The effect of calcium in the fermentation of white cabbage with salicornia

Pires-Cabral, Patrícia; Pires-Cabral, Paula; Mira, Helena; Quintas, Célia

Publication

The effect of calcium in the fermentation of white cabbage with salicornia

2025-02-11Journal article

dc.contributor.author	Pires-Cabral, Patrícia
dc.contributor.author	Pires-Cabral, Paula
dc.contributor.author	Mira, Helena
dc.contributor.author	Quintas, Célia
dc.date.accessioned	2025-03-17T12:52:44Z
dc.date.available	2025-03-17T12:52:44Z
dc.date.issued	2025-02-11
dc.description.abstract	This study investigates the fermentation of white cabbage with salicornia and CaCl2 to assess its effect on the fermentation profiles and properties of the final products. Two sets of experiments were performed: A-cabbage with salt and salicornia, and B-cabbage with salt, salicornia, and CaCl2. The fermentative processes were studied through the microbial (lactic-acid bacteria (LAB), coliforms, and fungi), physicochemical (pH, total acidity), and mineral properties. A diminution of pH values (4.07, 3.58) and increased acidity values (0.70, 0.77 g lactic acid/100 mL) were registered at the end of the fermentation period (A and B, respectively). A stationary phase followed the exponential growth of LAB, and a slight decrease was observed (6.01, 5.51 Log CFU/g) in both experiments. A fungi decline was observed during the first week and the coliform populations disappeared after about 13 days of fermentation. Staphylococcus coagulase-positive, Escherichia coli, and Salmonella were not detected in the final products. The utilization of CaCl2 resulted in fermented cabbage with analogous microbial and sensorial characteristics to fermented cabbage without CaCl2 but with an increased hardness. However, Ca interfered with the diffusion of K, Mg, and Zn, resulting in lower levels of these elements in the final product, particularly Zn, which exhibited a reduction of 37%, reducing the nutritional value of the final products.	eng
dc.identifier.doi	10.3390/fermentation11020091
dc.identifier.issn	2311-5637
dc.identifier.uri	http://hdl.handle.net/10400.1/26915
dc.language.iso	eng
dc.peerreviewed	yes
dc.publisher	MDPI
dc.relation	Mediterranean Institute for Agriculture, Environment and Development
dc.relation.ispartof	Fermentation
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/
dc.subject	Brassica oleracea
dc.subject	Salicornia
dc.subject	Calcium chloride
dc.subject	Fermentation
dc.subject	Physicochemical properties
dc.subject	Microbiological characteristics
dc.subject	Mineral composition
dc.title	The effect of calcium in the fermentation of white cabbage with salicornia	eng
dc.type	journal article
dspace.entity.type	Publication
oaire.awardTitle	Mediterranean Institute for Agriculture, Environment and Development
oaire.awardURI	info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F05183%2F2020/PT
oaire.citation.issue	2
oaire.citation.startPage	91
oaire.citation.title	Fermentation
oaire.citation.volume	11
oaire.fundingStream	6817 - DCRRNI ID
oaire.version	http://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyName	Pires-Cabral
person.familyName	Quintas
person.givenName	Paula
person.givenName	Célia
person.identifier.ciencia-id	EA14-D76B-FF6E
person.identifier.orcid	0000-0001-9567-2165
person.identifier.orcid	0000-0001-9680-5089
person.identifier.scopus-author-id	8675090400
project.funder.identifier	http://doi.org/10.13039/501100001871
project.funder.name	Fundação para a Ciência e a Tecnologia
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