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Application of chlorine dioxide microcapsule sustained-release antibacterial films for preservation of mangos

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Abstract

In this study, fresh mangos were packed using a custom-made antimicrobial film coated with sustained-release chlorine dioxide microcapsules. We then compared physical and chemical indexes, such as weight loss rate, firmness, chromatic aberrations, soluble solids, vitamin C, titratable acid, and other nutritional indicators, to examine changes in the mango and film during storage. Our findings revealed that control mango showed loss of edible value and commercial value after 21 days of storage, and the chlorine dioxide microcapsule antibacterial film group still retains food value and commercial value. Cross-sectional scanning electron microscopy images of the used film showed that the polylactic acid film was smooth and flat, whereas cross-sections of the antimicrobial film showed that the film was covered with voids due to deliberate release of chlorine dioxide gas during the packaging process. Thus, the antibacterial film exhibited erosion and degradation. These findings provided important insights into the use of antimicrobial films for the packaging of fruits during storage, which is essential for promoting the application of solid chlorine dioxide antimicrobial film in packaging preservation.

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Acknowledgements

The authors acknowledge the National Science Foundation of China Guangxi (Project No. 2013GXNSFFA019005) for financial support. Funding was provided by Opening Project of Guangxi Key Laboratory (Grant No. Project No. KF201607).

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Authors and Affiliations

  1. College of Light Industry and Food Engineering, Guangxi University, Nanning, China

    Baodong Zhang, Chongxing Huang, Linyun Zhang, Jian Wang, **ngqiang Huang, Yuan Zhao, Ying Liu & Cuicui Li

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  1. Baodong Zhang
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  2. Chongxing Huang
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  3. Linyun Zhang
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  4. Jian Wang
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  5. **ngqiang Huang
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  6. Yuan Zhao
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  8. Cuicui Li
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Correspondence to Chongxing Huang.

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Zhang, B., Huang, C., Zhang, L. et al. Application of chlorine dioxide microcapsule sustained-release antibacterial films for preservation of mangos. J Food Sci Technol 56, 1095–1103 (2019). https://doi.org/10.1007/s13197-019-03636-6

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