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The study aims to examine how citric and ascorbic acid affect fermented cabbage's nutritional and sensory properties.

April 17, 2026FermentationOpen Access

Changes in the Bioactive Compounds of Fermented Cabbage Heads Induced by the Addition of Citric and Ascorbic Acid

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Research investigates how adding citric and ascorbic acid impacts the nutritional quality of fermented cabbage.

The study aims to examine how citric and ascorbic acid affect fermented cabbage's nutritional and sensory properties.
Conducted fermentation of cabbage under industrial conditions for 45 days.
Tested various concentrations of citric and ascorbic acid during fermentation.
Evaluated chemical composition and sensory properties of the final product.
Sample LK15 with 0.025% citric acid had the highest sensory quality and nutritional value.
It contained 419.05 mg GAE/100 g dry matter of total phenolic content.
High antioxidant activity was recorded at 0.1224 mg/g using the ABTS method.

Savić et al. (2026) studied this question.

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