The effect of calcium in the fermentation of white cabbage with salicornia

• Autor(a) principal: Pires-Cabral, Patrícia
• Data de Publicação: 2025
• Outros Autores: Pires-Cabral, Paula, Mira, Helena, Quintas, Célia
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
• Texto Completo: http://hdl.handle.net/10400.1/26915
• topic: Brassica oleracea; Salicornia; Calcium chloride; Fermentation; Physicochemical properties; Microbiological characteristics; Mineral composition

This study investigates the fermentation of white cabbage with salicornia and CaCl2 to assess its effect on the fermentation profiles and properties of the final products. Two sets of experiments were performed: A-cabbage with salt and salicornia, and B-cabbage with salt, salicornia, and CaCl2. The fermentative processes were studied through the microbial (lactic-acid bacteria (LAB), coliforms, and fungi), physicochemical (pH, total acidity), and mineral properties. A diminution of pH values (4.07, 3.58) and increased acidity values (0.70, 0.77 g lactic acid/100 mL) were registered at the end of the fermentation period (A and B, respectively). A stationary phase followed the exponential growth of LAB, and a slight decrease was observed (6.01, 5.51 Log CFU/g) in both experiments. A fungi decline was observed during the first week and the coliform populations disappeared after about 13 days of fermentation. Staphylococcus coagulase-positive, Escherichia coli, and Salmonella were not detected in the final products. The utilization of CaCl2 resulted in fermented cabbage with analogous microbial and sensorial characteristics to fermented cabbage without CaCl2 but with an increased hardness. However, Ca interfered with the diffusion of K, Mg, and Zn, resulting in lower levels of these elements in the final product, particularly Zn, which exhibited a reduction of 37%, reducing the nutritional value of the final products.