Pectin-honey coating as novel dehydrating bioactive agent for cut fruit: Enhancement of the functional properties of coated dried fruits.

Abstract:

:In this paper, a novel and sustainable process for the fruit dehydration was described. Specifically, edible coatings based on pectin and honey were prepared and used as dehydrating and antimicrobial agents of cut fruit samples, in this way promoting the fruit preservation from irreversible deteriorative processes. Pectin-honey coating was tested on apple, cantaloupe melon, mango and pineapple. The analysis were performed also on uncoated dehydrated fruits (control). The coated fruit evidenced enhanced dehydration percentage, enriched polyphenol and vitamin C contents, improved antioxidant activity and volatile molecules profile. Moreover, the antimicrobial activity against Pseudomonas and Escherichia coli was assessed. Finally, morphological analysis performed on fruit fractured surface, highlighted the formation of a non-sticky and homogeneous thin layer. These outcomes suggested that the novel fruit dehydration process, performed by using pectin-honey coating, was able to both preserve the safety and quality of dehydrated fruits, and enhance their authenticity and naturalness.

journal_name

Food Chem

journal_title

Food chemistry

authors

Santagata G,Mallardo S,Fasulo G,Lavermicocca P,Valerio F,Di Biase M,Di Stasio M,Malinconico M,Volpe MG

doi

10.1016/j.foodchem.2018.03.064

subject

Has Abstract

pub_date

2018-08-30 00:00:00

pages

104-110

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(18)30496-5

journal_volume

258

pub_type

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