Abstract

In this paper, a novel and sustainable process for the fruit dehydration was described. Specifically, ediblecoatings based on pectin and honey were prepared and used as dehydrating and antimicrobial agents of cut fruitsamples, 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 performedalso on uncoated dehydrated fruits (control). The coated fruit evidenced enhanced dehydration percentage,enriched polyphenol and vitamin C contents, improved antioxidant activity and volatile moleculesprofile. 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 andhomogeneous thin layer. These outcomes suggested that the novel fruit dehydration process, performed by usingpectin-honey coating, was able to both preserve the safety and quality of dehydrated fruits, and enhance theirauthenticity and naturalness.

Autore Pugliese

• Valerio Francesca , Lavermicocca Paola , Di Biase Mariaelena

Tutti gli autori

• Santagata G.; Mallardo S.; Fasulo G.; Lavermicocca P.; Valerio F.; Di Biase M.; Di Stasio M.; Malinconico M.; Volpe M. G.

Titolo volume/Rivista

Food chemistry

Anno di pubblicazione

2018

ISSN

0308-8146

ISBN

Non Disponibile

Numero di citazioni Wos

Nessuna citazione

Ultimo Aggiornamento Citazioni

Non Disponibile

Numero di citazioni Scopus

Non Disponibile

Ultimo Aggiornamento Citazioni

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Settori ERC

Non Disponibile

Codici ASJC

Non Disponibile