Food Chem., 2004, 87, 581–586.
Jarczyk A., Płocharski W. 2010. Technology of fruit and vegetable products. wyd. WSE-H (in Polish).
Kalt W. Effects of Production and Processing Factors on Major Fruit and Vegetable Antioxidants. J. Food Sci., 2005, 70, R11–R19.
Kapusta-Duch J., Kopeć A., Piątkowska E., Borczak B.,Leszczyńska T. The Beneficial effects of Brassica vegetables on human health. Rocz. Panstw. Zakl. Hig., 2012, 63, 389–395.
Karadeniz F., Burdurlu H.S., Koca N., Soyer Y. Antioxidant activity of selected fruits and vegetables grown in Turkey. Turk. J. Agric. For., 2005, 29, 297–303.
Kaur Ch., Kapoor H.C. Antioxidant activity and total phenolic content of some Asian vegetables. Int. J. Food Sci. Tech., 2002, 37, 153–161.
Kusznierewicz B., Lewandowska J., Kruszyna A., Piasek A., Śmiechowska A., Namieśnik J., The antioxidative properties of white cabbage (Brassica oleracea var. Capitata F. Alba) fresh and submitted to culinary processing. J. Food Biochem., 2010, SI, 34, 262-285.
Kusznierewicz B., Śmiechowska A., Bartoszek A., Namieśnik J. The effect of heating and fermenting on antioxidant properties of white cabbage. Food Chem., 2008, 108, 853-861.
Lee S.K., Kader A.A. Preharvest and postharvest factors influencing vitamin C content of horicultural crops. Postharvest Biol. Technol., 2000, 20, 207–220.
Martinez-Valverde I., Periago M.J., Provan G., Chesson E. Phenolic compounds, lycopene and antioxidant activity in commercial varieties of tomato (Lycopersicon esculentum). J. Sci. Food Agric., 2002, 82, 323–330.
Martinez-Villaluenga C., Peñas E., Frias J., Ciska E., Honke J., Piskula M.K., Kozlowska H., Vidal-Valverde C. Influence of fermentation conditions on glucosinolates, ascorbigen, and ascorbic acid content in white cabbage (Brassica oleracea var. capitata cv. Taler) cultivated in different seasons. J. Food Sci. 2009, 74, C62-C67.
Muratore G., Restuccia C., Licciardello F., Lombardo S., Pandino G., Mauromicale G. Effect of packaging film and antibrowning solution on quality maintenance of minimally processed globe artichoke heads. Innov. Food Sci. Emerg. Technol., 2015, 31, 97-104.
Murcia M.A., Jimenez A.M., Martinez-Tome M.). Vegetables antioxidant losses during industrial processing and refrigerated storage. Food Res. Int., 2009, 42, 1046-1052.
Nath A., Bagchi B., Misra L.K., Deka B.C. Changes in post-harvest phytochemical qualities of broccoli florets during ambient and refrigerated storage. Food Chem., 2011, 127, 1510-1514.
Nielsen J.K., Norbaek R., Olsen C.E. Kaempferol tetraglucosides from cabbage leaves. Phytochemistry, 1998, 49, 2171-2176.
Ninfali P., Bacchiocca M. Polyphenols and antioxidant capacity of vegetables under fresh and frozen conditions. J. Agric. Food Chem., 2003, 51, 2222–2226.
Ou B., Huang D., Hampsch-Woodill M., Flanagan J.A., Deemer E.K. Analysis of antioxidant activities of common vegetables employing oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) assays: A comparative study. J. Agric. Food Chem., 2002, 50, 3122–3128.
Peñas E., Martínez-Villaluenga C., Pihlava J.-M., Frias J. Evaluation of refrigerated storage in nitrogen-enriched atmospheres on the microbial quality, content of bioactive compounds and antioxidant activity of sauerkrauts. LWT – Food Sci. Technol., 2015, 61, 463–470.
Pfendt L.B., Vukasinovic V.L., Blagojevic N.Z., Radojevic M.P. Second order derivative spectrophotometric method for determiantion of vitamin C content in fruits, vegetables and fruit juices. Eur. Food Res. Technol. 2003, 217, 269–272.
