Affiliation:
1. The University of Danang, University of Technology and Education 48 Cao Thang Street Danang 550000 Vietnam
2. The University of Danang, University of Science and Education 459 Ton Duc Thang Street Danang 550000 Vietnam
Abstract
SummaryMango is a nutritious fruit but susceptible to the development of black spots on its skin, which can significantly reduce the post‐harvest fruit quality. In response to this challenge, this study focused on preparing and characterising two inclusion complexes (ICs) by combining cinnamon essential oil (CEO) and lemongrass essential oil (LEO) with β‐cyclodextrin (β‐CD), named CEO‐β‐CD and LEO‐β‐CD. Their effectiveness in preserving mango fruit were evaluated. The findings demonstrated the successful encapsulation of essential oils by β‐CD, forming two distinct ICs. Moreover, these ICs notably extended the shelf‐life of mangoes by 40% and 25%, respectively, while reducing black spot occurrence on the fruit skin. Additionally, analysis of physicochemical parameters revealed that the CEO‐β‐CD IC, at a dosage of 2.5 mg per gram of mango, could notably enhance the overall fruit quality. In conclusion, the application of CEO‐β‐CD, at an appropriate concentration, exhibits promising potential as an effective preservative for mangoes.
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1 articles.
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