Research Progress on the Chemical Composition and Utilization of Pickling Liquid from Prunus mume
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Abstract:
The source, chemical components, biological activities, and utilization of pickling liquid from Prunus mume are summarized in this paper, and prospects for the development of future industrialization are also analyzed. Pickling liquid from Prunus mume is a by-product generated from the pickling of Prunus mume with salt. One ton of fresh Prunus mume fruit can produce approximately 0.5 tons of pickling liquid after the pickling process using salt is complete. This liquid contains a large amount of water, salt, and components from Prunus mume, including organic acids, soluble carbohydrates, phenolic compounds, and minerals, and possesses antioxidant activity, antimicrobial activity, and other biological activities. The main organic acids are citric acid and malic acid, while the dominant phenolic compounds are neochlorogenic, chlorogenic, and cryptochlorogenic acids. At present, pickling liquid from Prunus mume has been mainly used in the development of pickled flavored foods, seasoning products, drinks, and functional foods. In the future, the traditional pickling method for Prunus mume will be gradually shifted from pickling with salt to sugar, Prunus mume juice and drinks will be developed, and no more pickling liquid will be produced. Conventional salt pickling liquid from Prunus mume has good industrialization prospects in the production of seasoning products and functional drinks.
