Explore the varied world of mango pickles in India, where regional variations exist in preservation techniques. Conventional natural preservatives like salt, oil, spices, and condiments are frequently used, while some types also contain tiny amounts of artificial preservatives such sulphur dioxide and benzoic acid.
Preservatives play a crucial role in stability and increase the shelf life of the pickle. Use of the natural preservative improves shelf life without affecting the natural aroma of raw material while the chemical preservatives helps to improve the shelf life but sometimes alters the natural aroma. They have the fixed permissible limits and extra of it can cause adverse health effects.
Diversity of Mango Pickle in India
India has a wide variety of pickles. The Indian pickles are well known all over the world for its taste and unique flavor due to the use of the spice mix. The taste of mango pickle has the combinations of flavors such as tang and spice. In meals like rice, paratha, roti etc, commonly mango pickle serves an important role as a side dish. Mango Pickle has most diversities all over the regions of India.Region-wise the mangoes, spice mix, edible oil, key ingredient as well as method of preparation changes. In the northern region of India mainly mustard oil is preferred while in the southern region, groundnut oil & sesame oil is used in the Avakaya Mango Pickle.
Legal Definitions and Specifications:
Food Safety and Standards (FSS) Rules (2006) defines pickles prepared from fruits and vegetables or other edible plant material including mushrooms free from insect damage or fungal infection, singly or in combination preserved in salt, acid, sugar or any combination of the three. The pickle may contain onion, garlic, ginger, sugar, jaggery, edible vegetable oil, green or red chillies, spices, spice extracts/oil, lime juice, vinegar/acetic acid, citric acid, dry fruits and nuts. It shall be free from copper, mineral acid, alum, synthetic colors and shall show no sign of fermentation.
Pickling is one of the traditional methods of preservation of fruits and vegetables known to humans. Pickling is the process of preserving the food in the high-acidic solution, either by addition of vinegar or naturally by means of fermentation. Due to high-acid concentration only desirable microorganisms can grow and also inhibits the growth of the undesirable bacteria. The high acidity can be achieved by the means of three ways:
- By means of salt
- By means of vinegar
- By means of both
Salty water, sugar water, lemon juice or vinegar are used as the acid brine preparations. Either single, or sometimes a combination of those is poured over the vegetable, fruits, meat or fish and then sealed in a cleaned and moisture free jar and kept aside for several days for fermentation. Fermentation is the process in which the sugar and the carbohydrates present in the food are eaten by the good bacteria (desirable bacteria) which convert that sugar and produce acids, alcohols and carbon dioxide. Probiotic foods are the result of fermentation which helps to improve human digestion. India has an incredible variety of pickles and tastes and the method of pickling is varied from region to region and has the unique taste because they are mixed with spices such as cumin, mustard seeds, fenugreek, turmeric and coriander etc. The Indian pickles such as mango (Aam ka achar), lime (Nimbu ka achar), turnip, cauliflower have popularity all over the world.
Preservatives used in pickling process
Preservatives are the natural or chemical substances which are added to the food product to improve the texture, flavor, appearance, and also enhance the shelf life of the product. According to FSSAI, preservatives are the substances that are added in the food that have the capacity to inhibit, retarding the process of fermentation, acidification and spoilage of food. They are added intentionally to prevent growth of spoilage causing bacteria, yeast, and molds.
Classification of preservatives:
There are two classes of preservatives
Class I: Natural preservatives
Class II: Chemical preservatives
1.Natural Preservatives
Natural preservatives are any compounds which are mainly derived from the plant, plant parts or naturally occurring substances that are added to the food to prevent or retard the growth, deterioration of the food and enhance the shelf life of the product. Common salt, vinegar, edible vegetable oil, and spices are some examples of the natural preservatives commonly used in the pickling process. They are non-toxic, easily available, stable, and economical. Additionally, it does not alter the natural taste of the final product.
