CHANGES IN BIOACTIVE COMPOUNDS STABILITY AND COLOUR OF FUNCTIONAL PLUM SPREAD DURING DIFFERENT STORAGE CONDITIONS
Keywords:
Functional plum spread;, plum pomace;, phenolic bioactive compounds, anthocyanins, colour, storage conditions
Abstract
There is growing interest in utilizing juice pomace, including plum pomace, in new food products as a sustainable strategy for reducing waste and providing an alternative source of dietary fibers and phenolic bioactives in the functional food. Some phenolics, such as anthocyanins are more sensitive and susceptible to degradation processes in fruit preparation during storage.
This study aimed to assess the effect of a storage period and temperature on the retention of phenolics, anthocyanins (total and monomeric) and colour of functional plum spread enriched with plum pomace. The spreads were stored at 4 °C (14 days) and at 20 or 40 °C for 14, 28 and 45 days. Control sample, was also subjected to analysis one day after production and obtained measurements for investigated spreads were compared. Results revealed that total phenolics remained more stable than total anthocyanins and total monomeric anthocyanins at room temperature, while a temperature of 40 °C led to the loss of all bioactives. Colour deterioration was observed in all samples, with the least change at 4 °C. Refrigeration of sperad was found to significantly slow down the loss of phenolics and anthocyanins and better preserve colour.
References
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Díaz-Mula, H. M., Zapata, P. J., Guillén, F., Valverde, J. M., Valero, D., & Serrano, M. (2011). Modified atmosphere packaging of yellow and purple plum cultivars. 2. Effect on bioactive compounds and antioxidant activity. Postharvest Biology and Technology, 61, 110-116. https://doi.org/10.1016/j.postharvbio.2011.02.012
Dikeman, C. L., & Fahey, G. C. (2006). Viscosity as related to dietary fiber: A review. Critical Reviews in Food Science and Nutrition, 46, 649-663. https://doi.org/10.1080/10408390500511862
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Kamiloglu, S., Pasli, A. A., Ozcelik, B., Van Camp, J., Capanoglu, E. (2015). Colour retention, anthocyanin stability and antioxidant capacity in black carrot (Daucus carota) jams and marmalades: Effect of processing, storage conditions and in vitro gastrointestinal digestion. Journal of Functional Foods, 13, 1-10. https://doi.org/10.1016/j.jff.2014.12.021
Kopjar, M., Piližota, V., Tiban, N. N., Šubarić, D. (2009). Strawberry Jams: Influence of different pectins on colour and textural properties. Czech Journal of Food Sciences, 27, 20-28. 10.17221/95/2008-CJFS
Kosmala, M., Milala, J., Kolodziejczyk, K., Markowski, J., Zbrzezniak, M., & Renard, C.M.G.C. (2013). Dietary fiber and cell wall polysaccarides from plum (Prunus domestica L.) fruit, juice and pomace: Comparison of composition and functional properties for three plum varieties. Food Research International, 54, 1787-1794. https://doi.org/10.1016/j.foodres.2013.10.022
Levaj, B., Vahčić, N., Dragović-Uzelac, V., Svetličić, S., Sabljak, V., Herceg, K., Stanić, D., Marinčić, Dž., Elez, I., Bursać-Kovačević, D., & Lončarić, S. (2012). Influence of processing on yield and quality of cloudy plum juices. Crotatian Journal of Food Technology, Biotechnology and Nutrition, 7, 34-38.
Lukač Bulatović, M., Rajić, Z., & Ljubanović Ralević, I. (2012). Economic features of processed fruit production in Serbia. Economics of Agriculture, 59, 715-725.
Manganaris, G. A., Vicente, A. R., & Crisosto, C. H. (2008). Effect of pre-harvest and post-harvest conditions and treatments on plum fruit quality. CAB Reviews: Perspectives in Agriculture, Vetreinary Sciences, Nutrition and Natural Resources, 3, 1-10. https://doi.org/10.1079/PAVSNNR20083009
Matković, M. (2015). Possibilities of plum cultivation in the Republic of Serbia. Economics of Agriculture, 62, 1045-1060.
