Why is Pickling of Food Healthier??

Conventional pickling practices and their taste are strongly reliant on microbes. Fermentation is known to be a long-term method for the processing of the fruits, vegetables and meat that are pickled. Natural microflora, correlated with fruit and vegetables under saline or acidic environments and regulated temperature, mainly triggers fermentation. While fermentation, the organic acids found in the fruit and vegetables gradually migrate into the brine solution, which lowers the pH and influences the development of the necessary microbes on the surface of the material. The most prominent bacteria involved in the cycle are lactic acid bacteria, some fungi and some non-lactic acid bacteria.

Many bacteria, such as Pseudomonas, Bacillus, Flavobacterium, sometimes develop in the medium at earlier stages of pickling, where the concentration of salt is minimal. Also, at the initiation of elevated salt concentrations, Streptococcus faecalis and Leuconostoc mesenteroids, Lactobacillus brevis, and L. Plantarum, continue to emerge as the salt concentration keep increasing. The final processes are carried out by the yeasts along with the Candida, Debaryomyces, and Pichia. Brines used for pickle fermentation usually constitute of large amounts of salt and organic acids which make the  pH  less than 4.5. This does not promote the development of food spoilage inducing bacteria.

Numerous helpful microorganisms are correlated with typical pickles and support  the normal microflora of the gastrointestinal system. However, some experiments have also demonstrated the coexistence of many pathogenic bacteria and fungi along with beneficial ones. As much of the classical pickle preparation is focused on ancestral procedures that rely on the fermentation by natural microorganisms, so there is a strong chance of infection and degradation from harmful microorganisms.

Lactic acid bacteria (LAB) frequently used in the processing of fermented pickles are believed to regulate serum cholesterol rates and to avoid tumors by improving the immune system. LAB frequently displays anti-mutagenic , anti-yeast, antiviral and anti-platelet aggregation properties.  Keeping aside  pickles cooked in sugar syrup, the majority of pickles have been recorded to have lower cholesterol rates. The pickling method also leads to the successful survival and regeneration of natural bioactive compounds and the antioxidant potential of fruit and vegetables. Pickles processed using coloured fruit and vegetables include pigments such as anthocyanins, flavonoids, carotenoids, etc. that are successful in foraging hazardous free radicals generated by various biological stresses and diseases in the body. High ascorbic acid content of some Indian pickles has been documented to inhibit the production of benzene and deal with associated cellular damage. Intake of a significant quantity of pickle may reduce the muscle cramp of athletes associated with exercise .

The pickling mechanism is synonymous with the most unfavorable environments for the development and proliferation of harmful microorganisms. However, due to some inevitable circumstances, the commodity stored can be affected by the production of undesired colour, taste and smell which render it unsuitable for consumption.

Conventional methods of pickling with salt and sun drying and the use of many natural herbs and spices allow it easier to avoid infection by harmful microbes. Cooking time and the incorporation of spices are two essential conditions for the preparation of a high quality pickle. Spoilage of pickles is dangerous and should therefore be tested at the time of use in order to prevent problems induced by pathogenic microorganisms.   

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