# Effect of Water Vapor Generated by Fresh-Cut Mango (Mangifera indica) on the Release of β-Carotene from β-Cyclodextrin Inclusion Complexes Under Modified-Atmosphere Packaging

## TL;DR

This study shows that using modified atmosphere packaging helps preserve the quality and nutrients of fresh-cut mangoes and protects beta-carotene from degradation.

## Contribution

The study introduces a novel approach combining MAP with beta-cyclodextrin to stabilize beta-carotene in fresh-cut mangoes.

## Key findings

- Modified atmosphere packaging reduced respiration and preserved bioactive compounds in fresh-cut mangoes.
- Beta-carotene encapsulated in beta-cyclodextrin showed enhanced stability under MAP conditions.
- MAP maintained microbial safety and slowed the degradation of antioxidant and erythroprotective properties.

## Abstract

This study evaluated the effect of water vapor generated by fresh-cut mango (Mangifera indica) on the release of β-carotene from β-cyclodextrin complexes (β-C:β-CD) under stored Modified Atmosphere Packaging (MAP) and to demonstrate β-carotene stabilization and passive–active packaging behavior under MAP conditions. Containers with fresh-cut mangoes, with and without MAP (4% O2, 6% CO2, 90% N2), were prepared for monitoring over 6 days at 4 °C. β-C:β-CD complexes were incorporated into the lids of containers. The physicochemical, relative humidity, antioxidant, erythroprotective, microbiological, and biofunctional qualities of freshly cut mangoes during storage were analyzed. Active metabolic respiration of plant tissue led to a progressive decrease in O2 and an increase in CO2 in sealed containers, a phenomenon intensified by cutting, high humidity, and the system’s limited gas permeability. Application of MAP effectively modulated this microenvironment, reducing respiration rate, water loss, acidification, and the degradation of bioactive compounds. Compared to treatments without MAP, mangoes stored under modified atmosphere showed greater color stability, a slower rate of change in pH and titratable acidity, less loss of antioxidant activity and phenolic compounds, and significant preservation of erythroprotective capacity. Furthermore, MAP maintained microbial counts within the limits established by current regulations until the sixth day of storage. The encapsulation of β-C in β-CD effectively protected its bioactivity from oxidation, especially under MAP, although its release into the food matrix was limited, suggesting a predominantly passive behavior of the active packaging system. Overall, the results demonstrate that the combination of MAP constitutes a promising strategy for extending the shelf life and biofunctional stability of fresh-cut mangoes and β-C into the complex.