Physicochemical properties of a gelatin/agarose/maltodextrin multifunctional coating enriched with plant extracts and its application for mango preservation

Abstract

Herein, eco-friendly and edible matrix substances such as gelatin, agarose, and maltodextrin (GAM) are functionalized with Piper betel L. leaf extract (PBE) and Sonneratia ovata Back. leaf extract (SOE) in single or co-combination for mango preservation. Three matrix ingredients are good miscibility and homogeneous blend as demonstrated by ATR-FTIR and micro-structural analyses. The mechanical strength and surface hydrophobicity of the gelatin co-added with agarose and maltodextrin are significantly improved and better than the film only with agarose, which reveals a significant role of maltodextrin addition in the gelatin/agarose matrix. Furthermore, the ternary film with gelatin/agarose/maltodextrin at the weight ratio of 50/25/25 is chosen as a polymeric matrix due to the lowest moisture and swelling with acceptable solubility compared to other ratios. The single and co-addition of PBE and SOE to the ternary films reveal significant enhancement in water-barrier, antibacterial, and antioxidant functions. Interestingly, the ternary film co-functionalized with SOE and PBE possesses better water-barrier features as compared with other addiviated film formulations. As followed, the coatings co-enriched with SOE and PBE are found to be highly effective in prolonging the lifespan of Acacia mango for 21 d at 25 °C with better visual attributes, firmness, and vitamin C content, as well as lower weight loss and ripening rate. These outcomes indicate the promising potential of SOE and PBE co-impregnated gelatin/agarose/maltodextrin ternary coatings for enhancing the storability of post-harvest mangoes.