The Influence of Incorporating Essential Plant Oils in the Lactic Fermentation Process of Cabbage on the Quality of Sauerkraut

Cabbage (Brassica oleracea var. capitata) is considered a healthy vegetable due to its chemical composition and high nutritional value, owing to its main constituents of carbohydrates and dietary fiber and the fact that it is also a source of ascorbic acid. The resulting product, sauerkraut, is low-calorie and has a long shelf life. Lactic acid bacteria play the most important role in cabbage fermentation, and their activity is influenced by physical factors such as temperature and chemical factors such as salt concentration and the addition of spices, which may inhibit undesirable microflora, in addition to their flavoring effect. This study explores the impact of incorporating essential oils into sauerkraut production on the lactic acid bacteria that drive cabbage fermentation. It also analyzes how these oils affect the primary chemical components of sauerkraut, including total soluble solids, total phenolics, and antioxidant activity. Essential oils from thyme, dill, wild thyme, laurel, and basil are tested. Incorporating essential oils into cabbage before fermentation may partially inhibit or slow the growth of bacteria involved in the fermentation process while also contributing to the improved flavor profile of the final product.