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.

在本文中，描述了一种新颖且可持续的水果脱水过程。具体而言，制备了基于果胶和蜂蜜的可食用涂层，并将其用作切水果样品的脱水剂和抗菌剂，以这种方式促进了水果的保存，防止了不可逆的恶化过程。

在苹果，哈密瓜瓜，芒果和菠萝上测试了果胶蜂蜜涂层。还对未涂覆的脱水水果（对照）进行了分析。有涂层的水果证明增加了脱水百分比，丰富了多酚和维生素C的含量，改善了抗氧化活性和挥发性分子的分布。此外，评估了对假单胞菌和大肠杆菌的抗菌活性。最后，对果实破裂表面进行了形态分析，突出了不粘且均匀的薄层的形成。这些结果表明，通过使用果胶蜂蜜涂层进行的新颖的水果脱水过程，既可以保持脱水水果的安全性和质量，又可以提高其真实性和天然性。