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Istituto di scienza dell'alimentazione

Torna all'elenco Contributi in rivista anno 2018

Contributo in rivista

Tipo: Articolo in rivista

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

Anno di pubblicazione: 2018

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

Affiliazioni autori: Institute for Polymers, Composites and Biomaterials, National Council of Research, Via CampiFlegrei 34, 80078 Pozzuoli, Naples, Italy Institute of Food Science, National Council of Research, Via Roma, 64, 83100 Avellino, Italy Institute of Sciences of Food Production, National Council of Research, Via Amendola 122/O, 70126 Bari, Italy

Autori CNR:

  • MARIAELENA DI BIASE
  • MICHELE DI STASIO
  • GABRIELLA FASULO
  • PAOLA LAVERMICOCCA
  • MARIO MALINCONICO
  • SALVATORE MALLARDO
  • GABRIELLA SANTAGATA
  • FRANCESCA VALERIO
  • MARIA GRAZIA VOLPE

Lingua: inglese

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.

Lingua abstract: inglese

Pagine da: 104

Pagine a: 110

Rivista:

Food chemistry Applied Science Publishers.
Paese di pubblicazione: Regno Unito
Lingua: inglese
ISSN: 0308-8146

Numero volume: 258

DOI: 10.1016/j.foodchem.2018.03.064

Referee: Ś: Internazionale

Stato della pubblicazione: Published version

Indicizzato da: ISI Web of Science (WOS) [WOS:000430241500014]

Parole chiave:

  • Fruit dehydration
  • Pectin-honey edible coating
  • Antioxidant properties
  • Food quality preservation
  • Nutritional upgrading

Data di accettazione: 14/03/2018

Strutture CNR:

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