Yin Cheng, Huang Chongxing, Wang Jun, Liu Ying, Lu Peng, Huang Lijie
Light Industry and Food Engineering College, Guangxi University, Nanning 530004, China.
School of Mechanical Engineering, Jiangnan University, Wuxi 214122, China.
Materials (Basel). 2019 Jun 26;12(13):2039. doi: 10.3390/ma12132039.
During this study, fresh mangoes were packed into multilayer coatings made from chitosan containing cinnamon essential oil microcapsules and alginate solutions that were alternately deposited on the mango surfaces by electrostatic interaction. We then compared the physical and chemical indexes to examine the changes in the mangoes during 14 d of storage. The results showed that the microcapsules prepared in the experiment were of uniform size, with the sustained release of essential oil exceeding 168 h. Compared with uncoated mangoes, the mangoes coated with the coatings could effectively inhibit the decrease of the titratable acid, soluble solids, and vitamin C contents; slow down the increase of the weight loss and pH; delay the appearance of mango respiration peaks; and preserve the firmness at storage conditions of 25 °C and 50% RH. Our findings revealed that mangoes without treatment showed losses in their edible and commercial value after 14 days in storage, and the mangoes coated with five layers still retained food and commercial value. Cross-sectional scanning electron microscopy images of the coatings showed that they had distinct layers and were of good uniformity and tight binding, and they also had good adhesion to the mango surface. These findings provide important insights into the use of coatings for the packaging of fruits during storage, which is essential for promoting the application of coatings for packaging preservation without big cost and expensive equipment.
在本研究中，将新鲜芒果包装在由含有肉桂精油微胶囊的壳聚糖和藻酸盐溶液制成的多层涂层中，这些涂层通过静电相互作用交替沉积在芒果表面。然后，我们比较了物理和化学指标，以检查芒果在储存14天期间的变化。结果表明，实验制备的微胶囊尺寸均匀，精油的持续释放超过168小时。与未涂层的芒果相比，涂有该涂层的芒果可以有效抑制可滴定酸、可溶性固形物和维生素C含量的下降；减缓失重和pH值的增加；延迟芒果呼吸峰值的出现；并在25°C和50%相对湿度的储存条件下保持硬度。我们的研究结果表明，未经处理的芒果在储存14天后其食用价值和商业价值会降低，而涂有五层涂层的芒果仍保留其食用价值和商业价值。涂层的横截面扫描电子显微镜图像显示，它们具有明显的层结构，均匀性好且结合紧密，并且它们与芒果表面也具有良好的附着力。这些发现为储存期间水果包装涂层的使用提供了重要见解，这对于在不花费高昂成本和使用昂贵设备的情况下促进包装保鲜涂层的应用至关重要。
