Effect of edible coatings based on alginate/pectin on quality preservation of minimally processed ‘Espada’ mangoes

• Published in: Journal of food science and technology 2018-12, Vol.55 (12), p.5055-5063
• Main Authors: Silva, Francyelle Amorim, Finkler, Leandro, Finkler, Christine Lamenha Luna
• Format: Article
• Language: English
• Subjects: Acidity; Alginates; Alginic acid; Ascorbic acid; Biopolymers; Calcium chloride; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Coating effects; Coatings; Cold storage; Design of experiments; Experimental design; Food Science; Formulations; Glycerol; Independent variables; Mangoes; Nutrition; Original; Original Article; Pectin; pH control; Preservation
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-018-3444-z

The aims of the study were to develop and apply alginate and pectin-based edible coatings on minimally processed mango ( Mangifera indica L.) variety ‘Espada’. A full experimental design was performed using alginate, pectin and glycerol concentrations as independent variables and total soluble solids as response variable. Minimally processed mango was immersed in each film forming solution, calcium chloride and glycerol solutions pretreated with 1% (w/v) solution of ascorbic acid, dried at 25 ± 2 °C for 24 h and then refrigerated at 8 ± 1 °C for 14 d. Based on the results of the experimental design, the following formulations were evaluated: 2% (w/v) alginate/3% (w/v) pectin (with and without glycerol) and 3% (w/v) alginate/0.5% (w/v) pectin (with and without glycerol). Fruits coated with biopolymers had lower total soluble solids content and titratable acidity compared to the control group. The formulation containing 2% (w/v) alginate, 3% (w/v) pectin and 5.5% (w/v) glycerol showed the best performance for long-term refrigerated storage of minimally processed mango for a period of 16 d.