期刊名称：Polish Journal of Food and Nutrition Sciences
印刷版ISSN：1230-0322
电子版ISSN：2083-6007
出版年度：2017
卷号：67
期号：2
页码：137-144
DOI：10.1515/pjfns-2016-0014
语种：English
出版社：Walter de Gruyter GmbH
摘要：Brassica vegetables, including white cabbage, both fresh and sour ( Brassica oleracea L. var. capitata L.), contain a lot of valuable metabolites which are effective in chemoprevention of cancer as documented by numerous studies. This work investigates the effect of different packaging types; low density polyethylene (PE-LD) and metalized polyethylene terephthalate (PET met/PE) with polyethylene bags on selected quality parameters in chill-stored white sauerkraut. Sauerkraut was subjected to refrigerated storage for 4 months. Every month, stored sauerkraut was analyzed in terms of vitamin C, total phenolic compounds content and antioxidant activity. Statistical analysis demonstrated that the type of packaging had a significant influence on the antioxidant activity of chilled stored sauerkraut.
关键词：antioxidant activity ; fermentation ; vegetables ; total phenols ; vitamin C ; nutritional quality
