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

Justyna Staninska-Pięta (), Paweł Cyplik, Agnieszka Drożdżyńska and Agnieszka Piotrowska-Cyplik
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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

Sustainability, 2024, vol. 16, issue 6, 1-14

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.

Keywords: traditional fermentation; plantaricin; acidocin; lactic acid bacteria; gallic acid; ellagic acid; sustainable food; agro-industrial by-products (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2024
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