The transparent crystals inside plums may be pectin. Pectin is a component of plant cell walls, and as the fruit matures, it gradually breaks down, sometimes forming transparent crystals in the pulp. These crystals do not affect the food safety of plums, but if you feel that they affect the taste, you can wash them and eat them. Here's an in-depth introduction:
1. The basic concept and characteristics of pectin
Definitions: Pectin is a polysaccharide substance in the cell wall of plants, which acts as a natural thickener and gelling agent in fruits.
Features:: During fruit ripening, pectin gradually breaks down from a complex polysaccharide structure to simple sugars, sometimes producing transparent crystals in the process.
2. The formation of pectin crystals in plums
Causes: During the growth and ripening of plums, the pectin in the pulp undergoes a series of chemical changes. When pectin breaks down, transparent crystals may form under certain conditions.
Influencing factors: Temperature, humidity, fruit ripeness, etc. may affect the decomposition of pectin and the formation of crystals.
3. The safety of pectin crystallization and food recommendations
Security: These pectin crystals are naturally occurring and do not usually pose a health threat. They do not contain toxic substances and do not affect the nutritional value of plums.
Serving Advice: Although pectin crystals themselves are harmless, if you feel that they affect the taste or appearance of the plums, you can wash the plums before eating. Gently rubbing the surface of the plum with warm water can help remove these crystals.
Fourth, the benefits of pectin and its application in health preservation
Nutritional supplementation: As a polysaccharide, pectin can provide energy to the human body and is used by beneficial bacteria in the intestines to promote intestinal health.
Wellness applications: In traditional Chinese medicine and modern nutrition, pectin is often used as a natural thickener or gelling agent for making health food or health products, such as low-sugar sauce, sugar-free jelly, etc.