Fruit matrixes, like papaya (Carica papaya L. 'Maradol') may serve as a vehicle for micronutrients and bioactive components to obtain "functional fruits". In this work, a functional fresh-cut papaya product was elaborated by pulsed vacuum impregnation with isotonic solutions containing calcium, zinc, ascorbic and folic acid, bifidobacteria and oligofructose. Vacuum impregnated fruit cylinders were coated with alginate or gellan-based edible films, which could also transport bitidobacteria. The shelf life of the fresh-cut fruit was 12 days at 4°C. Flavor-related parameters (total soluble solids, pH, and titratable acidity) remained stable during storage and overall quality and sensory attributes of treated fruit improved significantly. Results of sensory test (trained panel and consumers) showed a high degree of acceptance.