ArticleFoods (Basel, Switzerland)2024
Study on the Improvement of Quality Characteristics of Pickles During Fermentation and Storage.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Evaluation and Selection of Thermal Processing Conditions for Safety, Flavor Retention, and Shelf-Life Extension of Fermented Pickled Mustard Greens.Molecules (Basel, Switzerland) · 2026Article
- Unlocking the Potential of Sea Fennel, an Emerging Food Crop: Physicochemical, Microbial, and Aromatic Traits Shaped by Fermentation and Pickling.Foods (Basel, Switzerland) · 2026Article
- Novel insights into the quality changes and metabolite transfer rules of pickles during fermentation: Pickle versus pickle solution.Food chemistry: X · 2025Article
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Authors and funding
6 authors.
Funding
Abstract
This study investigated the effect of fermentation-promoting peptides (FPPs) on the improvement of the quality of cowpea pickles during fermentation and storage. FPPs were introduced to evaluate their effects on key parameters such as pH, total acidity, nitrite levels, and salinity. FPP accelerated fermentation by stimulating lactic acid bacteria (LAB) activity, leading to a rapid reduction in pH and a stable increase in total acidity. Nitrite accumulation was peaking at 0.56 mg/kg on the 7th day, compared to 1.37 mg/kg in the control, thus enhancing product safety. FPP also improved antioxidant retention, reducing ascorbic acid degradation by 30% and increasing phenolic retention by 15.97% over the control, which is essential for antioxidant capacity and color stability. Texture analysis showed higher hardness preservation in the presence of FPP, in which hardness decreased from 209.70 g to 79.98 g in the FPP group after storage, compared to a decline from 158.56 g to 41.66 g in the control. Additionally, sensory evaluations demonstrated that the FPP group maintained superior flavor, texture, and appearance, with minimized browning due to improved pectin stability. This research presents FPPs as a promising additive for producing high-quality, shelf-stable pickles in line with clean label trends.
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Registered trials
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