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 antioxidant capacity of the cut fruit, and during 31 days of storage. Pectin antioxidant coating formulations have been developed by adding antioxidant extracts from fruits or antioxidant acids. Uncoated dehydrated fruits and those coated with pectin without antioxidants were used as control. Convective drying was carried out, desorption isotherms (30, 50 and 60°C) and drying kinetics (50 and 60°C) were analyzed, and the obtained experimental data were adjusted to the GAB and Page models, respectively. The dried kiwi slices were evaluated for their retention of antioxidants (vitamin C and phenolic compounds), total antioxidant activity (DPPH), mechanical properties, and color. The coatings had a slight influence on the isotherms and drying kinetics at the studied temperatures, mainly for the one performed at 30°C. However, the drying rate at 60°C decreased more rapidly and the Page model fit well with the experimental data. The antioxidant coatings preserved the thermosensitive compounds during drying, and formulations with the acerola extract and antioxidant acids may be highlighted since, in addition to the antioxidant effect, they also nutritionally enriched the kiwi slices. Thus, the proposed methodology is a promising technique to reduce the oxidative effects inherent in the drying and storage processes.

干燥水果的主要缺点之一是通过氧化过程降低其品质。在这项研究中，准备了抗氧化剂果胶涂层，并在干燥过程之前将其涂在猕猴桃片上，以评估其对干燥动力学，维持切水果的营养品质和抗氧化能力以及在储存31天中的作用。果胶抗氧化剂涂料配方是通过添加水果或抗氧化剂酸中的抗氧化剂提取物来开发的。将未包衣的脱水水果和涂有果胶但未添加抗氧化剂的水果用作对照。进行对流干燥，分析解吸等温线（30、50和60°C）和干燥动力学（50和60°C），并将获得的实验数据分别调整为GAB和Page模型。对干燥的猕猴桃片进行抗氧化剂（维生素C和酚类化合物）的保留，总抗氧化剂活性（DPPH），机械性能和颜色的评估。涂层对所研究温度下的等温线和干燥动力学影响不大，主要是在30°C下进行的。但是，在60°C下的干燥速度下降得更快，并且Page模型与实验数据非常吻合。抗氧化剂涂层在干燥过程中保留了热敏化合物，因此可以突出使用针叶提取物和抗氧化剂酸的配方，因为除抗氧化作用外，它们还富含猕猴桃片的营养。因此，所提出的方法学是减少干燥和储存过程中固有的氧化作用的有前途的技术。