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Journal articles on the topic 'Cabbage juice'
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1
Moon, Hyeon-Woo, and Kang-Mo Ku. "Impact of an Agriphotovoltaic System on Metabolites and the Sensorial Quality of Cabbage (Brassica oleracea var. capitata) and Its High-Temperature-Extracted Juice." Foods 11, no. 4 (2022): 498. http://dx.doi.org/10.3390/foods11040498.
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To date, the impacts of agriphotovoltaic (APV) condition on the production yield of crop have been studied; however, the effect of APV production on the sensorial quality and consumer acceptability of the produce remains unexplored. Therefore, to address this knowledge gap, we cultivated “Winter Storm” cabbage under solar panels (20.16 kW) and in open field in 2020. The weight and diameter reduction rate of fresh cabbage grown under APV condition compared to open-field conditions were 9.7% and 1.2%, respectively. The levels of glucosinolates and their hydrolysis products were not significantly different in the fresh cabbage between the two conditions. The amount of volatile organic compounds, which may affect the perception of smell, were significantly higher in the cabbage juice prepared from the ones grown in open-field conditions than in the juice prepared from cabbages grown under APV conditions (n = 3, p < 0.01). However, untrained subjects could not distinguish the difference in the quality of the 2 sets of cabbage juices in the triangle test (n = 70, p = 0.724). Regardless of the distinguishing features of color, aroma, and taste, the subjects did not have any preference between the two different cabbage juices.
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VOKKOSOV, ZUHRIDDIN, and SARDORBEK HAKIMOV. "DEVELOPMENT OF NEW TYPES OF VEGETABLE JUICES AND BEVERAGES TECHNOLOGY." Scientific and Technical Journal of Namangan Institute of Engineering and Technology 8, no. 1 (2023): 59–65. https://doi.org/10.5281/zenodo.7950858.
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In this article, vegetables such as cucumbers, carrots, and cabbage are given in different amounts<strong> </strong>The effect of enzymes such as Pectomaserin, Pectinex Ultra SP-L, Pectomaserin G10X, Fructozyme M and increased juice output in juice production. The effect of the type of vegetables was determined, it was studied the development of original technologies of cucumber, carrot, cabbage juices and drinks.
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Kohajdová, Z., and J. Karovičová. "Optimisation of method of fermentation of cabbage juice." Czech Journal of Food Sciences 22, No. 2 (2011): 39–50. http://dx.doi.org/10.17221/3405-cjfs.
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Cabbage juices were inoculated with various microorganisms (Lactobacillus plantarum 92H, Lactobacillus plantarum CCM 7039, a mixed starter culture consisting of Lactobacillus plantarum 92H and Saccharomyces cerevisiae C11-3) and fermented spontaneously in a thermostat at 22&deg;C for 168 hours. During fermentation, the analytical and sensory parameters were followed. We found that the most suitable bacteria for the fermentation of cabbage juices was Lactobacillus plantarum CCM 7039 (highest production of lactic acid, sufficient decreasing of pH value, highest intensity of harmonic taste and acceptance of odour and taste). Cabbage juices fermented either with the mixed starter culture or spontaneously contained, at the end of fermentation, cadaverine (48.02&ndash;78.68 mg/dm<sup>3</sup>) and putrescine (82.40&ndash;202.95 mg/dm<sup>3</sup>). The contents of histamine and tyramine were under the limit of quantification in all juices. Optimal sensory characteristics were reached during 72<sup>nd</sup> hour of fermentation of cabbage juice inoculated with Lactobacillus plantarum CCM 7039, and during 96<sup>th </sup>hour of fermentation for the other juices. &nbsp;
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Park, Sihoon, Hee-Kyoung Son, Hae-Choon Chang, and Jae-Joon Lee. "Effects of Cabbage-Apple Juice Fermented by Lactobacillus plantarum EM on Lipid Profile Improvement and Obesity Amelioration in Rats." Nutrients 12, no. 4 (2020): 1135. http://dx.doi.org/10.3390/nu12041135.
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This study aimed to investigate the potential of cabbage-apple juice, fermented by Lactobacillus plantarum EM isolated from kimchi, to protect against obesity and dyslipidemia that are induced by a high-fat diet in a rat model. Male rats were fed a modified AIN-93M high-fat diet (HFD), the same diet supplemented with non-fermented cabbage-apple juice, or the same diet supplemented with fermented cabbage-apple juice for eight weeks. In the HFD-fermented cabbage- apple juice administered groups the following parameters decreased: body weight, liver and white fat pad weights, serum triglyceride (TG), total cholesterol (TC), LDL-cholesterol, insulin, glucose and leptin levels, TG levels, while HDL-C and adiponectin levels in serum increased as compared with the HFD group. The HFD-fed rats that were supplemented with fermented cabbage-apple juice exhibited significantly lower fatty acid synthase (FAS), acetyl-CoA carboxylase (ACC), and malic enzyme gene expression levels when compared to the exclusively HFD-fed rats. The anti-obesity and hypolipidemic effects were marginally greater in the fermented juice administered group than in the non-fermented juice administered group. These results suggest that cabbage-apple juice—especially fermented cabbage-apple juice—might have beneficial effects on lipid metabolism dysfunction and obesity-related abnormalities. However, further studies are necessary for analyzing the biochemical regulatory mechanisms of fermented juice for obesity amelioration and lipid metabolic homeostasis.
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Krajka-Kuźniak, Violetta, Hanna Szaefer, Agnieszka Bartoszek, and Wanda Baer-Dubowska. "Modulation of rat hepatic and kidney phase II enzymes by cabbage juices: comparison with the effects of indole-3-carbinol and phenethyl isothiocyanate." British Journal of Nutrition 105, no. 6 (2010): 816–26. http://dx.doi.org/10.1017/s0007114510004526.
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The effect of raw cabbage and sauerkraut juices on the expression and activity of phase II enzymes, glutathioneS-transferase (GST) and NAD(P)H:quinone oxidoreductase 1 (NQO1), in the rat liver and kidney was compared with that of two commercially available products of glucosinolate degradation: indole-3-carbinol (I3C) and phenethyl isothiocyanate (PEITC). Male Wistar rats were treated by oral administration with cabbage juices, I3C or PEITC for 4, 10 and 30 d. The results showed that juices, particularly sauerkraut juice as with I3C and PEITC, significantly increased GST and NQO1 activities in the rat liver. The only exception was the 30 d time point of feeding with raw cabbage juice. Cabbage juices, I3C and PEITC affected the hepatic GST μ to the greatest extent and GST α to a lesser extent. The results of the present study also showed that the treatment of rats with juices and compounds tested caused the translocation of the NF-E2-related transcription factor (Nrf2) active subunit from the cytosol to the nucleus, providing an argument for the involvement of this transcription factor in the induction of GST and NQO1. In contrast to the liver, cabbage juices affected only the renal GST θ, while treatment with I3C and PEITC significantly increased the activity of NQO1. Thus, the results of the present study indicate that induction of the key detoxifying enzymes by cabbage juices, particularly sauerkraut, may be responsible for their chemopreventive activity demonstrated by epidemiological studies and in animal models. However, the final effects might be organ or tissue dependent.
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Beuchat, L. R., R. E. Brackett, D. Y. Y. Hao, and D. E. Conner. "Growth and thermal inactivation of Listeria monocytogenes in cabbage and cabbage juice." Canadian Journal of Microbiology 32, no. 10 (1986): 791–95. http://dx.doi.org/10.1139/m86-145.
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Studies were done to determine the interacting effects of pH, NaCl, temperature, and time on growth, survival, and death of two strains of Listeria monocytogenes. Viable population of the organism steadily declined in heat-sterilized cabbage stored at 5 °C for 42 days. In contrast, the organism grew on raw cabbage during the first 25 days of a 64-day storage period at 5 °C. Growth was observed in heat-sterilized unclarified cabbage juice containing ≤5% NaCl and tryptic phosphate broth containing ≤10% NaCl. Rates of thermal inactivation increased as pH of clarified cabbage juice heating medium was decreased from 5.6 to 4.0. At 58 °C (pH 5.6), 4 × 106 cells/mL were reduced to undetectable levels within 10 min. Thermal inactivation rates in clarified cabbage juice (pH 5.6) were not significantly influenced by the presence of up to 2% NaCl; however, heat-stressed cells had increased sensitivity to NaCl in tryptic soy agar recovery medium. Cold enrichment of heat-stressed cells at 5 °C for 21 days enhanced resuscitation. Results indicate that L. monocytogenes can proliferate on refrigerated (5 °C) raw cabbage which, in turn, may represent a hazard to health of the consumer. Heat pasteurization treatments normally given to cabbage juice or sauerkraut would be expected to kill any L. monocytogenes cells which may be present.
