CHARACTERISTICS OF TAPIOCA-STARCH EDIBLE FILMS WITH ALOE VERA EXTRACT TO PRESERVE MANGOES
DOI:
https://doi.org/10.62985/j.huit_ojs.vol26.no1E.346Keywords:
Mango preservation, edible coating, aloe vera, starchAbstract
This study was conducted to evaluate the effects of aloe vera gel (AV) with starch coating on the preservation efficiency of “Cat Chu” mango. The food coating solutions were prepared with different percentages of aloe vera juice including 0, 25, 50, and 75% (v/v), to evaluate the physicochemical properties such as thickness, water vapor permeability (WSP), swelling, water solubility and transparency of edible films. Then, The optimal edible film formulation was used to preserve mango. The results showed that starch films mixed with 50% aloe vera juice (50 AV) with a film thickness of 0,188 mm, WVP of 2.364 g.h-1.m-2, swelling of 89,44%, water solubility of 51,32% and transparency of 2,44% were selected for preservation of mango. After 10 days of storage, the mango coated with starch films containing 50% aloe vera (50 AV) had a weight loss rate of 10,47%, the acid ascorbic content was 82,10 mg.100 g-1, the soluble solid content was 23 °Bx. Morphological changes during fruit ripening were visually monitored as imperfections, black spots, and changes in the skin, which showed the mango 50AV less variation than the control mango over the experimental time. Therefore, the application of starch-based edible films containing Aloe vera as a method for the post-harvest preservation of Cat Chu mango represents a cost-effective and practical strategy.
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