Extraction, Purification, Optimization, and Application of Galactomannan-Based Edible Coating Formulations for Guava Using Response Surface Methodology

Ammara Ainee,Azhari Siddeeg,Asaad R Al-Hilphy,Muhammad Nadeem,Sarfraz Hussain,Ali Noman

doi:10.1155/2022/5613046

Ammara Ainee, Azhari Siddeeg + Show 4 more

Open Access

https://doi.org/10.1155/2022/5613046

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Abstract

Galactomannan from fenugreek and guar seeds were extracted, purified, and used in edible coatings, optimized via response surface methodology. The results showed that the emulsifying capacity and stability of fenugreek galactomannan (FG) and guar galactomannan (GG) increased with increase in the concentration of galactomannan up to 0.5–1%. The average optimized values of FG and GG in edible coatings were predicted to be 1.71% and 2.11% for weight loss, 0.72% and 2.14% for firmness, 1.02% and 1.44% for TSS, 0.83% and 1.36% for pH, 1.03% and 1.44% for acidity, respectively. Significant decrease in weight loss and maximum retention of firmness was observed in coated guava. The TSS increased up to a certain storage period in all treatments and decreased as the storage period progressed, whereas pH exhibited an increasing trend while a significant decrease in acidity was observed. The findings revealed that the shelf life of guava could considerably be improved by incorporating 1.24% galactomannan from GG and 1.01% from FG in the edible coating.

Highlights

Guava (Psidium guajava L.) is a well-renowned fruit in Pakistan [1]
Guava quickly softens and has poor shelf stability that is susceptible to shipping and storage damage [2,3,4]. e guava’s shelf life varies with the ambient temperature from three to five days [5]
Edible coatings generate a protective environment around the fruits and vegetables [9]

Summary

Introduction

Guava (Psidium guajava L.) is a well-renowned fruit in Pakistan [1]. Guava quickly softens and has poor shelf stability that is susceptible to shipping and storage damage [2,3,4]. e guava’s shelf life varies with the ambient temperature from three to five days [5]. Significant losses are rendered in the quality and quantity of fruits and vegetables [6]. E preservation of mechanical, rheological attributes, food color, and appearance of food are improved. Edible coatings can significantly increase shelf life and enhance food quality by the reduction in weight and moisture loss, creating barrier properties against oil, gas, aroma, and flavor. It is an environmentally friendly invention [6, 8]. Edible coatings generate a protective environment around the fruits and vegetables [9]

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