Milala, J., Kosmala, M., Sójka, M., Kolodziejczyk, K., Zbrzeniak, M., & Markowski, J. (2013). Plum pomaces as a potential source of dietary fibre: composition and antioxidant properties. Journal of Food Science and Technology, 50, 1012-1017. https://doi.org/10.1007/s13197-011-0601-z
Mohammadi-Moghaddam, T., Firoozzare, A., Daryadar, S., & Rahmani, Z. (2020). Black plum peel jam: physicochemical properties, sensory attributes, and antioxidant capacity. International Journal of Food Properties, 23, 1737-1747. https://doi.org/10.1080/10942912.2020.1830798
Mzoughi, M., Demircan, E., Turan, O. Y., Firatligil, E., & Ozcelik, B. (2023). Valorization of plum (Prunus domestica) peels: microwave-assisted extraction, encapsulation and storage stability of its phenolic extract. Journal of Food Measurement and Characterization, 17(4), 3753–3773. https://doi.org/10.1007/s11694-023-01893-w
Ozturk, B., Kucuker, E., Karaman, S., & Ozkan, Y. (2012). The effects of cold storage and aminoethoxyvinylglycine (AVG) on bioactive compounds of plum fruit (Prunus salicina Lindell cv. ’Black Amber’). Postharvest Biology and Technology, 72, 35-41. https://doi.org/10.1016/j.postharvbio.2012.04.015
Peinado, I., Rosa, E., Heredia, A., & Andrés, A. (2015). Use of isomaltulose to formulate healthy spreadable strawberry products. Application of response surface methodology. Food Bioscience, 9, 47-59. https://doi.org/10.1016/j.fbio.2014.08.002
Pestorić, M. (2016). Određivanje i definisanje boje prehrambenih proizvoda. Novi Sad: Univerzitet u Novom Sadu, Naučni institut za prehrambene tehnologije u Novom Sadu. ISBN: 978-86-7994-047-6
Rosell, C. M., Santos, E., & Collar, C. (2009). Physico-chemical properties of commercial fibres from different sources: A comparative approach. Food Research International, 42, 176-184. https://doi.org/10.1016/j.foodres.2008.10.003
Shinwari, K. J., Rao, P. S. (2018). Stability of bioactive compounds in fruit jam and jelly during processing and storage: A review. Trends in Food Science & Technology, 75, 181-193. https://doi.org/10.1016/j.tifs.2018.02.002
Singleton, V., Orthofer, R., & Lamuela-Raventos, R.M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymology, 299, 152–175. https://doi.org/10.1016/S0076-6879(99)99017-1
Stacewicz-Sapuntzakis, M., Bowen, P. E., Hussain, E. A., Damayanti-Wood, B. I., & Farnsworth, N. R. (2001). Chemical composition and potential health effects of prunes: a functional food? Critical Reviews in Food Science and Nutrition, 41, 251-86. https://doi.org/10.1080/20014091091814
Turturică, M., Stănciuc, N., Bahrim, G., Râpeanu, G. (2016). Effect of thermal treatment on phenolic compounds from plum (prunus domestica) extracts - A kinetic study. Journal of Food Engineering, 171, 200-207. https://doi.org/10.1016/j.jfoodeng.2015.10.024
Banaś, A., Korus, A., & Korus, J. (2018). Texture, Colour, and Sensory Features of Low-Sugar Gooseberry Jams Enriched with Plant Ingredients with Prohealth Properties. Journal of Food Quality, 2018, 16-18. https://doi.org/10.1155/2018/1646894
Barać, G., Mastilović, J., Kevrešan, Ž., Milić, B., Kovač, R., Milović, M., Kalajdžić, J., Bajić, A., Magazin, N., & Keserović Z. (2022). Effects of plant growth regulators on plum (Prunus domestica L.) grown on two rootstocks at harvest and at the postharvest period. Horticulturae, 8(7), 621. https://doi.org/10.3390/horticulturae8070621
Basanta, M. F., Rizzo, S. A., Szerman, N., Vaudagna, S. R., Descalzo, A. M., Gerschenson, L. N., Pérez, C. D., & Rojas, A. M. (2018). Plum (Prunus salicina) peel and pulp microparticles as natural antioxidant additives in breast chicken patties. Food Research International, 106, 1086-1094. https://doi.org/10.1016/j.foodres.2017.12.011
Brownmiller C., Howard L. R., Prior R. L.(2008). Processing and storage effects on monomeric anthocyanins, percent polymeric colour, and antioxidant capacity of processed blueberry products. Journal of Food Science, 73(5), 72-79. https://doi.org/10.1111/j.1750-3841.2008.00761.x
Comunian, A. T., Silva, M.P., & Souza C. J. F. (2021). The use of food by-products as a novel for functional foods: Their use as ingredients and for the encapsulation process. Trends in Food Science & Technology, 108, 269-280. https://doi.org/10.1016/j.tifs.2021.01.003.
