Evaluation of Plasticizer Addition in Composite Edible Coating on Quality of Fresh-Cut Mangoes during Storage

• Published in: IOP conference series. Earth and environmental science 2019-04, Vol.251 (1), p.12029
• Main Authors: Afifah, N, Ratnawati, L, Darmajana, D A
• Format: Article
• Language: English
• Subjects: Acidity; Beeswax; Carrageenan; Coating effects; Coatings; Cold storage; Mangoes; Microorganisms; Plasticizers; Sensory perception; Styrofoam; Water vapor; Weight loss; Weight reduction
• ISSN: 1755-1307; 1755-1315; 1755-1315
• DOI: 10.1088/1755-1315/251/1/012029

A composite edible coating made from carrageenan - beeswax with two plasticizers was used to cover fresh-cut mangoes. The purpose of this research was to develop edible film with plasticizer treatment and investigate the effect of an edible coating on quality changes in fresh-cut mangoes during refrigerated storage. The film-forming solution was poured onto an acrylic plate 20x20 cm2 and dried at 50 °C for 24 hours in a cabinet dryer. Coated and uncoated mangoes were placed into styrofoam then over-wrapped with cling wrap and stored at 6°C for 6 days. Edible films containing two plasticizers had a higher thickness, water vapor transmission rate (WVTR), and solubility than the single plasticizer film. It was found that edible coatings could preserve a fresh-cut mango quality by reducing weight loss, delaying an increase in total soluble solids, maintaining pH, total acidity and growth of microorganisms. It also indicated no difference in sensory perception between the coated and the uncoated fresh-cut mangoes.