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Zhang, Nan, Shunshan Jiao, and Pu Jing. "Red Cabbage Rather Than Green Cabbage Increases Stress Resistance and Extends the Lifespan of Caenorhabditis elegans." Antioxidants 10, no. 6 (2021): 930. http://dx.doi.org/10.3390/antiox10060930.
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Many studies have demonstrated that cabbages possess various biological activities, and our previous studies confirmed that cyanidin-3-diglucoside-5-glucoside (CY3D5G), the major core of red cabbage anthocyanins, exhibited in vitro antioxidant activity. This study further investigated the protective effects of CY3D5G derivative from red cabbage juice (RCJ) on oxidative stress and lifespan in cells and Caenorhabditis elegans, green cabbage juice (GCJ) was used as control. RCJ rather than GCJ significantly improved cell viability and decreased lactate dehydrogenase release in H2O2-induced caco-2 cells. RCJ significantly increased survival during oxidative and heat stress and mean lifespan in C. elegans by 171.63% and 31.64%, and 28.16%, respectively, while GCJ treatment showed no significant effects (p < 0.05). These results might be attributed to significantly (p < 0.05) higher contents of total phenolics, ascorbic acid, glucosinolates, and anthocyanins in RCJ compared to those in GCJ. Additionally, both of them decreased autofluorescence and reproductive capacity, increased body length, but did not alter the intracellular ROS level. Prolonged lifespan by RCJ might require heat-shock transcription factor pathway, sirtuin signaling, and calmodulin kinase II pathway, independent of insulin/insulin-like growth factor-1 signaling pathway. RCJ showed promising antioxidant properties in caco-2 cells and C. elegans, which provided more information on the health benefits of cabbage.
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Aulia, Andina Putri, and Hesty Wahyuningsih. "Effect of Red Cabbage Juice as a Hepatoprotector on Liver Enzyme Levels." Borneo Journal of Medical Laboratory Technology 4, no. 1 (2021): 272–78. http://dx.doi.org/10.33084/bjmlt.v4i1.2957.
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Background: Anthocyanin-rich red cabbage is known to reduce hepatic enzymes levels such as SGPT, SGOT, ALP, and GGT in drug-induced liver injury (DILI). Objective: This study aimed to determine the effect of red cabbage juice on SGOT, ALP, and GGT levels in acetaminophen-induced liver injury in rats.Methods: This was an experimental study using a post-test-only control group design. Thirty male Wistar rats were randomly divided into 5 groups. K1 was the negative control. K2, K3, K4, and K5 were pretreated with 300 mg acetaminophen. K3, K4, and K5 were treated with 0.5 g/ml of red cabbage juice, 0.7 g/ml of red cabbage juice, and 0.9 g/ml of red cabbage juice respectively. Data were analyzed using one-way ANOVA and post hoc LSD (p<0.05). Results: There was no significant difference in SGOT and GGT levels among the groups p=0.271(p>0.05) and p=0.053 (p>0.05) respectively. Whereas ALP levels showed significant differences among the groups p=0.000 (p<0,05) respectively. Conclusion: The administration of red cabbage in any dose had no effect on SGOT and GGT levels in acetaminophen-induced liver injury in rats whereas in ALP, the most effective dose to cause an effect is 0.5 g/ml.
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Nur Aini, Siska, and Crescentiana Emy Dhurhania. "ANALISIS KADAR VITAMIN C PADA KUBIS MERAH (Brassica oleracea L. var capitata) YANG DIBUAT JUS DENGAN VARIASI LAMA PENYIMPANAN." Jurnal Ilmiah Ibnu Sina (JIIS): Ilmu Farmasi dan Kesehatan 6, no. 2 (2021): 215–22. http://dx.doi.org/10.36387/jiis.v6i2.699.
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Vitamin C is an antioxidant that is contained in red cabbage (Brassica oleracea L. var capitata). Generally, people store juice ingredients in the refrigerator. This research was carried out to determine the effect of storage time on vitamin C levels in juiced red cabbage. The variation of storage time used was 1, 4, and 7 days with a storage temperature of 5 oC. Qualitative test using iodine, Fehling, and ammonium molybdate reagent gave positive results containing vitamin C. The quantitative test was carried out by UV-Vis spectrophotometry at a maximum wavelength of 570.5 nm with operating time at 20 minutes after the test solution was added with H2SO4 and ammonium molybdate. The quantitative test results showed that the level of vitamin C on the first day was 63.92 mg / 100 g, on the fourth day was 63.32 mg / 100 g, on the seventh day was 62.52 mg / 100 g red cabbage with coefficients of variation 0.26%. The Tukey test resulted in a p value of more than ??0.05, ie 0.831, so that the levels of vitamin C red cabbage juice made on the 1st, 4th, and 7th days were not significantly different.
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Wang, Jinghong, Margaret Anne Brennan, Charles Stephen Brennan, and Luca Serventi. "Effect of Vegetable Juice, Puree, and Pomace on Chemical and Technological Quality of Fresh Pasta." Foods 10, no. 8 (2021): 1931. http://dx.doi.org/10.3390/foods10081931.
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Vegetable pasta is a premium product, and its consumption may deliver health benefits by increasing vegetable intake. This study investigated the replacement of semolina with juice, puree, and pomace of spinach and red cabbage. The effect of replacement on chemical composition, cooking performance (cooking loss, swelling index, water absorption), texture quality (elasticity, firmness), and colour was evaluated. The cooking loss of pasta made with spinach juice and spinach puree at 1 g/100 g substitution was the same as the control, while all other samples had a higher cooking loss. Spinach pasta had a higher breaking force but lower breaking distance in the tensile test than the control, while red cabbage pasta had a lower breaking force and breaking distance. Spinach juice fortified pasta was firmer than the control. Red cabbage juice pasta was less firm than other forms of fortified pasta at 1 g/100 g substitution level. Spinach and red cabbage juice are better colorants than puree or pomace as they change the colour of the pasta more dramatically at the same substitution level. Cooking performance and texture quality of spinach juice pasta were better than other samples, which indicates a premium pasta product for the food industry.
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Chin, Jin Han, Kah Hui Wong, and Soh Onn Yeong. "Gastroprotective Effect of Chinese Cabbage (Brassica oleracea L. var. pekinensis) Juice in Sprague Dawley Rats." Natural Products Journal 10, no. 5 (2020): 587–94. http://dx.doi.org/10.2174/2210315509666190902111029.
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Background: Chinese cabbage or Brassica oleracea L. var. pekinensis is an edible leafy green vegetable in the family of Brassicaceae. Ethnopharmacological studies have shown that the juice of cabbage leaves is commonly used in the treatment of gastrointestinal disorders, irritable bowel syndrome, minor cuts and wounds and mastitis. Objective: This study was aimed to examine the gastroprotective effect of Chinese cabbage (Family: Brassicaceae) juice in rats by using ethanol-induced gastric ulcer model. Methods: Thirty albino male Sprague Dawley rats (150 ± 20 g) were divided into 6 groups with five rats (n = 5) in each group. The normal control group was treated with distilled water while the positive control group was intragastrically administered with omeprazole (20 mg/kg). Cabbage juice at 500 mg/kg was given orally to three experimental groups for 1-day, 7-day and 14-day, respectively. Ethanol (70 % v/v) was orally treated to all rats one hour after the last dose treatment except the normal control group. Results: Results obtained showed that repeated consumption of cabbage juice for 7 days and 14 days exhibited an increase in accumulation mucus and in the levels of superoxide dismutase (SOD), glutathione- s-transferase (GST) and glutathione peroxidase (GSH-Px) as well as a reduction in gastric lesion area induced by ethanol compared with the ulceration control group. Conclusion: In conclusion, the gastroprotective effect of Chinese cabbage juice could be associated with its ability to increase endogenous antioxidant activities of SOD, GST and GSH-Px and mucus secretion in rat stomach.
