Study on the production of edible coatings based on chitosan and inclusion complex of rutin with hydroxypropyl-β-cyclodextrin for avocado preservation

Abstract

The preservation of fruits after harvesting has been one of the extensively studied concerns in recent times. In countries with tropical climates, high temperatures, and heavy rainfall like Vietnam, the post-harvest preservation of fruits holds significant practical importance. Avocados are a type of fruit rich in nutritional value and high economic significance. However, avocados have a short shelf life and are susceptible to damage and bruising during harvesting, transportation, and storage. In this study, a coating preservation product for avocados was developed using chitosan in combination with the active compound rutin, encapsulated in a complex with hydroxypropyl-β-cyclodextrin. Research results indicate that a chitosan solution with a concentration of 1.5%, prepared in a 1% acetic acid solution, and supplemented with the rutin–hydroxypropyl-β-cyclodextrin complex at a content of 0.5%, was found to be the most suitable for creating the avocado preservation coating. The utilization of this product extended the preservation period of avocados up to 10 days under room temperature conditions. The biochemical characteristics of the fruit were preserved to the greatest extent, and the ripening process was significantly slowed down compared to control samples.