Cabbage Juices Research Articles

The evaluation of black carrot, green cabbage, grape, and apple juices as substrates for the production of functional water kefir‐like beverages

AbstractWater kefir (WK) is a nondairy probiotic beverage produced using water kefir grains that are highly adaptable to diverse food substrates. Fruit and vegetables have been used more in beverage production in recent years due to their plentiful nutritional qualities. In this context, the aim of this study is to develop fruit–vegetable juice‐based beverages fermented with WK grains in order to produce novel, non‐dairy, probiotic water kefir‐like beverages (W‐KLBs) with improved sensory and nutritional properties. In this context, black carrot (BC), apple (A), grape (G), and green cabbage (GC) juices are fermented with commercial WK grains. Results showed that BC‐KLB possessed the highest antioxidant activity (75.50%), total phenolic (1248.60 mg GA/L), and total monomeric anthocyanin (391.31 mg/L as cyaniding‐3‐glucoside equivalent) content. Also, the sensory evaluation demonstrated that BC‐KLB was the most favorable sample, while GC‐KLB received negative feedback. These findings strongly support the suitability of BC juice to develop W‐KLB with high added value and functional properties.

Predictive model for growth of Leuconostoc mesenteroides in Chinese cabbage juices with different salinities

The purpose of this study is to develop a growth predictive model for Leuconostoc in different salinities of Chinese cabbage juices for kimchi fermentation. Leuconostoc mesenteroides (approximately 6.3 log CFU/g) was inoculated in sterile Chinese cabbage juices to determine the growth of Leuconostoc mesenteroides at different salinities from 0 to 6%. The Baranyi and Roberts model was used to fit growth data, the modified Ratkowsky root square model was used to fit maximum specific growth rates, the polynomial model was used to fit maximum cell concentration and the modified inverse Ratkowsky model was used to fit lag phase with respect to salinities. The results showed that the primary models fitted the growth data well (all R2 values > 0.900). The R2 and root mean square error (RMSE) of the secondary models were 0.9136–0.9657 and 0.0142–0.2352, respectively, indicating a good fit of the model. The validation experiments proved that the changes of Leuconostoc mesenteroides with different salinities could be predicted accurately by the model. The predictive model will assist producers in understanding how microbes change during kimchi fermentation at different salinities.

Fast one-pot microwave-assisted green synthesis of highly fluorescent plant-inspired S,N-self-doped carbon quantum dots as a sensitive probe for the antiviral drug nitazoxanide and hemoglobin

In this study, we report a one-pot, green, cost-efficient, and fast synthesis of plant-based sulfur and nitrogen self-co-doped carbon quantum dots (S,N-CQDs). By 4-min microwave treatment of onion and cabbage juices as renewable, cheap, and green carbon sources and self-passivation agents, blue emissive S,N-CQDs have been synthesized (λex/λem of 340/418 nm) with a fluorescence quantum yield of 15.2%. A full characterization of the natural biomass-derived quantum dots proved the self-doping with nitrogen and sulfur. The S,N-CQDs showed high efficiency as a fluorescence probe for sensitive determination of nitazoxanide (NTZ), that recently found wide applicability as a repurposed drug for COVID-19, over the concentration range of 0.25–50.0 μM with LOD of 0.07 μM. The nanoprobe has been successfully applied for NTZ determination in pharmaceutical samples with excellent % recovery of 98.14 ± 0.42. Furthermore, the S,N-CQDs proved excellent performance as a sensitive fluorescence nanoprobe for determination of hemoglobin (Hb) over the concentration range of 36.3–907.5 nM with a minimum detectability of 10.30 nM. The probe has been applied for the determination of Hb in blood samples showing excellent agreement with the results documented by a medical laboratory. The greenness of the developed probe has been positively investigated by different greenness metrics and software. The green character of the proposed analytical methods originates from the synthesis of S,N-CQDs from sustainable, widely available, and cheap plants via low energy/low cost microwave-assisted technique. Omission of organic solvents and harsh chemicals beside dependence on mix-and-read analytical approach corroborate the method greenness. The obtained results demonstrated the substantial potential of the synthesized green, safe, cheap, and sustainable S,N-CQDs for pharmaceutical and biological applications.

