Pickle Products Research Articles

Influence of the initial microbiota on eggplant shibazuke pickle and eggplant juice fermentation.

The findings shown in this study provide insight into the microbial succession during spontaneous pickle fermentation and the role of Lactiplantibacillus plantarum in eggplant pickle production. Moreover, the novel method of using filter-sterilized vegetable juice with an artificial microbiota to emulate spontaneous fermentation can be applied to other spontaneously fermented products. This approach allows for the evaluation of the effect of specific initial microbiota in the absence of plant-associated bacteria from raw materials potentially promoting a greater understanding of microbial behavior in complex microbial ecosystems during vegetable fermentation.

Production of catfish and prawn pickles to improve the livelihood of Marginalized communities of Kheyadaha Wetlands of West Bengal, India

Production of catfish and prawn pickles to improve the livelihood of Marginalized communities of Kheyadaha Wetlands of West Bengal, India

Integrated non-targeted metabolomics and transcriptomics reveals the browning mechanism of scraped ginger (Zingiber officinale Rosc.).

Ginger (Zingiber officinale Rosc.) possesses a rich nutritional profile, making it a valuable ingredient for a wide range of culinary applications. After removing its outer skin, ginger can be effectively utilized in the production of pickles and other processed food products. However, following scraping, ginger undergoes a series of physiological and biochemical changes during storage, which can impact its subsequent development and utilization in food. Thus, the current study aimed to investigate the browning mechanism of scraped ginger using non-targeted metabolomics and transcriptomics. The findings revealed 149 shared differential metabolites and 639 shared differential genes among freshly scraped ginger, ginger browned for 5 days, and ginger browned for 15 days. These metabolites and genes are primarily enriched in stilbenes, diarylheptane, and gingerol biosynthesis, phenylpropanoid biosynthesis, and tyrosine metabolism. Through the combined regulation of these pathways, the levels of phenolic components (such as chlorogenic acid and ferulic acid) and the ginger indicator component (6-gingerol) decreased, whereas promoting an increase in the content of coniferaldehyde and curcumin. Additionally, the activities of polyphenol oxidase (PPO) and peroxidase (POD) were significantly increased (p-adjust <0.05). This study hypothesized that chlorogenic and ferulic acid undergo polymerization under the catalysis of PPO and POD, thereby exacerbating the lignification of scraped ginger. These findings offer a theoretical foundation for understanding the browning mechanism of ginger after scraping. PRACTICAL APPLICATION: Ginger's quality and nutrition can change when its skin is removed. This happens due to physical and biochemical reactions during scraping. The browning that occurs affects both the taste and health benefits of ginger, we can better understand how to prevent browning and maintain ginger's quality. This research sheds light on improving ginger processing techniques for better products.

Mechanical Food Manufacturing Advances

The food sector has seen a significant transformation towards automation, resulting in remarkable improvements in efficiency and production. Nevertheless, this process of development poses a significant challenge in reproducing the sensory subtleties that are inherent in conventional, handcrafted food products. The manifestation of this difficulty is particularly apparent within the domain of cherished gastronomic staples such as pickles. Consumers worldwide possess a profound inclination towards the unique flavor, consistency, and fragrance of handmade pickles, attributes that are sometimes elusive to automated manufacturing methods. This research presents a novel approach to address the challenge of automated pickle manufacturing. The objective of our study is to establish a connection between the efficient production methods used in contemporary food manufacturing and the preservation of the sensory appeal that is inherent in traditional handmade pickles. The "Pickle Palate" technology has been carefully designed to ensure the preservation of sensory qualities throughout the automated manufacturing process. The "Pickle Palate" system utilizes real-time data from a variety of sensors to perform predictive analytics in order to identify sensory qualities and quickly adjust manufacturing processes. The basis of this undertaking is rooted in an extensive examination of scholarly works, focusing on the pivotal points of automated food manufacturing, sensory evaluation, and the need to achieve a nuanced equilibrium between mechanization and sensory authenticity. This investigation reveals a significant scientific deficiency, namely the lack of an automated method that can accurately replicate the sensory intricacies of handmade pickles. Our research initiative crosses multifarious areas, from the critical significance of sensory analysis in automated food production to the subtleties of real-time sensory assessment and taste profiling across varied culinary worlds. Delving further, the study delineates our suggested technique, defining the subtleties of data gathering, preprocessing, feature extraction, and a holistic approach to retaining sensory qualities – therefore ensuring a steady supply of premium-quality pickle products. In the accompanying discourse, we give convincing data exhibiting the system's adeptness in recreating sensory qualities, flawlessly harmonizing with human sensory assessments. Moreover, the real-time adjustments executed by our system yield pickles imbued with the desired sensory characteristics, heralding a monumental breakthrough that harmonizes automation with sensory precision – a testament to our unwavering commitment to cater to the discerning palates of consumers worldwide.

