## 1 Introduction  
With a rising food crisis worldwide, it is crucial to exploit the maximum of the grown crop including a wise utilization of waste or by-products. Fermented cabbage juice is considered an industrial by-product of the technological process of sauerkraut. Sauerkraut juice (SJ) contains vast bioactive complexes such as phenolic compounds and glucosinolates [1] organic acids, sugars and biogenic amines [2, 3], vitamins, especially vitamin C, and minerals [4, 5]. Research into new technologies on how to exploit this valuable by-product was carried out. The dehydrated sauerkraut juice (DSJ) was obtained by spray-drying [6], and remains rich in minerals, potassium, and calcium being the most abundant, but also iron and magnesium, as well as vitamin C [7]. Physical and chemical composition of SJ and DSJ is described in authors' previous studies [4, 6]. To the best of our knowledge, there is scarce research done on a similar product, so all of the presented results are based on authors' previous studies [6, 7]. To provide a reliable knowledge for industrial production, investigations about DSJ application in various products is necessary. In our previous study, DSJ was evaluated in olive oil and sour cream as a salt alternative and compared with the control samples with NaCl. Sauerkraut juice and dehydrated sauerkraut juice contains sugars such as glucose and fructose and also 10-12% NaCl, that is used to ensure the fermentation process. In the sensory evaluation of the samples, tastes such as sweet, sour, salty, garlic, yogurt, and mayonnaise were mentioned in the DSJ samples and overall liking [7]. Therefore, further research was conducted into staple foods such as bread and meat. There are numerous studies on the smart utilization of by-products simultaneously enhancing the functional properties of food products. The beneficial effect of various plant-based additives in bread and meat applications have been investigated before, such as lyophilized kale powder [8], Moringa peregrina seed husk in wheat bread [9], melon peel juice powder [10], enriched wheat bread with quinoa leaves powder [11], and with mushrooms [12], quinoa flour, nettle leaves [13], green coffee, berries, lyophilized pomegranate peel in minced beef [14], and many others. As the cabbage and sauerkraut has a very specific aroma, it also remains in the obtained dehydrated sauerkraut juice (DSJ) and sequentially in the food applications. Volatile compounds deliver not only aroma or odor, but also take part in health promoting, for example with antibacterial, antioxidant, and antifungal attributes that metabolize from precursors such as fatty acids, carotenoids, leucine, etc. [15]. For example, thioglucidase, which is present in Brassica vegetables, acts as anticancer substance. Considering the health attributes of fermented products, in vitro tests were carried out to determine the bioaccessibility of sauerkraut juice, DSJ, and the products made with the addition of DSJ. To investigate the DSJ in vitro, common foods such as wheat bread and minced meat have been chosen. Wheat bread, with a well-known and neutral taste, is one of the staple foods in most parts of the world [16]. Enrichment of such foods with functional properties would gain the most benefit because of the vast consumption [17]. However, plant-based bioactive compounds, in their prime state, can be easily degraded under environmental influence or can be inconstant under severe medium of the stomach. Spray-drying with a wall material encapsulates the core material, thus preventing its bioactive compounds from premature degradation, sustaining and handling the release, etc. [14; 18]. For example, the release of polyphenols of encapsulated fruit juices, had a positive effect in simulated GIT [18]. Determining the bioaccessibility (BAC) of the active compounds can be achieved by simulating the gastrointestinal tract (GIT) to assess their release from a substance and availability for absorption [19; 20]. BAC is a comparison of compound content before and after GIT [21].