Effects of Echinophora platyloba on Microbiological, Physicochemical and Sensory Characteristics of Pickled Cucumbers During Storage

By increasing consumer demands for food products with no chemical preservatives, use of natural preservatives such as herbs with antioxidant and antimicrobial characteristics as well as effects on physicochemical and sensory characteristics of the products is increasing in food industries. Therefore, the objective of this study was to investigate effects of Echinophora platyloba on microbial, physicochemical and sensory characteristics of pickled cucumbers.

In this study, effects of Echinophora platyloba powder at 1, 2 and 3% on physicochemical (pH, titrable acidity, salt, color and texture), sensory (odor, smell, texture, taste and appearance) and microbial characteristics of pickled cucumbers were assessed during 14 days of storage at ambient temperature.

Results showed that with increasing the proportion of plant powder, pH and firmness of the cucumber samples increased and salt and acidity decreased (p ≤ 0.05). Based on the results of sensory assessment, samples containing 2% of Echinophora platyloba powder were more acceptable than other samples. As the proportion of powder increased, color values ​​of L* and b* decreased but the color value of a* increased. Microbial assessment results showed a significant antimicrobial activity of Echinophora platyloba powder; hence, no fungal and bacterial growths were seen in samples containing 3% of the powder.

In conclusion, Echinophora platyloba can be used as a natural preservative and a substitute for potassium sorbate in preservation of pickled cucumbers.