Spontaneously fermented curly kale juice: Microbiological quality, nutritional composition, antioxidant, and antimicrobial properties
Julia Szutowska , Iga Rybicka , Katarzyna Pawlak-Lemańska , Daniela Gwiazdowska
AbstractNondairy fermented products, such as fruit and vegetable juices, are gaining popularity among consumers worldwide for health‐related and economic reasons. The purpose of this study was to determine the changes in microbiological quality; antimicrobial and antioxidant activity; and phenolic, vitamin C, minerals, and cadmium content occurring during spontaneous fermentation of curly kale juice. The fermentation process contributed to a significant growth of lactic acid bacteria, enterococci, and yeasts, while no pathogens of Escherichia coli and Salmonella spp. were observed. The antimicrobial properties of the obtained juice improved during fermentation for all indicator microorganisms. Total phenolic content and antioxidant activity increased from 48 to 116 mg gallic acid equivalent/100 mL and from 4.5 to 6.8 mM Trolox/100 mL, respectively, while the content of vitamin C decreased. The results indicated that 100 mL of juice provided a significant contribution to the recommended mineral intake. Moreover, the content of heavy metal Cd was within acceptable limit (6 µg/kg). Overall, our findings indicate that fermented curly kale juice may become popular in the functional food sector, especially among vegetarians and consumers with lactose intolerance or allergy to milk proteins.
|Journal series||Journal of Food Science, ISSN 0022-1147, e-ISSN 1750-3841, (N/A 70 pkt)|
|Publication size in sheets||0.5|
|Keywords in Polish||właściwości przeciwdrobnoustrojowe, właściwości antyoksydacyjne, jarmuż, sok fermentowany, minerały, witamina C|
|Keywords in English||antimicrobial activity, antioxidant activity, curly kale, fermented juice, minerals, vitamin C|
|Score||= 70.0, 11-05-2020, ArticleFromJournal|
|Publication indicators||= 0; : 2018 = 0.991; : 2018 = 2.081 (2) - 2018=2.416 (5)|
|Citation count*||1 (2020-06-30)|
|Uwagi||First published:06 March 2020|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.