|کد مقاله||کد نشریه||سال انتشار||مقاله انگلیسی||ترجمه فارسی||نسخه تمام متن|
|6403126||1330892||2013||5 صفحه PDF||سفارش دهید||دانلود کنید|
The effect of refrigerated storage for three months on the content of indole glucosinolate (GLS) breakdown products (ascorbigen -ABG-, indole-3-carbinol -I3C- and indole-3-acetonitrile -I3ACN-) and vitamin C in sauerkrauts treated by high hydrostatic pressure (HHP) was investigated. Sauerkrauts were produced either by spontaneous fermentation (NF) or by using a mixed-starter culture (Lactobacillus plantarum and Leuconostoc mesenteroides) (PMF) at 0.5Â g/100Â g and 1.5Â g/100Â g NaCl concentrations and they were pressurized in order to prolong their shelf life. HHP-sauerkrauts were a good source of vitamin C (143-161Â mg/100Â g d.m.) and ABG was the main indole GLS derivative (37-65Â Î¼mol/100Â g d.m), followed by I3C (5-17Â Î¼mol/100Â g d.m) and I3ACN (1.5-3Â Î¼mol/100Â g d.m). NF-HHP sauerkrauts presented higher I3C and I3AC and lower vitamin C content than PMF-HHP sauerkrauts. Refrigerated storage led to a gradual decrease of ABG and vitamin C (losses of 33-67% and 96-98%, respectively, after 3 months) while slight changes of I3C and I3ACN were observed.
âº Sauerkrauts were pressurized and stored in refrigeration for 3 months. âº Vitamin C and indole GLS-derivative content was monitored during storage. âº Ascorbigen and vitamin C contents decreased during storage. âº Indole-3-carbinol and indole-3-acetonitrile amounts did not change during storage. âº Pressurization and storage of sauerkraut decreased its bioactive potential.
Journal: LWT - Food Science and Technology - Volume 53, Issue 1, September 2013, Pages 285-289