Repository logo
 
Publication

Salicornia ramosissima as a salt substitute in the fermentation of white cabbage

2021Journal article Restricted access
Simple item page
dc.contributor.authorPires-Cabral, Patricia
dc.contributor.authorPires-Cabral, Paula
dc.contributor.authorQuintas, Célia
dc.date.accessioned2021-09-08T10:58:03Z
dc.date.available2021-09-08T10:58:03Z
dc.date.issued2021
dc.description.abstractThis 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.
dc.description.sponsorshipFundacAo para a Ciencia e Tecnologia (FCT), Ministry of Education and Science, Portugal, through the Mediterranean Institute for Agriculture, Environment and Development (MED), Universidade do Algarve, Campus de Gambelas, Faro, Portugal [MED/UIDB/05183/2020]; Instituto Superior de Engenharia (Universidade do Algarve)
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.doi10.1007/s13197-021-05047-y
dc.identifier.issn0022-1155
dc.identifier.urihttp://hdl.handle.net/10400.1/17014
dc.language.isoeng
dc.peerreviewedyes
dc.publisherSPRINGER INDIA
dc.relationMediterranean Institute for Agriculture, Environment and Development
dc.subjectFermentation
dc.subjectBrassica oleracea
dc.subjectHalophytes
dc.subjectSodium chloride reduction
dc.subjectPhysicochemical and microbial characteristics
dc.subject.otherFood Science & Technology
dc.titleSalicornia ramosissima as a salt substitute in the fermentation of white cabbage
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMediterranean Institute for Agriculture, Environment and Development
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F05183%2F2020/PT
oaire.citation.titleJournal of Food Science and Technology-Mysore
oaire.fundingStream6817 - DCRRNI ID
person.familyNamePires-Cabral
person.familyNameQuintas
person.givenNamePaula
person.givenNameCélia
person.identifier.ciencia-idEA14-D76B-FF6E
person.identifier.orcid0000-0001-9567-2165
person.identifier.orcid0000-0001-9680-5089
person.identifier.scopus-author-id8675090400
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccess
rcaap.typearticle
relation.isAuthorOfPublicationa6dad315-0960-4e2a-8570-25c357da5456
relation.isAuthorOfPublication7c06dbb4-eb11-4f22-b0f5-3cf276d919f4
relation.isAuthorOfPublication.latestForDiscovery7c06dbb4-eb11-4f22-b0f5-3cf276d919f4
relation.isProjectOfPublication823bd652-ee6c-4479-91c5-06095bc37e9c
relation.isProjectOfPublication.latestForDiscovery823bd652-ee6c-4479-91c5-06095bc37e9c

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
Pires-Cabral2021_Article_SalicorniaRamosissimaAsASaltSu.pdf
Size:
533.19 KB
Format:
Adobe Portable Document Format
Download

Collections

FCT2-Artigos (em revistas ou actas indexadas)