Logo   (since 1999)


Home   |   FOOD ARTICLES   |   Food Trivia   |   Today_in_Food_History   |   Food_History_Timeline   |   Recipes   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food_Festivals_and_Events

Food Articles, News & Features Section

You are here > Home > Food Articles >

HERBS & SPICES >  Turmeric and Dill Pickles


FREE Magazines
and other Publications

Free Professional and Technical Research, White Papers, Case Studies, Magazines, and eBooks





An Agricultural Research Service scientist has found that turmeric, a spice used from antiquity as a coloring agent, could also be used as a natural antioxidant to keep dill pickles fresh after packaging in plastic jars or pouches.

The shelf life of food products stored in plastic containers has been known to be shorter than that of products stored in glass containers, partly because the gas-permeable plastic allows oxygen to seep through over time.

Food technologist Roger McFeeters, with the ARS Food Science Research Unit in Raleigh, N.C., worked with Katherine Cleary, a graduate student at North Carolina State University-Raleigh. They found that turmeric prevented formation of aldehydes—compounds that cause oxidative off-flavors in pickled cucumbers—when the pickles were packaged under conditions that simulated plastic containment over time.

The study was published recently in the Journal of Agricultural and Food Chemistry.

Consumers are accustomed to purchasing pickles packed in glass jars. However, plastic containers are lighter in weight, don’t break, and are easier to open. As a result, there is interest among processors in putting more pickled vegetable products into plastic packages.

The researchers found that some aldehydes were present in pickles that were packed in the laboratory under airtight conditions, as well as in fresh-pack commercial pickle samples provided. However, excessive production of aldehydes occurred when they injected oxygen into the same packaged pickles.

Using other similar samples, the researchers then added an amount of turmeric typically used commercially as a coloring agent and an amount of oxygen comparable to that which would enter a sealed plastic container over a one-year storage period.

The amounts of aldehydes produced in the pickles with added turmeric were maintained at concentrations similar to those amounts present in high-quality commercial pickle products. The findings indicate that turmeric is an effective antioxidant for fresh-pack dill pickles, according to the authors.

By Rosalie Marion Bliss (June 23, 2006)
Agricultural Research Service, USDA: (
ARS is the U.S. Department of Agriculture's chief scientific research agency.



  HERBS & SPICES   |   Paprika   |   A Hot Little Farm in New Jersey   |   Allspice Field Report   |   Amchur or Amchoor   |   Anise Field Report   |   Antioxidant Rich Spices   |   Back to the Grind   |   Basil, Egyptian Basil   |   Basil   |   Basil: Saint or Sinner?   |   Black Pepper Report: Indonesia   |   Capers   |   Cardamom   |   Cardamom Report, India   |   Chinese 5 Spice Powder: High 5   |   Cilantro   |   Cinnamon Trail   |   Cinnamon 2   |   Clove Field Report   |   Cumin Field Report   |   Fennel, Food Facts   |   Fennel, Buying & Using   |   Fennel: The Spice of Angels   |   Fenugreek   |   File (File Gumbo)   |   Galangal   |   Ginger   |   Ginger Field Report, India   |   Herbal Essentials   |   Horseradish   |   MSG 'Truthiness'   |   Mustard: Cutting the Mustard   |   Nutmeg   |   Oregano Field Report   |   Parsley: The Devil's Seeds   |   Pepper, Nothing to Sneeze At   |   Red Pepper Field Report   |   Rosemary   |   Rosemary: Remember Rosemary   |   Saffron   |   Saffron Field Report, Spain   |   Sage Field Report: Albania   |   Sage: The  Savior   |   Salt of the Earth Part 1   |   Salt of the Earth Part 2   |   Sassafras   |   Sassafras 2   |   Seed Spices   |   Sesame: Open Sesame   |   Spice Up Your Life   |   Tarragon, The Dragon Herb   |   Thyme, In the Nick of Thyme   |   Turmeric   |   Turmeric and Dill Pickles   |   Unjha Seed Field Report   |   Vanilla   |   Vanilla Field Report, Madagascar  
  Home   |   About Us & Contact Us   |   Chef James Bio   |   Bibliography   |   Recipe Contests   |   Free Magazines+   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024 James T. Ehler and unless otherwise noted.  All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.