Abstract
During this study, fresh mangoes were packed into multilayer coatings made from chitosan containing cinnamon essential oil microcapsules and alginate solutions that were alternately deposited on the mango surfaces by electrostatic interaction. We then compared the physical and chemical indexes to examine the changes in the mangoes during 14 d of storage. The results showed that the microcapsules prepared in the experiment were of uniform size, with the sustained release of essential oil exceeding 168 h. Compared with uncoated mangoes, the mangoes coated with the coatings could effectively inhibit the decrease of the titratable acid, soluble solids, and vitamin C contents; slow down the increase of the weight loss and pH; delay the appearance of mango respiration peaks; and preserve the firmness at storage conditions of 25 °C and 50% RH. Our findings revealed that mangoes without treatment showed losses in their edible and commercial value after 14 days in storage, and the mangoes coated with five layers still retained food and commercial value. Cross-sectional scanning electron microscopy images of the coatings showed that they had distinct layers and were of good uniformity and tight binding, and they also had good adhesion to the mango surface. These findings provide important insights into the use of coatings for the packaging of fruits during storage, which is essential for promoting the application of coatings for packaging preservation without big cost and expensive equipment.
Highlights
Mangoes are rich in many nutritional elements, such as vitamins, micronutrients, phytochemicals, dietary fibre, and phenolic compounds [1]
The chitosan-cinnamon oil microcapsules had smooth and crack-free surfaces with uniform and regular spherical distribution, indicating that the cinnamon essential oil was well embedded in the microcapsules
We concluded that the dispersion of microcapsules without cinnamon oil was not as good as that of the chitosan-cinnamon oil microcapsules, possibly due to the hydrophobicity of the cinnamon essential oil molecules embedded in the microcapsules [37]
Summary
Mangoes are rich in many nutritional elements, such as vitamins, micronutrients, phytochemicals, dietary fibre, and phenolic compounds [1]. Methods used for maintaining the freshness of mangoes include cold storage, atmosphere modification, radiation, cling film packaging and chemical antisepsis. Among these approaches, cold storage, atmospheric modification, radiation, and other methods require a large investment in equipment. Plastic wrap packaging made from polyvinyl chloride (PVC) and chemical antisepsis may pose threats to human health [2]. The use of coatings has emerged as one of the major preservation methods used in recent years [3]. Coatings can protect food products from mechanical, physical, chemical, and microbial damage and can extend the shelf life [4]. Coatings can be applied to mangoes by dipping, painting, or spraying to form a thin, transparent coating on the mango surface [5]
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