Effect of a mango ﬁlm on quality of whole and minimally processed mangoes Rungsinee Sothornvit ∗, Patratip Rodsamran
Department of Food Anatomist, Faculty of Engineering in Kamphaengsaen, Kasetsart University, Kamphaengsaen Campus, Nakhonpathom 73140, Asia
Abstract Fresh mango fruit tissue provides the possibility to form edible ﬁlms and films, thus extending fruit shelf-life. The effect of the mango consumable ﬁlm and storage conditions on refreshing mango quality and shelf-life was established. A manga ﬁlm offered a good oxygen barrier with sufﬁcient mechanical properties to wrap entire and minimally processed mangoes. The ﬁlm reduced fat loss and extended the maturing period of complete fresh mangoes. The shelf-life of unwrapped minimally highly processed mangoes kept in cellophane bags in room temperatures (30 ◦ C) and cold storage (5 ◦ C) had been 2 and 4 times, respectively. If the minimally processed mangoes had been wrapped in a mango ﬁlm and retained in cellophane bags, the shelf-life was extended to 5 and 6th days, once stored for 30 and 5 ◦ C, respectively. The extremely hydrophilic personality of the mango ﬁlm meant solubility from the ﬁlm limited its application. However , this kind of opens further research to boost mango ﬁlms for use with frozen and dried foods. Keywords: Mango; Edible ﬁlms; Minimally processed manga; Quality
1 ) Introduction Mango fruit happen to be climacteric and ripen rapidly after collect. During the harvest season, high production and perishability of tropical fruit such as manga results in substantial postharvest losses and environmental waste. Developing consumer demand for healthy and fresh fruit, which include minimally processed fruit, is actually a current power in the market. Creation of manga as a fresh-cut product unwraps another probability for their commercialization. However , minimally processed fruits are be subject to undesirable physiological changes such as color, texture, aroma, and overall appearance that cause a lowering of fruit shelf-life (Bolin and Huxsoll, 1989; Wong ain al., 1994). Edible ﬁlms and coatings have a potential to extend the shelf-life and quality of foods simply by preventing within aroma, style, texture and look (Arvanitoyannis, 99; Tharanathan, 2003). Studies of edible ﬁlms and films show prospect of some fruits; for example , whey protein coatings for oranges (Cisneros-Zevallos and Krochta, 2003a, b), spud starch-based edible coatings upon guava (Quezada Gallo ou al.,
Corresponding creator. Tel.: +66 34281098; send: +66 34351404. E-mail address: [email protected] air conditioner. th (R. Sothornvit).
2003), hydroxypropyl methylcellulose-lipid edible blend coatings in plum (Perez-Gago et approach., 2003), whey protein- and hydroxypropyl methylcellulose-based edible composite resin coatings in fresh-cut pears (Perez-Gago et al., 2005), and whole wheat gluten-based ﬁlms and films on chilled strawberries (Tanada-Palmu and Doloroso, 2005). Lately, fruit and vegetable purees, for example , peach, strawberry, apricot, apple, pear, carrot and broccoli, had been shown to be of use as option components of edible ﬁlms (McHugh et approach., 1996; McHugh and Olsen, 2004). These types of ﬁlms below certain relative humidity (RH) and temperatures conditions have been completely shown to be very good barriers to gas durchmischung but poor barriers to water steam diffusion. These types of properties of edible ﬁlms translate into an efficient semi-permeable barrier to the breathing gases (carbon dioxide and oxygen), making a modiﬁed atmosphere (MA) the moment applied to vegetables and fruits (Baldwin, 1994). MA slows respiration, metabolism and retards ethylene production, and putting on ﬁlms shaped by fruit purees of the identical freshcut product might beneﬁt both top quality and shelf-life, without impacting ﬂavor. McHugh and Senesi (2000) observed a signiﬁcant reduction in water loss and browning in fresh-cut oranges when selections were twisted in apple puree ﬁlms containing beeswax, pectin, glycerol, ascorbic acidity and citric acid. There may be one study about fresh-cut mango...
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