Effect of Water Vapor on the Fresh-Cut Mango (<em>Mangifera indica</em>) on the Release of β-Carotene in β-Cyclodextrin Complexes Stored in Modified Atmosphere Packaging

This study evaluated the effectiveness of water vapor fresh cut mango (Mangifera indica) on the release of β--carotene in β--cyclodextrin complexes (β-C:β-CD) in stored Modified Atmosphere Packaging (MAP). 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 and encapsulation constitutes a promising strategy for extending the shelf life and biofunctional stability of fresh-cut mangoes and β-C.