Ecogel incorporated with nano-additives to increase shelf-life of fresh-cut mango

Abstract: Fresh-cut mango is a very popular product commonly consumed due to its health and safety benefits to the community. The cutting results in increased respiration, ethylene production, oxidation, and browning processes which tends to shorten its life. Edible coating of aloe gel (Ecogel) serves as an additive matrix to extend the life of fresh-cut mango with the incorporation of antioxidant, acidulant, and antimicrobial additives. The edible coating ability is strongly influenced by molecular structure, size, and chemical constituents.This study, therefore, aimed to determine the influence of incorporation nano-additive material and its concentration in ecogel to extend the shelf life of the mango. The factorial complete randomized design was used to determine the effect of citric, ascorbic, and potassium sorbate acid using a concentration of 0.15, 0.3, and 0.45 %. Citric acid, ascorbic acid and potassium sorbate at a concentration of 0.15 %, was best for formulation of Ecogel. The quality of fresh-cut fruit coated with Ecogel was acceptable at a temperature of 7 ± 1 ?C until day 6. Therefore, Ecogel prolongs the shelf-life of fresh-cut mango.