The Effect of Sodium Total Substitution on the Quality Characteristics of Green Pickled Tomatoes (Solanum lycopersicum L.).

Gabriel-Dănuț Mocanu,Doina Georgeta Andronoiu,Oana Emilia Constantin,Oana-Viorela Nistor,Elisabeta Botez,Viorica Vasilica Barbu

doi:10.3390/molecules27051609

Gabriel-Dănuț Mocanu, Doina Georgeta Andronoiu + Show 4 more

Open Access

https://doi.org/10.3390/molecules27051609

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Abstract

Green pickled tomatoes are a traditional fermented product in Romania. This study was focused on the effect of total substitution of NaCl with KCl and MgCl2 on physicochemical and microbiological quality; bioactive compounds; and microstructural, textural, and sensorial properties of fresh and pickled green tomatoes during 28 days of fermentation. By the means of physicochemical composition, the NaCl addition induced the most stable characteristics for the pickles compared to the other two types of salts. The content of total flavonoids in green pickled tomatoes with NaCl (34.72 ± 0.43 mg CE/g DW) was significantly lower compared with the control sample (63.80 ± 0.55 mg CE/g DW). The total number of lactic acid bacteria (LAB) at the final stage of fermentation varied between 4.11 and 4.63 log CFU for all variants. The textural analysis revealed that the NaCl has the lowest influence on the textural parameters. Finally, the overall acceptance of green pickled tomatoes containing KCl and MgCl2 was found to be proper to be consumed as a substitute for pickles with NaCl.

Highlights

Fruits and vegetables are the most nutritious and perishable foods that have a very low shelf life
There are a various types of pickles that are divided into two categories, depending on the fermentation process [2]: - Unfermented pickles consist of (i) “salt-stock pickle” where preservation is due to salt and not to fermentation process; and (ii) “vinegared pickles”, using acids (wine and/or vinegar), salt, and sometimes sugar to obtain a pleasant flavor and texture in pickles. - Fermented pickles, often called brine pickles, are divided into sour and sweet pickles: (i) sour fermented pickles who belong to the products stabilized with a dilute brine (2–5% salt); and (ii) sweet fermented pickles obtained by using a combination of acetic or lactic acid, sugar and spices, or aromatic herbs [1]
The textural analysis revealed that the NaCl has the lowest influence on the textural parameters

Summary

Introduction

Fruits and vegetables are the most nutritious and perishable foods that have a very low shelf life. The oldest preservation method of several foodstuffs, such as fruits, vegetables, meats, and fish, is pickling in brine and/or vinegar. This preservation method was an intrinsic procedure in all communities and cultures over the entire world [1]. There are a various types of pickles that are divided into two categories, depending on the fermentation process [2]: - Unfermented pickles consist of (i) “salt-stock pickle” where preservation is due to salt and not to fermentation process; and (ii) “vinegared pickles”, using acids (wine and/or vinegar (acetic acid)), salt, and sometimes sugar to obtain a pleasant flavor and texture in pickles. Numerous studies have demonstrated that the consumption of tomatoes has health properties against many types of cancer [6], slowing the cardiovascular disease and hypertension [7], anti-inflammatory [8], anti-genotoxic, and anti-mutagenic effects [9] due to the bioactive compounds. Tomatidine has many beneficial properties, which include cardioprotective, anti-inflammatory and antioxidative effects [10,11]

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