PROSPECTS OF USING PLUM POMACE IN THE PRODUCTION OF ALCOHOLIC EXTRACTS
Abstract
Plum pomace, generated as a by-product during the processing of fruits into juice and purée, represents a valuable secondary raw material due to its high content of phenolic compounds, anthocyanins, dietary fiber, and organic acids. Despite its considerable bioactive potential, plum pomace is often underutilized in food production, resulting in the loss of functionally important constituents and an increase in food waste. The application of plum pomace in technologies for producing natural colorants and extracts aligns with the principles of resource efficiency and the circular economy, as it enhances the overall effectiveness of fruit processing and reduces technological losses. The aim of the article is to assess the quality of plum pomace processing derivatives for their further use in the production of natural dyes. The study used pomace of the Stanlein variety (harvest 2025). It was established that fresh pomace is characterized by a mass fraction of moisture of 42.5±0.5%, active acidity pH 3.2±0.1 and titrated acidity 1.05±0.02% in terms of citric acid. The extract was obtained by maceration of frozen raw materials in a 50% water-ethanol solvent, acidified with 1% citric acid, at a hydromodulus of 1:1 with repeated extraction, subsequent settling and filtration. The obtained extract is characterized by a dark red color, a weak plum aroma, pH 3.4±0.1, titrated acidity 0.75±0.02%, dry matter content 8.5±0.2%, density 1002±1 kg/m³ and concentration of coloring substances 3.6±0.2 g/dm³. The set of determined indicators indicates the formation of an extract with a sufficient content of phenolic pigments and confirms the effectiveness of alcohol extraction of anthocyanin compounds from plum pomace. The obtained results demonstrate the prospects of using plum pomace as an affordable, economically feasible and environmentally friendly raw material for the production of extracts with subsequent concentration to obtain natural dyes. The use of dyes obtained from plum pomace can increase the functional value of food products, expand the range of natural technological ingredients and contribute to the reduction of food waste in the processing industry.
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