Nature’s Preservative: Epigallocatechin Gallate-Loaded Edible Film Extends Mango Shelf Life

To reduce the environmental impact of plastic packaging in the fruit supply chain, this study developed an edible natural CH-CS-EGCG coating (collagen hydrolysate-chitosan-epigallocatechin gallate) for mango preservation. The coating was prepared using an optimized CH:CS mass ratio of 1:4 with 3 wt% EGCG, exhibiting enhanced mechanical properties and low water vapor permeability. SEM and FT-IR analyses confirmed the successful incorporation of EGCG into the CH-CS matrix through hydrogen bonding, hydrophobic interactions, and electrostatic forces. The CH-CS-EGCG coating demonstrated superior antioxidant activity: its ABTS radical scavenging capacity and DPPH scavenging capacity were 234% and 422% higher, respectively, than those of the CH-CS coating. It also effectively inhibited bacterial growth, achieving a 92% inhibition rate against <i>Staphylococcus aureus</i> after 24 h of incubation. When applied to mango preservation, the CH-CS-EGCG coating significantly slowed down fruit decay and deterioration, extending the shelf life by 6 days. The CH-CS-EGCG coating offers a promising eco-friendly alternative for fruit preservation, broadening the applications of EGCG and advancing research in edible coatings.