Extending the Shelf Life of Guavas by Applying Composite Coating of Whey Protein Isolate, Xanthan Gum, and Clove Oil
2025
Kumar, Ashish | Saini, Charanjiv Singh | SAINI, CHARANJIV
Guava (Psidium guajava) is a climacteric fruit belonging to the family Myrtaceae. This investigation aimed to explain the effect of coatings formulated from whey protein isolate (5% w/v; 5 g per 100 mL), xanthan gum (XG; 1% on a protein isolate basis to provide stability and consistency), clove oil (2 mL as an antimicrobial agent), and glycerol monostearate (2% w/v on a protein isolate basis to enhance the free volume within the polymer structure) on guavas. The guavas were divided into six distinct groups and subsequently coated using the dipping technique. Non-coated guavas, along with those subjected to various treatments, were evaluated under controlled environmental conditions (20°C and 70% relative humidity). The efficacy of the coatings on various quality attributes was investigated on the 3rd, 6th, 9th, 12th, and 15th day of storage. The shelf life of coated samples demonstrated an enhancement in firmness and color retention. Total soluble solids (TSS), titratable acidity, ascorbic acid content, total phenolic content, total sugars, and reducing sugars showed better retention in coated samples than in non-coated samples. The findings indicated that all formulated coatings have the capability to maintain quality attributes and prolong the shelf life of guavas. The study revealed that Guava Coating 2 (GC2, whey protein isolate and xanthan gum in 3:1 ratio) significantly enhanced the shelf life while preserving guava quality, including TSS (10.3° Brix), pH (7.2), ascorbic acid (143.23 mg 100g-1), total sugar (11.32%), reducing sugar (5.93%), total phenolic content (146.60 mg 100g-1), total flavonoid content (122.32 mg 100g-1), and total plate count (6.43 log CFU g-1) during 15 days of storage.
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