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WIANDER, B., and A. PALVA. "Sauerkraut and sauerkraut juice fermented spontaneously using mineral salt, garlic and algae." Agricultural and Food Science 20, no. 2 (2008): 169. http://dx.doi.org/10.2137/145960611797215718.
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The use of mineral salt in natural fermentation of white cabbage into sauerkraut and sauerkraut juice, in order to evaluate whether the amount of NaCl could be lowered, was studied. Mineral salt differs from ordinary salt because NaCl is partially replaced by KCl. In the fermentations mineral salt was used in various amounts (0.81.5%) and in combination with garlic and algae. The final NaCl concentrations in these fermentation trials were 0.50.9%. Fermentations were also carried out with cabbage sliced to different degrees. The sauerkraut juice fermented by using 0.8% mineral salt (0.5% NaCl) was found to have the best sensory quality. The yield of sauerkraut juice increased as the coarseness of the cabbage mix decreased.;
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Jansone, Liene, Solvita Kampuse, Zanda Krūma, and Ivo Līdums. "Quality Parameters of Horizontally Spray-Dried Fermented Cabbage Juice." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences. 76, no. 1 (2022): 96–102. http://dx.doi.org/10.2478/prolas-2022-0015.
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Abstract In the production of fermented cabbage, cell juice of cabbage is released, which is highly saturated in biologically active compounds, but is considered as a by-product. The aim of this study was to evaluate the quality parameters of dehydrated fermented cabbage juice using maltodextrin as a coating agent at various concentrations. In this experiment, fermented cabbage juice was used — spray dried on a horizontal spray-dryer and maltodextrin, in different concentrations (0; 5; 10%). Physical (water activity, solubility, salt content, and moisture), chemical (total phenolic concentration, antiradical activity, and organic and titratable acid concentration) and microbiological (total plate count and lactic acid bacteria) analyses were carried out. The major acids identified were oxalic, quinic, lactic, and acetic acid. Total phenol concentration was influenced by the concentration of maltodextrin used with higher values in the samples with no coating agent. The total viability of microorganisms and lactic acid bacteria (8.9·103 – 4.2·104 colony forming units (CFU)·g−1) did not reach the probiotic potential according to FAO and WHO. Salt concentration ranged from 8.9% to 14.3%, moisture content was 5.3 % to 7.03%, solubility in water — 81.74% to 82.8%. Horizontal spray drying with maltodextrin as a coating agent proved to be a suitable solution to obtain an innovative product — dehydrated fermented cabbage juice.
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KIM, HOIKYUNG, and LARRY R. BEUCHAT. "Survival and Growth of Enterobacter sakazakii on Fresh-Cut Fruits and Vegetables and in Unpasteurized Juices as Affected by Storage Temperature." Journal of Food Protection 68, no. 12 (2005): 2541–52. http://dx.doi.org/10.4315/0362-028x-68.12.2541.
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Enterobacter sakazakii is an emerging foodborne pathogen that has caused illnesses and deaths in infants and elderly immunocompromised adults. Outbreaks of E. sakazakii infection have been associated with infant formulas, but the documented presence of this pathogen in a wide variety of ready-to-eat foods, including lettuce and other raw vegetables, makes it important to learn more about its behavior in these environments. We investigated the survival and growth characteristics of E. sakazakii on fresh-cut apple, cantaloupe, strawberry, watermelon, cabbage, carrot, cucumber, lettuce, and tomato and in juices prepared from these fruits and vegetables. Produce and juices were inoculated with E. sakazakii at 2 to 3 log CFU/g and 1 to 2 log CFU/ml, respectively, and stored at 4, 12, or 25°C. Populations either did not change or gradually decreased in fresh-cut produce and juices stored at 4°C but grew at 12°C on fresh-cut apple, cantaloupe, watermelon, cucumber, and tomato and in all juices except apple, strawberry, cabbage, and tomato juices. All fresh-cut fruits and vegetables except strawberry supported growth of E. sakazakii at 25°C. Growth occurred in all juices except apple, strawberry, and cabbage juices, followed by decreases in population to &lt;1 CFU/ml after 48 to 72 h, which coincided with decreases in pH and an increase in the population of lactic acid bacteria. Increases in total counts occurred in all juices except strawberry juice stored at 25°C and apple and strawberry juices stored at 12°C. Total counts increased in cantaloupe, carrot, cucumber, and lettuce juices stored at 4°C. Populations of molds and yeasts increased in apple and tomato juices stored at 25°C but decreased to &lt;1 CFU/ml in cabbage, lettuce, and cucumber juices. Further characterization of the behavior of E. sakazakii on fresh produce and in unpasteurized juice as affected by commercial packaging and handling practices is needed.
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Inthuja, J., T. Mahendran, and MBF Jemziya. "Quality Characteristics and Sensory Evaluation Of Cabbage (Brassica Oleracea L. Var. Capitata) And Lime (Citrus Aurantiifolia) Ready to Serve Ts Beverage." Bangladesh Journal of Agricultural Research 45, no. 2 (2022): 157–64. http://dx.doi.org/10.3329/bjar.v45i2.59863.
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The experiment was conducted to formulate the low calorie cabbage-lime blend Ready-to-Serve (RTS) functional beverage. Considering the results of preliminary studies, six formulations of the low calorie functional RTS beverage were prepared by blending different ratios of cabbage and lime juice (27:3, 24:6, 21:9, 18:12 and 15:15) including control, where only cabbage juice was added. The prepared formulations were subjected to nutritional and sensory evaluation after the formulations were done. Nutritional parameters including titrable acidity, pH, vitamin C, total sugar and total soluble solids were analysed. Sensory attributes of color, aroma, taste, appearance (cloudiness) and overall acceptability were evaluated using a seven point hedonic scale. The nutritional analysis of the fresh low calorie RTS beverage showed the increasing trend in titrable acidity (from 0.32% to 1.3% as citric acid), vitamin C (from 8.35 mg/100 ml to 17.75 mg/100 ml), total sugar (from 2.75% to 4.99%), and total soluble solids (from 4.64 ° Brix to 5.17 °Brix) with the increase of lime juice from 3% to 15%. The pH was reduced when the lime juice concentration increased. The sensory assessment of fresh low calorie RTS beverage revealed that there were significant (p < 0.05) differences among the sensory attributes. The highest overall acceptability was observed in the formulation with 18% cabbage juice and 12% lime juice with ideal functional qualities.
 Bangladesh J. Agril. Res. 45(2): 157-164, June 2020
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Son, Su Bin, Ha Kyoung Lee, So Jeong Kim, and Ki Sun Yoon. "Modeling Behavior of Salmonella spp. and Listeria monocytogenes in Raw and Processed Vegetables." Foods 13, no. 18 (2024): 2972. http://dx.doi.org/10.3390/foods13182972.
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Given the persistent occurrence of foodborne illnesses linked to both raw and processed vegetables, understanding microbial behavior in these foods under distribution conditions is crucial. This study aimed to develop predictive growth models for Salmonella spp. and Listeria monocytogenes in raw (mung bean sprouts, onion, and cabbage) and processed vegetables (shredded cabbage salad, cabbage and onion juices) at various temperatures, ranging from 4 to 36 °C. Growth models were constructed and validated using isolated strains of Salmonella spp. (S. Bareilly, S. Enteritidis, S. Typhimurium) and L. monocytogenes (serotypes 1/2a and 1/2b) from diverse food sources. The minimum growth temperatures for Salmonella varied among different vegetable matrices: 8 °C for mung bean sprouts, 9 °C for both onion and cabbage, and 10 °C for ready-to-eat (RTE) shredded cabbage salad. Both pathogens grew in cabbage juice at temperatures above 17 °C, while neither demonstrated growth in onion juice, even at 36 °C. Notably, Salmonella spp. exhibited faster growth than L. monocytogenes in all tested samples. At 8 °C, the lag time (LT) and specific growth rate (SGR) for Salmonella spp. in mung bean sprouts were approximately tenfold longer and threefold slower, respectively, compared to those at 10 °C. A decrease in refrigerator storage temperature by 1 or 2 degrees significantly prevented the growth of Salmonella in raw vegetables. These findings offer valuable insights into assessing the risk of foodborne illness associated with the consumption of raw and processed vegetables and inform management strategies in mitigating these risks.
