Publicação
Characterization of Sauerkraut-like fermented vegetables produced from wasted plant parts and surplus vegetables
| Resumo: | Food waste is one of the biggest challenges the food industry currently has and innovative solutions are needed to solve this issue. To minimize this problem, Casa Mendes Gonçalves, SONAE MC, and Instituto Superior de Agronomia developed the project “FermentedVegAlgae”, which promotes the up-cycling of less-commonly used parts and surplus vegetables that would otherwise be discarded, while creating innovative sauerkraut-like products based on that could please the consumers. The aim of this work was to characterize the final products obtained after 21 days of fermentation by a consortium of four lactic-acid bacteria and to evaluate the effect of fermentation on the physicochemical characteristics of three sauerkraut-like products: White cabbage with ginger and garlic (GIN), white cabbage with red chilli pepper (MAL) and red cabbage (PUR). Fermentation affected significantly (p<0.05) several characteristics for all three products, decreasing pH up to 4, and Total soluble solids to 5-7 ºBrix and increasing acidity up to 0.36 lactic acid eq/100gFB (highest value obtained for MAL). In accordance, HPLC analyses revealed the production of significant amounts of lactic acid (0.65g/100gFB, 0.41g/100gFB for GEN and MAL) and lactic acid/ethanol/acetic acid (0.28g/100gFB, 0.19g/100gFB and 0.09g/100gFB for PUR). Fermentation also induced sample darkening and the decrease of both firmness and consistency values (texturometer) from 53N, 50N and 49N to 23N, 23N and 11N, for PUR, GEN and MAL, respectively. Regarding the mineral composition, except for GEN, little significant changes were observed after fermentation. As for health-promoting features, fermented PUR and MAL presented higher antioxidant capacity measured by DPPH and FRAP methods (35mgTE/gFB and 30mgTE/gFB, respectively) than non-fermented (18mgTE/gFB and 15mgTE/gFB); however biodigestibility, did not present any significant change. Results obtained show that fermentation can be used as a way to reduce food waste while producing innovative, sustainable, nutritive and health-promoting vegetable products. in line with consumer trends. |
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| Autores principais: | Próspero, Margarida Pinguinhas |
| Assunto: | cabbage surplus lactic acid fermentation sustainability innovative food products sauerkraut excedentes de couve fermentação acido-lática sustentabilidade produtos alimentares inovadores chucrute |
| Ano: | 2024 |
| País: | Portugal |
| Tipo de documento: | dissertação de mestrado |
| Tipo de acesso: | acesso restrito |
| Instituição associada: | Universidade de Lisboa |
| Idioma: | inglês |
| Origem: | Repositório da Universidade de Lisboa |
| Resumo: | Food waste is one of the biggest challenges the food industry currently has and innovative solutions are needed to solve this issue. To minimize this problem, Casa Mendes Gonçalves, SONAE MC, and Instituto Superior de Agronomia developed the project “FermentedVegAlgae”, which promotes the up-cycling of less-commonly used parts and surplus vegetables that would otherwise be discarded, while creating innovative sauerkraut-like products based on that could please the consumers. The aim of this work was to characterize the final products obtained after 21 days of fermentation by a consortium of four lactic-acid bacteria and to evaluate the effect of fermentation on the physicochemical characteristics of three sauerkraut-like products: White cabbage with ginger and garlic (GIN), white cabbage with red chilli pepper (MAL) and red cabbage (PUR). Fermentation affected significantly (p<0.05) several characteristics for all three products, decreasing pH up to 4, and Total soluble solids to 5-7 ºBrix and increasing acidity up to 0.36 lactic acid eq/100gFB (highest value obtained for MAL). In accordance, HPLC analyses revealed the production of significant amounts of lactic acid (0.65g/100gFB, 0.41g/100gFB for GEN and MAL) and lactic acid/ethanol/acetic acid (0.28g/100gFB, 0.19g/100gFB and 0.09g/100gFB for PUR). Fermentation also induced sample darkening and the decrease of both firmness and consistency values (texturometer) from 53N, 50N and 49N to 23N, 23N and 11N, for PUR, GEN and MAL, respectively. Regarding the mineral composition, except for GEN, little significant changes were observed after fermentation. As for health-promoting features, fermented PUR and MAL presented higher antioxidant capacity measured by DPPH and FRAP methods (35mgTE/gFB and 30mgTE/gFB, respectively) than non-fermented (18mgTE/gFB and 15mgTE/gFB); however biodigestibility, did not present any significant change. Results obtained show that fermentation can be used as a way to reduce food waste while producing innovative, sustainable, nutritive and health-promoting vegetable products. in line with consumer trends. |
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