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<p>This study evaluated edible coatings incorporating aqueous guava leaf extract (GLE) to extend the shelf life of fresh-cut wax apple (<i>Syzygium samarangense</i>) during refrigerated storage. The study was conducted in two stages: (i) screening of the coating matrix (alginate, pectin, and alginate–pectin) and (ii) assessment of different GLE concentrations (0–3%, v/v) to identify the most effective formulation. Coated samples were stored at 8&#xa0;°C for 18 days and evaluated for physicochemical stability, antioxidant-related properties, physical quality, microbial safety, and sensory attributes. Among the tested matrices, the alginate–pectin composite coating exhibited improved performance, as evidenced by significantly lower weight loss (<i>p</i> &lt; 0.05), better sensory retention during mid-storage (days 9–12), and enhanced moisture barrier properties compared with single-polymer coatings. In addition, incorporation of 1% GLE resulted in the most favorable preservation effects among the evaluated concentrations. This formulation effectively delayed quality deterioration, maintained antioxidant capacity, inhibited microbial growth, and preserved sensory acceptability. Based on an integrated quality assessment, the shelf life of fresh-cut wax apple coated with alginate–pectin supplemented with 1% GLE was extended to 15 days, representing a 6-day increase compared with the uncoated control. The findings indicate that alginate–pectin composite coatings enriched with aqueous guava leaf extract applied without prior concentration represent a practical and effective approach to delay quality deterioration and extend the shelf life of fresh-cut fruits under refrigerated conditions.</p>

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Effect of pectin–alginate composite coating enriched with guava leaf extract on quality and shelf life of fresh-cut wax apples during refrigerated storage

  • 期刊论文

  • 发表日期：

    2026年7月8日

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  • Doan Nhu Khue,
  • Le Nhat Tam,
  • Nguyen Thi Huong,
  • Pham Minh Tuan

摘要

This study evaluated edible coatings incorporating aqueous guava leaf extract (GLE) to extend the shelf life of fresh-cut wax apple (Syzygium samarangense) during refrigerated storage. The study was conducted in two stages: (i) screening of the coating matrix (alginate, pectin, and alginate–pectin) and (ii) assessment of different GLE concentrations (0–3%, v/v) to identify the most effective formulation. Coated samples were stored at 8 °C for 18 days and evaluated for physicochemical stability, antioxidant-related properties, physical quality, microbial safety, and sensory attributes. Among the tested matrices, the alginate–pectin composite coating exhibited improved performance, as evidenced by significantly lower weight loss (p < 0.05), better sensory retention during mid-storage (days 9–12), and enhanced moisture barrier properties compared with single-polymer coatings. In addition, incorporation of 1% GLE resulted in the most favorable preservation effects among the evaluated concentrations. This formulation effectively delayed quality deterioration, maintained antioxidant capacity, inhibited microbial growth, and preserved sensory acceptability. Based on an integrated quality assessment, the shelf life of fresh-cut wax apple coated with alginate–pectin supplemented with 1% GLE was extended to 15 days, representing a 6-day increase compared with the uncoated control. The findings indicate that alginate–pectin composite coatings enriched with aqueous guava leaf extract applied without prior concentration represent a practical and effective approach to delay quality deterioration and extend the shelf life of fresh-cut fruits under refrigerated conditions.