Lactic Acid Bacteria Isolation from Üçburun Peppers and Comparison of the Different Production Process for Pickled Pepper

In recent years, the number of conscious consumers who care about accessing safe food has increased, and this has brought about an increased interest in pickle products that do not contain preservatives and are obtained by natural fermentation. With the negative effects of food additives on health coming to the forefront, the search for new and natural methodologies in pickle production processes has begun. For this purpose, lactic acid bacteria (LAB), which is the most common bacteria in pickle fermentation and a normal microbiota member of fresh peppers, is used for natural fermentation studies in pickle production. In this context, this study aimed to sample Üçburun pepper (Capsicum annuum var. annuum L., “Golden Greek”) for LAB isolation and to compare two different pickle production techniques within the scope of industrial processing. Accordingly, sampling was performed from two different sampling points for LAB isolation. The phenotypic and biochemical characteristics of the obtained isolates were determined. Kit-based identification of 10 isolates that were determined to exhibit different profiles was carried out using the API 50CH kit. To obtain additive-free pickled peppers on an industrial scale, two different pickle production processes (fermentation and acidification methods) were applied. According to the analysis results and the differences in the production stages of stock pickles, it has been seen that the pickles obtained by the acidification method are more suitable for pickle industry production.

Comparing the Cultural Landscapes of Japan and China: An Example of Preserved Food Production in Yamagata Prefecture, Japan, and Sichuan Province, China

This study examines the development of cultural landscape research in Japan and China, focusing on the underrepresentation of studies addressing cultural landscapes associated with food production, which is particularly evident in China. Employing a case study methodology, this research investigates the production of pickles in Sichuan Province, China, and Yamagata Prefecture, Japan. This study elucidates the components and characteristics of cultural landscapes related to pickle production in these regions. It was found that residential and transportation conditions significantly influence the composition and landscape patterns of these cultural landscapes. The integration of food production practices with local dietary systems and community awareness is emphasized in this research. The findings offer insights and serve as a reference for understanding and preserving food production cultural landscapes in other countries and regions.

Biological Components in Cucumbers (Cucumis Sativus L.): Implications for Pickle Manufacturing and Health Benefits in Fresh and Processed Varieties

This comprehensive review delves into the botanical intricacies of Cucumis sativus L., commonly known as cucumbers, and their pivotal role in pickle production within the realm of food science. The investigation systematically scrutinizes the health benefits associated with both unprocessed and processed cucumber varieties, shedding light on the intrinsic bioactive elements present in cucumbers and their potential contributions to human well-being. Emphasizing a meticulous exploration of the molecular interplay, the review unveils the complex mechanisms that underlie the purported health advantages of cucumbers. Phytochemical constituents, such as antioxidants and anti-inflammatory agents, are scrutinized for their potential implications in promoting wellness. By synthesizing scientific literature and empirical evidence, the review not only serves as a valuable resource for researchers but also extends practical insights for professionals in nutrition and food science. The bridging of theoretical understanding with practical applications distinguishes this review, offering a nuanced perspective on the molecular facets of cucumber compounds. Its implications extend beyond academic discourse, influencing considerations in food processing strategies and dietary recommendations. In essence, this review seeks to unravel the scientific intricacies of cucumber bioactive elements, providing a substantive foundation for comprehending their potential health benefits, especially in the context of pickled cucumber consumption.

