ArticleJournal of food science2026
An Edible Film Containing Evodia rutaecarpa Essential Oil for Alleviating Post-Harvest Quality Deterioration in Fresh Mangoes.
Article in Journal of food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Mango is a significant tropical fruit, characterized by its high nutrient content and distinctive flavor. However, as a well-known climacteric fruit, mangoes are highly susceptible to quality deterioration during post-harvest storage if proper preservation measures are not taken. The present study utilized a composite film for the purpose of preserving mangoes post-harvest, employing a combination of chitosan, Evodia rutaecarpa essential oil (WEO), and glycerin as the fundamental raw materials. GC-MS analysis of WEO identified 48 components, including various antibacterial and antioxidant compounds. WEO nanoemulsions (WEON) were prepared, and characterization was based on particle size, zeta potential, and PDI. The optimal loading ratio was 6% v/v. The composite films were prepared using the solvent casting method and characterized by AFM, SEM, XRD, and FTIR to verify the successful incorporation of WEON into the composite films. The performance testing indicated that the composite film comprising 40% WEON (CS-40%WEON) exhibited optimal performance, characterized by its superior barrier properties (oxygen permeability: 19.81 × 10
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