Implementation of Plum Skin as a Structuring Agent in Plum Spread
Aleksandra Bajić1, Biljana Cvetković1, Jasna Mastilović2
1Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia.
Foods (Basel, Switzerland)
|February 26, 2025
Summary
Lyophilized plum skin (LPS) effectively structures functional plum spreads, enhancing texture and rheology. This fruit by-product, rich in dietary fibers, offers a valuable ingredient for food processing applications.
Area of Science:
- Food Science and Technology
- Nutritional Science
- Materials Science
Background:
- Plum skin, a byproduct of plum juice production, contains valuable phenolic compounds and dietary fibers.
- Dietary fibers can function as structuring agents in food systems.
- Understanding the impact of plum skin incorporation on food product properties is crucial for valorization.
Purpose of the Study:
- To investigate the structuring properties of lyophilized plum skin (LPS) in functional plum spreads.
- To compare the textural and rheological characteristics of spreads with and without LPS.
- To quantify the dietary fiber and pectin content of LPS and its impact on spread properties.
Main Methods:
- Production of functional plum spreads in laboratory and semi-industrial settings.
- Analysis of textural (penetration, spreadability) and rheological (flow, dynamic oscillatory) properties.
- Quantification of total, soluble, and insoluble dietary fibers (TDF, SDF, IDF) and pectic substances.
- Fourier transform infrared spectroscopy (FTIR) for material characterization.
- Water retention capacity (WRC) measurements at different temperatures.
Main Results:
- LPS exhibited high TDF (38.98 g/100 g d.m.), predominantly IDF, and significant pectin content (0.73 g/100 g d.m.).
- LPS demonstrated good water retention capacity (3.63–3.86 g/g).
- Incorporation of LPS into semi-industrial spreads significantly improved textural and rheological parameters, increasing TDF threefold compared to control.
- All spreads displayed viscoelastic gel-like behavior, with LPS acting as a significant structuring agent.
Conclusions:
- Lyophilized plum skin is a valuable ingredient for enhancing the structure and texture of functional food products like plum spreads.
- The high dietary fiber content, particularly insoluble fiber, and pectin in LPS contribute to its structuring capabilities.
- LPS can be effectively utilized as a structuring agent in both laboratory and semi-industrial food production environments.
