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

Author:

Ainee Ammara1ORCID,Hussain Sarfraz1,Nadeem Muhammad1,Al-Hilphy Asaad R.2,Siddeeg Azhari3ORCID

Affiliation:

1. Institute of Food Science and Nutrition (IFSN), University of Sargodha, Sargodha, Pakistan

2. Department of Food Science, College of Agriculture, University of Basrah, Basrah, Iraq

3. Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan

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.

Funder

University of Sargodha

Publisher

Hindawi Limited

Subject

Safety, Risk, Reliability and Quality,Food Science

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