ArticleFoods (Basel, Switzerland)2022
Bioactive Properties, Volatile Compounds, and Sensory Profile of Sauerkraut Are Dependent on Cultivar Choice and Storage Conditions.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Fermented foods and inflammation: a crossover intervention trial with fresh and pasteurized sauerkraut.European journal of clinical nutrition · 2026Trial
- Multi-omics analysis reveals the mechanism underlying microbial-driven flavor formation in fermented xuecai (Frontiers in microbiology · 2026Article
- Application of green tea to enhance the antioxidant properties of fermented cauliflower.Scientific reports · 2025Article
- Fermented Vegetables: Health Benefits, Defects, and Current Technological Solutions.Foods (Basel, Switzerland) · 2023Review
- Biopreservation and Bioactivation Juice from Waste Broccoli withMolecules (Basel, Switzerland) · 2023Article
- Metabolite profiling, hypolipidemic, and anti-atherosclerosis activity of mixed vegetable fermentation extract.Saudi pharmaceutical journal : SPJ : the official publication of the Saudi Pharmaceutical Society · 2023Article
Corrections and comments
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Authors and funding
7 authors.
Funding
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Abstract
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 (
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