ABSTRACT This study investigated the effect of black plum peel puree (40–60%) and pectin (0.3−0.6%) concentrations on the chemical compositions, sensory attributes, rheological, and textural properties, antioxidant activity, and total phenolic compounds of black plum peel marmalade as a novel food. Increasing the black plum peel pure enhanced the acidity, apparent viscosity, textural properties, antioxidant activity, and total phenolic compounds, while reduced the flavor, color, spreadability, adhesiveness, and total acceptance. The increase of pectin led to a rise in apparent viscosity, firmness, and consistency of instrumental method and decreased antioxidant activity, spreadability, and color scores. The sample with 50% black plum peel puree and 0.4% pectin had the highest acceptability. It was found that black plum peel marmalade behaved as a pseudo-plastic fluid. The power-law model was found to be the most appropriate to fit the flow curves of black plum peel marmalade. Overall, the black plum peel can be suitable as a raw material for marmalade production.

中文翻译：

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黑李皮制备果酱的理化特性、感官特性及抗氧化活性

摘要 本研究调查了黑李果泥 (40–60%) 和果胶 (0.3–0.6%) 浓度对黑李的化学成分、感官特性、流变和质地特性、抗氧化活性和总酚类化合物的影响果酱果皮作为一种新颖的食物。增加黑李子皮纯度可增强酸度、表观粘度、质地特性、抗氧化活性和总酚类化合物，同时降低风味、颜色、铺展性、粘合性和总接受度。果胶的增加导致表观粘度、硬度和仪器方法一致性的增加，并降低抗氧化活性、铺展性和颜色评分。含有 50% 黑李子果泥和 0.4% 果胶的样品的可接受性最高。发现黑李子皮果酱表现为假塑性流体。发现幂律模型最适合拟合黑梅果皮果酱的流动曲线。总的来说，黑李子皮可以作为果酱生产的原料。