Impact of an Agriphotovoltaic System on Metabolites and the Sensorial Quality of Cabbage (Brassica oleracea var. capitata) and Its High-Temperature-Extracted Juice

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.

Physic-Organoleptic Characteristics of Fermented Vegetable Juice in Different Level of Garlic

Allicin, an active compound of garlic and lactic acid bacteria (LAB) derived from the fermented cabbage and Chinese cabbages were reported provide positive effects to control the gastrointestinal micro-flora. However, interactive effect between Allicin and LAB to the fermented cabbage and Chinese cabbage juices simultaneously was not well defined. To the reason, an effect of addition of garlic in the fermentation process of cabbage and Chinese cabbage on the physic-organoleptic of the juice characteristics was examined. The study was conducted by a completely randomized design with 5 treatments i.e.: 0, 5, 10, 15 and 20% of garlic levels (weight based) and 3 replications of each. Parameters observed were the odor, color, texture, pH fermentation products. The results showed that although it is remained in a good category, the addition of garlic decreased the odor scores (p<0.05). The color and texture scores of fermentation products increased with increasing of the garlic concentration (p<0.05). The acidity of the effluent and substrate increased with the fermentation time (p<0.05), but at the end of the process the pH was relatively equal, that was 3-4 (p>0.05). It was concluded that the addition of garlic was able to improve the fermentation performance of vegetable juices.

Forecasting and evaluating antioxidant properties of fruit, and vegetable, juices using polarization curves

The qualitative and quantitative constituents of antioxidant properties of fruit, and vegetable, juices were studied by volt-ampere method. The actual redox power of redox systems connected with normal redox potential (qualitative constituents of antioxidant activity) of juices was increased in the line: carrot, pomegranate, cabbage. Reduction current density for carrot juice redox system was proportional to the square root of hydrogen ion concentration, whereas antioxidant properties of cabbage juices were not affected by pH. Redox reactions between phenolic compounds of mixed juices were forecast based on polarization curves of components on Pt. The antioxidant effect of phenolic compounds of cabbage juice' redox system on anthocyans of pomegranate juice influenced the increasing intensity of absorption in 490–510 nm wavelength region in mixed juice compared with the theoretical value calculated as arithmetic means. Thus, polarization curves on Pt electrode can be recommended as criteria for the evaluation of antioxidant properties of juices. Practical applications Polarization curves on Pt can be useful for forecasting the direction of redox reaction in mixed juices. This is vital for color stabilization of products containing anthocyans, and browning decreasing in colorless products. Results obtained in respect of actual reducing power will assist in improving evaluation of antioxidant properties of fruit, and vegetable, products. Results obtained for carrot, cabbage, and pomegranate, juices can be utilized in the area of canned fruit, and vegetable, products.

Cabbage Juices and Indoles Modulate the Expression Profile of AhR, ERα, and Nrf2 in Human Breast Cell Lines

Our previous studies showed the diversified effect of cabbage juices and indoles on the estrogen metabolism key enzymes (CYP1A1, CYP1A2, CYP1B1) in breast epithelial cells differing in ER status, i.e., in tumorigenic—MCF7, MDA-MB-231 and non-tumorigenic—MCF10A cells. The aim of the present study was to further investigate the mechanism of chemopreventive action of cabbage juice and its active components by evaluating their effect on the expression of AhR, ERα, and Nrf2 using the same treatment regimen. The mRNA level of AhR and ERα was changed in a cell type-dependent manner and in general correlated with previously observed modulation of CYP expression. However, in most cases the alterations in mRNA were not accompanied by the changes in the level of relevant proteins. Marked differences were also found in the effect of cabbage juices and indoles; although both cabbage juices and indoles increased most of the NQO1 transcript levels in all tested lines, indoles also enhanced GSTP transcription in MCF7 and MDA-MB-231. Overall, the results of this study partly explain the mechanism behind the chemopreventive activity of white cabbage products and indicate that modulation of the expression of specific transcription factors may play an important role in this process.

