Extending the Shelf Life of Guavas by Applying Composite Coating of Whey Protein Isolate, Xanthan Gum, and Clove Oil
DOI:
https://doi.org/10.52151/jae2025623.1959Keywords:
bioactive compounds, climacteric fruit, firmness, glycerol monostearate, sensory evaluation, total soluble solidsAbstract
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.
Downloads
References
Adjouman, Y. D., Nindjin, C., Kouassi, K. N., Tetchi, F. A., Amani, N. G. G., & Sindic, M. (2018). Effect of edible coating based on improved cassava starch on post-harvest quality of fresh tomatoes (Solanum lycopersicum L.). International Journal of Nutritional Science and Food Technology, 4(3), 1-10.
Ali, A., Maqbool, M., Ramachandran, S., & Alderson, P. G. (2010). Gum Arabic as a novel edible coating for enhancing shelf-life and improving postharvest quality of tomato (Solanum lycopersicum L.) fruit. Postharvest Biology and Technology, 58(1), 42-47. https://doi.org/10.1016/j.postharvbio.2010.05.005
Ananey-Obiri, D., Matthews, L., Azahrani, H. M., Ibrahim, S. A., Galanakis, C. M., & Tahergorabi, R. (2018). Application of protein based edible coatings for fat uptake reduction in deep-fat fried foods with an emphasis on muscle food proteins. Trends in Food Science and Technology, 80, 167-174. https://doi.org/10.1016/j.tifs.2018.08.012
AOAC. (1984). Official Methods of Analysis, 14th edition. Association of Official Analytical Chemists, Washington, DC, 249-252.
Aquino, A. B., Blank, A. F., & Santana, L. C. L. A. (2015). Impact of edible chitosan-cassava starch-based coating enriched with Lippia gracilis Schauer genotype mixtures on the shelf life of guavas during storage at room temperature. Food Chemistry, 171, 108-116. https://doi.org/10.1016/j.foodchem.2014.08.077
Arabia, A., Munné-Bosch, S., & Muñoz, P. (2023). Ascorbic acid as a master redox regulator of fruit ripening. Postharvest Biology and Technology, 207, 112614. https://doi.org/10.1016/j.postharvbio.2023.112614
Athmaselvi, K. A., Sumitha, P., & Revathy, B. (2013). Development of Aloevera based edible coating for tomato. International Agrophysics, 27, 369–375. https://doi.org/10.2478/intag-2013-0006
Azarakhsh, N., Osman, A., Ghazali, H. M., Tan, C. P., & Mohd Adzahan, N. (2012). Optimization of alginate and gellan-based coating formulations for fresh-cut pineapples. International Food Research Journal, 19(1), 279-285.
Azmai, W. N. S. M., Latif, N. S. A., & Zain, N. M. (2019). Efficiency of edible coating chitosan and cinnamic acid to prolong the shelf life of tomatoes. Journal of Tropical Resources and Sustainable Science, 7(1), 47- 52. https://doi.org/10.47253/jtrss.v7i1.509
Bai, J., Li, J., Chen, Z., Bai, X., Yang, Z., Wang, Z., & Yang, Y. (2022). Antibacterial activity and mechanism of clove essential oil against foodborne pathogens. LWT-Food Science Technology, 173, 114249. https://doi.org/10.1016/j.lwt.2022.114249
Batista-Silva, W., Nascimento, V. L., Medeiros, D. B., Nunes-Nesi, A., Ribeiro, D. M., Zsögön, A., & Araújo, W. L. (2018). Modifications in organic acid profiles during fruit development and ripening: correlation or causation? Frontiers in Plant Science, 9, 1689. https://doi.org/10.3389/fpls.2018.01689
Behbahani, B. A., Yazdi, F. T., Shahidi, F., Hesarinejad, M. A., Mortazavi, S. A., & Mohebbi, M. (2017). Plantago major seed mucilage: Optimization of extraction and some physicochemical and rheological aspects. Carbohydrate Polymers, 155, 68-77. https://doi.org/10.1016/j.carbpol.2016.08.051
