processing food by fermentation
and pickling
• Reporter
• AERON CARIÑO
processing food by fermentation
What is fermentation?
• -Fermentation is an ancient technique of preserving food.
• Fermented foods are defined as “foods or beverages produced through
controlled microbial growth, and the conversion of food components
through enzymatic action”.
• -Many foods have historically undergone fermentation.
• including meat and
fish, dairy,
vegetables, soybeans,
other legumes,
cereals and fruits.
• -Fermented foods can last for many months (some products
even lasting multiple years) as long as they are stored in a
cool, dark place and kept in the solution of salt and water
known as brine.
history of fermentation
• -Before the inventions of the refrigerators and freezers, the
most common way to preserve food from spoiling was
through fermentation. Fermentation has existed since the
Neolithic Era, some of the earliest documentation of
fermentation being between 7000-6600 BCE in Jaihu,
China.
• -Our modern understanding of the fermentation process
comes from the work of the French chemist Louis Pasteur.
Pasteur was the first to demonstrate experimentally that
fermented beverages result from the action of living yeast
transforming glucose into ethanol.
the three different types of
fermentation
the 3 different types of fermentation
are Acetic Acid fermentation,
Ethanol Fermentation, and Lactic
Acid Fermentation
Acetic acid fermentation
Starches and sugars from grains
and fruit ferment into sour tasting
vinegar and condiments. Examples
include sukang TUBa, wine
vinegar, and kombucha.
ethanol fermentation
• Yeasts break pyruvate
molecules in starches or sugars
down into alcohol and carbon
dioxide molecules.
• Alcoholic fermentation
produces wine and beer.
lactic acid fermentation
• The yeast and bacteria convert starches or
sugars into a lactic acid, requiring no heat
preparation.
• Lactic acid bacteria are vital to producing
and preserving inexpensive, wholesome
foods, which is especially important in
feeding impoverished populations.
• This method makes sauerkraut, pickles,
kimchi, yogurt and sourdough bread.
health benefits of fermented foods
• It can improve our digestive health- the probiotics that are
produced during the fermentation can help restore the balance
of the friendly bacteria in your gut and may alleviate some
digestive problems.
• It can boost our immune system- Due to their high probiotic
content, fermented foods can give your immune system a boost
and reduce your risk of infections like the common cold. And
also many fermented foods are rich in vitamins C, iron and
zinc which are proven to contribute to a stronger immune
system.
• Weight loss- it can help us to loss our weight and
decreased our belly fat
• Heart health- fermented foods have been associated
with a lower risk of heart disease.
Safety and side effects of fermented foods
• -Fermented foods are considered safe for most
people. However, some individuals may experience
side effects. Fermented foods may cause some initial
side effects, such as gas and bloating.
• It is important to note that not all fermented foods
are created equal because some products may
contain high levels of sugar, salt and fat.
• So it is important to read the nutrition labels before
eating the fermented foods to make sure you’re
making a healthy choice. If fermenting at home,
always follow recipes to avoid spoilage and read
nutrition labels when consuming store bought
products.
Example of
fermented
foods/drinks
ATSARA
Atchara is a type of pickles
made from green papaya
and other ingredients and is
fermented quickly for at
least 24-48 hours.
KEsong puti
Kesong puti is a Filipino soft, unaged,
white cheese made from unskimmed
carabao milk and salt curdled with
vinegar, citrus juices, or sometimes
rennet.
Lambanog is derived from coconut sap. It
goes through the process of natural
fermentation and distillation until the desired
80-90-proof alcohol content, which gives the
characteristic potent taste attained.
Kimchi
Kimchi is a popular Korean side dish that’s usually made from
fermented cabbage or other fermented veggies like radishes.
Studies have found that it may help reduce insulin resistance and
cholesterol levels.
Miso
Miso is a common seasoning in Japanese cuisine. It’s made by
fermenting soybeans with salt and koji, a type of fungus. It’s
associated with improved heart health and a reduced risk of certain
cancers, though more human studies are needed.
Kombucha
Kombucha is a fermented, lightly
effervescent, sweetened black tea drink
commonly consumed for its purported health
benefits. Although more research is needed,
animal and test-tube studies have found that
it could help protect the liver, decrease blood
sugar, and reduce levels of cholesterol and
triglycerides.
Fermented tofu is a Chinese condiment
consisting of a form of processed, preserved
tofu used in East Asian cuisine. The
ingredients typically are soybeans, salt, rice
wine and sesame oil or vinegar. In mainland
China the product is often freshly distributed.
Sauerkraut
Sauerkraut is made from fermented
shredded cabbage. It’s high in
antioxidants that are important for
eye health and easy to add to many
dishes. It has a long shelf life and a
distinctive sour flavor, both of which
result from the lactic acid formed
when the bacteria ferment the sugars
in the cabbage leaves.
food processing by
pickles
what is food processing by pickles
Pickling is defined as the process of
preserving a food by either anaerobic
fermentation in brine or immersion in
vinegar. The resulting food is called a
pickle. Pickling can add a special
flavor to food by themselves or mixed
in with other foods.
• Pickling can be used with most foods, including fruits, veggies,
meats, seafood, and eggs.
• The main purpose of pickling food is to extend its shelf life.
• The pickling process also affects the flavour and texture of the
food.
• Pickling usually involves the use of heat, which helps to destroy
and hinder the growth of any microorganisms.
HISTORY OF
PICKLES
• Pickles have a very long history and are found across all
cultures. The earliest known examples are cucumbers that
are known to have been pickled some time around 2030 BC
in Mesopotamia, when inhabitants from northern India
brought cucumber seeds to the Tigris valley.
• The word “PICKLE” comes from the Dutch pekel or
northern German pókel, meaning “SALT” or “BRINE,” two
very important components in the pickling process.
HISTORY OF PICKLED
FOODS
Restoring Electrolyte Balance
Pickles are high in sodium, and so they are
also high in electrolytes. Theoretically, this
suggests that pickle juice might be an
option for restoring electrolytes to people
who have fever, are vomiting, or who are
dehydrated.
Controlling Blood Sugar
Pickles that use a vinegar-based brine
may help control blood glucose. Stable
blood glucose levels can help prevent
feelings of intense hunger. Preventing
blood glucose spikes is also critical to
the health of people with diabetes.
Fight diseases
cucumbers are high in an antioxidant
called beta-carotene, which your body
turns into vitamin A. Carotene is a
powerful compound that’s been shown to
help your chances of getting a heart
disease, stroke, cancer and other health
conditions.
The fruits and vegetables that you can pickled
PICKLED CUCUMBER CABBAGE peaches
grapes cARROTS TOMATOES
What is the difference between
fermenting and pickling?
• Pickling involves putting foods into an acidic
brine to produce a sour flavor while the
fermenting gives food a sour flavor without
any added acid.
• Remember that not all pickles are fermented
and not all the fermented foods can be
considered as pickles.
