Dehydrated Sauerkraut Juice in Bread and Meat Applications and Bioaccessibility of Total Phenol Compounds after In Vitro Gastrointestinal Digestion

Abstract

The aim of this study was to evaluate dehydrated sauerkraut juice (DSJ) in bread and meat applications and investigate bioaccessibility (BAC) of TPC in the analyzed products. In current research, sauerkraut juice, dehydrated sauerkraut juice, and bread and meat products prepared with dehydrated sauerkraut juice were analyzed. For all of the samples, total phenol content, antiradical activity by ABTS+, bioaccessibility, and volatile compound profile were determined. Additionally, sensory evaluation was performed to evaluate the degree of liking bread and meat with dehydrated sauerkraut juice. The addition of DSJ increased TPC in bread and meat samples. The bioaccessibility was higher for the control samples compared to DSJ samples. It exceeded 1 and is considered as good. DSJ did not promote bioaccessibility. Benzaldehyde was the highest peak area for the Bread DSJ and Meat DSJ samples, giving a roasted peanut and almond aroma. There were no significant differences in degree of liking for structure, taste, and aroma between the control bread and the Bread DSJ, while Meat DSJ was more preferable in sensory evaluation. DSJ could be used in food applications, but further research is necessary.