Journal of Food Science and Technology

, Volume 55, Issue 12, pp 5055–5063 | Cite as

Effect of edible coatings based on alginate/pectin on quality preservation of minimally processed ‘Espada’ mangoes

  • Francyelle Amorim Silva
  • Leandro Finkler
  • Christine Lamenha Luna FinklerEmail author
Original Article


The aims of the study were to develop and apply alginate and pectin-based edible coatings on minimally processed mango (Mangifera indica L.) variety ‘Espada’. A full experimental design was performed using alginate, pectin and glycerol concentrations as independent variables and total soluble solids as response variable. Minimally processed mango was immersed in each film forming solution, calcium chloride and glycerol solutions pretreated with 1% (w/v) solution of ascorbic acid, dried at 25 ± 2 °C for 24 h and then refrigerated at 8 ± 1 °C for 14 d. Based on the results of the experimental design, the following formulations were evaluated: 2% (w/v) alginate/3% (w/v) pectin (with and without glycerol) and 3% (w/v) alginate/0.5% (w/v) pectin (with and without glycerol). Fruits coated with biopolymers had lower total soluble solids content and titratable acidity compared to the control group. The formulation containing 2% (w/v) alginate, 3% (w/v) pectin and 5.5% (w/v) glycerol showed the best performance for long-term refrigerated storage of minimally processed mango for a period of 16 d.


Ascorbic acid Fruits Pectin Surface analysis techniques 



The authors acknowledge the Master’s degree scholarship provided by Project IBPG-0113-2.12/14 of the Fundação de Amparo a Ciência e Tecnologia de Pernambuco (FACEPE) (Pernambuco, Brazil). The authors also thank the Pró-Reitoria de Pesquisa e Pós-Graduação (Propesq) of the Universidade Federal de Pernambuco (UFPE, Brazil) for the financial support throughout this research.

Supplementary material

13197_2018_3444_MOESM1_ESM.doc (42 kb)
Supplementary material 1 (DOC 42 kb)