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Greif, G., M. Greifova, J. Dvoran, J. Karovicova, and V. Buchtova. "Štúidium rastu a produkcie biogénnych amínov niektorými mikroorganizmami za modelových podmienok." Czech Journal of Food Sciences 17, No. 1 (1999): 15–21. http://dx.doi.org/10.17221/10015-cjfs.
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The study was aimed at the growth of selected strains from the family Enterobacteriaceae (Escherichia coli, Enterobacter aerogenes and Klebsiella pneumoniae) in meat-peptone (MPB) broth and cabbage juice at different cultivation temperatures, and at the production of biogenic amines (cadaverine, putrescine, histamine). Bacterial growth was evaluated on the basis of specific growth rate (IJm) and lag phase (A.) calculated from growth curves. Cadaverine was produced as the first amine in MPB and cabbage juice by all studied st rains at the cultivation temperatures and at Jiving cell densities 10 6 KTJ/cm3. Putrescine was produced by E. coli only in both substrates at the cultivation temperatures. Histamine was produced by E. coli at 18 °C in cabbage juice and by Enterobacter aerogenes in both substrates at the cultivation temperatures.
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PETÄJÄ, E., P. MYLLYNIEMI, and P. PETÄJÄ. "Use of inoculated lactic acid bacteria in fermenting sour cabbage." Agricultural and Food Science 9, no. 1 (2000): 37–48. http://dx.doi.org/10.23986/afsci.5651.
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Fermentation of sour vegetables has to date occurred through the use of lactic acid bacteria (LAB) naturally present in vegetables. The present article deals with preliminary studies on the effects of some LAB inocula (Lactobacillus alimentarius or Pediococcus pentosaceus) on fermenting sour cabbage. The effect of LAB on yeast growth, a problem in sour vegetables, was also studied through the use of dual yeast and LAB inocula. The pH of cabbage juice decreased to levels under pH 4 during the first 10 days of fermentation, which is near the final values, pediococci decreasing the pH to the lowest values. The LAB count in inoculated cabbages increased by 0.5-2.0 log cfu (colony forming unit) /g during the first 10 days of fermentation and thereafter decreased. Pediococci formed predominant part of microbial flora almost in all experimental batches. In cabbage challenged with yeasts, yeast counts rose only when the pH was < 3.5. Yeasts appeared almost regularly also in cabbages inoculated only with LAB. Pediococci fermented cabbage effectively decreasing the pH to lower levels than lactobacilli or natural LAB. However, too strong a decrease in pH may result in a decrease of LAB count which may subsequently lead to yeast growth. The yeast problem could not be solved with the LAB inocula used in our study.;
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Wahyuningsih, Hesty, and Andina Putri Aulia. "Review: Effect of Red Cabbage Juice (Brassica oleracea var. Capitata f. Rubra) on SGPT Level." Borneo Journal of Medical Laboratory Technology 3, no. 1 (2020): 172–77. http://dx.doi.org/10.33084/bjmlt.v3i1.1791.
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Red cabbage (Brassica oleracea var. Capitata f. Rubra) is a vegetable widely used in Indonesian cuisine. Red cabbage is rich in anthocyanins to reduce SGPT levels in drug-induced liver injury (DILI). This study aims to determine the effect of red cabbage juice on SGPT levels in acetaminophen-induced liver injury. In this post-test, only the control group study, male Wistar rats (300g), were randomly divided into 5 groups (K1-K2-K3-K4-K5). Acetaminophen was given to induce liver injury in rats. The rats were treated with the cabbage juice (at the dose of 0.5g/ml or 0.7g/ml or 0.9g/ ml. Data were analyzed using One way ANOVA and LSD post hoc test. Mean SGPT levels for K1, K2, K3, K4, K5 was 58.43 ± 7.18 UI / L, 71.20 ± 9.13 UI/L, 55.73 ± 9.51 UI / L, 72.80 ± 3.47 UI /L, 72.63 ± 3.01 UI /L, respectively. One way ANOVA resulted in p=0.00 (p <0.05). The post hoc LSD test showed significant differences (P <0.05) between all groups except between groups K1-K3, K2-K4, and K2-K5 (p> 0.05). Red cabbage juice can reduce SGPT in acetaminophen-induced liver injury in rats. The most effective dose was 0.5 g/ml.
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Xavier, Marcelo Fonseca, Toni Jefferson Lopes, Mara Gabriela Novy Quadri, and Marintho Bastos Quadri. "Extraction of red cabbage anthocyanins: optimization of the operation conditions of the column process." Brazilian Archives of Biology and Technology 51, no. 1 (2008): 143–52. http://dx.doi.org/10.1590/s1516-89132008000100018.
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The aim of this work was to extract anthocyanins from the red cabbage. Batch studies under several extraction conditions indicated that acetic acid in aqueous solution (10% V/V) was the best solvent, used in the proportion of 0.25 g of red cabbage mL-1. At this condition, column assays were carried out to evaluate the influence of the ionic force, pH, solvent flow rate, recirculated volume of red cabbage juice and the mass of red cabbage. Results showed that the pH, recirculation and mass of red cabbage had statistically significant effects, where the optimum operation conditions found for the process were pH 2.3, recirculation volume of the solvent 0.83 L and mass of red cabbage 50 g.
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Gruszecki, Robert, and Magdalena Walasek-Janusz. "Zastosowanie kapusty głowiastej białej w polskim lecznictwie ludowym." Medycyna Nowożytna 29, no. 1 (2023): 267–84. http://dx.doi.org/10.4467/12311960mn.23.013.18454.
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The use of white cabbage in Polish folk medicine White cabbage (Brassica oleracea var. capitata) was one of the staple food plants in ancient rural communities. It was not only the main ingredient of many dishes, but even a symbol of abundance. The high availability of this plant, both fresh and pickled, throughout the year, created great opportunities to use it not only as food but also as a medicinal plant. The aim of the study was to present the medicinal uses of raw materials obtained from white cabbage in Polish folk medicine. The available studies show that traditional Polish folk medicine not only used fresh cabbage leaves, but also fermented leaves or sauerkraut juice. Sometimes the use of seed, stalks and fresh leaf juice were recommended. Unlike most medicinal plants, dried raw material was used very rarely. The most commonly used raw materials were fresh or lacto-fermented without prior preparation, rarely before use they were crushed, roasted, made into infusions, boiled or soaked in vinegar. It was believed that cabbage provides health and strengthens the body, and children who eat cabbage grow quickly. For medicinal purposes, this plant was used for numerous ailments and parasites of the digestive tract: abdominal pain, constipation, stomach and liver diseases, gastric and duodenal ulcers, and hemorrhoids. It has also been used in dermatological problems and as an analgesic, e.g. for headaches and rheumatic pains. The properties of cabbage were also used in the treatment of female ailments related to pregnancy, childbirth and breastfeeding. The collected information indicates that white cabbage has been used in folk medicine in many ways, and its various applications should not escape the attention of modern medicine.
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Sani, Abbas, and Sanusi Sani. "Antioxidant Vitamins and Minerals Composition of Fresh Carrot-Cabbage Juice." Bioremediation Science and Technology Research 10, no. 1 (2022): 10–13. http://dx.doi.org/10.54987/bstr.v10i1.682.
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Antioxidants are substances that protect cells from the damages caused by free radicals. Fruit and vegetables are rich in antioxidants and provide important sources of antioxidants. While the quest for an antioxidant supplement is ongoing, this study investigated the antioxidant vitamins and minerals composition of fresh carrot-cabbage juice. Antioxidant vitamins and minerals compositions of the juice were determined by standard methods using spectrophotometry and atomic absorption spectrophotometry (AAS) respectively. The concentration of antioxidant vitamins was found to be in the order; vitamin C > vitamin A > vitamin E. However, manganese has the highest concentration (P < 0.05) among minerals. There is no significant difference between the concentrations of manganese and copper (P > 0.05). The concentration of chromium is significantly lower (P < 0.05) than that of manganese and copper but greater (P < 0.05) than that of zinc. The study showed that fresh carrot-cabbage juice contains a respective concentration of antioxidant vitamins (A, C and E) and antioxidant minerals (Cu, Cr, Mn and Zn). The juice is hence a good source of antioxidant vitamins and minerals and may help complement the antioxidant system of the body.
