## 4 Discussion
Additionally, adding broccoli leaf powder to gluten free sponge cakes increased their antioxidant capacity, but sensory quality was affected [48]. With this, it can be concluded, that the addition of DSJ to wheat bread does not affect sensory characteristics, but increases TPC and antiradical activity. DSJ also significantly increased the TPC content and antiradical activity of the meat samples. Studies show, that incorporating plant-based additives in meat products, significantly increase their TPC [49; 50; 51], however, sensory profile is disputable. The bioavailability of TPC in the meat samples exceeded 1 and is considered as good. Studies of meat protein and phenolics action in vitro are scarce to the best of our knowledge, but [PERSON] [52] has investigated that milk proteins bind the phenols and can affect their release due to the interaction between them [35]. The TPC is affected differently in GIT, depending on the food matrix, its physicochemical characteristics, and its composition [39; 51]. When testing poultry feed with the addition of lucerne or chicory, the total phenol content decreased in the gastric phase but increased in the intestinal phase [51]. Additionally, higher content of bioactive compounds in the food matrix does not always ensure the same results in and after the GIT [31], as well as the accessibility of the compounds is influenced by numerous conditions such as the complexity of phenolic compounds in food matrix, the metabolic pathway, etc. [28; 39]. Furthermore, [PERSON] [40] has concluded that the absorption of phenols from the solid food matrices is more challenging, as opposed to liquid matrices, because they first need to undergo mechanical, chemical, and enzymatic processes, whereas phenols from the liquid matrices are available straight away. As [PERSON] [53] investigated in their study about microencapsulated blueberry anthocyanins during in vitro with two types of wall material, whey protein and gum arabic, most of the whey protein microcapsules phenolic compounds are degraded in the intestinal digestion, whereas gum arabic, being a complex heteropolysaccharide, remains minimally digested. as Additionally, the stability of total phenol content is higher in the gastric phase, yet it decreases in the small intestine, because of bile [36] (especially phenolic acids), or the compounds transform into other compounds during digestion [28; 38; 54]. Benzaldehyde and 3-furaldehyde with almond-like odors are dominant in the meat samples, yet the addition of DSJ amplifies the rancid, fatty odor with n-decanoic acid. Volatile compounds in meat are affected by cooking time and temperature and different reactions during the process (such as Maillard reaction) and a series of nutrient degradation [37]. In the sensory evaluation, there were significant differences in overall liking, taste, and aroma of the meat samples. The preference was for the Meat DSJ sample, and can be explained by the additional flavor and salty taste. However, adding dried cabbage to minced mutton patties caused a decline in the overall liking, flavor, and texture [49]. In conclusion, DSJ could potentially be used as a supplement in food applications, to enrich their functional properties, if it is acceptable for taste and aroma sensory attributes. Research on sauerkraut juice and its production products is scarce and further research is recommended. The following supporting information can be downloaded at: [[https://www.mdpi.com/article/10.3390/app13053358/s1](https://www.mdpi.com/article/10.3390/app13053358/s1)]([https://www.mdpi.com/article/10.3390/app13053358/s1](https://www.mdpi.com/article/10.3390/app13053358/s1)), Table S1: Relative area of volatile compounds in SJ and DSJ; Table S2: Relative area of volatile compounds in bread and meat samples. Conceptualization, L.J. and Z.K. ; methodology, Z.K. and K.M. ; formal analysis, L.J. and Z.K. ; investigation, L.J. ; resources, S.K. ; data curation, Z.K. ; writing--original draft preparation, L.J. ; writing--review and editing, Z.K. and S.K. ; supervision, Z.K.