Recent updates and perspectives of fermented healthy super food sauerkraut: a review

Azhari Siddeeg; Muhammad Afzaal; Farhan Saeed; Rehman Ali; Yasir Abbas Shah; Umber Shehzadi; Huda Ateeq; Numra Waris; Muzzamal Hussain; Muhammad Ahtisham Raza; Ammar Al-Farga

doi:10.1080/10942912.2022.2135531

International Journal of Food Properties (Dec 2022)

Recent updates and perspectives of fermented healthy super food sauerkraut: a review

Azhari Siddeeg,
Muhammad Afzaal,
Farhan Saeed,
Rehman Ali,
Yasir Abbas Shah,
Umber Shehzadi,
Huda Ateeq,
Numra Waris,
Muzzamal Hussain,
Muhammad Ahtisham Raza,
Ammar Al-Farga

Affiliations

Azhari Siddeeg: Department of Food Sciences, Government College University Faisalabad, Pakistan
Muhammad Afzaal: Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan
Farhan Saeed: Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan
Rehman Ali: Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan
Yasir Abbas Shah: Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan
Umber Shehzadi: Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan
Huda Ateeq: Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan
Numra Waris: Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan
Muzzamal Hussain: Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan
Muhammad Ahtisham Raza: Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan
Ammar Al-Farga: Department of Biochemistry, College of Science, University of Jeddah, Jeddah, Saudi Arabia

DOI: https://doi.org/10.1080/10942912.2022.2135531
Journal volume & issue: Vol. 25, no. 1
pp. 2320 – 2331

Abstract

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Sauerkraut is a traditional fermented vegetable product that has numerous health endorsing properties. It is produced by spontaneous fermentation of cabbage that mainly involves heterofermentative lactic acid bacteria. The amount of salt introduces influences the physiochemical, microbial load, and also sensory consistency of sauerkraut. Sauerkraut has a high nutritional and phytochemical profile as well as has some epidemiological attributes. Sauerkraut is rich in vitamins and phenolic compounds, which protect against oxidative stress by serving as powerful free radical scavengers. The sauerkraut is being considered one of the best functional foods across the world due to its therapeutic potential. The current review provides an overview of production technology, nutritional, phytochemical, and different therapeutics (chemo preventive, antioxidant, anti-inflammatory) aspects of sauerkraut.

Published in International Journal of Food Properties

ISSN: 1094-2912 (Print); 1532-2386 (Online)
Publisher: Taylor & Francis Group
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.tandfonline.com/journals/ljfp

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