The bilayer anti-ultraviolet preservation films were developed successfully by incorporating the cinnamon essential oil (CEO) to chitosan (CH) as the bioactive layer, and incorporating the TiO2 to sodium alginate (SA) as the protective layer. The addition of CEO improved the antibacterial and antioxidant properties of the films. The addition of TiO2 enhanced the bioactive retention property of the films. Remarkably, CS-0.6 film had better water vapor permeability (WVP) and mechanical properties, but CS-1.2 film had better antioxidant and antibacterial properties. After 10 d of storage, the CS-0.6 group of mangoes maintained the highest firmness of 17.62 ± 0.85 N and the highest total phenol content of 254.40 ± 4.14 mg/100 g. It also had the lowest lipoxygenase activity of 5.00 ± 1.66 10-3 U/kg. The obtained research results revealed that the developed CH/SA based bilayer film incorporated with CEO and TiO2 could be used as a multifunctional packaging material to maintain the freshness of harvested mangoes.
Keywords: Bilayer bioactive coating; Chitosan; Cinnamon essential oil; Mango preservation; Sodium alginate; TiO(2).
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