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- Salicornia ramosissima as a salt substitute in the fermentation of white cabbagePublication . Pires-Cabral, Patricia; Pires-Cabral, Paula; Quintas, CéliaThis research aimed to study the fermentation of white cabbage (Brassica oleracea) replacing salt, totally or partially, with halophyte Salicornia ramosissima, to reduce the sodium content in the final products. Three fermentation trials of cabbage were done: A with 2.91% salt (similar to 1.15% Na) (control); B with salicornia (similar to 1.56% salt equivalent, similar to 0.34% Na); and C with salt and salicornia (similar to 1.94% salt equivalent, similar to 0.49% Na). The fermentation profile was followed by the physicochemical (pH, total acidity) and microbial parameters [mesophilic microorganisms (MM), lactic-acid bacteria (LAB), coliforms and fungi]. The content of phenolics and antioxidant activity in the fermented products were also measured. In all experiments, there was an increase, followed by a stabilization of the MM (5.5-7.2 Log CFU/g) and LAB populations (5.4-6.6 Log CFU/g) and a decrease of fungi and coliforms until they disappeared. A decrease in pH (< 4) and a rise in acidity (similar to 1.0%) were observed throughout the fermentations. The phenolics and antioxidant activity increased during fermentation, being significantly higher in C (37.3 mg/100 g and 3.63 mmol Trolox/100 g, respectively). The fermentation of cabbage with salicornia results in the final products having similar microbial quality to the control, but with a reduction of sodium and an increase in the antioxidant activity.
- Quality and biological properties of vinegar processed from non-valorized fruits in Southern PortugalPublication . Silva, Vanessa; Raouf Mehrpour, Gisou; Soares, Vera; Santo, David; A. Nunes, Patrícia; Quintas, CéliaThe processing of vinegar from non-valorized fruits and agricultural surpluses is an attractive strategy for biomass waste management. The present study aimed to characterize vinegar of fermented fruits, namely fresh fig, plum, dried fig, grape, raspberry, and apricot. Physicochemical and microbial quality, total phenolic content (TPC), total flavonoid content (TFC), total antioxidant capacity (TAC), mineral composition, and antimicrobial capacity against bacteria and yeasts were studied. Grape and apricot vinegar had the highest values of TAC (39.31 +/- 0.25, 34.10 +/- 1.44 DPPH mu g Trolox/100 mL, respectively), while grape contained the highest TFC (35.73 +/- 3.86 mg catechin/100 mL) and raspberry and fresh fig, the highest TPC (55.40 +/- 1.1, 64.10 +/- 0.0 mg gallic acid/ 100 mL, respectively). Potassium, calcium and sodium were the most abundant minerals in the vinegars with dried fig standing out for its richness in potassium 1223.83 +/- 89.48 mg/L, calcium 17.70 +/- 1.31 mg/L, magnesium 2.39 +/- 0.24 mg/L, and zinc 4.33 +/- 0.17 mg/L. The enterobacteria Cronobacter sakazakii and Salmonella Typhimurium were the most tolerant (10.00 +/- 0.00-26.39 +/- 1.60 mm), while Pseudomonas aeruginosa was the most sensitive bacteria (26.36 +/- 3.61-40.17 +/- 2.72 mm) as well as Gram + ( Staphylococcus aureus, Listeria innocua ) (21,20 +/- 8,37-31.11 +/- 2.41 mm). The acetification processes resulted in vinegars with a good hygienic status, and levels of acetic acid ( >= 5 %) complying with the legislation.