Nitrite self-degradation process in radish paocai under the synergistic regulation of prokaryotic microorganisms

Nitrite, as the main hazard in pickle production, can be completely self-degraded through microbial biological enzymatic degradation (BED) and chemical acid degradation (CAD), providing a valuable strategy for the in-situ control of nitrite in pickle production. However, the microbial mechanism of the self-degradation of nitrite in radish paocai, a popular pickle in Asia, remains unclear. Herein, this study aimed to reveal the microbial metabolic pathways and processes regulating the self-degradation of nitrite during the pickling of radish paocai. In the early stage of the pickling process, Enterobacter with nitrate reductase (NarG) might reduce nitrate to form a nitrite peak of 27.61 mg/kg through “truncated denitrification”, which is in excess of the Chinese national standard (20 mg/kg). As nir genes encoding nitrite reductase increased to peak values of 9.8 × 104 copies/μL, BED dominates the self-degradation of nitrite during this early stage, which is performed by prokaryotic microorganisms such as Chryseobacterium and Halobacterium with nitrite reductase (NirK) through “complete denitrification”. Meanwhile, Weissella without nitrite reductase may dominate the pH decrease from 6.7 to 4.3 through diverse organic acids generated by metabolizing dominant reducing sugars, such as glucose and fructose of radish, thereby initiating CAD. Subsequently, the acid-tolerant Limosilactobacillus continued to reduce pH by metabolizing glucose, causing CAD to replace BED to dominate the self-degradation of nitrite until the end of pickling. Thus, the nitrite self-degradation process in radish paocai is under the synergistic regulation of diverse prokaryotic microorganisms.

Cold Plasma Controls Nitrite Hazards by Modulating Microbial Communities in Pickled Radish

The hazard of nitrite caused by microorganisms is the main food safety problem in the pickle production. To seek a method to control the nitrite hazards of pickles by regulating microbial community without additional substances, we focused on cold plasma because Gram-negative and Gram-positive bacteria have different degrees of sensitivity to the sterilization of cold plasma. Using radish pickles as the experimental object, based on colony counting, dynamic monitoring of pH and nitrite, qPCR and high-throughput sequencing, it was found that when the raw material was treated with dielectric barrier discharge (DBD) cold plasma at 40 kV for 60 s, Gram-negative bacteria with the potential to produce nitrite were preferentially sterilized. Meanwhile, Gram-positive bacteria dominated by the lactic acid bacteria were retained to accelerate the acid production rate, initiate the self-degradation of nitrite in advance and significantly reduce the peak value and accumulation of nitrite during the fermentation process of pickled radish. This study preliminarily verified that DBD cold plasma can inhibit the nitrite generation and accelerate the self-degradation of nitrite by regulating the structure and abundance of microbial community in radish pickles, which provides an important reference for the control of nitrite hazards in the fermentation process of pickles without additives.

Suitability of acid whey for fermented and fresh‐pack cornichon pickle production

Suitability of acid whey (AW) as brine media in fermented and fresh‐pack cornichon pickle production was investigated. Fermented and fresh‐pack pickles were produced with AW and vinegar (control). Microbiological, textural, colour and sensory properties of the pickles were monitored during 12‐wk storage at room temperature. Fermented and fresh‐pack pickles manufactured with AW exhibited higher total solids content than the pickles manufactured with vinegar. Acid whey as pickling media increased the development of presumptive lactococci species both in fermented and in fresh‐pack pickles. This study shows that AW is a suitable pickling media for fermented and fresh‐pack cornichon pickle manufacture.

Determination of the Bacterial Community of Mustard Pickle Products and Their Microbial and Chemical Qualities

We assessed the microbial and chemical qualities and microbiomes of 14 mustard pickle products coded sequentially from A to N and sold in traditional Taiwanese markets. The results showed that the aerobic plate count and lactic acid bacteria count of commercially available mustard pickle products were 2.18-4.01 and <1.0-3.77 log CFU/g, respectively. Moreover, no coliform bacteria, Escherichia coli, Staphylococcus aureus, Salmonella spp., or Listeria monocytogenes were detected in any of the samples. Analysis of the chemical quality showed that the sulfite content of all samples exceeded 30 ppm, which is the food additive limit in Taiwan. Furthermore, the mean contents of eight biogenic amines in the mustard pickle product samples were below 48.0 mg/kg. The results of high-throughput sequencing showed that the dominant bacterial genera in sample A were Proteus spp. (25%), Vibrio (25%), and Psychrobacter (10%), in sample C they were Weissella (62%) and Lactobacillus (15%), in sample E it was Lactobacillus (97%), and in sample J it was Companilactobacillus (57%). Mustard pickle product samples from different sources contained different microbiomes. The dominant bacterial family was Lactobacillaceae in all samples except for sample A. In contrast, the microbiome of sample A mainly consisted of Morganellaceae and Vibrionaceae, which may have resulted from environmental contamination during storage and sales. The result of this work suggests it may be necessary to monitor sulfite levels and potential sources of bacterial contamination in mustard pickle products, and to take appropriate measures to rule out any public health risks.

