Effects of alginate-based edible coatings enriched with Sargassum polycystum extract on the quality characteristics of fresh-cut guava

Abstract

Brown seaweeds are an abundant and diverse natural marine resource in Central Vietnam coastal waters, rich in antioxidant compounds such as polyphenols, carotenoids, and sulphated polysaccharides. This study aims to find the high concentration of brown seaweed extract Sargassum polycystum added to alginate-based edible coatings for high antioxidant efficiency applied to fresh-cut guava. The subject of the application is guava Psidium guajava. The alginate film-dipping method was used to coat fresh-cut guava after processing. This study evaluated the effectiveness of an edible coating sodium alginate to maintain postharvest nutritional quality and increase the marketability of fresh-cut guava during storage at 5±2^oC. Results revealed that treatment with 1.5% alginate supplementing extract Sargassum polycystum 2.0% during 12 days of storage, the weight loss significantly reduced by 5.55%, vitamin C content increased by 50.0 mg/100 g, TPC content increased by 20.0 mg/100 g, the rate of commercially acceptable fruit (CAR) rose 15.97%, and the ripening index (TSS/TA) decreased 14.4 times as compared with the control.