Ecogel incorporated with nano-additives to increase shelf-life of fresh-cut mango

Abstract

Fresh-cut mango is a very popular product commonly consumed due to its health and safety benefits to the community. The fruit cutting results in increased respiration, ethylene production, oxidation, and browning processes which tends to shorten its life. Edible coating of aloe gel (ecogel) serves as an additive matrix to extend the life of fresh-cut mango with the incorporation of antioxidant, acidulant, and antimicrobial additives. The edible coating ability is strongly influenced by molecular structure, size and chemical constituents. This study aimed to determine the influence of nano-additive material and its concentration in ecogel to extend the shelf life of the mango. The factorial complete randomized design was used to determine the effect of citric, and ascorbic acid and potassium sorbate using a concentration of 0.15, 0.3, and 0.45 %. Citric acid, ascorbic acid and potassium sorbate at a concentration of 0.15 %, was best for formulation of ecogel. The quality of fresh-cut fruit coated with ecogel and stored at a temperature of 7 ± 1 °C until 6 day was acceptable. Therefore, ecogel prolongs the shelf-life of fresh-cut mango.