Replacing the Addition of Sulfite in Mustard Pickle Products by High-Hydrostatic-Pressure Processing to Delay Quality Deterioration during Storage.

This study aimed to assess the use of the high-hydrostatic-pressure (HHP) method (200-600 MPa, 5 min) for bleaching mustard pickle products as an alternative to the conventional method of sulfite addition. The aerobic plate count (APC) and lactic acid bacteria count (LAB) of the samples decreased with the increase in pressure, and the yeast count decreased to no detectable levels. Next, compared with the control group (no high-pressure treatment) the L* (lightness), W (whiteness), ΔE (color difference), and texture (hardness and chewiness) of the HHP-processed samples, which increased significantly with increasing pressure, while the a* (redness) and b* (yellowness) values decreased slightly. This indicates that HHP processing gave the mustard pickle a harder texture and a brighter white color and appearance. Furthermore, when the mustard pickle was treated with HHP 400 and 600 MPa for 5 min and stored at 25 °C for 60 days, it was found that the APC and LAB counts in the HHP-processed group recovered rapidly and did not differ from those in the control group (the non-HHP treated group) but significantly delayed the growth of yeast, the increase in pH value, and total volatile basic nitrogen (TVBN). The high-throughput sequencing (HTS) analysis revealed that the predominant bacterial genera in the non-HHP-treated mustard pickle were Lactiplantibacillus (74%), Lactilactobacillus (12%), and Levilactobacillus (6%); after 60 days of storage, Companilactobacillus (80%) became dominant. However, after 60 days of storage, Lactiplantibacillus (92%) became dominant in the samples processed at 400 MPa, while Levilactobacillus (52%), Pediococcus (17%), and Lactiplantibacillus (17%) became dominant in the samples processed at 600 MPa. This indicated that the HHP treatment changed the lactic acid bacterial flora of the mustard pickle during the storage period. Overall, it is recommended to treat the mustard pickle with HHP above 400 MPa for 5 min to improve its texture and color and delay the deterioration of quality during storage. Therefore, HHP technology has the potential to be developed as a treatment technique to replace the addition of sulfite.

Effect of dense phase carbon dioxide treatment on the flavor, texture, and quality changes in new-paocai

This study investigated the effect of dense phase carbon dioxide (DPCD) treatment on the organoleptic properties of new-paocai. Optimal DPCD treatment (25 MPa/40 °C/40 min) was determined by conducting single-factor and orthogonal experiments with the sensory, bactericidal, and electronic eye evaluations. DPCD treatment (25 MPa/40 °C/40 min) did not significantly affect the nitrite, pH, total acid, and organic acid of the new-paocai brine, and the texture of the radish slices did not display substantial changes. Gas chromatography-mass spectrometry (GC–MS) was employed to characterize the new-paocai brine flavor, revealing 63 and 60 respective flavor compounds with and without DPCD treatment. In addition, DPCD treatment significantly reduced the total organic volatile compound content in the paocai from 48.182 μg/mL to 35.952 μg/mL, DPCD has a great influence on volatile flavor substances. The electronic nose (E-nose) effectively distinguished the flavor differences in the new-paocai brine with and without DPCD treatment. This study combined new food processing technology with traditional food production, could provide a new idea for pickle production technology.

