Binh Minh Nguyen Dac, Institute of Regional Research and Development, Ministry of Science and Technology, Hanoi, Vietnam
Khoa Hai Le, Vietnam Academy of Science and Technology, Hanoi, Vietnam
Van Anh Phan Thi, Institute of Regional Research and Development, Ministry of Science and Technology, Hanoi, Vietnam
Van Minh Dao, Institute of Regional Research and Development, Ministry of Science and Technology, Hanoi, Vietnam
Trung Dinh Do, Institute of Tropical Durability, Joint Vietnam-Russia Tropical Science and Technology Research Center, Cau Giay, Hanoi, Vietnam
Phuong Nguyen-Tri, Laboratory of Advanced Materials for Energy and Environment, Université Du Québec à Trois- Rivières (UQTR), Québec, Canada
S. Woong Chang, Department of Environmental Energy Engineering, Kyonggi University, Republic of Korea
D. Duc Nguyen, Department of Civil & Energy System Engineering, Kyonggi University, Republic of KoreaFollow
Duong Duc La, Institute of Chemistry and Materials, Hanoi, Vietnam

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.

Dac, Binh Minh Nguyen; Le, Khoa Hai; Thi, Van Anh Phan; Dao, Van Minh; Do, Trung Dinh; Nguyen-Tri, Phuong; Chang, S. Woong; Nguyen, D. Duc; and La, Duong Duc (2024) "Enhancing mango shelf life through natural preservation: Investigating the efficacy of polysaccharide edible coating and leaf extracts," Journal of Food and Drug Analysis: Vol. 32 : Iss. 3 , Article 5.
Available at: https://doi.org/10.38212/2224-6614.3512

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