Exploration of the diversity and associated health benefits of traditional pickles from the Himalayan and adjacent hilly regions of Indian subcontinent

Abstract

The Himalayas have provided shelter to the various communities for thousands of years and have remained the cradle for the origin of diverse cultures and traditions. The Himalayan belt is rich in biodiversity and have ushered mankind with numerous gifts for survival and existence. The art of pickling is believed to have developed independently among the different communities of this region. In this region, the main meal is supplemented with pickles or that not only adds flavour, but also enhances the value of the meal and often comes with inherent health benefits. The prime objective of this article was to enlist the diverse pickles that are being prepared and consumed by the different tribes and communities, and at the same time analyse the science behind pickle preparation and health benefits and concerns associated with pickles. We have enlisted about hundred monotypic pickles, that are prepared from single fruit or vegetable; but sometimes fungi such as and ferns like and have also been used. Also, fish and meat pickles are common mostly in the Eastern Himalayan region. Traditional pickles constitute the medicinal values of the ingredients and other beneficial properties conferred by the associated microorganisms.

Effect of nonthermal treatments on selected natural food pigments and color changes in plant material

“…It can be divided into two types, depending on the substance added: the first—the addition of a low salt content (2%–5%) and then the growth of naturally occurring bacteria; the second—the so‐called sweet fermentation starting with the addition of lactic or acetic acid, sugar, and spices (Behera et al., 2020). In the first type, the amount of salt is controlled by the type and rate of fermentation (Chakraborty & Roy, 2018). Typically, the bacteria responsible for fermentation are Lactobacillus (LAB) species.…”

“…Traditionally, it is possible to ferment with the use of lactic acid bacteria—vegetables, fruits, milk, and meat (Chakraborty & Roy, 2018). Usually, the fermentation time with microorganisms depends on the type of vegetables being processed.…”

Simulation of Fluid Flow during Egg Pickling under Different Inlet and Outlet Conditions in a Pulsed Pressure Tank with Liquid Circulation

“…Pickling food in salt or sugar solution is one of the oldest ways to preserve biological materials. Pickling has been often employed to preserve fruits, vegetables, meats, fish, eggs, etc., to extend the shelf life of seasonal foods and reduce postharvest waste [ 1 ]. The pickling operation is the process of partially removing water from food by soaking a water-rich solid food in a concentrated hypertonic solution (salt or sugar solutions).…”

The effects of vegetable pickling conditions on the dynamics of microbiota and metabolites

“…Pickled vegetables are produced using knowledge accrued since ancient times ( Bautista-Gallego et al, 2013 ; Chakraborty & Roy, 2018 ). Although the modern food industry makes pickles using refrigeration technologies and chemical additives, they are still made with salt (sodium chloride) and vinegar (acetate) ( Lupien & Lin, 2004 ).…”