Physicochemical, functional and sensory properties of mellorine enriched with different vegetable juices and TOPSIS approach to determine optimum juice concentration

Abstract In this study different concentrations (2.5%, 5%, 10%) of beetroot, red cabbage and broccoli juices were added to mellorine to increase its bio-functional properties. Some physicochemical (brix, pH) and bio-functional properties (total phenolic and flavanoid content and DPPH activity) of the juices were determined and total phenolic content of broccoli, beetroot, and red cabbage juices were found to be 419.8, 570.6 and 1131.9 mg/L, respectively. The rheological, physicochemical properties of mellorine mixes and functional and sensory properties of mellorine enrinched with vegetable juices in different concentrations were investigated. All mixes showed shear thinning behavior. The apparent viscosity and consistency index values ( K ) decreased with increase in vegetable juice concentration. Total phenolic, total flavonoid and DPPH radical scavenging activity increased with increasing all vegetable juice concentration added to the formulation. Regarding sensory properties, among the samples containing vegetable juice, broccoli juice containing sample in concentration of 5% had the highest scores considering colour and appearance, body and consistency and taste and colour properties. TOPSIS (Technique for order preference by similarity to ideal solution) was performed to determine optimum vegetable juice type and concentration regarding bio-functional and sensory properties. According to TOPSIS, the mellorine including 10% red cabbage juice was found as the best sample when considering determined conditions.

Erratum to: Modulation of CYP19 expression by cabbage juices and their active components: indole-3-carbinol and 3,3′-diindolylmethene in human breast epithelial cell lines

Erratum to: Modulation of CYP19 expression by cabbage juices and their active components: indole-3-carbinol and 3,3′-diindolylmethene in human breast epithelial cell lines

Modulation of CYP19 expression by cabbage juices and their active components: indole-3-carbinol and 3,3′-diindolylmethene in human breast epithelial cell lines

PurposeThe aim of this study was to evaluate the effect of white cabbage and sauerkraut juices of different origin and indole-3-carbinol (I3C) and diindolylmethane (DIM) on expression of CYP19 gene encoding aromatase, the key enzyme of estrogen synthesis.MethodsHuman breast cell lines (MCF7, MDA-MB-231 and MCF10A) were examined to compare the action of cabbage juices versus their active components (I3C, DIM). Real-time PCR and Western blot were used in order to analyse CYP19 mRNA and protein, respectively.ResultsRemarkable differences in the effect on CYP19 transcript and protein level were found between the cabbage juices (in 2.5–25 mL/L concentrations) and indoles (in 2.5–50 μM doses) in the three cell lines. While cabbage juices at the lower doses diminished the aromatase expression in nontumorigenic/immortalized MCF10A breast cells (0.25–0.86-fold change, P < 0.05), I3C and DIM were more efficient in decreasing the aromatase expression in estrogen-dependant MCF7 breast cancer cells (0.24–0.82-fold change, P < 0.05). Inhibition of aromatase by juice obtained from cabbage grown on industrial farm was correlated with the induction of apoptosis (1.7–1.8-fold change, P < 0.01) in MCF10A cells. In estrogen-independent MDA-MB-231 cells, up-regulation of CYP19 expression by I3C and DIM (1.5–2.0-fold change, P < 0.05) was observed. Similarly, in MCF7 cells juices increased aromatase expression (1.1–2.2-fold change, P < 0.05).ConclusionThese results, particularly that obtained in nontumorigenic/immortalized MCF10A cells, suggest that chemopreventive activity of cabbage against breast cancer observed in epidemiological studies may be partly explained by inhibition of the aromatase expression.

