Effect of particle size of edible coatings made from carboxymethyl cellulose/starch on the quality of minimally processed mango (Mangifera indica L. ‘Ataulfo’)

Mexico is the seventh largest producer worldwide and the first exporter of whole mango.
However, mango exporters have not been able to take advantage of new markets such as minimally processed product (MMP). There is a lack appropriate technology to maintain the quality of the fresh-cut mango during its storage (15 days at 5°C). The drained intracellular fluids and firmness loss diminish the visual quality and promote the microbial growth, therefore being the main problems for fresh-cut mango.
The use of edible coatings (EC) in submicron systems could extend the shelf life of MMP. The aim of this work was to determine the effect of emulsion coatings of carboxymethylcellulose (CMC), starch and α-tocopherol with different particle sizes on quality product.
Mango cubes were dipped in the coatings, drained, packed in plastic containers and stored for 16 days at 5°C, physicochemical, microbiological, biochemical and sensory analysis were performed periodically during storage.
The particle size of the emulsion was 1203 nm and -17 mV of zeta potential, while the nanoemulsion was 194 nm and -8 mV of zeta potential, indicating stable systems.
No significant differences were observed in total soluble solids, acidity and pH but the phenolic content increased during storage time.
The PAL activity did not change during storage time and PPO showed the highest activity after 16 days of storage.
The content of mesophilic aerobic bacteria increased significantly after 12 days showing a load of ≥5.4 log (CFU g^-1). The mangoes coated with nanoemulsion had the best sensory quality and the SEM observation showed a better distribution of the nanoemulsion over fruit.
The use of nanotechnology in EC can improve their functional proprieties and the quality products.

VIII International Postharvest Symposium: Enhancing Supply Chain and Consumer Benefits – Ethical and Technological Issues

P.E. Romero-Cano, E. Mercado-Silva, M.E Vázquez-Barrios, M.L. Zambrano-Zaragoza, D.M. Rivera-Pastrana, M.S. Arvizu-Medrano

nanoemulsion, fresh-cut mango, starch, carboxymethylcellulose

https://doi.org/10.17660/ActaHortic.2018.1194.81