Díaz-Mula, H. M., Zapata, P. J., Guillén, F., Valverde, J. M., Valero, D., & Serrano, M. (2011). Modified atmosphere packaging of yellow and purple plum cultivars. 2. Effect on bioactive compounds and antioxidant activity. Postharvest Biology and Technology, 61, 110-116. https://doi.org/10.1016/j.postharvbio.2011.02.012
Dikeman, C. L., & Fahey, G. C. (2006). Viscosity as related to dietary fiber: A review. Critical Reviews in Food Science and Nutrition, 46, 649-663. https://doi.org/10.1080/10408390500511862
FAOSTAT (2022). https://www.fao.org/faostat/en/#rankings/countries_by_commodity
Holzwarth, M., Korhummel, S., Siekmann, T., Carle, R., & Kammerer, D. R. (2013). Influence of different pectins, process and storage conditions on anthocyanin and colour retention in strawberry jams and spreads. LWT - Food Science and Technology, 52, 131-138 https://doi.org/10.1016/j.lwt.2012.05.020
Ilić, Z. S., Koukounaras, A., Milenković, L., Kevrešan, Ž., Bajić, A., Šunić, L., Kovač, R., Fallik, E., & Mastilović, J. (2020). Grafting and Shading-the influence on postharvest tomato quality. Agriculture (Basel), 10(5), 181, 1-14. https://doi.org/10.3390/agriculture10050181
Kamiloglu, S., Pasli, A. A., Ozcelik, B., Van Camp, J., Capanoglu, E. (2015). Colour retention, anthocyanin stability and antioxidant capacity in black carrot (Daucus carota) jams and marmalades: Effect of processing, storage conditions and in vitro gastrointestinal digestion. Journal of Functional Foods, 13, 1-10. https://doi.org/10.1016/j.jff.2014.12.021
Kopjar, M., Piližota, V., Tiban, N. N., Šubarić, D. (2009). Strawberry Jams: Influence of different pectins on colour and textural properties. Czech Journal of Food Sciences, 27, 20-28. 10.17221/95/2008-CJFS
Kosmala, M., Milala, J., Kolodziejczyk, K., Markowski, J., Zbrzezniak, M., & Renard, C.M.G.C. (2013). Dietary fiber and cell wall polysaccarides from plum (Prunus domestica L.) fruit, juice and pomace: Comparison of composition and functional properties for three plum varieties. Food Research International, 54, 1787-1794. https://doi.org/10.1016/j.foodres.2013.10.022
Levaj, B., Vahčić, N., Dragović-Uzelac, V., Svetličić, S., Sabljak, V., Herceg, K., Stanić, D., Marinčić, Dž., Elez, I., Bursać-Kovačević, D., & Lončarić, S. (2012). Influence of processing on yield and quality of cloudy plum juices. Crotatian Journal of Food Technology, Biotechnology and Nutrition, 7, 34-38.