Braga, S. P., Magnani, M., Madruga, M. S., Galvão, M. S., Medeiros, L. L., Batista, A. U. D., … , & de Souza, E. L. (2020). Characterization of edible coatings formulated with chitosan and Mentha essential oils and their use to preserve papaya (Carica papaya L.). Innovative Food Science & Emerging Technologies, 65, 102472. https://doi.org/10.1016/j.ifset.2020.102472
Chen, Y., Wang, J., Xu, L., Nie, Y., Ye, Y., Qian, J., Liu, F., & Zhang, L. (2023). Effects of different plasticizers on the structure, physical properties and film forming performance of curdlan edible films. Foods, 13(23), 3930. https://doi.org/10.3390/foods13233930
El-Rhouttais, C., Elfazazi, K., El Kettabi, Z., Laaraj, S., Elgoulli, M., Al-Zharani, M.,…., & Salmaoui, S. (2025). Effect of Xanthan gum-based edible coating enriched with cloves and cinnamon for extending the shelf-life of pomegranate fruit during cold storage. Scientific Reports, 15, 31518. https://doi.org/10.1038/s41598-025-15467-x
Eshetu, A., Ibrahim, A. M., Forsido, S. F., & Kuyu, C. G. (2018). Effect of beeswax and chitosan treatments on quality and shelf life of selected mango (Mangifera indica L.) cultivars. Heliyon, 5(1), 01116. https://doi.org/10.1016/j.heliyon.2018.e01116
Etemadipoor, R., Ramezanian, A., Dastjerdi, A. M., & Shamili, M. (2019). The potential of gum Arabic enriched with cinnamon essential oil for improving the qualitative characteristics and storability of guava (Psidium guajava L.) fruit. Scientia Horticulturae, 251, 101-107. https://doi.org/10.1016/j.scienta.2019.03.021
Feng, Z., Wu, G., Liu, C., Li, D., Jiang, B., & Zhang, X. (2018). Edible coatings based on whey protein isolate nanofibrils for antioxidation and inhibition of product browning. Food Hydrocolloids, 79,179-188. https://doi.org/10.1016/j.foodhyd.2017.12.028
Fich, E. A., Fisher, J., Zamir, D., & Rose, J. K. C. (2020). Transpiration from tomato fruit occurs primarily via trichome-associated transcuticular polar pores. Plant Physiology, 184(4), 1840–1852. https://doi.org/10.1104/pp.20.01105
Formiga, A. S., Junior, J. S. P., Pereira, E. M., Cordeiro, I. N. F., & Mattiuz, B.-H. (2019). Use of edible coatings based on hydroxypropyl methyl cellulose and beeswax in the conservation of red guava ‘Pedro Sato’. Food Chemistry, 290, 144-151. https://doi.org/10.1016/j.foodchem.2019.03.142
Formiga, A. S., Pereira, E. M., Junior, J. S. P., Costa, F. B., & Mattiuz, B.-H. (2022). Effects of edible coatings on the quality and storage of early harvested guava. Food Chemistry Advances, 1, 100124. https://doi.org/10.1016/j.focha.2022.100124
Galus, S., Mikus, M., Ciurzyńska, A., & Janowicz, M. (2021). Whey protein isolate-based edible coatings incorporated with jojoba oil as a novel approach for improving the quality of fresh-cut root parsley during refrigerated storage. Applied Sciences, 12(18), 9023. https://doi.org/10.3390/app12189023
Gao, H., Cheng, N., Zhou, J., Wang, B., Deng J., & Cao, W. (2014). Antioxidant activities and phenolic compounds of date plum persimmon (Diospyros lotus L.) fruits. Journal of Food Science and Technology, 51, 950-956. https://doi.org/10.1007/s13197-011-0591-x
Gidado, M. J., Gunny, A. A. N., Gopinath, S. C. B., Ali, A., Wongs-Aree, C., & Salleh, N. H. M. (2024). Challenges of postharvest water loss in fruits: Mechanisms, influencing factors, and effective control strategies – A comprehensive review. Journal of Agriculture and Food Research, 17, 101249. https://doi.org/10.1016/j.jafr.2024.101249
