SAUERKRAUT SEBAGAI PANGAN FUNGSIONAL BERBASIS FERMENTASI DENGAN POTENSI SENYAWA BIOAKTIF DAN IMPLIKASINYA TERHADAP KESEHATAN

Yuliatin Hasfiani; Nia Ulfa Madani

doi:10.55681/saintekes.v5i2.497

Authors

Yuliatin Hasfiani Institut Teknologi dan Kesehatan Aspirasi
Nia Ulfa Madani Institut Teknologi Kesehatan Aspirasi

DOI:

https://doi.org/10.55681/saintekes.v5i2.497

Keywords:

Bioactive Compound, Functional Food, Health Benefits, Lactic Acid Bacteria, Sauerkraut

Abstract

Sauerkraut is a fermented cabbage product (Brassica oleracea var. capitata) rich in lactic acid bacteria (LAB) and bioactive compounds, making it a potential functional food. This article aims to examine the fermentation process, changes in the composition of bioactive compounds, and the health implications of sauerkraut consumption. The study is based on a literature review obtained from Scopus, PubMed, ScienceDirect, SpringerLink, and Google Scholar databases published between 2009 and 2026. The results of the review indicate that fermentation increases the bioavailability of various bioactive compounds such as phenolic compounds, flavonoids, glucosinolates, isothiocyanates, ascorbigens, and folates through the metabolic activity of lactic acid bacteria. In addition, lactic acid bacteria also contribute to the balance of the gut microbiota and the formation of metabolites that support antioxidant, anti-inflammatory, immunomodulatory, antimicrobial, and anticarcinogenic activities. Scientific evidence suggests that sauerkraut consumption has the potential to support digestive health and reduce the risk of various degenerative diseases. However, standardization of the fermentation process and preclinical and clinical studies are still needed to validate the safety, effectiveness, and biological mechanisms of sauerkraut's health benefits. This study strengthens sauerkraut's potential as a promising functional food to support human health.

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