Novel application of pineapple peel pectin extract film as active edible coating on quality of dried pineapple

Abstract

SummaryThis study aimed to determine the efficiency of using pineapple peel pectin solution (PPPS) and commercial pectin solution (CPS) as a novel edible coating to preserve the quality of hot‐air (HA)‐dried pineapples without any use of expensive equipment as a freeze dryer. First, pectin films at different ratios of CPS to PPPS (10:0, 9:1, 8:2 and 7:3) were evaluated for the film properties prior to application. A high amount of PPPS lowered film solubility with a high total phenolic content (TPC). The film at 8:2 was selected based on its high functional properties. The coating did not show significant changes in colour, water activity and texture properties of coated HA‐dried pineapples compared to uncoated samples. Moreover, PPPS addition maintained TPC and antioxidant activity of coated HA‐dried samples similar to the high quality of uncoated freeze‐dried samples. Thus, the new edible coating showed an alternative to preserve the quality of HA‐dried pineapples.