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Kaur, Gurpreet, and Poonam Aggarwal. "Quality characteristics of white cabbage juice stored using thermal processing and addition of chemical additives." Journal of Applied and Natural Science 9, no. 1 (2017): 568–72. http://dx.doi.org/10.31018/jans.v9i1.1231.
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Cabbage (Brassica oleracea L. var. capitata) is one of the most important vegetables grown worldwide. Cabbage is valued for medicinal purposes in treating headaches, gout, diarrhea and peptic ulcers. The beneficial phytochemicals in cabbage help to activate and stabilize the body’s antioxidant and detoxification mechanisms that dismantle and eliminate cancer-producing substances. This seasonal vegetable can be made available for the consumers in off seasons also in the form of juice. The juice can be made shelf stable by using thermal treatment and various chemical additives. Therefore, the aim of the experiment was to compare the effect of different chemical additives namely Sodium benzoate, Potassium metabisulfite (KMS) and their combinations and the heat treatment, on the physicochemical, phytochemical parameters and antioxidant activity of Cabbage juice for a period of 6 months at room temperature at the regular intervals.The parameters like TS and TSS did not change significantly. The minimum increase in acidity was found in samples treated with combination of Sodium benzoate and Potassium metabisulfite. The color was best preserved by addition of KMS where the L value changed from 52.66 to 50.86 after 6 months. The ascorbic acid, total phenol content and antioxidant activity was best preserved by KMS with final values of 2.51 mg/100 g, 21.18 mg/100 g and 15.97 % respectively that were far better than the thermally treated samples with values 1.47 mg/100 g, 8.14 mg/100 g and 6.98 % respectively. Keeping in view all the parameters KMS was found to be the most appropriate agent for preservation.
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Wang, Jinghong, Margaret Anne Brennan, Charles Stephen Brennan, and Luca Serventi. "Predictive Glycaemic Response of Pasta Enriched with Juice, Puree, and Pomace from Red Cabbage and Spinach." Nutrients 14, no. 21 (2022): 4575. http://dx.doi.org/10.3390/nu14214575.
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This study reports the digestibility and nutritional quality of pasta made from durum wheat semolina which was partially substituted by puree, juice or pomace from spinach and red cabbage. The results show that 10% substitution of semolina with red cabbage pomace and spinach pomace, 1% substitution of spinach juice, and 2% substitution of spinach puree significantly reduced the area under the curve of the in vitro starch digestion. This reduction was due to a combined effect of decreased starch content, increased dietary fibre content and inhibition of α-amylase caused by vegetable material addition. Total phenolic content (TPC) and antioxidant capacity increased significantly on raw, cooked and digested samples of vegetable fortified pasta compared to control. The β-carotene content of spinach pasta (raw, cooked, and digested) was also higher than that of control. At the 1% substitution level, the juice was more efficient in improving the antioxidant capacity of resultant pasta compared to puree or pomace.
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Silva, Leticia Caroline Castro, Renata Cristina Lataro, and Izabella Soletti. "Determination of antioxidant levels in “detox” fruit juices." STUDIES IN HEALTH SCIENCES 6, no. 2 (2025): e15763. https://doi.org/10.54022/shsv6n2-008.
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Nowadays, restrictive diets are in fashion, as is the consumption of “detox” juices. These fruit-based preparations are natural compounds and have bioactive compounds in their composition, contributing to the supply of vitamins, minerals and phytochemicals. Interested in the quantification of antioxidant compounds and changes resulting from the process, we determined and compared the content of vitamin C, carotenoids and phenolics in five different detox juice recipes and their ingredients. Data were calculated by one-way variance with Tukey's post-test and unpaired Student's t test, considering p<0.05 as significance level. We found that watermelon, ginger and flaxseed juice presented more carotenoids (23.17 ± 3.88 mg/100g) and vitamin C (48.09 ± 3.50 mg/100g), while phenolic compounds varied between recipes. from 54.50 to 61. 38 mg/100g and lemon, mint and ginger juice had the highest amount. Finally, there was a reduction in the antioxidant compounds of the juices as a result of processing, and for recipes 1 (orange + cabbage + ginger + water); 2 (lemon + ginger + mint + water) and 4 (beet + apple + fennel + water) the phenolic compounds increased after preparation. In conclusion these fruit-based preparations are have a considered amount of bioactive compounds, specially phenolics and carotenoids.
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Totušek, J., J. Tříska, D. Lefnerová, et al. " Contents of sulforaphane and total isothiocyanates, antimutagenic activity, and inhibition of clastogenicity in pulp." Czech Journal of Food Sciences 29, No. 5 (2011): 548–56. http://dx.doi.org/10.17221/394/2010-cjfs.
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The consumption of Cruciferous vegetables is important for the prevention of cancerous diseases, particularly colorectal cancer. The effects of technological treatments (freezing, pasteurisation, high-pressure treatment) on the content of isothiocyanates, considered to be the active substance, were observed in single-species vegetable juices prepared from cruciferous vegetables (broccoli, cauliflower, Brussels sprouts, white and red cabbage). The contents of sulforaphane and total isothiocyanates were studied relative to the temperature, action period, and time delay after juice pressing. Sulforaphane and total isothiocyanates were determined by HPLC. Sulforaphane content in various parts of fresh broccoli was also assessed. Antimutagenic activity of the juices (frozen, pasteurised, and high-pressure treated) was evaluated using the Ames test and the following mutagens:&nbsp; AFTB1 (aflatoxin B1), IQ (2-amino-3-methyl-3H-imidazo-[4,5-f]quinoline), and MNU (2-nitroso-2-methylurea). Clastogenicity inhibition of the mutagens, in response to broccoli juice, as well as of pure sulforaphane, was observed using an in vivo experiment (the micronucleus test). It was shown that in terms of sulforaphane content, it is best to let broccoli juice stand for 60 min after pressing and pH adjustment. Sulforaphane content does not change under heating to 60&deg;C. Its content decreases considerably (compared to fresh juice) with heating to higher temperatures than 60&deg;C. High-pressure treatment preserves mutagenic inhibition to the same degree as juices freezing.
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O‘g‘li, Imomaliyev Mirshoxid Inomjon. "The Effect of Local Fertilizers, Mineral Fertilizers and Biopreparations on the Agrophysical Properties of the Soil and the Phosphorus and Potassium Fractions in the Cultivation of White Cabbage." International Journal of Biological Engineering and Agriculture 3, no. 1 (2024): 98–102. http://dx.doi.org/10.51699/ijbea.v3i1.3353.
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In this article, a description of cabbage with a delicious taste, rich in vitamins and biological substances, which is currently grown as a vegetable crop in the Republic of Uzbekistan. White cabbage is consumed fresh and processed throughout the year. It has dietary and therapeutic properties. It is consumed by people with heart disease, obese people, and those who are sick. Its juice is used in the treatment of inflammation of the stomach. and it is stated that it has a good effect on cabbage yield and product quality when it is fed with the method of fertilization Biopreparation 30 l/hа + N-150, Р-150, K-100 in its cultivation.
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Kunaeva, A. P. "Master Class on the Use of Ecoprint Technology." Chemistry at School, no. 1 (January 1, 2025): 51–52. https://doi.org/10.62709/0368-5632-2025-1-51-52.
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The article describes the author’s master class on making bookmarks using prints of garden flowers made with the ecoprint technique, and red cabbage juice. The creative process is combined with the study of the indicator properties of plant anthocyanins.
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KYUNG, KYU HANG, and H. P. FLEMING. "Antibacterial Activity of Cabbage Juice Against Lactic Acid Bacteria." Journal of Food Science 59, no. 1 (1994): 125–29. http://dx.doi.org/10.1111/j.1365-2621.1994.tb06915.x.
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Yoon, Kyung Young, Edward E. Woodams, and Yong D. Hang. "Production of probiotic cabbage juice by lactic acid bacteria." Bioresource Technology 97, no. 12 (2006): 1427–30. http://dx.doi.org/10.1016/j.biortech.2005.06.018.
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GRANDE, MARIA J., ROSARIO LUCAS, EVA VALDIVIA, et al. "Stability of Enterocin AS-48 in Fruit and Vegetable Juices." Journal of Food Protection 68, no. 10 (2005): 2085–94. http://dx.doi.org/10.4315/0362-028x-68.10.2085.