Gull, S., Ejaz, S., Ali, S., Ali, M. M., Sardar, H., Azam, M., … , & Almutairi, M. H. (2024). Xanthan gum-based edible coating effectively preserve postharvest quality of ‘Gola’ guava fruits by regulating physiological and biochemical processes. BioMed Central Plant Biology, 24, 450. https://doi.org/10.1186/s12870-024-05117-1
Hasanuzzaman, M., Bhuyan, M. H. M. B., Zulfiqar, F., Raza, A., Mohsin, S. M., Mahmud, J. A., Fujita, M., & Fotopoulos, V. (2020). Reactive oxygen species and antioxidant defense in plants under abiotic stress: revisiting the crucial role of a universal defense regulator. Antioxidants, 9(8), 681. https://doi.org/10.3390/antiox9080681
Jomova, K., Alomar, S. Y., Valko, R., Liska, J., Nepovimova, E., Kuca, K., & Valko, M. (2025). Flavonoids and their role in oxidative stress, inflammation, and human diseases. Chemico-Biological Interactions, 413, 111489. https://doi.org/10.1016/j.cbi.2025.111489
Karnwal, A., Kumar, G., Singh, R., Selvaraj, M., Malik, T., & Al Tawaha, A. R. M. (2024). Natural biopolymers in edible coatings: Applications in food preservation. Food Chemistry: X, 25, 102171. https://doi.org/10.1016/j.fochx.2025.102171
Khaliq, G., Ramzan, M., & Baloch, A. H. (2019). Effect of Aloe vera gel coating enriched with Fagonia indica plant extract on physicochemical and antioxidant activity of sapodilla fruit during postharvest storage. Food Chemistry, 286, 346-353. https://doi.org/10.1016/j.foodchem.2019.01.135
Krishnan, R., Misra, M., Subramanian, J., & Mohanty, A. (2025). Emerging trends and application of edible coating as a sustainable solution for postharvest management in stone fruits: A comprehensive review. Comprehensive Reviews in Food Science and Food Safety, 24(3), e70179. https://doi.org/10.1111/1541-4337.70179
Kumar, A., & Saini, C. S. (2021). Edible composite bi-layer coating based on whey protein isolate, xanthan gum and clove oil for prolonging shelf life of tomatoes. Measurement: Food, 2, 100005. https://doi.org/10.1016/j.meafoo.2021.100005
Kumar, M., Tomar, M., Amarowicz, R., Saurabh, V., Nair, M. S., Maheshwari, C., …, & Satankar, V. (2021). Guava (Psidium guajava L.) leaves: nutritional composition, phytochemical profile, and health-promoting bioactivities. Foods, 10(4), 752. https://doi.org/10.3390/foods10040752
Labib, L. A., Dey, S., & Hasan, M. F. (2025). Improving guava shelf life and preserving postharvest quality with edible coatings. Food Science & Nutrition, 13(6), e70491. https://doi.org/10.1002/fsn3.70491
Lang, Y., Gao, N., Zang, Z., Meng, X., Lin, Y., Yang, S., Yang, Y., Jin, Z., & Li, B. (2024). Classification and antioxidant assays of polyphenols: A review. Journal of Future Foods, 4(3), 193-204. https://doi.org/10.1016/j.jfutfo.2023.07.002
Loay, A. A., & Taher, M. A. (2018). Influence of edible coatings chitosan / PVP blending with salicylic acid on biochemical fruit skin browning incidence and shelf life of guava fruit cv. ‘Banati’. Scientia Horticulturae, 235,424-436. https://doi.org/10.1016/j.scienta.2018.03.008
López Camelo, A. F., & Gomez, P. A. (2004). Comparison of color indexes for tomato ripening. Horticultura Brasileira, 22(3), 534-537. https://doi.org/10.1590/S0102-05362004000300006
Lubis, N., Septiani, W., Abdillah, M. N., Prasetiawati, R., & Junaedi, E. C. (2023). Determination of vitamin C in Psidium guajava Linn fruit juice, with variation of beverage packaging. Indonesian Journal of Pharmaceutical Science and Technology, 11(2), 148-155.
