Abstract
Two types of commercial salted Japanese apricot (ume) pickle products with different textures were studied and their physicochemical and biochemical properties were compared. Considering the effects of fruit raw material ripeness and the pickle processing method, a pickled unripe-hard texture fruit (9% salinity) called “Karikari-ume” and a pickled ripe-soft texture ume fruit (10% salinity) called “Umeboshi” were used as sample materials. The results showed that the pH and moisture content of Karikari-ume (3.18 and 81.99%, respectively) were higher than that of umeboshi (2.84 and 74.08%, respectively). Meanwhile, the TSS and TA of citric acid and the TA of lactic acid value of the Karikari-ume (4.45, 0.92, and 1.30%, respectively) were lower than the Umeboshi (7.17, 1.79, and 2.52%, respectively). Karikari-ume also showed higher bioactive compounds and antioxidant activities assessed by DPPH•, ABTS•+, FRAP, and MIC assays (17.48–130.58 unit per gram of sample dry weight). These results suggested that the ripeness of the fruit material used in pickle processing could influence the physicochemical and biochemical properties of salted Japanese apricot pickles.
Highlights
The Japanese apricot (Prunus mume) known as “ume” in Japan is rich in organic acids, edible fiber, minerals, and phenolic compounds
The moisture content (MC) of the pickle samples was measured using a hot air oven (WFD-400; Eyela, Tokyo, Japan) at 100 ± 5◦C for 16 h according to AOAC method number 930.15 (Horwitz and Latimer, 2005). pH, total soluble solids (TSS), and titratable acidity (TA) were determined using a pH meter (AS800; As One, Osaka, Japan), a digital hand-held pocket refractometer (PAL-1; Atago, Tokyo, Japan), and the titration method according to Islam et al (2013)
The TA was determined in the same juice by titration: 15 g of juice was added to a beaker, and the pH values were measured from the start until the endpoint of titration
Summary
The Japanese apricot (Prunus mume) known as “ume” in Japan is rich in organic acids, edible fiber, minerals, and phenolic compounds. Owing to the high citric acid content of the mature fruit (up to 6–7% of fresh weight) in edible parts, the fresh fruit is extremely sour (Mitani et al, 2018). Ume fruit contains very high contents of organic acids and phenolic compounds, mainly hydroxycinnamic acid derivatives (Mitani et al, 2013). Ume fruit is not commonly consumed as fresh produce due to its sourness and toxicity; most of the fruit requires processing. Besides consumption as traditional ume pickles, processed ume fruits are widely consumed in Asian and Southeast Asian countries
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