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Enterocin AS-48 is a candidate bacteriocin for food biopreservation. Before addressing application of AS-48 to vegetable-based foods, the interaction between AS-48 and vegetable food components and the stability of AS-48 were studied. Enterocin AS-48 had variable interactions with fruit and vegetable juices, with complete, partial, or negligible loss of activity. For some juices, loss of activity was ameliorated by increasing the bacteriocin concentration, diluting the juice, or applying a heat pretreatment. In juices obtained from cabbage, cauliflower, lettuce, green beans, celery, and avocado, AS-48 was very stable for the first 24 to 48 h of storage under refrigeration, and decay of activity was markedly influenced by storage temperature. In fresh-made fruit juices (orange, apple, grapefruit, pear, pineapple, and kiwi) and juice mixtures, AS-48 was very stable for at least 15 days at 4°C, and bacteriocin activity was still detectable after 30 days of storage. Gradual and variable loss of activity occurred in juices stored at 15 and 28°C; inactivation was faster at higher temperatures. In commercial fruit juices (orange, apple, peach, and pineapple) stored at 4°C, the bacteriocin was completely stable for up to 120 days, and over 60% of initial activity was still present in juices stored at 15°C for the same period. Commercial fruit juices stored at 28°C for 120 days retained between 31.5% (apple) and 67.71% (peach) of their initial bacteriocin activity. Solutions of AS-48 in sterile distilled water were stable (120 days at 4 to 28°C). Limited loss of activity was observed after mixing AS-48 with some food-grade dyes and thickening agents. Enterocin AS-48 added to lettuce juice incubated at 15°C reduced viable counts of Listeria monocytogenes CECT 4032 and Bacillus cereus LWL1 to below detection limits and markedly reduced viable counts of Staphylococcus aureus CECT 976.
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He, Yanfei, Lina Liang, Qinghao Liu, Jinchun Guo, Dong Liang, and Hongyan Liu. "Green preparation of nitrogen doped carbon quantum dot films as fluorescent probes." RSC Advances 7, no. 88 (2017): 56087–92. http://dx.doi.org/10.1039/c7ra11332c.
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A facile and economical hydrothermal method was developed for the preparation of highly luminescent NCDs by using cabbage juice as carbon source and PP as nitrogen source. The fluorescence intensity of CA-NCDs was quenched by Fe<sup>3+</sup> with high sensitivity and selectivity.
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Ivannikova, N. V., and O. N. Antimonova. "The use of starter cultures of fermented products – kombucha tea mushroom and pickled cabbage brine in bread production." Mechanics and Technologies, no. 4 (December 30, 2023): 60–66. http://dx.doi.org/10.55956/rzfj4016.
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The article considers the possibility of using natural starter cultures - fermented kombucha juice and pickled cabbage brine in bread production. The recipe and technology of wheat bread using a starter culture of spontaneous fermentation have been developed and its quality indicators have been determined.
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Saitkulov, Foziljon Ergashevich Khudayarov Makhmasaid Makhmarazhabovich Hikmatova Dilfuza Ahmajonova Sharipova Komila Sardorbek qizi Khamidov Asadbek Iqbolzhon ugli. "QUANTITATIVE METHOD FOR THE DETERMINATION OF NITRATE USING DIPHENYLAMINE." THEORETICAL ASPECTS IN THE FORMATION OF PEDAGOGICAL SCIENCES 1, no. 6 (2022): 187–90. https://doi.org/10.5281/zenodo.7332730.
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<em>This work shows the qualitative determination of the content of nitrates in selected samples of vegetables and fruits. We clean the roots of vegetables, leaves and stalk of cabbage, fruits of fruits from impurities, then grind them into gruel and squeeze through gauze. Pour the squeezed juice into test tubes.</em>
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Suzuki, Chieko. "Making colorful patterns on paper dyed with red cabbage juice." Journal of Chemical Education 68, no. 7 (1991): 588. http://dx.doi.org/10.1021/ed068p588.
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Sandi, Sofia, Anggriawan Naidilah Tetra Pratama, Eli Sahara, Fitra Yosi, Meisji Liana Sari, and Aptriansyah Susanda Nurdin. "Pengaruh lama fermentasi terhadap pH, total asam, dan amonia ampas jus limbah sayur sebagai pakan." Jurnal Ilmu Peternakan Terapan 6, no. 2 (2023): 51–57. http://dx.doi.org/10.25047/jipt.v6i2.3640.
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Market vegetable waste is the remains of vegetables that are not sold, the result of weeding, or parts of vegetables that are not used for human consumption. This study aimed to determine the effect of fermentation time on nutrient composition, pH value, total acid, and ammonia of vegetable market waste juices. This study used a fermentation method with cabbage, mustard greens, carrots, and tomatoes as well as 8% salt fermentation additives and 7.7% molasses. This study used a completely randomized design (CRD) with 4 treatments and 5 replications. The treatments consisted of P0 (fermentation time 0 days), P1 (fermentation time 6 days), P2 (fermentation time 12 days), and P3 (fermentation time 18 days). The observed variables included pH, total acid, and ammonia with the duration of fermentation of vegetable market waste juice. The results showed that the duration of fermentation of vegetable market waste juice had a significant effect (P<0.05) on pH, total acid, and ammonia. This research can be concluded that fermentation with a duration of 12 days can increase ammonia and total acid and reduce pH.
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Utama, Cahya Setya, Zuprizal Zuprizal, Chusnul Hanim, and Wihandoyo Wihandoyo. "Pengolahan Sinbiotik Kultur Campuran yang Berasal dari Kombinasi Bekatul Gandum sebagai Prebiotik dan Jus Kubis Terfermentasi sebagai Probiotik melalui Proses Fermentasi." Jurnal Aplikasi Teknologi Pangan 9, no. 3 (2020): 133–48. http://dx.doi.org/10.17728/jatp.7442.
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Penelitian ini bertujuan untuk mengkaji kualitas sinbiotik kultur campuran yang berasal dari jus kubis terfermentasi sebagai probiotik yang ditambahkan pada bekatul gandum sebagai prebiotik melalui proses fermentasi. Penelitian ini dilakukan dengan menggunakan rancangan acak lengkap pola faktorial 3x3 dengan 3 ulangan. Faktor yang digunakan adalah lama pemeraman dan variasi konsentrasi jus kubis. Parameter yang diamati adalah komponen proksimat (kadar air, abu, lemak kasar, protein kasar, serat kasar dan bahan ekstrak tanpa nitrogen (BETN), komponen serat berupa acid detergent fibre atau ADF, neutral detergent fibre (NDF), selulosa, hemiselulosa dan lignin, serta gross energi, glukosa, sukrosa, mannosa, arabinosa, rafinosa, amilum, amilosa, amilopektin dan pati resisten serta profil sinbiotik kultur campuran melalui analisis scanning electron microscope (SEM). Hasil penelitian memperlihatkan adanya peningkatan yang signifikan pada kadar abu, protein kasar, serat kasar (p<0,05) sedangkan pada parameter BETN, ADF, NDF, hemiselulosa, lignin, gross energi, sukrosa, mannosa, arabinosa, rafinosa, amilosa, amilum, amilopektin dan pati resisten terdapat interaksi antar kedua faktor (p<0,05) namun pada parameter glukosa tidak terdapat interaksi antar kedua faktor. Kesimpulan penelitian yaitu sinbiotik kultur campuran terbaik terdapat pada penambahan 40% jus kubis terfermentasi dengan lama fermentasi 4 hari. Sinbiotik kultur campuran ini dapat digunakan sebagai sumber additive untuk pangan maupun kepentingan lainnya seperti pakan ternak.Processing of Mixed Culture Sinbiotics Originating from the Combination of Wheat Pollard as Prebiotics and Fermented Cabbage Juice as Probiotics through the Fermentation ProcessAbstractThe objective of this study was to examine the quality of mixed culture synbiotics derived from fermented cabbage juice as probiotics which were added to wheat pollard as a prebiotic through the fermentation process. The study used a completely randomized 3x3 factorial pattern design with 3 replications and the observed factors were duration of incubation and concentrations of applied cabbage juice. Proximate components (water content, ash, crude fat, crude protein, crude fiber and extraction material without nitrogen or BETN), fiber components (acid detergent fiber (ADF), neutral detergent fiber (NDF), cellulose, hemicellulose and lignin), gross energy, glucose, sucrose, mannose, arabinose, raffinose, starch, amylose, amylopectin and resistant starch and mix culture synbiotic profile through scanning electron microscope (SEM) were analyzed. The results showed a significant increase in ash content, crude protein, crude fiber (p<0.05) while in BETN, ADF, NDF parameters, hemicellulose, lignin, gross energy, sucrose, mannose, arabinose, raffinose, amylose, starch, amylopectin and resistant starch interaction between the two factors (p<0.05). However, in the glucose parameter there was no interaction between the two factors. The conclusion of the research is that the best mixed culture synbiotic is in the addition of 40% fermented cabbage juice with 4 days fermentation time. This mixed culture synbiotic can be used as an additive source for food and animal feed.
