Novel Edible Coatings Based on Chitosan, Cyclodextrin and Rutin for Mango (Mangifera indica L.) Preservation: a Case Study

Abstract

The coating based on chitosan with rutin and 2-hydroxypropyl-β-cyclodextrin for mango preservation has been prepared using the direct immersion method. The results of FTIR and FR-SEM indicated that an inclusion complex between rutin and 2-hydroxypropyl-β-cyclodextrin was obtained in the chitosan matrix polymer. Besides that, the hydrogen bonds of chitosan, rutin, and 2-hydroxypropyl-β-cyclodextrin were formed. Adding rutin and 2-hydroxypropyl-β-cyclodextrin with 0.5 and 1.25% content, respectively, in the 2% chitosan solution created the solution with the best preservation ability within the research range. A coating with a thickness of about 14 µm is capable of increasing the preservation time up to 14 days, compared to 7 days for uncoated samples and 10 days for samples coated with 2% chitosan solution. The results of several biochemical indicators, such as mass loss, vitamin C content, respiration intensity, and ethylene production during storage, demonstrated the preservation ability of the CCR2 coating for mangoes.