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

• Published in: Food chemistry 2018-08, Vol.258, p.104-110
• Main Authors: Santagata, Gabriella, Mallardo, Salvatore, Fasulo, Gabriella, Lavermicocca, Paola, Valerio, Francesca, Di Biase, Mariaelena, Di Stasio, Michele, Malinconico, Mario, Volpe, Maria Grazia
• Format: Article
• Language: English
• Subjects: Antioxidant properties; Ascorbic Acid - chemistry; Escherichia coli - drug effects; Food Preservatives - chemistry; Food Preservatives - pharmacology; Food quality preservation; Fruit - chemistry; Fruit dehydration; Honey - analysis; Malus - chemistry; Malus - microbiology; Mangifera - chemistry; Mangifera - microbiology; Nutritional upgrading; Pectin-honey edible coating; Pectins - chemistry; Polyphenols - chemistry; Pseudomonas - drug effects
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2018.03.064

•Novel approach for cut fruit dehydration using pectin-honey bioactive edible coating.•The coated fruit (PH) showed improved dehydration percentage with respect the control.•PH coating improved polyphenol content, antioxidant and antibacterial properties.•Organoleptic properties by volatile molecules were improved in dehydrated PH fruits.•Morphological analysis showed the physical stability of the coating on fruit surface. 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.