Mantilla, N., Castell-Perez, M. E., Gomes, C., & Moreira, R. G. (2013). Multi-layered antimicrobial edible coating and its effect on quality and shelf life of fresh-cut pineapples (Ananas comosus). LWT- Food Science Technology, 51(1), 37-43. https://doi.org/10.1016/j.lwt.2012.10.010
Moura-Alves, M., Esteves, A., Ciríaco, M., Silva, J. A., & Saraiva, C. (2023). Antimicrobial and antioxidant edible films and coatings in the shelf-life improvement of chicken meat. Foods, 12(12), 2308. https://doi.org/10.3390/foods12122308
Murmu, S. B., & Mishra, H. N. (2018). The effect of edible coating based on Arabic gum, sodium caseinate and essential oil of cinnamon and lemon grass on guava. Food Chemistry, 245, 820-828. https://doi.org/10.1016/j.foodchem.2017.11.104
Muthusamy, M., & Lee, S. I. (2024). Abiotic stress-induced secondary metabolite production in Brassica: Opportunities and challenges. Frontiers in Plant Science, 14, 1323085. https://doi.org/10.3389/fpls.2023.1323085
Olivas, G. I., Mattinson, D. S., & Barbosa-Canovas, G. V. (2007). Alginate coatings for preservation of minimally processed “Gala” apples. Postharvest Biology and Technology, 45(1), 89-96. https://doi.org/10.1016/j.postharvbio.2006.11.018
Pagi, N. K., Dhruv, J. J., Patel, M. J., & Patel, H. R. (2021). Nutritional characterization of guava (Psidium guajava L.) under middle Gujarat condition. Indian Journal of Agricultural Biochemistry, 34(1), 96-101. https://doi.org/10.5958/0974-4479.2021.00013.7
Pandey, V. K., Shams, R., Singh, R., Dar, A. H., Pandiselvam, R., Rusu, A. V., & Trif, M. (2022). A comprehensive review on clove (Caryophyllus aromaticus L.) essential oil and its significance in the formulation of edible coatings for potential food applications. Frontiers in Nutrition, 9, 987674. https://doi.org/10.3389/fnut.2022.987674
Pereira, E. M., Borges, C. D., Formiga, A. D. S., Pinsetta Junior, J. S., Mattiuz, B., & Monteiro, S. S. (2022). Conservation of red guava 'Pedro Sato' using chitosan and gelatin-based coatings produced by the layer-by-layer technique. Process Biochemistry, 121, 35-44. https://doi.org/10.1016/j.procbio.2022.06.020
Perez-Vazquez, A., Barciela, P., Carpena, M., & Prieto, M. A. (2023). Edible coatings as a natural packaging system to improve fruit and vegetable shelf life and quality. Foods, 12(19), 3570. https://doi.org/10.3390/foods12193570
Priya, K., Thirunavookarasu, N., & Chidanand, D. V. (2023). Recent advances in edible coating of food products and its legislations: A review. Journal of Agriculture and Food Research, 12, 100623. https://doi.org/10.1016/j.jafr.2023.100623
Saekow, M., Naradisorn, M., Tongdeesoontorn, W., & Hamauzu, Y. (2019). Effect of carboxymethyl cellulose coating containing ZnO-nanoparticles for prolonging shelf life of persimmon and tomato fruit. Journal of Food Science and Agricultural Technology, 5, 41-48.
Santos, T. M., Filho, M. D. S. M. S., Silva, E. D. O., da Silveria, M. R., de Miranda, M. R. A., Lopes, M. M. A., & Azeredo, H. M. C. (2018). Enhancing storage stability of guava with tannic acid cross linked zein coatings. Food Chemistry, 257, 252-258. https://doi.org/10.1016/j.foodchem.2018.03.021
Saxena, A., Sharma, L., & Maity, T. (2020). Enrichment of edible coatings and films with plant extracts or essential oils for the preservation of fruits and vegetables. In: K. Pal, I. Banerjee, P. Sarkar, D. Kim, W.-P., Deng, N. K. Dubey, K. Majumder (Eds), Biopolymer-Based Formulations (Chapter 34, pp. 859-880), Elsevier. https://doi.org/10.1016/B978-0-12-816897-4.00034-5
Schlogl, A. E., Bianchi, J. R. d. O., Gonçalves, L. d. P., Magalhães, G. L. d. S., Aguiar, A. C. A. d. S., Lopes, R. P., … , & Santos, I. J. B. (2025). Tara gum nano-chitosan-based coatings to extend guava shelf-lives. Coatings, 15(1), 44. https://doi.org/10.3390/coatings15010044
Shah, N. N., Vishwasrao, C., Singhal, R. S., & Ananthanaryan, L. (2016). n- Octenyl succinylation of pulllulan: Effect on its physico - mechanical and thermal properties and application as an edible coating on fruits. Food Hydrocolloids, 55, 178-188. https://doi.org/10.1016/j.foodhyd.2015.11.026