Lukač Bulatović, M., Rajić, Z., & Ljubanović Ralević, I. (2012). Economic features of processed fruit production in Serbia. Economics of Agriculture, 59, 715-725.
Manganaris, G. A., Vicente, A. R., & Crisosto, C. H. (2008). Effect of pre-harvest and post-harvest conditions and treatments on plum fruit quality. CAB Reviews: Perspectives in Agriculture, Vetreinary Sciences, Nutrition and Natural Resources, 3, 1-10. https://doi.org/10.1079/PAVSNNR20083009
Matković, M. (2015). Possibilities of plum cultivation in the Republic of Serbia. Economics of Agriculture, 62, 1045-1060.
Milala, J., Kosmala, M., Sójka, M., Kolodziejczyk, K., Zbrzeniak, M., & Markowski, J. (2013). Plum pomaces as a potential source of dietary fibre: composition and antioxidant properties. Journal of Food Science and Technology, 50, 1012-1017. https://doi.org/10.1007/s13197-011-0601-z
Mohammadi-Moghaddam, T., Firoozzare, A., Daryadar, S., & Rahmani, Z. (2020). Black plum peel jam: physicochemical properties, sensory attributes, and antioxidant capacity. International Journal of Food Properties, 23, 1737-1747. https://doi.org/10.1080/10942912.2020.1830798
Mzoughi, M., Demircan, E., Turan, O. Y., Firatligil, E., & Ozcelik, B. (2023). Valorization of plum (Prunus domestica) peels: microwave-assisted extraction, encapsulation and storage stability of its phenolic extract. Journal of Food Measurement and Characterization, 17(4), 3753–3773. https://doi.org/10.1007/s11694-023-01893-w
Ozturk, B., Kucuker, E., Karaman, S., & Ozkan, Y. (2012). The effects of cold storage and aminoethoxyvinylglycine (AVG) on bioactive compounds of plum fruit (Prunus salicina Lindell cv. ’Black Amber’). Postharvest Biology and Technology, 72, 35-41. https://doi.org/10.1016/j.postharvbio.2012.04.015
Peinado, I., Rosa, E., Heredia, A., & Andrés, A. (2015). Use of isomaltulose to formulate healthy spreadable strawberry products. Application of response surface methodology. Food Bioscience, 9, 47-59. https://doi.org/10.1016/j.fbio.2014.08.002
Pestorić, M. (2016). Određivanje i definisanje boje prehrambenih proizvoda. Novi Sad: Univerzitet u Novom Sadu, Naučni institut za prehrambene tehnologije u Novom Sadu. ISBN: 978-86-7994-047-6
Rosell, C. M., Santos, E., & Collar, C. (2009). Physico-chemical properties of commercial fibres from different sources: A comparative approach. Food Research International, 42, 176-184. https://doi.org/10.1016/j.foodres.2008.10.003
Shinwari, K. J., Rao, P. S. (2018). Stability of bioactive compounds in fruit jam and jelly during processing and storage: A review. Trends in Food Science & Technology, 75, 181-193. https://doi.org/10.1016/j.tifs.2018.02.002
Singleton, V., Orthofer, R., & Lamuela-Raventos, R.M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymology, 299, 152–175. https://doi.org/10.1016/S0076-6879(99)99017-1
Stacewicz-Sapuntzakis, M., Bowen, P. E., Hussain, E. A., Damayanti-Wood, B. I., & Farnsworth, N. R. (2001). Chemical composition and potential health effects of prunes: a functional food? Critical Reviews in Food Science and Nutrition, 41, 251-86. https://doi.org/10.1080/20014091091814
Turturică, M., Stănciuc, N., Bahrim, G., Râpeanu, G. (2016). Effect of thermal treatment on phenolic compounds from plum (prunus domestica) extracts - A kinetic study. Journal of Food Engineering, 171, 200-207. https://doi.org/10.1016/j.jfoodeng.2015.10.024
Published
2024/11/22
Section
Original research paper