1. Pickling with Salt
Pickling of the salt is mainly carried out by the 2 methods: dry salt and brined. In the dry salt method, the salt is seasoned over the vegetable’s pieces. The action of the salt results in the release of the free water from the vegetables and this water combines with salt and creates brine. Salt penetrates through the tissue because vegetables release the water through osmosis. In the dry salting method approximately 2-3% salt is added to the vegetables and left to stand for about 24 hrs. During this time, osmosis causes the release of water from the vegetables to create the brine naturally. Generally, 15- 25% of brine solution is used for the pickling process. Such high salt concentration inhibits the growth of the microorganisms and avoids spoilage.
As per FSSAI Guidelines pickles in citrus juice or brine
- Drained weight: Not less than 60 percent
- Sodium Chloride content when packed in brine: Not less than 12 percent
- Acidity as Citric acid when packed in Citrus Juice: Not less than 1.2 percent
2. Pickling with vinegar
Pickling in the vinegar is the quickest method in the preservation of fruits and vegetables. The acetic acid present in the vinegar helps to inhibit microbial growth and spoilage. As per PFA (Prevention of Food Adulteration Act 1954) vinegar should contain a minimum of 3.37 % Acetic acid. Vinegar also contributes to giving a unique flavor to the product. Vinegar helps to lower pH and penetrates bacterial cell walls and denature the plasma protein in bacterial cells and inhibits its growth. For the better results the final concentration of the acetic acid is not less than the 2 percent in the final product.
As per FSSAI guidelines pickles in vinegar
- Drained weight: Not less than 60 percent
- Acidity of vinegar as acetic acid: Not less than 2.0 percent
- Pickling in oil
The method of pickling in the oil is traditionally used in India. Commonly the mustard oil is used for most of the pickles. In the northern region of India mainly mustard oil is used in the preparation of various pickles such as mango, cauliflower and turnip etc., while in the southern region groundnut oil & sesame oil is used in the Avakaya Mango Pickle. The vegetables are completely immersed in the edible oil. The oil acts as a barrier against the oxygen and moisture and creates anaerobic conditions which inhibits the growth of undesirable bacteria.
As per FSSAI guidelines pickles in oil
Drained weight: Not less than 60 percent
Fruit and vegetable pieces shall practically remain submerged in oil
4. Preservation by spices
Spices are generally homogenous groups of substances obtained from the various plants including buds, bark, flower, seeds etc. The essential oil present in the spices act as the antimicrobial agents which inhibit growth of pathogenic and spoilage causing bacteria. A proper mixture of spices can create a unique flavor to the pickle. E.g.: Turmeric, curcumin, Pepper- piperin, Clove- eugenol.
II. Chemical Preservatives
As per FDA (Food and Drug Administration), any chemical that when added in the food tends to prevent or retard microbial growth, inhibits spoilage and increases the shelf life of the product is known as class II preservatives. The chemical preservatives help to retard or inhibit the growth of yeast and molds and may have chances to alter the flavor of the natural ingredients.
Benzoic Acid (250 ppm max)
Benzoic acid and it’s salts are used as food preservatives (E-numbers E210, E211, E212, and E213). It helps to inhibit the growth of mold, yeast and some bacteria. It is commonly used in acidic foods like pickles and beverages like fruit, sparkling drinks, soft drinks or other acidified foods. The maximal permissible limit is 250ppm.
Sulphur dioxide (100 ppm max)
Sulphur dioxide acts as the antioxidant, preventing the enzymatic browning and helps to maintain the visual appeal and helps to maintain the natural flavor of the ingredients. Commonly used in the food and drink industries as preservatives. The Sulphur dioxide is strong preservatives to maintain the texture and natural aroma of the ingredient during processing. The maximal permissible limit is 100ppm.
Why is the pickling process important?
Preservation of the fruits and vegetables are done mainly by 2 ways:
- By killing all the spoilage causing (undesirable) microorganisms by means of heat or other and enhancing the growth of the desirable microorganisms for the product preservation.
- Altering the environment inhibits the growth and multiplication of the organisms.
The first method is generally used in the preservation of the fruits and vegetables for making juices and fruit powder to increase its shelf life. The second method is particularly used for the pickling process in which the preservation is carried out by salt, vinegar, lactic acid and lemon juice in sufficient quantities either singly or in combination. Spices and edible oils are also added in the product for taste.
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