Changes in the Bioactive Compounds of Fermented Cabbage Heads Induced by the Addition of Citric and Ascorbic Acid

Cabbage has been cultivated in Serbia for centuries, especially in the Vojvodina Province. Fermentation enhances its functional properties, as fermented cabbage contains live lactic acid bacteria with proven health benefits. Besides improving functional properties, fermentation modifies the sensory characteristics and chemical composition of cabbage while extending its shelf life. This study aimed to investigate the use of antioxidants—ascorbic and citric acid—in various concentrations during fermentation and their effect on the nutritional and sensory properties of the final product. The experiment was carried out under industrial conditions over 45 days. The addition of these acids influenced both the chemical composition and sensory acceptance of the fermented cabbage. Among the tested samples, LK15 (fermented with 0.025% citric acid) showed the best results in terms of sensory quality and nutritional value. It had the highest total phenolic content (419.05 ± 16.01 mg GAE/100 g dry matter) and high antioxidant activity as determined by the ABTS method (0.1224 mg/g). The results highlight that the use of citric and ascorbic acid in cabbage fermentation can effectively enhance product quality, suggesting potential for further research and application in industrial fermentation to improve both nutritional and sensory attributes.