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Im, Hye Eun, Yu Ri Oh, Na Young Kim, and Myung Joo Han. "Characteristics of Cabbage Juice Fermented by Lactic Acid Bacteria from Kimchi." Journal of the Korean Society of Food Culture 28, no. 4 (2013): 401–8. http://dx.doi.org/10.7318/kjfc/2013.28.4.401.
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Hong, Ye-Ji, Seong Yoon Kim, Jaegab Han, Yaung-Iee Lim, and Kun-Young Park. "Inhibitory Effects of Cabbage Juice and Cabbage-Mixed Juice on the Growth of AGS Human Gastric Cancer Cells and on HCl-Ethanol Induced Gastritis in Rats." Journal of the Korean Society of Food Science and Nutrition 42, no. 5 (2013): 682–89. http://dx.doi.org/10.3746/jkfn.2013.42.5.682.
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Managa, Millicent G., Fabienne Remize, Cyrielle Garcia, and Dharini Sivakumar. "Effect of Moist Cooking Blanching on Colour, Phenolic Metabolites and Glucosinolate Content in Chinese Cabbage (Brassica rapa L. subsp. chinensis)." Foods 8, no. 9 (2019): 399. http://dx.doi.org/10.3390/foods8090399.
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Non-heading Chinese cabbage (Brassica rapa L. subsp. chinensis) is a widely consumed leafy vegetable by the rural people in South Africa. Traditional blanching methods (5%, 10% or 20% lemon juice solutions in steam, microwave treatments and hot water bath at 95 °C) on the changes of colour properties, phenolic metabolites, glucosinolates and antioxidant properties were investigated in this study. Blanching at 95 °C in 5% lemon juice solution maintained the chlorophyll content, reduced the difference in colour change ∆E, and increased the total phenolic content and the antioxidant activities (ferric reducing-antioxidant power assay (FRAP) and Trolox equivalent antioxidant capacity (TEAC) assay). The highest concentration of kaempferol-dihexoside, kaempferol-sophoroside, kaempferol hexoside, and ferulic acid was noted in samples blanched in 5% lemon juice, at 95 °C. However, concentrations of kaempferol O-sophoroside-O-hexoside was highest in raw leaf samples. Supervised Orthogonal Projections to Latent Structures Discriminant Analysis (OPLS-DA) and the UPLC-MS and chemometric approach showed the acid protocatechuoyl hexose unique marker identified responsible for the separation of the blanching treatments (5% lemon juice at 95° C) and raw leaves. However, other unidentified markers are also responsible for the separation of the two groups (the raw leaves and the hot water moist blanched samples) and these need to be identified. Blanching at 95 °C in 10% lemon solution significantly increased the glucosinolate sinigrin content. Overall blanching at 95 °C in 5% lemon juice solution can be recommended to preserve the functional compounds in Nightshade leaves.
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Jeong, Eun Ji, Dae Won Moon, Joon Suk Oh, et al. "Development of Cabbage Juice Medium for Industrial Production of Leuconostoc mesenteroides Starter." Journal of Microbiology and Biotechnology 27, no. 12 (2017): 2112–18. http://dx.doi.org/10.4014/jmb.1708.08050.
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Barrangou, Rodolphe, Sung-Sik Yoon, Frederick Breidt,, Henry P. Fleming, and Todd R. Klaenhammer. "Identification and Characterization of Leuconostoc fallax Strains Isolated from an Industrial Sauerkraut Fermentation." Applied and Environmental Microbiology 68, no. 6 (2002): 2877–84. http://dx.doi.org/10.1128/aem.68.6.2877-2884.2002.
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ABSTRACT Lactic acid bacterial strains were isolated from brines sampled after 7 days of an industrial sauerkraut fermentation, and six strains were selected on the basis of susceptibility to bacteriophages. Bacterial growth in cabbage juice was monitored, and the fermentation end products were identified, quantified, and compared to those of Leuconostoc mesenteroides. Identification by biochemical fingerprinting, endonuclease digestion of the 16S-23S intergenic transcribed spacer region, and sequencing of variable regions V1 and V2 of the 16S rRNA gene indicated that the six selected sauerkraut isolates were Leuconostoc fallax strains. Random amplification of polymorphic DNA fingerprints indicated that the strains were distinct from one another. The growth and fermentation patterns of the L. fallax isolates were highly similar to those of L. mesenteroides. The final pH of cabbage juice fermentation was 3.6, and the main fermentation end products were lactic acid, acetic acid, and mannitol for both species. However, none of the L. fallax strains exhibited the malolactic reaction, which is characteristic of most L. mesenteroides strains. These results indicated that in addition to L. mesenteroides, a variety of L. fallax strains may be present in the heterofermentative stage of sauerkraut fermentation. The microbial ecology of sauerkraut fermentation appears to be more complex than previously indicated, and the prevalence and roles of L. fallax require further investigation.
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Arteaga B., Beatriz Elizabeth, and Sofía Verónica Oquendo C. "Extraction of anthocyanins from purple cabbage (brassica oleracea) and red onion (allium cepa) as substitutes for synthetic ph indicators of origin." Cuadernos de Semilleros de investigación 7, no. 1 (2019): 22–32. http://dx.doi.org/10.33133/csi-7-2021-54.
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The purpose of this work is to extract anthocyanins from cabbage and purple onions, and use them as a substitute for synthetic indicators are costly, toxic to health and pollute the environment. Anthocyanins will be used to qualitatively identify the acidic, neutral and basic character of different substances and as indicators in acid-base titrations. Currently, the indicators used in the laboratory come from a synthetic origin, as is the case of phenolphthalein where the European regulations consider it as a potentially toxic product and recommend the replacement by less dangerous products. The methodology used to extract the anthocyanins was an aqueous extraction, using water as a solvent and heating for approximately 10 minutes, subsequently the indicator was stored in an amber bottle to prevent the degradation of anthocyanins and followed by this the pH was determined of substances such as: bicarbonate, lemon juice, milk, chlorine, egg white and water was determined of substances such as: bicarbonate, lemon juice, milk, chlorine, egg white and wáter. The pH results of these substances were compared with that reported in the literature, in the case of bicarbonate there was a deviation of 20%, while in the other substances it was less than 14%. In conclusion, anthocyanins from purple cabbage function as a natural indicator of pH, studies in conservation methods is a promising system for use in laboratory pedagogical applications.
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Yao, Yan, Yao Kong, Ping Zhang, Hua Zhang, Hong-di Huang, and Guang-guang Li. "An Efficient Protocol for the Production of Pure Lines in Flowering Chinese Cabbage." HortScience 52, no. 8 (2017): 1048–51. http://dx.doi.org/10.21273/hortsci11824-17.
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The rapid expansion of Asian populations in the United States presents significant requirements for Asian vegetables. Flowering chinese cabbage (Brassica rapa L. ssp. chinensis var. utilis Tsen et Lee) is one of the most popular vegetables in China. The main factors restricting the progress in its breeding and genetic studies is the time required in generating desired pure line populations. Doubled haploid (DH) populations of flowering chinese cabbage have not been established because of technical difficulties. An appropriate combined protocol for a fast generation cycling system could advance up to seven generations, allowing the production of pure line seeds within 336–420 days among four cultivars and one hybrid of flowering chinese cabbage. The previous six generation cycles were accelerated using the embryo culture plus soil method which bypassed seed maturation through in vitro culture of immature embryos and promoted plant reproduction under stressed conditions, then the seventh generation cycle was accomplished until mature seeds were harvested using the soil method. During the culture of immature embryos, 12-day-old embryos could germinate and develop successfully on a Murashige and Skoog medium (MS) medium (Murashige and Skoog, 1962) containing 10% young coconut juice. This combined protocol bypasses the current obstacles in constructing DH populations of flowering chinese cabbage and is a possible alternative for producing pure lines. Its wider adoption could facilitate the breeding and biological studies of other Brassicaceae vegetables.
