Innovative approaches for the fermentation of black cabbage with improved nutritional and health-promoting traits

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-05-27 DOI:10.1016/j.lwt.2025.117961

Annamaria Tarantini , Leonardo Mancini , Mirco Vacca , Giuseppe Celano , Giuseppe Romano , Leone D'Amico , Angela Cardinali , Gianluca Bleve , Maria De Angelis

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Abstract

Black cabbage can be promising to prepare innovative functional products. This research explores controlled fermentation as a new sustainable food production and stabilization technology to enhance the nutritional traits of black cabbage.

Two different approaches were applied: soaking cut leaves in brine and pressing cut leaves adding salt. Lactiplantibacillus plantarum (TB 11–32) and Saccharomyces cerevisiae (LI 180-7) starter strains were employed to drive the fermentation and stabilize the final product for human consumption. Fermenting cut pressed leaves of black cabbage allowed to obtain a pH level below 4.6 and to ensure required safety aspects.

Lactic Acid Bacteria fermentation (P-LAB) revealed a higher presence of some alcohols, carboxylic acids, terpenes, phenols, and dimethyl disulphide; the yeast fermentation (P-YST) promoted several esters. The fermented final product was enriched in polyphenol content of 3.7–4.6 times and of 2.7–3.4 times in antioxidant activity in comparison with the raw untreated material. Both P-YST and P-LAB fermented black cabbage favoured gut microbial growth and were beneficial for human health. P-YST specifically increased the production of some short chain fatty acids (SCFAs) and relative esters and carboxylic acids, whereas released phenolics compounds in LAB fermented sample could prevent the formation of reactive free radicals and improve human cardiovascular health.

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改进营养和促进健康特性的黑甘蓝发酵的创新方法

黑白菜是有前途的功能性创新产品。本研究探讨了控制发酵作为一种新的食品可持续生产和稳定技术，以提高黑白菜的营养特性。采用了两种不同的方法：用盐水浸泡切下的叶子和用盐压制切下的叶子。采用植物乳杆菌（TB 11-32）和酿酒酵母菌（LI 180-7）发酵剂驱动发酵，稳定供人食用的最终产品。发酵黑卷心菜的切压叶，使pH值低于4.6，并确保所需的安全方面。乳酸菌发酵（P-LAB）发现一些醇类、羧酸类、萜烯类、酚类和二硫二甲酯含量较高；酵母发酵（P-YST）促进了几种酯类。发酵后的终产物多酚含量是未经处理的原料的3.7 ~ 4.6倍，抗氧化活性是未经处理的原料的2.7 ~ 3.4倍。P-YST和P-LAB发酵黑甘蓝均有利于肠道微生物生长，对人体健康有益。P-YST特异性地增加了一些短链脂肪酸（SCFAs）和相关酯类和羧酸的产生，而在LAB发酵样品中释放的酚类化合物可以阻止活性自由基的形成，改善人体心血管健康。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.