Development and Evaluation of Edible Coatings Based on Pectin, Gelatin, and Moringa Leaves Extract for the Shelf Stability of Guava

Abstract

Guava (Psidium guajava L.) is an extremely nutritious fruit, but has some perishable behavior due to moisture loss, microbial activity, and biochemical processes. The main objective of this current research is to increase the shelf life and quality of guava fruit using natural edible coatings. By using the dipping process, different coatings made from a combination of gelatin, pectin, and moringa leaves extract were applied to guava fruits. After regular time intervals, physicochemical parameters such as pH, titrable acidity, vitamin C, moisture content, and total soluble solids (TSS) were measured in coated and uncoated guava fruit samples stored at ambient temperature. Additionally, microbial analysis and sensory qualities such as color, texture, aroma, taste, and acceptability of the fruits were examined. The objective of the study was to provide evidence that edible coatings in coated guavas can effectively minimize weight loss, inhibit ripening, without altering nutritional quality, and prevent microbial growth compared to uncoated guavas. In particular, results show that coating treatments incorporating moringa leaf extract will have better antimicrobial and antioxidant properties, although increasing the shelf life of the guavas. Keywords: Guava, edible coating, pectin, gelatin, moringa leaves extract, shelf life, postharvest quality, fruit preservations harvest quality, fruit preservation.