Сontrolled fermentation in improving the functional properties of Brassica with Undaria

Autores
Parada, Romina Belén; Marguet, Emilio Rogelio; Campos, Carmen Adriana; Vallejo, Marisol
Año de publicación
2025
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fermentation improves the nutritional and sensory properties of food. Despite the challenges of fermenting algae individually, incorporating it into vegetable matrices offers a great opportunity for the development of new products. This study aimed to investigate changes in the antioxidant capacity and total phenolic content of Chinese, white, and red cabbages supplemented with Undaria pinnatifida throughout controlled fermentation. These values were then compared to those for the respective spontaneous process (mixed models), as well as to previously published data on cabbage fermentation without algae (simple models). Controlled fermentation was carried out in a two-step process using previously selected autochthonous starter cultures. Antioxidant activity was measured using the DPPH scavenging assay and the CUPRAC assay. The total phenolic content was determined using the Folin-Ciocalteu method. The total phenolic content varied across the different fermentation processes depending on the vegetable matrix. The antioxidant capacity was significantly higher in the controlled process than in the spontaneous one in all mixed models. Red cabbage with algae exhibited higher total phenolics and antioxidant capacity than white and Chinese cabbages with algae. Furthermore, all the mixed models showed higher or comparable total phenolics and antioxidant capacity compared to the respective simple models under similar controlled fermentation and extraction conditions, except for Chinese cabbage with Undaria under the CUPRAC method. Controlled fermentation of the studied cabbages improved their antioxidant capacity to a greater extent than spontaneous in all mixed models. In general, the mixed models showed higher nutritional properties than the simple models.
Fil: Parada, Romina Belén. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de la Patagonia "San Juan Bosco". Facultad de Ciencias Naturales - Sede Trelew; Argentina
Fil: Marguet, Emilio Rogelio. Universidad Nacional de la Patagonia "San Juan Bosco". Facultad de Ciencias Naturales - Sede Trelew; Argentina
Fil: Campos, Carmen Adriana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina
Fil: Vallejo, Marisol. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de la Patagonia "San Juan Bosco". Facultad de Ciencias Naturales - Sede Trelew; Argentina
Materia
LACTIPLANTIBACILLUS SP.
LEUCONOSTOC SP.
ALGAE
TOTAL PHENOLICS
ANTIOXIDANT CAPACITY
LACTIC FERMENTATION
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/270885
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/270885
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Сontrolled fermentation in improving the functional properties of Brassica with UndariaParada, Romina BelénMarguet, Emilio RogelioCampos, Carmen AdrianaVallejo, MarisolLACTIPLANTIBACILLUS SP.LEUCONOSTOC SP.ALGAETOTAL PHENOLICSANTIOXIDANT CAPACITYLACTIC FERMENTATIONhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Fermentation improves the nutritional and sensory properties of food. Despite the challenges of fermenting algae individually, incorporating it into vegetable matrices offers a great opportunity for the development of new products. This study aimed to investigate changes in the antioxidant capacity and total phenolic content of Chinese, white, and red cabbages supplemented with Undaria pinnatifida throughout controlled fermentation. These values were then compared to those for the respective spontaneous process (mixed models), as well as to previously published data on cabbage fermentation without algae (simple models). Controlled fermentation was carried out in a two-step process using previously selected autochthonous starter cultures. Antioxidant activity was measured using the DPPH scavenging assay and the CUPRAC assay. The total phenolic content was determined using the Folin-Ciocalteu method. The total phenolic content varied across the different fermentation processes depending on the vegetable matrix. The antioxidant capacity was significantly higher in the controlled process than in the spontaneous one in all mixed models. Red cabbage with algae exhibited higher total phenolics and antioxidant capacity than white and Chinese cabbages with algae. Furthermore, all the mixed models showed higher or comparable total phenolics and antioxidant capacity compared to the respective simple models under similar controlled fermentation and extraction conditions, except for Chinese cabbage with Undaria under the CUPRAC method. Controlled fermentation of the studied cabbages improved their antioxidant capacity to a greater extent than spontaneous in all mixed models. In general, the mixed models showed higher nutritional properties than the simple models.Fil: Parada, Romina Belén. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de la Patagonia "San Juan Bosco". Facultad de Ciencias Naturales - Sede Trelew; ArgentinaFil: Marguet, Emilio Rogelio. Universidad Nacional de la Patagonia "San Juan Bosco". Facultad de Ciencias Naturales - Sede Trelew; ArgentinaFil: Campos, Carmen Adriana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; ArgentinaFil: Vallejo, Marisol. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de la Patagonia "San Juan Bosco". Facultad de Ciencias Naturales - Sede Trelew; ArgentinaUniversidad Estatal de Kémerovo2025-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/270885Parada, Romina Belén; Marguet, Emilio Rogelio; Campos, Carmen Adriana; Vallejo, Marisol; Сontrolled fermentation in improving the functional properties of Brassica with Undaria; Universidad Estatal de Kémerovo; Food and Raw Materials; 14; 2; 8-2025; 321-3302308-40572310-9599CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://jfrm.ru/files/archive/2026_2/Parada.pdfinfo:eu-repo/semantics/altIdentifier/doi/10.21603/2308-4057-2026-2-678info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:13:26Zoai:ri.conicet.gov.ar:11336/270885instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:13:27.135CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Сontrolled fermentation in improving the functional properties of Brassica with Undaria
title Сontrolled fermentation in improving the functional properties of Brassica with Undaria
spellingShingle Сontrolled fermentation in improving the functional properties of Brassica with Undaria
Parada, Romina Belén
LACTIPLANTIBACILLUS SP.
LEUCONOSTOC SP.
