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. 2024 Sep 13;32(3):325-337.
doi: 10.38212/2224-6614.3512.

Enhancing mango shelf life through natural preservation: Investigating the efficacy of polysaccharide edible coating and leaf extracts

Binh Minh Nguyen Dac  1 , Khoa Hai Le  2 , Van Anh Phan Thi  1 , Van Minh Dao  1 , Trung Dinh Do  3 , Phuong Nguyen-Tri  4   5 , S Woong Chang  6 , D Duc Nguyen  7   8 , Duong Duc La  9
Affiliations

Enhancing mango shelf life through natural preservation: Investigating the efficacy of polysaccharide edible coating and leaf extracts

Binh Minh Nguyen Dac et al. J Food Drug Anal. .

Abstract

A sustainable solution to prevent the waste of fruits and vegetables from spoilage is the use of edible coatings or films. This research project aimed to create a fresh coating recipe that could effectively extend the shelf life of mangoes. The coating was composed of chitosan, glycerol, and gum Arabic mixed with the extract obtained from the extraction of Cleistocalyx operculatus plant. The prepared exact has a total polyphenol content of 17% and showed potent free radical scavenging abilities in a dose-dependent manner. The chitosan/gum Arabic/Glycerol/extract edible coatings were analyzed using SEM and FTIR spectroscopy, revealing a smooth and uniform coating with a well-integration of components. Coating the mangoes with this formulation resulted in significant improvements in their appearance, brightness, weight loss, firmness, titratable acidity, and CO2 respiration rate compared to uncoated samples. The optimal concentration of the extract in the coating was determined to be 0.25% w/w for the best protective performance. After 21-day storage at room temperature, uncoated mangoes were found to be rotten, while coated mangoes remained fresh.

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Conflict of interest statement

Conflict of interest: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Fig. 1
Fig. 1
The color changes of both uncoated mangoes and mangoes coated with various formulations of coatings.
Fig. 2
Fig. 2
(a) The brightness parameter was assessed throughout the storage duration of both uncoated mangoes and mangoes coated with the CH/GA/Gly/CO edible coating. The appearances of the uncoated mangoes (b, d) were compared to those of the coated mangoes (c, e) after 21-day storage.
Fig. 3
Fig. 3
The amount of weight that uncoated mangoes lose compared to mangoes coated with different coatings formulations.
Fig. 4
Fig. 4
The firmness of both uncoated mangoes and mangoes coated with different coating formulations.
Fig. 5
Fig. 5
The CO2 production rate of uncoated mangoes and mangoes coated with CH/GA/Gly/0.25% CO edible coating.
Fig. 6
Fig. 6
The titratable acidity of uncoated mangoes and mangoes coated with CH/GA/Gly/0.25% CO edible coating.
Fig. 7
Fig. 7
FTIR spectrum of CH/GA/Gly/0.25% CO edible coating.
Fig. 8
Fig. 8
SEM images of (a) uncoated mango, (b) mango coated, and (c) cross-section SEM images of the pericarp surface of the mangoes coated with CH/GA/Gly/0.25% CO edible coating.
See this image and copyright information in PMC

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