Applying pectin coatings enriched with antioxidant compounds as pre-treatment for kiwi (Actinidia deliciosa) drying process

• Published in: JCT research Vol. 18; no. 4; pp. 1131 - 1142
• Main Authors: Sitônio Eça, Kaliana, Maciel Porto, Elaine Cristina, de Siqueira Oliveira, Luciana, Menegalli, Florencia Cecília
• Format: Journal Article
• Language: English
• Published: New York Springer US 01.07.2021; Springer Nature B.V
• Subjects: Antioxidants; Chemistry and Materials Science; Coatings; Convective drying; Corrosion and Coatings; Dehydration; Formulations; Fruits; Industrial Chemistry/Chemical Engineering; Isotherms; Kinetics; Materials Science; Mechanical properties; Pectin; Phenols; Polymer Sciences; Surfaces and Interfaces; Thin Films; Tribology; Shelf life; Edible coating; Natural antioxidants; Active packaging; Drying kinetics

One of the main drawbacks of drying fruits is the degradation of their quality by oxidative processes. In this study, antioxidant pectin coatings were prepared and applied onto kiwi slices before the drying process to evaluate their effect on drying kinetics, on maintaining nutritional quality and a...