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June 8, 2026Applied SciencesOpen Access

Physicochemical and Antioxidant Properties of Fermented and Freeze-Dried Vegetable-Based Snacks

Marcelina Maciejewska Anna Maria Krawczyk Anna Michalska Jessica Brzezowska Łukasz Bobak Anna Dąbrowska

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Key Points

The study aims to develop and explore the properties of fermented and freeze-dried vegetable snacks.
Developed snacks from beetroot, potato, zucchini, and cucumber;
Evaluated physicochemical properties, microbiological quality, and antioxidant potential using specific assays;
Conducted sensory analysis to assess consumer acceptance.
Lactic acid bacteria counts exceeded 6 log10 CFU/g after five days fermentation;
Beetroot snacks demonstrated the highest antioxidant activity, while cucumber had the highest vitamin C content at 175.24 mg/100g;
Beetroot and potato snacks received high sensory acceptance, with the lowest ratings for cucumber and zucchini due to texture and acidity.

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Implication

Evaluates antioxidant potential and sensory characteristics of fermented vegetable snacks, indicating promising functional benefits.

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Cite This Study

Maciejewska et al. (2026) studied this question.

synapsesocial.com/papers/6a28fff36f82f25be989cab8 https://doi.org/10.3390/app16125757

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