ALGAE
TOTAL PHENOLICS
ANTIOXIDANT CAPACITY
LACTIC FERMENTATION
title_short Сontrolled fermentation in improving the functional properties of Brassica with Undaria
title_full Сontrolled fermentation in improving the functional properties of Brassica with Undaria
title_fullStr Сontrolled fermentation in improving the functional properties of Brassica with Undaria
title_full_unstemmed Сontrolled fermentation in improving the functional properties of Brassica with Undaria
title_sort Сontrolled fermentation in improving the functional properties of Brassica with Undaria
dc.creator.none.fl_str_mv Parada, Romina Belén
Marguet, Emilio Rogelio
Campos, Carmen Adriana
Vallejo, Marisol
author Parada, Romina Belén
author_facet Parada, Romina Belén
Marguet, Emilio Rogelio
Campos, Carmen Adriana
Vallejo, Marisol
author_role author
author2 Marguet, Emilio Rogelio
Campos, Carmen Adriana
Vallejo, Marisol
author2_role author
author
author
dc.subject.none.fl_str_mv LACTIPLANTIBACILLUS SP.
LEUCONOSTOC SP.
ALGAE
TOTAL PHENOLICS
ANTIOXIDANT CAPACITY
LACTIC FERMENTATION
topic LACTIPLANTIBACILLUS SP.
LEUCONOSTOC SP.
ALGAE
TOTAL PHENOLICS
ANTIOXIDANT CAPACITY
LACTIC FERMENTATION
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Fermentation improves the nutritional and sensory properties of food. Despite the challenges of fermenting algae individually, incorporating it into vegetable matrices offers a great opportunity for the development of new products. This study aimed to investigate changes in the antioxidant capacity and total phenolic content of Chinese, white, and red cabbages supplemented with Undaria pinnatifida throughout controlled fermentation. These values were then compared to those for the respective spontaneous process (mixed models), as well as to previously published data on cabbage fermentation without algae (simple models). Controlled fermentation was carried out in a two-step process using previously selected autochthonous starter cultures. Antioxidant activity was measured using the DPPH scavenging assay and the CUPRAC assay. The total phenolic content was determined using the Folin-Ciocalteu method. The total phenolic content varied across the different fermentation processes depending on the vegetable matrix. The antioxidant capacity was significantly higher in the controlled process than in the spontaneous one in all mixed models. Red cabbage with algae exhibited higher total phenolics and antioxidant capacity than white and Chinese cabbages with algae. Furthermore, all the mixed models showed higher or comparable total phenolics and antioxidant capacity compared to the respective simple models under similar controlled fermentation and extraction conditions, except for Chinese cabbage with Undaria under the CUPRAC method. Controlled fermentation of the studied cabbages improved their antioxidant capacity to a greater extent than spontaneous in all mixed models. In general, the mixed models showed higher nutritional properties than the simple models.
Fil: Parada, Romina Belén. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de la Patagonia "San Juan Bosco". Facultad de Ciencias Naturales - Sede Trelew; Argentina
Fil: Marguet, Emilio Rogelio. Universidad Nacional de la Patagonia "San Juan Bosco". Facultad de Ciencias Naturales - Sede Trelew; Argentina
Fil: Campos, Carmen Adriana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina
Fil: Vallejo, Marisol. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de la Patagonia "San Juan Bosco". Facultad de Ciencias Naturales - Sede Trelew; Argentina
description Fermentation improves the nutritional and sensory properties of food. Despite the challenges of fermenting algae individually, incorporating it into vegetable matrices offers a great opportunity for the development of new products. This study aimed to investigate changes in the antioxidant capacity and total phenolic content of Chinese, white, and red cabbages supplemented with Undaria pinnatifida throughout controlled fermentation. These values were then compared to those for the respective spontaneous process (mixed models), as well as to previously published data on cabbage fermentation without algae (simple models). Controlled fermentation was carried out in a two-step process using previously selected autochthonous starter cultures. Antioxidant activity was measured using the DPPH scavenging assay and the CUPRAC assay. The total phenolic content was determined using the Folin-Ciocalteu method. The total phenolic content varied across the different fermentation processes depending on the vegetable matrix. The antioxidant capacity was significantly higher in the controlled process than in the spontaneous one in all mixed models. Red cabbage with algae exhibited higher total phenolics and antioxidant capacity than white and Chinese cabbages with algae. Furthermore, all the mixed models showed higher or comparable total phenolics and antioxidant capacity compared to the respective simple models under similar controlled fermentation and extraction conditions, except for Chinese cabbage with Undaria under the CUPRAC method. Controlled fermentation of the studied cabbages improved their antioxidant capacity to a greater extent than spontaneous in all mixed models. In general, the mixed models showed higher nutritional properties than the simple models.
publishDate 2025
dc.date.none.fl_str_mv 2025-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/270885
Parada, Romina Belén; Marguet, Emilio Rogelio; Campos, Carmen Adriana; Vallejo, Marisol; Сontrolled fermentation in improving the functional properties of Brassica with Undaria; Universidad Estatal de Kémerovo; Food and Raw Materials; 14; 2; 8-2025; 321-330
2308-4057
2310-9599
CONICET Digital
CONICET
url http://hdl.handle.net/11336/270885
identifier_str_mv Parada, Romina Belén; Marguet, Emilio Rogelio; Campos, Carmen Adriana; Vallejo, Marisol; Сontrolled fermentation in improving the functional properties of Brassica with Undaria; Universidad Estatal de Kémerovo; Food and Raw Materials; 14; 2; 8-2025; 321-330
2308-4057
2310-9599
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://jfrm.ru/files/archive/2026_2/Parada.pdf
info:eu-repo/semantics/altIdentifier/doi/10.21603/2308-4057-2026-2-678
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Universidad Estatal de Kémerovo
publisher.none.fl_str_mv Universidad Estatal de Kémerovo
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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