Retain More Health Value in Cabbage with Novel Fermentation
A New Process of Dried Sour Cabbage Snack Food
Tags: National Taiwan University, Taiwan, Agriculture & Food, Wellness, Safety & Fitness
This innovation uses a bioreactor for cabbage lactic acid bacteria (LAB) solid-state fermentation to enhance glucosinolates (GSs) retention, offering antioxidant, anti-inflammatory, anti-obesity, and anti-cancer benefits. The technology scales up the cultivation and manufacturing process, shortens fermentation time, and has been proven to inhibit body fat formation through in vitro cell models. It leads to the development of dried sour cabbage leisure food products aimed at a broader consumer market. This method retains GSs more effectively than traditional processing, increasing the health value of cabbage while diversifying food products. The approach represents a significant advance in food processing and health promotion.
IP Type or Form Factor: Discovery & Research; Process & Method
TRL: Not specified
Industry or Tech Area: Food & Beverage; Health & Wellness
