Journal
FOOD RESEARCH INTERNATIONAL
Volume 54, Issue 2, Pages 1787-1794Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2013.10.022
Keywords
Pectin; Hemicellulose; Hydration; Extraction; HPSEC; Prunus domestica L.
Categories
Funding
- European Commission [FP6-FOOD-CT-2006-016279]
- Ministry of Science and Higher Education [IP 2010 051870]
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The aim of the present work was to characterize the pectins present in plum fruit, juice, and pomace for three plum varieties, Promis, Najbolja, and Dabrowicka (all belonging to the species Prunus domestica L). The content of dietary fiber in the pomace was 5 to 9 times higher than that in the fruit. In turn, the content of soluble fibers and readily soluble pectins (water and chelator soluble pectins) was markedly lower as compared to the fruit, and their hydrodynamic volume was decreased, especially in the case of water soluble pectins. As a result, the hydration capacity of AIS from the pomace was half of that of AIS from the fruit, but its levels were still high enough for it to be used as an ingredient in food products (WBC > 5.5 g/g). Thus, plum pomace could be an efficient source of functional fibers. (C) 2013 Elsevier Ltd. All rights reserved.
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