IDEAS home Printed from https://ideas.repec.org/a/gam/jsusta/v16y2024i6p2431-d1357353.html
   My bibliography  Save this article

Grapevine and Horseradish Leaves as Natural, Sustainable Additives for Improvement of the Microbial, Sensory, and Antioxidant Properties of Traditionally Fermented Low-Salt Cucumbers

Author

Listed:
  • Justyna Staninska-Pięta

    (Department of Food Technology of Plant Origin, Poznan University of Life Sciences, 60-624 Poznan, Poland)

  • Paweł Cyplik

    (Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, 60-627 Poznan, Poland)

  • Agnieszka Drożdżyńska

    (Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, 60-627 Poznan, Poland)

  • Agnieszka Piotrowska-Cyplik

    (Department of Food Technology of Plant Origin, Poznan University of Life Sciences, 60-624 Poznan, Poland)

Abstract

The agro-food industry produces large amounts of secondary by-products, which can act as a source of bio-active ingredients. These ingredients can be used as valuable additives to support the sustainable circular economy concept. This study aimed to analyze the potential application of horseradish and grapevine leaves in the fermentation process of low-salt pickled cucumbers to improve their sensory and functional properties. The pour plate technique, RT-qPCR, HPLC, and a nine-point hedonic scale test with penalty analysis were used to analyze the traditionally fermented product. The research showed that the addition of both horseradish and grapevine leaves did not negatively affect the kinetics of fermentation and had a positive effect on the overall desirability. Moreover, they contributed to an increase in the concentration of antioxidant compounds, namely gallic acid (grape leaves) and ellagic acid (grapevine and horseradish leaves). Bacterial metabiome analysis showed the positive effect of all analyzed additives on an increase in the relative expression of genes responsible for the synthesis of selected bacteriocins (plantaricin and acidocin). Research results indicated a high potential for sustainable use of by-products (horseradish and grapevine leaves) in the production of traditional low-salt fermented cucumbers with high health-promoting potential.

Suggested Citation

  • Justyna Staninska-Pięta & Paweł Cyplik & Agnieszka Drożdżyńska & Agnieszka Piotrowska-Cyplik, 2024. "Grapevine and Horseradish Leaves as Natural, Sustainable Additives for Improvement of the Microbial, Sensory, and Antioxidant Properties of Traditionally Fermented Low-Salt Cucumbers," Sustainability, MDPI, vol. 16(6), pages 1-14, March.
  • Handle: RePEc:gam:jsusta:v:16:y:2024:i:6:p:2431-:d:1357353
    as

    Download full text from publisher

    File URL: https://www.mdpi.com/2071-1050/16/6/2431/pdf
    Download Restriction: no

    File URL: https://www.mdpi.com/2071-1050/16/6/2431/
    Download Restriction: no
    ---><---

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:gam:jsusta:v:16:y:2024:i:6:p:2431-:d:1357353. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    We have no bibliographic references for this item. You can help adding them by using this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: MDPI Indexing Manager (email available below). General contact details of provider: https://www.mdpi.com .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.