Chen-Che Hsieh, Yuan-Heng Liu, Shin-Ping Lin, Shella Permatasari Santoso, Kaemwich Jantama, Tsung-Yu Tsai, Chang-Wei Hsieh, Kuan-Chen Cheng
Cabbage (Brassica oleracea var. capitata) is rich in dietary fiber, vitamins, trace elements, and functional components like glucosinolates, which are essential for promoting health. This study aims to enhance the health benefits and nutritional content of cabbage through lactic acid fermentation using a bioreactor, with a particular focus on glucosinolate retention. The fermentation utilized a consortium of Lactiplantibacillus plantarum, known for its robust acidifying capabilities, and antioxidant-rich strains Lactobacillus acidophilus and Bifidobacterium longum. A 5 L bioreactor facilitated the controlled fermentation process (35 °C, 24 h of fermentation at 5 rpm). The efficacy of glucosinolate retention was quantitatively assessed alongside the analysis of antioxidant properties via 1,1-diphenyl-2-picrylhydrazil (DPPH) and 2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays. The results indicated a notable enhancement in antioxidant capacity with a 16.32% increase in the DPPH radical scavenging rate compared to non-fermented cabbage. Glucosinolate retention was impressively sustained at 82.02% in bioreactor conditions. Storage stability tests conducted at 4 °C revealed minimal degradation of glucosinolates, maintaining significant levels up to 14 days (from 90.34% to 66.49%). This study underscores the potential of bioreactor-facilitated lactic acid fermentation in preserving and enhancing the nutritional and functional qualities of cabbage, thereby extending its market value and promoting sustainable agricultural practices. © 2024 by the authors.
Department of Seafood Science, National Kaohsiung University of Science and Technology, No. 142, Haijhuan Rd., Nanzih District, Kaohsiung, 81157, Taiwan; Institute of Food Science and Technology, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd., Taipei, 10617, Taiwan; School of Food Safety, Taipei Medical University, 250 Wu-Hsing Street, Taipei, 11042, Taiwan; Ph.D. Program in Drug Discovery and Development Industry, College of Pharmacy, Taipei Medical University, 250 Wu-Hsing Street, Taipei, 11031, Taiwan; Research Center of Biomedical Device, Taipei Medical University, 250 Wu-Hsing Street, Taipei, 11031, Taiwan; TMU Research Center for Digestive Medicine, Taipei Medical University, 250 Wu-Hsing Street, Taipei, 11031, Taiwan; Department of Chemical Engineering, Widya Mandala Surabaya Catholic University, Kalijudan 37, Surabaya, 60114, Indonesia; Metabolic Engineering Research Unit, School of Biotechnology, Institute of Agricultural Technology, Suranaree University of Technology, 111 University Avenue, Suranaree Sub-District, Muang District, Nakhon Ratchasima, 30000, Thailand; Department of Food Science, Fu Jen Catholic University, 510, Zhongzheng Rd., New Taipei City, 242062, Taiwan; Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd., Taichung City, South District, 402, Taiwan; Institute of Biotechnology, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd., Taipei, 10617, Taiwan; Department of Optometry, Asia University, 500, Lioufeng Rd., Taichung, Wufeng, 41354, Japan; Department of Medical Research, China Medical University Hospital, China Medical University, 91, Hsueh-Shih Road, Taichung, 40402, China