تقييم بطاقة الدلالة لبعض منتوجات المخللات المحلية وتقدير بنزوات الصوديوم فيها

The study aimed to evaluate the information label of some local pickle products and estimate sodium benzoate therein. 85 samples of locally made pickles were collected from Baghdad city markets and randomly from five different areas in Baghdad it included (Al-Shula, Al-Bayaa, Al-Nahrawan, Al-Taji, and Abu Ghraib), which were divided into groups P1, P2, P3, P4 and P5, respectively, according to those areas, samples information label was scanned and compared with the Iraqi standard specification for the information card of packaged and canned food IQS 230, the results showed that 25.9% of the samples were devoid of the indication card information, 32.9% matched and 41.20% did not match, and 71.8% of the pickled samples gave a positive test result when the qualitative detection of sodium benzoate, this indicates that it is used to preserve the product , as for 28.2%, the result was negative, the average concentration of this substance for the samples for groups P1, P2, P3, P4 and P5 was 1704,23, 973,67, 995,81, 1216,27 and 1142,19 mg/kg respectively, 40.98% of the samples analyzed in which the concentration of sodium benzoate exceeds the permissible limit of 1000 mg/kg that was determined by the Iraqi standard specification for pickles IQS 1128.

Kinetic modeling the survival of Escherichia coli in pickled radish fermentation with different salt concentrations

AbstractThe survival of Escherichia coli in pickled radish fermentation with salt concentrations from 2% to 10% was studied kinetically. The results showed that mostly E. coli first underwent 1–2 days of growth, followed by a decline and finally died off after 4–5 days of fermentation. A kinetic model was developed to reveal how the growth and survival of E. coli were affected by acid content, pH value and salt concentration during the pickle fermentation. Model‐based simulations suggested that moderate salt concentration (4%–9%) resulted in shorter survival period of E. coli. Sensitivity analysis showed that the lowest pH value for E. coli growth played the most important role in determining the peak amount and the survival period of E. coli. This study provides a reference for risk assessment and safe production of pickles and other similar fermented vegetables.Practical ApplicationsThis study provides an appropriate salt concentration range for safer production of pickles. The model developed can be a reference for the kinetic analyses and risk assessments of pickle making and other similar fermentation processes.

DÖRT FARKLI POTANSİYEL PROBİYOTİK KÜLTÜR KULLANILARAK ÜRETİLEN TÜRK TİPİ SARIMSAK TURŞULARININ BAZI ÖZELLİKLERİ

Mono-cultured or mixed-cultured fermentations have been preferred to spontaneous fermentation in pickle production. Therefore, five different groups of garlic pickles were produced adopting the Turkish-style fermentation using monocultures or mixed-cultures containing four different probiotic strains. The inhibitory effect of garlic on those strains, the antagonistic activities, the organic acid production abilities of the strains were examined. The chemical properties of the produced pickles, the viability of the strains, their relationship with yeasts in this process were investigated. At the end of the fermentation, there was a approximately 1-logarithmic-decrease in the microbial counts of all the tested strains used for the pickle groups, of which their initial counts was an average of 6.99 Log CFU/ml. All of the strains produced nine different organic acids. This result was associated with the hetero/homo-fermentative properties of the strains. The results showed that the production by probiotic bacteria supported the functional properties of the pickles.

Bioinformatics analysis of amino acid decarboxylases related to four major biogenic amines in pickles

Microbial amino acid decarboxylases (AADs) produce biogenic amines (BAs) in fermented food. However, a systematic comparison of the AADs’ properties from different microorganisms in pickle fermentation remains unexplored. Here, we bioinformatically analyzed the amino acid sequences of AADs corresponding to four major BAs for common microorganisms in pickle fermentation. We showed that their sequences, besides tyrosine decarboxylase, differed among microorganisms. Overall, the AAD sequences varied lesser among bacterial species than between bacteria and fungi, with those in Lactobacillus sharing occasionally high similarity with other bacteria. Most AADs were predicted as stable cytosolic endoenzymes. Molecular docking showed that most commonly used spice components in pickle production, especially pepper, chili, and ginger, strongly bind to the AAD active sites, thus may inhibit the enzymes and reduce the BA accumulation. This study provides insights for deeply understanding the different microbial AAD properties in pickle fermentation and reducing BAs by appropriately using spices.

