Is Sour Cream's health benefits enhanced by adding pickles?

Is Sour Cream's health benefits enhanced by adding pickles? ...

After the COVID-19 epidemic, consumer demand for dairy foods increased, indicating that fresh or picked cucumbers could improve its antioxidative properties or altered cholesterol transformation during storage.

During the pandemic, demand for high-fat yogurt and sour cream increased, possibly because of their beneficial effects on the immune system or increased consumer interest in ketogenic diets. Additionally, research has shown that the desire for refreshing beverages can be enhanced by adding vegetables, including cucumber, which is an ideal raw material for producing fermented foods.

However, when pickled cucumbers are produced by spontaneous fermentation, the amount and type of microorganisms they contain may vary significantly, according to a leading researcher. Dorota Cais-Sokolinska, PhD, of the Department of Dairy and Process Engineering at the Poznan University of Life Sciences.

In addition, sour cream with vegetables is often sold in transparent packaging to increase its appeal. These observations prompted us to investigate the potential benefits of adding fresh and pickled cucumbers (targeted fermentation) to sour cream, which is concerned about the effect of light exposure on the content of oxysterols.

Oxysterols are the biomarkers of neurodegenerative illnesses that can influence carcinogenesis and cancer progression.

The research was inspired by the French paradox, which reveals that with the French diet, heart disease is associated with a diet high in saturated fat and cholesterol. Cais-Sokolinska also examined the content of cholesterol oxidation drugs in sour cream, a medication that is associated with a high intake of saturated fat and cholesterol.

Clear containers containing sour cream, fresh cucumber, or sour cream with pickled cucumber were kept for three weeks while exposed to light. At the end of the storage period, researchers studied differences in cholesterol content, cholesterol transformation products, antioxidant activity, and bioaccessibility of antioxidant activity.

The researchers found a significant decrease in cholesterol content in the sour cream with pickled cucumber after storage, from 4.03 grams to 3.44 grams of fat. Cholesterol oxidation products are formed by oxidation of cholesterol during storage. However, the cholesterol oxidation product content in plain sour cream had not seen a significant decrease in sour cream with pickled cucumber.

The addition of pickled cucumber to sour cream also enhanced both antioxidant activity and in vitro bioaccessibility of antioxidant activity. However, cucumbers are naturally beneficial to antioxidants, so the sour cream with pickled cucumber showed these changes to a much greater degree than sour cream with fresh cucumber.

Although future work is needed to better understand the properties of certain lactic acid bacteria produced by spontaneous fermentation, this study shows that the addition of spontaneous pickled cucumbers to sour cream can inhibit the production of cholesterol oxidation products during storage, improve its antioxidant properties, and enhance its health-promoting activities through the presence of metabolically active lactic acid bacteria.

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