Improving quality of fresh-cut mango using polysaccharide-based edible coatings

Blanca Salinas-Roca, Ariadna Guerreiro, Jorge Welti-Chanes, Maria D.C. Antunes, Olga Martín-Belloso

Research output: Indexed journal article Articlepeer-review

26 Citations (Scopus)


This study was aimed at evaluating the effect of coatings with alginate (AL), pectin (PE), carboxymethyl cellulose (CMC) or chitosan (CH) on microbial stability, physicochemical attributes, total phenolics and carotenoids content, antioxidant capacity and sensory properties of fresh-cut mango during 14 days at 4 ± 1 °C. Coated fresh-cut mango kept microbial counts below 6 logs CFU g−1, being CH-coated fresh-cut mango those that exhibited the lowest microbial counts (1 log CFU g−1) along entire storage. AL, PE and CMC coatings maintained yellow colour of fresh-cut mango throughout storage. AL and CH coatings, which have different monomers in their chain, improved the content of antioxidant compounds in fresh-cut mango as related to uncoated. AL-coated fresh-cut mangoes were the toughest, among those coated, during 14 days. The highest consumer acceptance was achieved in AL (90.2%) coated fresh-cut mango. CH would be the most suitable coating to extend the quality of fresh-cut mango throughout storage.

Original languageEnglish
Pages (from-to)938-945
Number of pages8
JournalInternational Journal of Food Science and Technology
Issue number4
Publication statusPublished - Apr 2018
Externally publishedYes


  • Fresh-cut mango
  • polysaccharide-based coatings
  • quality attributes
  • sensory evaluation


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