Effect of package type on selected parameters of nutritional quality of chill-stored white sauerkraut

Joanna Kapusta-Duch; Barbara Kusznierewicz; Teresa Leszczyńska; Barbara Borczak

doi:10.1515/pjfns-2016-0014

Effect of package type on selected parameters of nutritional quality of chill-stored white sauerkraut

Abstract

Brassica vegetables, including white cabbage, both fresh and sour (Brassica oleracea L. var. capitata L.), contain a lot of valuable metabolites which are effective in chemoprevention of cancer as documented by numerous studies. This work investigates the effect of different packaging types; low density polyethylene (PE-LD) and metalized polyethylene terephthalate (PET met/PE) with polyethylene bags on selected quality parameters in chill-stored white sauerkraut. Sauerkraut was subjected to refrigerated storage for 4 months. Every month, stored sauerkraut was analyzed in terms of vitamin C, total phenolic compounds content and antioxidant activity. Statistical analysis demonstrated that the type of packaging had a signifi cant infl uence on the antioxidant activity of chilled stored sauerkraut.

Citations

7

CrossRef
0

Web of Science
1 0

Scopus

Authors (4)

Joanna Kapusta-Duch dr
- Uniwersytet Rolniczy w Krakowie / Wydział Technologii Żywności Katedra Żywienia Człowieka
Barbara Kusznierewicz dr hab. inż.
Teresa Leszczyńska
- Uniwersytet Rolniczy w Krakowie / Wydział Technologii Żywności Katedra Żywienia Człowieka
Barbara Borczak

Cite as

Full text

download paper

downloaded 105 times

Publication version: Accepted or Published Version
License: open in new tab

Keywords

Details

Category:: Articles
Type:: artykuł w czasopiśmie wyróżnionym w JCR
Published in:: Polish Journal of Food and Nutrition Sciences no. 67, edition 2, pages 137 - 144,
ISSN: 1230-0322
Language:: English
Publication year:: 2017
Bibliographic description:: Kapusta-Duch J., Kusznierewicz B., Leszczyńska T., Borczak B.: Effect of package type on selected parameters of nutritional quality of chill-stored white sauerkraut// Polish Journal of Food and Nutrition Sciences. -Vol. 67, iss. 2 (2017), s.137-144
DOI:: Digital Object Identifier (open in new tab) 10.1515/pjfns-2016-0014
Verified by:: Gdańsk University of Technology