Active wrapping paper against mango anthracnose fungi and its releasing profiles

Active wrapping papers varied in bio-based coating materials (chitosan and carboxymethyl cellulose) and vanillin concentrations (0.5%, 1.0%, 2.0%, and 4.0% (w/v)) were prepared to study their antifungal effects and release properties. Chitosan-coated paper with 1% (w/v) vanillin gave the best inhibition against mycelial growth of mango anthracnose fungi and could inhibit its conidiospores germination. The release of vanillin from a chitosan-coated paper under different conditions of temperatures (13 degrees C, 25 degrees C, and 37 degrees C), relative humidity (RH) (75%, 86%, and 96% RH), and pH values (pH3.8, 5.2, and 6.2) was studied. Moreover, the vanillin release from the paper to mango fruit under an actual commercial storage condition (13 degrees C, 90% RH) was also investigated. The predominant mechanism of vanillin release under low temperatures (13-25 degrees C) and all RH studied was a Fickian diffusion, whereas the high temperature (37 degrees C) and in all buffers varying pH showed a non-Fickian behaviour. Increasing temperature and RH enhanced in diffusion coefficient (D value) from 78.24x10(-10) to 162.10x10(-10)cm(2)/s and 42.87x10(-10) to 59.98x10(-10)cm(2)/s, respectively. Meanwhile, the increasing pH value reduced the D value from 233.87x10(-10) to 122.74x10(-10)cm(2)/s. The kinetic of vanillin release under an actual wrapping application exhibited a non-Fickian behaviour, and the D value was considerably low (approximately 65.36x10(-12)cm(2)/s). The developed active wrapping paper can be great interest for food industry and is practically reasonable for postharvest mango fruits.