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Kayode, Abolanle A. A., and Deborah Makanju. "Protective potential of the combination of cucumber (<i>Cucumis sativus</i>) and cabbage (<i>Brassica oleracea</i>) on ethanol-induced ulcer in male Wistar rats." Functional Food Science - Online ISSN: 2767-3146 5, no. 3 (2025): 68–84. https://doi.org/10.31989/ffs.v5i3.1363.
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Background: Peptic ulcer is an ulcerative disorder characterized by abdominal pains which often lead to gastrointestinal bleeding and/or perforation with a high mortality risk. Objective: This study aimed to provide scientific validation for the folkloric use of vegetables (cucumber and cabbage) in Nigerian ethnomedicine to treat peptic ulcers. Methods: Cucumber and cabbage were used to formulate juice extract (JE) consisting of 80% cabbage and 20% cucumber. Thirty-five rats were randomly divided into 7 groups: Group 1 (naïve control) and group 2 (negative control) received distilled water, groups 3 – 7 were pre-treated with cimetidine (50 mg/kg b.wt), rabeprazole (20 mg/kg b.wt), 1.0 mL, 1.5 mL and 2.0 mL of JE, respectively, for 14 days after which the animals were fasted overnight and induced with gastric ulcer using 1 mL of absolute ethanol on day 15. Percentage inhibition of ulceration, gastric volume, total acidity, malondialdehyde, TNF– α and interleukin – 6 levels, H+/K+-ATPase, SOD and CAT activities were determined. Data were analyzed using one-way ANOVA at p < 0.05. Results: The 2.0 mL of JE had the highest percentage ulcer inhibition (94.7%) when compared to cimetidine (52.6%) and rabeprazole (73.7%). Groups 3-7 significantly (p < 0.05) reduced gastric volume, total acidity, malondialdehyde, TNF– α, interleukin – 6 and H+/K+-ATPase activity/level, as well as significantly (p < 0.05) increased SOD and CAT activities when compared to the negative control. Novelty: This study uniquely validates the traditional use of a specific combination of cucumber and cabbage (80% Brassica oleracea, 20% Cucumis sativus) in Nigerian ethnomedicine for treating peptic ulcers. Demonstrating a significantly higher gastro-protective effect with the juice extract compared to standard pharmaceutical treatments (cimetidine and rabeprazole), this research provides a novel scientific basis for this folkloric remedy. Furthermore, the comprehensive evaluation of the extract's impact on various biochemical markers, including inflammatory cytokines, oxidative stress enzymes, and gastric acidity, offers a detailed insight into its mechanism of action. Conclusion: The 2.0 mL of JE exhibited the highest gastro-protective effect. Further studies to identify the main gastro-protective compound(s) are recommended. Keywords: Anti-inflammatory, Antioxidants, B. oleracea, C. sativus, Gastro-protective, Peptic ulcer
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Turhan Kara, İlkay, Duygu Alp Baltakesmez, Aynur Ay Tezcan, and Emre Öztürk. "Effect of Different Acids and Salt Application on The Microbiota of Pickled Cabbage." Turkish Journal of Agriculture - Food Science and Technology 12, no. 2 (2024): 327–37. http://dx.doi.org/10.24925/turjaf.v12i2.327-337.6577.
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Pickles, which are known to have many nutritional and health benefits, have been used as a nutritional supplement in many cultures in recent years. Lactic acid bacteria, in its natural microbiota of pickle, which have various probiotic properties such as increased natural resistance to infectious diseases in the gastrointestinal system, prevention of various infections, and reduction in cholesterol level are effective in this. In our study, various combinations of salt, vinegar and lemon acid were made to produce gabbage pickled and it was determined how it affected the natural microbiota during fermentation. When the results were evaluated in terms of the viability of lactic acid bacteria, the best results were obtained with 5.35 logarithms in the G2 produced using only 5% lemon juice from eight different groups, one of which was a control. In the G3 which was produced using 5% vinegar, this number was determined as 1.82 logarithms. At the end of fermentation, it was determined that the coliform groups in the experimental groups lost their viability. Yeasts were completed this process with an average of 1 logarithm. When all test groups were examined in terms of all microbiological results was showed that the production of 5% lemon juice G2 has optimally results in terms of growing LAB and inhibition the undesirable microbial groups
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Zhu, Rong, Xiaoqing Liu, Xiaofen Li, Kaifang Zeng, and Lanhua Yi. "Transformation of Inferior Tomato into Preservative: Fermentation by Multi-Bacteriocin Producing Lactobacillus paracasei WX322." Foods 10, no. 6 (2021): 1278. http://dx.doi.org/10.3390/foods10061278.
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Loss and waste of postharvest vegetables are the main challenges facing the world’s vegetable supply. In this study, an innovative method of value-added transformation was provided: production of bacteriocin from vegetable waste, and then its application to preservation of vegetables. Antibacterial activity to soft rot pathogen Pectobacterium cartovorum (Pcb BZA12) indicated that tomato performed best in the nutrition supply for bacteriocin production among 12 tested vegetables. Moreover, the antibacterial activity was from Lactobacillus paracasei WX322, not components of vegetables. During a fermentation period of 10 days in tomato juice, L. paracasei WX322 grew well and antibacterial activity reached the maximum on the tenth day. Thermostability and proteinase sensitivity of the bacteriocin from tomato juice were the same with that from Man-Rogosa-Sharpe broth. Scanning electron microscope images indicated that the bacteriocin from tomato juice caused great damage to Pcb BZA12. At the same time, the bacteriocin from tomato juice significantly reduced the rotten rate of Chinese cabbage from 100% ± 0% to 20% ± 8.16% on the third day during storage. The rotten rate decrease of cucumber, tomato, and green bean was 100% ± 0% to 0% ± 0%, 70% ± 14.14% to 13.33% ± 9.43%, and 76.67% ± 4.71% to 26.67% ± 4.71%, respectively. Bacteriocin treatment did not reduce the rotten rate of balsam pear, but alleviated its symptoms.
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Utama, C. S., Zuprizal ., C. Hanim, and Wihandoyo . "Probiotic Testing of Lactobacillus brevis and Lactobacillus plantarum from Fermented Cabbage Waste Juice." Pakistan Journal of Nutrition 17, no. 7 (2018): 323–28. http://dx.doi.org/10.3923/pjn.2018.323.328.
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Lavinia, Buruleanu Claudia, Nicolescu Carmen Leane, Manea Iuliana, Bratu Magda Gabriela, and Avram Daniela. "Kinetic study of the lactic acid fermentation of cabbage juice with Bifidobacterium sp." Current Opinion in Biotechnology 22 (September 2011): S41. http://dx.doi.org/10.1016/j.copbio.2011.05.099.
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Feszterová, Melánia, Małgorzata Kowalska, and Margaréta Mišiaková. "Stability of Vitamin C Content in Plant and Vegetable Juices under Different Storing Conditions." Applied Sciences 13, no. 19 (2023): 10640. http://dx.doi.org/10.3390/app131910640.
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The effect of environmental variables on vitamin C degradation in the analysed plant and vegetable juice samples was investigated. The study focused on samples from chives, dandelion, and nettle, as well as tomato, carrot, cucumber, red and white peppers, and cabbage. The aims of the study were to summarise the impact of storage time, temperature, and packaging materials on antioxidants (using vitamin C as an example) in processing plant and vegetable juices. The vitamin C concentration was tested iodometrically at 0 to 21 days intervals. Storage was carried out at different temperatures (4 °C, 23 °C, −18 °C) and in two selected packaging materials (glass and plastic). The analyses showed that low temperatures (t = 4 °C) and storage in glass containers are best for preserving vitamin C content. Storage time influenced the decrease in vitamin C values, with higher losses accompanying longer storage times. Plastic containers had a shorter shelf life for vitamin C compared to glass containers. In general, high temperatures during processing and storage have a negative effect on the preservation of vitamin C. Therefore, storing juices in the refrigerator and glass containers intended for food applications to minimise vitamin C degradation is important.