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 Chemjournal_title
Food chemistryauthors
Santagata G,Mallardo S,Fasulo G,Lavermicocca P,Valerio F,Di Biase M,Di Stasio M,Malinconico M,Volpe MGdoi
10.1016/j.foodchem.2018.03.064subject
Has Abstractpub_date
2018-08-30 00:00:00pages
104-110eissn
0308-8146issn
1873-7072pii
S0308-8146(18)30496-5journal_volume
258pub_type
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