Optimization of the arabic gum based edible coating formulations with sodium caseinate and tulsi extract for guava

- The coating formulation based on AG/SC/TE created modified atmosphere around guava.
- The optimized formulation contained 5 g/100 mL AG, 1 g/100 mL SC and 2.5 mL/100 mL TE.
- Samples with optimized coating had shelf - life of 7 days at 28 °C versus 4 days of control.

Edible coating formulations based on Arabic gum (AG) (0-15 g/100 mL), sodium caseinate (SC) (0-2 g/100 mL) and tulsi extract (TE) (0-5 mL/100 mL) were developed using central composite rotatable design and its effect on quality of guava was studied at 28 ± 2 °C for seven days. The guava peel and pulp color, respiration rate, and weightloss were analyzed after 3rd and 7th days of storage. After seven days pulp firmness, mold growth, and overall acceptability were additionally evaluated. The OTR, CTR, and WVTR of the coated guava with AG concentration in the range of 7.5-12 g/100 mL in the coating formulation was lower than those of the control samples (coated with water). The SC showed significant (p < 0.001) positive effect on CTR, and WVTR; TE showed a significant effect on the carbon dioxide evolution rate; its interaction with AG showed significant effects on the oxygen consumption rates of coated guava. The optimized coating formulation (5 g/100 mL AG, 1 g/100 mL SC and 2.5 mL/100 mL TE) maintained suitable internal gas composition to delay ripening, showed higher overall acceptability and shelf-life of 7 days at 28 ± 2 °C compared to 4 days of control.