The use of pectin as a binding and coating agent in the manufacture of dried fruit bars

Abstract

The aim of the study is to investigate the effect of using pectin suspension as a binding and coating agent in the

production technology of dried fruit bars (plums, cherries, apples and rosehip powder) with a shelf life of 360 days. The protective pectin film on the surface of the bars acted as a barrier in controlling moisture retention, reducing the interaction processes between food molecules and the environment and decreasing gas exchange. The evolution of the pH in the vegetable bars was influenced by the acidic environment formed by the plum and cherry fruits, the rosehip powder used for

microbiological stability, as well as by the citric acid used in the formation of the pectin suspension. An analysis of biologically active

substances in the bars showed that the inclusion of dried fruits and rosehip powder in the bars, together with the use of pectin, has a positive effect on the change in antioxidant content during storage. The antioxidant activity (DPPH) in the vegetable bars decreased by 1.23 times, demonstrating minor changes throughout the period, which is due to the chemical composition of

the plant material and the properties of the pectin used. The results of this study showed that pectin extracted by MAE, which is subsequently used as a binding and coating agent in the technological process of making bars, retains antioxidant activity and high functional value of the bars for 360 days of storage.