Identification of Lactic Acid Bacteria in Fermented Cornichon Pickles Produced with Acid Whey and Vinegar

The purpose of this study is to isolate, identify and compare lactic acid bacteria responsible for fermentation from pickles produced with vinegar and acid whey (AW). For this reason, fermented cornichon pickles were produced by using AW and vinegar as brine media. Colonies with different morphologies were selected and isolated at the 0, 7, 14, 21, 35, 49, 77 and 105th days of fermentation. A total of 139 isolates were obtained. Salt, acidity and pH values of brine and cornichon were followed on each analysis day. Growth and gas formation from glucose of isolates at different temperatures (10, 45, and 50 oC), salt concentrations (2, 4.5, and 10% (w/w)), different pH values (3, 4.5, and 9.6), were analyzed. Eight isolates were determined as heterofermentative according to their ability to produce CO2 from glucose. The isolates were observed to show the highest growth at 10 oC, and a very few isolates developed at 45 oC and 50 oC. No isolates were able to grow at pH 9.6, 25 of the isolates were able to grow at pH 4, and only 4 isolates were able to grow at pH 3. Only one isolate was able to show resistance to 10% salt concentration. Almost all isolates grew at 2% and 6.5% salt concentrations. 48 selected isolates were identified with API 50 CHL. 19 isolates were determined as Lactobacillus pentosus (8 vinegar, 11 AW) and 29 isolates as Lactobacillus plantarum (16 vinegar, 13 AW). As a result, L. plantarum and L. pentosus species were the dominant bacteria for cornichon pickles produced with AW and vinegar. Microbial flora in the pickles produced with two different brines were similar. The results show that AW can be successfully used for pickle production.

INVESTIGATION OF STARTER CULTURE PROPERTIES AND ANTIFUNGAL ACTIVITIES OF PICKLE-DERIVED LACTIC ACID BACTERIA

Fermented foods, which are widely consumed around the world, are of great importance for human health. Standard production should be carried out in order to extend the shelf life of fermented products and increase their positive effects on human health. Therefore, there is a need for starter cultures that can be used in the production of fermented products. In this study, antifungal activity on 9 yeast isolates, antibiotic resistance, growth at different temperatures, pH and salt concentrations, arginine hydrolysis and gas production from glucose of 5 lactic acid bacteria (Lactobacillus brevis, Lactobacillus plantarum, Lactobacillus paracasei, Pediococcus parvulus, Leuconostoc holzapfel) were investigated. The lactic acid bacteria have antifungal effects on all yeasts except Hanseniaspora opuntiae, Kazachstania exigua and Pichia fermentans, and they grow at 10 and 25 oC, 3.9 and 5 pH and 4% salt concentration. In addition, all of the isolates showed resistance to vancomycin. The results indicated that L. brevis, L. plantarum, L. paracasei strains can be used as starter cultures in term of standart pickle production and antifungal effect.

Effects of a brief blanching process on quality, safety, and shelf life of refrigerated cucumber pickles.

Refrigerated pickles are characterized by crisp, crunchy texture, opaque flesh, and fresh flavor. Typically produced without a thermal process, microbial safety relies on preventive controls, brine composition, and sufficient hold time prior to consumption. We hypothesized that brief blanching of whole cucumbers prior to pickling could provide an additional hurdle for pathogenic microbes without negatively impacting finished product quality. Blanch treatments (15, 90, or 180 s) in 80°C water were conducted in duplicate on two lots of cucumbers prior to cutting into spears, acidifying, and storing at 4°C. Enumeration of total aerobes, lactic acid bacteria, and glucose-fermenting coliforms was conducted for fresh and blanched cucumber. Texture, color, cured appearance development, and volatile compound profiles were analyzed for fresh and blanched cucumber and corresponding pickle products during refrigerated storage. The 90 s blanch consistently achieved a minimum 2-log reduction in cucumber microbiota and a predicted 5-log reduction of Escherichia coli O157:H7 up to 1.1mm into the cucumber fruit. Blanching had no impact on tissue firmness during refrigerated storage for 1 year (p>0.098). There were no differences in flavor-active lipid oxidation products (E,Z)-2,6-nonadienal and (E)-2-nonenal, and consumers (n=110) were unable to differentiate between control and 90 s blanched cucumber pickles stored for 62 days. Exocarp color and mesocarp opacity were preserved by the blanching treatment, potentially extending product shelf life. This method offers processors an option for reducing the risk of microbial contamination while maintaining the quality attributes associated with refrigerated cucumber pickles. PRACTICAL APPLICATION: Refrigerated pickles do not undergo thermal processing, which can leave them vulnerable to microbial contamination. This study illustrates that adding a brief blanching step in refrigerated pickle processing can reduce indigenous microbiota without negatively impacting quality attributes. This blanching process could assist pickled vegetable manufacturers in providing additional safeguards for consumers while maintaining a high-quality product.