Fresh-Cut Mangoes: How to Increase Shelf Life by Using Neem Oil Edible Coating

Abstract

The mango is the most widely cultivated tropical fruit. Fresh-cut mango is very useful, but it is very perishable. The purpose of this study was to highlight the effects of neem oil on fresh-cut mango fruits kept for 9 days at 4 ± 1 °C and 80 ± 5% relative humidity. The neem plant (Azadirachta indica) has numerous antioxidant and antibacterial properties. Despite this, very few studies have been carried out on neem oil added to edible coatings (EC) to retard ripening processes. Two formulations were tested: EC1 (hydroxypropyl methylcellulose + CaCl2) and EC2 (hydroxypropyl methylcellulose + CaCl2 + neem oil), both compared with an untreated sample (control). Physicochemical, microbial, proximate and sensory analyses were carried out. Neem oil reduced loss of firmness and colour, while hydroxypropyl methylcellulose and CaCl2 reduced normal cell degradation (weight loss and soluble solids content). Microbiological investigation showed that the EC2 inhibited the development of the main spoilage bacteria during the entire storage period, prolonging the preservation of fresh-cut fruits. The sensory analysis showed a rapid degradation after 5 d in the control sample, while the EC2 was the best.

Improving fresh‐cut fruit salad quality and longevity with chitosan coating enriched with poppy seed phenolics

“…Suriati ( 2021 ) and Passafiume et al. ( 2022 ) reported that coating applications reduce the loss of total soluble solids in fresh‐cut mangoes and help preserve the fruit's physicochemical properties. Passafiume et al.…”

“…Consequently, the concentration of total sugars in the fruits increases, contributing to elevated °Brix values (Riaz et al, 2021). Coatings play a crucial role in preserving the total soluble solids content by limiting the loss of fruit juice and maintaining the fruit's characteristics (Passafiume et al, 2022). Suriati (2021) and Passafiume et al (2022) reported that coating applications reduce the loss of total soluble solids in fresh-cut mangoes and help preserve the fruit's physicochemical properties.…”

“…Coatings play a crucial role in preserving the total soluble solids content by limiting the loss of fruit juice and maintaining the fruit's characteristics (Passafiume et al, 2022). Suriati (2021) and Passafiume et al (2022) reported that coating applications reduce the loss of total soluble solids in fresh-cut mangoes and help preserve the fruit's physicochemical properties. Passafiume et al ( 2021) observed that fresh-cut pears coated with aloe verabased coatings did not significantly increase total soluble solids content during storage and experienced less loss than the control group.…”

Carnauba wax-based sustainable coatings for prolonging postharvest shelf-life of citrus fruits

“…18 Neem oil is an essential oil obtained from the seeds of the neem plant (Azadirachta indica) and has been used for centuries due to its excellent antibacterial, antifungal, antioxidant and health-promoting properties. 19,20 However, its applications in food packaging and preservation are limited due to photosensitivity of neem oil and its impacts on the sensory attributes of food. To address these challenges, neem oil can be nano-emulsied to improve bioactivity, bioavailability, and photostability.…”

Effect of Aloe vera and carboxymethyl cellulose‐derived binary blend edible coating on the shelf life of fresh‐cut apple

“…They can partially restrict the exchange of gas and vapor, which delays the shrinking of cut produce and modifies the environment around the good. Utilization of polysaccharide blend to minimize the undesirable changes due to several internal and external factors and minimal processing has been studied (Nicolau‐Lapeña et al, 2021 ; Passafiume et al, 2022 ; Shah & Hashmi, 2020 ; Tavassoli‐Kafrani et al, 2022 ). They have ability to prevent the fruits by improving the barrier, water vapor, and gas exchange properties.…”