Probiotic viability and content of phytochemicals in fer-mented white cabbage juice

Probiotic viability and content of phytochemicals in fer-mented white cabbage juice

Abstrakt

Fermented white cabbage juice is a rich source of antioxidants and bacteria with potential health benefits. In this work cabbage juice underwent pasteurization treatment using 4 different com-binations of temperature and time (70 °C/3 min, 80 °C/2 min, 90 °C/1 min, 90 °C/0.5 min) to eliminate potential pathogens and to extend its shelf-life. As negative effect, the viability of present probiotic bacteria decreased due to pasteurization treatment. Then, four selected probiotic strains were individually and also altogether inoculated into pasteurized cabbage juice. Biologi-cally active compounds, such as antioxidants, organic acids, and probiotic viability were analysed during 2-week storage at 8 °C. It was observed that low pH due to presence of especially acetic acid helps to preserve antioxidant activity of cabbage juice. On the other hand, probiotic viability was lower and lag phase of inocu-lated probiotics (1·105 CFU/mL) in cabbage juice was prolonged in comparison with inoculation in MRS Broth medium. It was observed that L. plantarum CCM 7039 was the most suitable probiotic strain to enrich cabbage juice after pasteurization treatment.

Fermented white cabbage juice is a rich source of antioxidants and bacteria with potential health benefits. In this work cabbage juice underwent pasteurization treatment using 4 different com-binations of temperature and time (70 °C/3 min, 80 °C/2 min, 90 °C/1 min, 90 °C/0.5 min) to eliminate potential pathogens and to extend its shelf-life. As negative effect, the viability of present probiotic bacteria decreased due to pasteurization treatment. Then, four selected probiotic strains were individually and also altogether inoculated into pasteurized cabbage juice. Biologi-cally active compounds, such as antioxidants, organic acids, and probiotic viability were analysed during 2-week storage at 8 °C. It was observed that low pH due to presence of especially acetic acid helps to preserve antioxidant activity of cabbage juice. On the other hand, probiotic viability was lower and lag phase of inocu-lated probiotics (1·105 CFU/mL) in cabbage juice was prolonged in comparison with inoculation in MRS Broth medium. It was observed that L. plantarum CCM 7039 was the most suitable probiotic strain to enrich cabbage juice after pasteurization treatment.

probiotics, viability, shelf-life, acidity, antioxidants

probiotics, viability, shelf-life, acidity, antioxidants

HOOVÁ, J.; STREČANSKÁ, P.; SKOUMALOVÁ, P.; MÁROVÁ, I.

01.02.2023

Sciendo

Italy

2564-615X

The Eurobiotech Journal

1

2564-615X

EuroBiotech Journal

7

1

Italská republika

42

42

1

https://sciendo.com/article/10.2478/ebtj-2023-0004