  1. Aina JO (1990) Physico-chemical changes in African Mango (Irvingia gabogensis) during normal storage ripening. J Food Chem 36:205–212. CrossRefGoogle Scholar
  2. Appiah F, Patrick K (2011) Effect of ripening stage on composition, sensory qualities and acceptability of keitt mango (Mangifera indica L.) chips. Afr J Food Agric Nut Dev 11:5096–5109. CrossRefGoogle Scholar
  3. Belay ZA, Caleb OJ, Opara UL (2017) Impacts of low and super-atmospheric oxygen concentrations on quality attributes, phytonutrient content and volatile compounds of minimally processed pomegranate arils (cv. Wonderful). Postharvest Biol Technol 124:119–127. CrossRefGoogle Scholar
  4. Chen C, Hu W, He Y, Jiang A, Zhang R (2016) Effect of citric acid combined with UV-C on the quality of fresh-cut apples. Postharvest Biol Technol 111:126–131. CrossRefGoogle Scholar
  5. Dea S, Brecht JK, Nunes MCN, Baldwin EA (2010) Occurrence of chilling injury in fresh-cut ‘Kent’ mangoes. Postharvest Biol Technol 57:61–71. CrossRefGoogle Scholar
  6. Espinel Villacres RA, Flores SK, Gerschenson LN (2014) Biopolymeric antimicrobial films: study of the influence of hydroxypropyl methylcellulose, tapioca starch and glycerol contents on physical properties. Mater Sci Eng C36:108–117. CrossRefGoogle Scholar
  7. Espitia PJP, DuWen-Xian Avena-Bustillos RJ, Soares NFF, McHugh TH (2014) Edible films from pectin: physical–mechanical and antimicrobial properties—a review. Food Hydrocoll 35:287–296. CrossRefGoogle Scholar
  8. Falguera V, Quintero JP, Jiménez A, Muñoz JA, Ibarz A (2011) Edible films and coatings: structures, active functions and trends in their use. Trends Food Sci Technol 22:292–303. CrossRefGoogle Scholar
  9. Fuchs Y, Pesis E, Zauberman G (1980) Changes in amylase activity, starch and sugar contents in mango fruit pulp. Sci Hort 13:155–160. CrossRefGoogle Scholar
  10. González-Aguilar GA, Wang CY, Buta JG (2008) Maintaining quality of fresh-cut mangoes using antibrowning agents and modified atmosphere packaging. J Agric Food Chem 48:4204–4208. CrossRefGoogle Scholar
  11. Goyeneche R, Aguëro MV, Roura S, Scala K (2014) Application of citric acid and mild heat shock to minimally processed sliced radish: color evaluation. Postharvest Biol Technol 93:106–113. CrossRefGoogle Scholar
  12. Huang H, Ge Z, Limwachiranon J, Li L, Li W, Luo Z (2017) UV-C treatment affects browning and starch metabolism of minimally processed lily bulb. Postharvest Biol Technol 128:105–111. CrossRefGoogle Scholar
  13. Instituto Adolfo Lutz (1985) Normas Analíticas do Instituto Adolfo Lutz. v.1: Métodos químicos e físicos para análise de alimentos. IMESP, São PauloGoogle Scholar
  14. Islam K, Khan MZH, Sarkar MAR, Absar N, Sarkar SK (2013) Changes in acidity, TSS, and sugar content at different storage periods of the postharvest mango (Mangifera indica L.) influenced by bavistin DF. Int J Food Sci 8:1–8. CrossRefGoogle Scholar
  15. Jang J-H, Moon K-D (2011) Inhibition of polyphenol oxidase and peroxidase activities on fresh-cut apple by simultaneous treatment of ultrasound and ascorbic acid. Food Chem 124:444–449. CrossRefGoogle Scholar
  16. Lucera A, Şimşek F, Conte A, Del Nobile MA (2012) Minimally processed butternut squash shelf life. J Food Eng 113:322–328. CrossRefGoogle Scholar
  17. McHugh TH (2000) Protein–lipid interactions in edible films and coatings. Nahrung 44:148–151.;2-P CrossRefPubMedGoogle Scholar
  18. Medeiros BGS, Pinheiro AC, Carneiro-da-Cunha MG, Vicente AA (2012) Development and characterization of a nanomultilayer coating of pectin and chitosan—evaluation of its gas barrier properties and application on ‘Tommy Atkins’ mangoes. J Food Eng 110:457–464. CrossRefGoogle Scholar
  19. Oliveira BG, Costa HB, Ventura JA, Kondratyuk TP, Barroso MES, Correia RM, Pimentel EF, Pinto FE, Endringer DC, Romão W (2016) Chemical profile of mango (Mangifera indica L.) using electrospray ionisation mass spectrometry (ESI-MS). Food Chem 204:37–45. CrossRefPubMedGoogle Scholar