Modulation of CYP1A1, CYP1A2 and CYP1B1 Expression by Cabbage Juices and Indoles in Human Breast Cell Lines

Epidemiological studies have shown that consumption of cabbage and sauerkraut is connected with significant reduction of breast cancer incidences. Estrogens are considered a major breast cancer risk factor and their metabolism by P450 enzymes substantially contributes to carcinogenic activity. The aim of this study was to investigate the effect of cabbage and sauerkraut juices of different origin on the expression profile of the estrogen metabolism key enzymes (CYP1A1, CYP1A2, CYP1B1) in breast cell lines MCF7, MDA-MB-231, and MCF10A. The effects of cabbage juices were compared with that exerted by indole-3-carbinol (I3C) and 3,3′-diindolylmethane (DIM). The treatment with cabbage juices or indoles for 72 h affected the expression of CYP1 family genes in cell-type dependent manner. Their induction was found in all cell lines, but the ratio of CYP1A1 to CYP1B1 was 1.22- to 10.6-fold in favor to CYP1A1 in MCF7 and MCF10A cells. Increased levels of CYP1A2 in comparison with CYP1B1 were also observed in MCF7 cells. In contrast, in MDA-MB-231 cells CYP1B1 was preferentially induced. Since the cell lines investigated differ in invasion capacity, these results support epidemiological observations and partly explain the mechanism of the chemopreventive activity of white cabbage products.

Effects of yeast extract and different amino acids on the dynamics of some components in cabbage juice during fermentation with Bifidobacterium lactis BB-12

Various amino acids and the yeast extract, in amounts of 0.1%(w/v), were separately tested for their influence on the analytical parameters of lactic acid fermentation of cabbage juice with Bifidobacterium animalis subsp. lactis BB-12. Compared with the control, cysteine supplementation led to a decrease of the time to reach pH 5.0 of 6 times and an increase of lactic acid productivity of 1.22 times. After 48 h the ascorbic acid content was by 360.73% higher, the fermented cabbage juices being assigned into a distinct group applying both factor analysis (FA) and cluster analysis (CA). Tryptophan contributed to better values for lactic and acetic acid yield, while lysine and yeast extract especially for acetic acid yield. Valine and leucine were not able to improve the fermentation progress, estimated through the analyzed variables. This work would provide some helpful information for the development of various lacto-fermented vegetable juices using probiotic bacteria.

Antioxidant potency of white ( Brassica oleracea L. var. capitata) and Chinese ( Brassica rapa L. var. pekinensis (Lour.)) cabbage: The influence of development stage, cultivar choice and seed selection

The accumulation of total phenols (TP, Folin-Ciocalteu method) and total flavonoids (TF, colorimetric assay with AlCl 3) and the evolution of antioxidant capacity (FRAP assay, DPPH and ABTS radical scavenging assays) have been monitored in juices of Croatian white cabbage ( Brassica oleracea var. capitata) cultivars Varaždinski and Ogulinski, as well as Chinese cabbage ( Brassica rapa var. pekinensis), at various developmental stages. Measurements were performed every four weeks, starting from planting to full maturity, throughout the course of eight months. In the first 8–12 weeks, the TP and TF contents as well as antioxidant capacity increased significantly in all analyzed juice samples and in most even doubled. This rapid increase was followed by a gradual decrease in values derived from all assays, over the course of 12–30 weeks, to the final values which were in all cases lower than the values measured at week 4. The results also point to significant variability in TP and TF contents and antioxidant capacity at the fully mature stage between white and Chinese cabbage juices and between juices extracted from cultivars Ogulinski and Varaždinski.

Modulation of rat hepatic and kidney phase II enzymes by cabbage juices: comparison with the effects of indole-3-carbinol and phenethyl isothiocyanate

The effect of raw cabbage and sauerkraut juices on the expression and activity of phase II enzymes, glutathione S-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.

597 Modulation of transcription factor Nrf2 as mechanism of chemoprotective effects of cabbage juices, indole-3-carbinol and phenethyl isothiocyanate in human hepatoma cells and rat liver

597 Modulation of transcription factor Nrf2 as mechanism of chemoprotective effects of cabbage juices, indole-3-carbinol and phenethyl isothiocyanate in human hepatoma cells and rat liver

THE ANTIOXIDATIVE PROPERTIES OF WHITE CABBAGE (BRASSICA OLERACEA VAR. CAPITATA F. ALBA) FRESH AND SUBMITTED TO CULINARY PROCESSING