Sharma, M., & Saini, C. S. (2021). Postharvest shelf-life extension of fresh-cut guavas (Psidium guajava) using flaxseed protein-based composite coatings. Food Hydrocolloids for Health, 1, 100015. https://doi.org/10.1016/j.fhfh.2021.100015
Shi, Y., Li, B.-J., Grierson, D., & Chen, K.-S. (2023). Insights into cell wall changes during fruit softening from transgenic and naturally occurring mutants. Plant Physiology, 192(3), 1671-1683. https://doi.org/10.1093/plphys/kiad128
Singh, K., Sharma, M., & Singh, S. K. (2022). Effect of plant growth regulators on fruit yield and quality of guava (Psidium guajava) Allahabad safeda. Journal of Pure and Applied Microbiology, 11(2), 1149-1154. https://doi.org/10.22207/JPAM.11.2.61
Singh, M., Saroj, R., & Kaur, D. (2024). Optimized chitosan edible coating for guava and its characterization. Measurement: Food, 14, 100145. https://doi.org/10.1016/j.meafoo.2024.100145
Sogvar, O. B., Saba, M. K., & Emamifer, A. (2016). Aloe vera and ascorbic acid coatings maintain postharvest quality and reduce microbial load of strawberry fruit. Postharvest Biology and Technology, 114, 29-35. https://doi.org/10.1016/j.postharvbio.2015.11.019
Thakkannawar, A., Hulamani, S., & Hugar, S. (2025). Effect of eco-friendly coatings on shelf-life and post-harvest quality parameters of guava (Psidium guajava L.). European Journal of Nutrition & Food Safety, 17, 307–315. https://10.9734/ejnfs/2025 Psidium guajava /v17i71787
Ting, U. H., Abidin, M. Z. b., Tieng, F. Y. F., Abdullah, M. S. b., Omoregie, A. I., Ab Razak, A. F. B., Salleh, M. H. b., & Basri, S. N. B. M. (2025). Postharvest quality of guava with a novel gum Arabic-beeswax-coconut oil coating under ambient and chilling storage. Journal of the Saudi Society of Agricultural Sciences, 24, 6. https://doi.org/10.1007/s44447-025-00009-8
Vikash, V., Meena, S. S., Sharma, A., Kumar, S., Verma, R. K., & Acharya V. S. (2023) Quantitative assessment of post-harvest losses of guava (Psidium guajava) in Rajasthan. Current Agriculture Research Journal,11(3), 1030-1040. https://doi.org/10.12944/CARJ.11.3.31
Wani, S. M., Gull, A., Ahad, T., Malik, A. R., Ganaie, T. A., Masoodi, F. A., & Gani, A. (2021). Effect of gum Arabic, xanthan and carrageenan coatings containing antimicrobial agent on postharvest quality of strawberry: Assessing the physicochemical, enzyme activity and bioactive properties. International Journal of Biological Macromolecules. 183, 2100-2108. https://doi.org/10.1016/j.ijbiomac.2021.06.008
Xin, Y., Yang, C., Zhang, J., & Xiong, L. (2022). Application of whey protein-based emulsion coating treatment in fresh-cut apple preservation. Foods, 12(6), 1140. https://doi.org/10.3390/foods12061140
Yousaf, A. A., Abbasi, K. S., Ibrahim, M. S., Sohail, A., Faiz, M., & Khadim, M. (2023). Storage stability assessment of guava fruit (Psidium guajava L.) cv. ‘Gola’ in response to different packaging materials. Sustainable Food Technology, 2, 210-221. https://doi.org/10.1039/D3FB00113J
Yousuf, B., Qadri, O. S., & Srivastava, A. K. (2017). Recent developments in shelf-life extension of fresh-cut fruits and vegetables by application of different edible coatings: A review. LWT - Food Science and Technology, 89, 198-209. https://doi.org/10.1016/j.lwt.2017.10.051
Yousuf, B., Wu, S., & Siddiqui, M. W. (2021). Incorporating essential oils or compounds derived thereof into edible coatings: Effect on quality and shelf life of fresh/fresh-cut produce. Trends in Food Science & Technology, 108, 245-257. https://doi.org/10.1016/j.tifs.2021.01.016
Zhang, L., Chena, F., Lai, S., Wang, H., & Yang, H. (2018). Impact of soybean protein isolate- chitosan edible coating on the softening of apricot fruit during storage. LWT- Food Science and Technology, 96, 604-611. https://doi.org/10.1016/j.lwt.2018.06.011
Zheng, X., Gong, M., Zhang, Q., Tan, H., Li, L., Tang, Y., Li, Z., Peng, M., & Deng, W. (2022). Metabolism and regulation of ascorbic acid in fruits. Plants, 11(12), 1602. https://doi.org/10.3390/plants11121602