  20. Ramos-Villarroel AY, Martín-Belloso O, Soliva-Fortuny R (2011) Bacterial inactivation and quality changes in fresh-cut avocado treated with intense light pulses of specific spectra. Eur Food Res Technol 233:395–402. CrossRefGoogle Scholar
  21. Robles-Sánchez RM, Rojas-Graü MA, Odriozola-Serrano I, González-Aguilar GA, Martín-Belloso O (2009) Effect of minimal processing on bioactive compounds and antioxidante activity of fresh-cut ‘Kent’ mango (Mangifera indica L.). Postharvest Biol Technol 51:384–390. CrossRefGoogle Scholar
  22. Robles-Sánchez RM, Rojas-Graü MA, Odriozola-Serrano I, González-Aguilar G, Martin-Belloso O (2013) Influence of alginate-based edible coating as carrier of antibrowning agents on bioactive compounds and antioxidant activity in fresh-cut Kent mangoes. LWT Food Sci Technol 50:240–246. CrossRefGoogle Scholar
  23. Rojas-Graü MA, Sobrino-Lopez A, Tapia MS, Martin-Belloso O (2006) Browning inhibition in fresh-cut ‘Fuji’ apple slices by natural antibrowning agents. J Food Sci 71:59–65. CrossRefGoogle Scholar
  24. Rojas-Graü MA, Tapia MS, Rodríguez FJ, Carmona AJ, Martín-Belloso O (2007) Alginate and gellan-based edible coatings as carriers of antibrowning agents applied on fresh-cut Fuji apples. Food Hydrocoll 21:118–127. CrossRefGoogle Scholar
  25. Rojas-Graü MA, Soliva-Fortuny R, Martín-Belloso O (2009) Edible coatings to incorporate active ingredients to fresh-cut fruits: a review. Trends Food Sci Technol 20:438–447. CrossRefGoogle Scholar
  26. Sadler GD, Murphy PA (1998) pH and titratable acidity. In: Nielsen S (ed) Food analysis. Aspen Publishers Inc, Maryland, pp 101–116Google Scholar
  27. Salinas-Roca B, Soliva-Fortuny R, Welti-Chanes J, Martín-Belloso O (2016) Combined effect of pulsed light, edible coating and malic acid dipping to improve fresh-cut mango safety and quality. Food Control 66:190–197. CrossRefGoogle Scholar
  28. Silva MA, Bierhalz ACK, Kieckbusch TG (2009) Alginate and pectin composite films crosslinked with Ca2+ ions: effect of the plasticizer concentration. Carbohydr Polym 77:736–742. CrossRefGoogle Scholar
  29. Sothornvit R, Rodsamran P (2008) Effect of a mango film on quality of whole and minimally processed mangoes. Postharvest Biol Technol 47:407–415. CrossRefGoogle Scholar
  30. Tapia MS, Rojas-Graü MA, Carmona A, Rodríguez FJ, Soliva-Fortuny R, Martín-Belloso O (2008) Use of alginate- and gellan-based coatings for improving barrier, texture and nutritional properties of fresh-cut papaya. Food Hydrocoll 22:1493–1503. CrossRefGoogle Scholar
  31. Tavassoli-Kafrani E, Shekarchizadeh H, Masoudpour-Behabadi M (2016) Development of edible films and coatings from alginates and carrageenans. Carbohydr Polym 137:360–374. CrossRefPubMedGoogle Scholar
  32. Teixeira GHA, Durigan JF, Alves RE, O’Hare TJ (2008) Response of minimally processed carambola to chemical treatments and low-oxygen atmospheres. Postharvest Biol Technol 48:415–421. CrossRefGoogle Scholar
  33. USDA-ERS [United States Department of Agriculture e Economic Research Service] (2011) US per capita consumption data. Accessed 23.01.18
  34. Vargas-Torres A, Becerra-Loza AS, Sayago-Ayerdi SG, Palma-Rodríguez HM, García-Magaña ML, Montalvo-González E (2017) Combined effect of the application of 1-MCP and different edible coatings on the fruit quality of jackfruit bulbs (Artocarpus heterophyllus Lam) during cold storage. Sci Hortic 214:221–227. CrossRefGoogle Scholar
  35. Yan S, Luo Y, Zhou B, Ingrame DT (2017) Dual effectiveness of ascorbic acid and ethanol combined treatment to inhibit browning and inactivate pathogens on fresh-cut apples. LWT Food Sci Technol 80:311–320. CrossRefGoogle Scholar

Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  • Francyelle Amorim Silva
    • 1
  • Leandro Finkler
    • 1
  • Christine Lamenha Luna Finkler
    • 1
    Email author
  1. 1.Academic Centre of VitóriaFederal University of PernambucoVitória de Santo AntãoBrazil

Personalised recommendations