According to studies published in the journal Dairy Sciences, adding pickled cucumber to sour cream can improve the antioxidant properties and this factor strengthens the health of the body.
Researchers during the research conducted at the University of Poznań; found that the demand for high-fat and sour cream yogurt has increased during the Corona epidemic period. Scientists knew the effect of these products on the immune system and in addition the interest of consumers in ketogenic diets. Other research shows that, given consumers’ interest in fermented foods for their health benefits, adding vegetables can enhance their “refreshing.” In addition, often sour cream with vegetables is offered in transparent packages to increase the appeal to consumers. These observations led us to discover the potential benefits of adding fresh and pickled cucumbers (spontaneous fermentation) to sour cream (targeted fermentation) by investigating the effects of this addition on the content of oxysterols. Also, in this research, the effects of exposure to light on sour cream with and without cucumber (pickled and fresh) were investigated.
Pickled cucumbers strengthen antioxidant properties and reduce cholesterol
It is worth mentioning that oxysterols are biomarkers of neurological diseases and can affect cancer and its progression.
In these studies, clear glass containers containing sour cream (sour cream with fresh or pickled cucumber) were exposed to light for three weeks. At the end of the storage period, the researchers observed a significant decrease in the cholesterol content of sour cream with salted cucumber after storage (its value changed from 4.03 g/kg of fat to 3.44 g/kg of fat). This point should also be kept in mind that; Cholesterol oxidation products are formed during the storage period. In this way, in plain sour cream, the cholesterol oxidation product content increased more than three times, while in sour cream with pickled cucumber, no significant change was observed.
However, more extensive research is needed to characterize the properties of specific lactic acid bacteria produced by spontaneous fermentation. However, this study showed that adding fermented pickles (spontaneously) to sour cream can improve its antioxidant properties and prevent the production of cholesterol oxidation products through the metabolically active lactic acid bacteria during the storage period, enhancing its health-promoting activities.
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