Podsędek A, Sosnowska D, Łoś J. Antiradical assessment of the effectiveness of polyphenols of selected vegetables. V Conference "The flavonoids and their application”. Rzeszów, 2004, 266–276 (in Polish).
Podsędek A., Sosnowska D., Redzynia M., Andres B. Antioxidant capacity and content of Brassica oleracea dietary antioxidants. Int. J. Food Sci. Technol., 2006, 41, Suppl. 1, 49–58.
Polish Standard. 1998. PN-A-04019:1998. Polish Committee for Standardization. Food products - Determination of vitamin C (in Polish).
Poli-Swain T., Hillis W.E., The phenolic constituents of Prunus Domesticus (L.). The quantity of analysis of phenolic constituents. J. Sci. Food Agric., 1959, 10, 63–68.
Proteggente A.R., Pannala A.S., Paganga G., Van Buren L., Wagner E., Wiseman S., Van de Put F., Dacombe C., Rice-Evans C.E. The antioxidant activity of regulatory consumed fruit and vegetables reflects their phenolic and vitamin C. Free Radical Res., 2002, 36, 217–233.
Puupponen-Pimia R., Hakkinen S.T., Aarni M., Suortti T., Lampi A.M., Eurola M. Blanching and long-term freezing effect various bioactive compounds of vegetables in different ways. J. Sci. Food Agric., 2003, 83, 1389–1402.
Re R., Pellegrini N., Proteggente A., Pannala A., Yang M., Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biol. Med., 1999, 26, 1231-1237.
Sun Y.-P., Chou C.-C., Yu R.-C. Antioxidant activity of lactic-fermented Chinese cabbage. Food Chem., 2009, 115, 912-917.
Szajdek A., Borowska J. The antioxidant properties of plant foods. Żywność, Nauka, Technologia, Jakość, 2004, 41, 5–23 (in Polish).
Van Ooijen I., Fransen M.L., Verlegh P.W.J., Smit E.G. Atypical food packaging affects the persuasive impact of product claims. Food Qual. Prefer., 2016, 48, 33-40.
Vina S.Z., Chaves A.R. Antioxidant responses in minimally processed celery during refrigerated storage. Food Chem., 2006, 94, 68-74.
Vinson J.A., Hao Y., Su X., Zubik L. Phenol antioxidant quantity and quality in foods: vegetables. J. Agric. Food Chem., 1998, 46, 3630–3634.
Wang H., Cao G., Prior R.L. Oxygen radical absorbing capacity of anthocyanins. J. Agric. Food Chem., 1997, 45, 304–309.
Wieczorek C., Traczyk I. The effect of storage and some technological processes for nitrate, nitrite and vitamin C content in white cabbage. Żyw. Człow. Metab. 1995, 22(2), 165–173 (in Polish).
Wu X., Beecher G.R., Holden J.M., Haytowitz D.B., Gebhardt S.E., Prior R.L. Lipophilic and hydrophilic antioxidant capacities of common foods in the U.S. J. Agric. Food Chem., 2004, 52, 4026–4037.
Crossroad of Tradition and Innovation – The Application of Lactic Acid Fermentation to Increase the Nutritional and Health-Promoting Potential of Plant-Based Food Products – a Review
Natalia Drabińska, Anna Ogrodowczyk
Polish Journal of Food and Nutrition Sciences
Changes in glucosinolates and their breakdown products during the fermentation of cabbage and prolonged storage of sauerkraut: focus on sauerkraut juice
Ewa Ciska, Joanna Honke, Natalia Drabińska
Food Chemistry
Fate of Bioactive Compounds during Lactic Acid Fermentation of Fruits and Vegetables
Spiros Paramithiotis, Gitishree Das, Han-Seung Shin, Jayanta Patra
Bioactive Properties, Volatile Compounds, and Sensory Profile of Sauerkraut Are Dependent on Cultivar Choice and Storage Conditions
Nikola Major, Iva Bažon, Nina Išić, Tvrtko Kovačević, Dean Ban, Sanja Radeka, Ban Goreta