Enhancing mango shelf life through natural preservation: Investigating the efficacy of polysaccharide edible coating and leaf extracts
Binh Minh Nguyen Dac a, Khoa Hai Le b, Van Anh Phan Thi a, Van Minh Dao a, Trung Dinh Do c, Phuong Nguyen-Tri d,e, S. Woong Chang f,*,1, D. Duc Nguyen g,h,*,1, Duong Duc La i,*,1
a Institute of Regional Research and Development, Ministry of Science and Technology, Hanoi, Viet Nam
b Vietnam Academy of Science and Technology, Hanoi, Viet Nam
c Institute of Tropical Durability, Joint Vietnam-Russia Tropical Science and Technology Research Center, Cau Giay, Hanoi, Viet Nam
d Department of Chemistry, Biochemistry, and Physics, Université du Québec à Trois-Rivières (UQTR), 3351 Boulevard des Forges, Trois-Rivières, QC G8Z 4M3, Canada
e Laboratory of Advanced Materials for Energy and Environment, Université du Quebec à Trois-Rivières (UQTR), 3351 Boulevard des Forges, Trois- Rivières, QC G8Z 4M3, Canada
f Department of Environmental Energy Engineering, Kyonggi University, Republic of Korea
g Department of Civil & Energy System Engineering, Kyonggi University, Republic of Korea
h Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Viet Nam
i Institute of Chemistry and Materials, Hanoi, Viet Nam
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.
Keywords: Edible coating, Fruit preservation, Leaf extract, Postharvest mango, Shelf-life extension