ABSTRACT White cabbage, fresh or fermented belongs to major dietary ingredients in Central Europe. Here we concentrated on antioxidative properties of cabbage since such activities are believed to prevent undesirable effects in human organism. These properties were assessed for juices in cell-free system by antioxidant capacity, in HT29 cells by protection against DNA oxidation, and stimulation of GSTs and DNA repair. Although cabbage does not possess high antioxidative potential compared with other plantborne foods, it may provide a very effective antioxidative barrier especially if culinary processing caused the release of antioxidants. All juices increased GST activities to various degree regardless of cabbage origin or year of cultivation and stimulated DNA repair enzymes. Cabbage juices also prevented DNA damage when applied to HT29 cells concomitantly with H2O2; however, no protective effect was seen after prolonged (24 h) incubation with these juices prior to ROS exposure. Interestingly, in this tumor cell line, both cabbage juices displayed moderate inhibitory effect on cell growth and induced DNA fragmentation readily detectable by comet assay. PRACTICAL APPLICATIONS The presented research demonstrated different antioxidative activities for cabbage juices, that is, the actual food component, at dietarily relevant concentrations, which allows one to draw practical conclusions. Technologically, the direct ability to scavenge ROS, especially its increase upon heat processing, suggests that cabbage may protect other food components against undesirable oxidative changes. In another study, we confirmed that animal fats low in natural antioxidants, therefore very liable to thermooxidative spoilage, are effectively protected by cabbage phytocomplex. Biologically, the ability to induce in human cells a variety of protective mechanisms at low concentrations implies that the consumption of this vegetable should be recommended. However, our results also demonstrated dangers of overdosing. The exposure to cabbage juices prior to ROS strongly sensitized cells to oxidative stress and in this context, the use of concentrated extracts from cruciferous vegetables, offered by several producers as dietary supplements, seems to require more careful consideration.

Influence of cabbage juices on oxidative changes of rapeseed oil and lard

AbstractThe influence of white cabbage on oxidative and thermooxidative changes of plant fats (rapeseed oil) and animal fats (lard) was determined by an array of standard tests. The fats were heated at 100 °C for 6 h in a model system mimicking normal cooking conditions in the presence or absence of fresh cabbage juice (FCJ) or sauerkraut juice (SJ). After thermal processing of fats in the presence of cabbage juices, regardless of the kind, the formation of oxidized triacylglycerols (TAG) was decreased by about 40% compared to fats heated alone. Juices also inhibited the formation of TAG dimers and polymers. Such parameters as peroxide value, extinction coefficient at 232 nm (E1%1cm), and losses of polyene fatty acids revealed the protective effect of cabbage juices as well; however, in this case FCJ displayed a much stronger antioxidant effect than SJ. The protection was more visible for lard which contains much lower amounts of natural antioxidants.

The effect of cabbage juices on the activity and expression of GST isozymes in HepG2 cells

The effect of cabbage juices on the activity and expression of GST isozymes in HepG2 cells

The effect of heating and fermenting on antioxidant properties of white cabbage

It is widely believed that natural antioxidants found in food are significantly lost during processing. Nevertheless, it was recently demonstrated that processed fruits and vegetables may retain their antioxidant activity. In the present work, the changes in the overall antioxidant properties as a consequence of fermentation of cabbage and/or heat treatment of cabbage juices and extracts were studied. Fermentation processes as well as heat treatment increased the initial values of antioxidant activity. While a decrease in the antioxidant potential of sauerkraut juice was found for short heat treatments, a partial recovery of these properties was observed by prolonging heating periods. The TLC analysis showed that during fermentation and thermal processes, some substances with reactivity towards Folin–Ciocalteu reagent, hence with possible antioxidant activity, were released. We demonstrated that in contrast to common expectation, typical culinary processing of cabbage increases its antioxidant potency. The gain in antioxidant activity of heated samples coincided with the formation of both F–C reagent reactive compounds as well as brown early Maillard reaction products. This information may encourage the consumption of heat processed cabbage, especially that the release of antioxidants during heating may prevent oxidation of other food components, e.g. fats.

Survival and Growth of Enterobacter sakazakii on Fresh-Cut Fruits and Vegetables and in Unpasteurized Juices as Affected by Storage Temperature

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 <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 <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.