Development and characterization of edible films and coatings from Butea monosperma and guar gum for prolonging tomato freshness.

This study develops an edible coating and flexible film from Butea monosperma flower extract and guar gum, which is assessed using various analytical techniques. Advanced techniques like FTIR, TGA, DSC, FESEM, and XRD provided detailed insights into the film's composition, thermal stability, morphology, crystalline structure, thickness, and mechanical properties. During storage, firmness, TSS, weight loss, and decay % were tracked over time. Elongation at the strength of the composite has increased up to 25-35 % of its initial length with significant mechanical strength. The antioxidant activity of the BME-containing films was significantly higher, up to 90.71 %, compared to 19.61 % of the control film. The firmness of the coated tomato was noticed at around 4.4 N, whereas the control sample reduced up to 2.25 N on the 20th day. Tomatoes were preserved for 20 days with only 3.33 % deterioration with the coating, as opposed to 96.67 % in the control group. Comparing coated and uncoated samples, the Butea monosperma and guar gum coatings significantly reduced weight loss and decay while maintaining higher firmness and TSS. Sensory analysis of the GGM/BME-coated fruits showed a higher acceptance rank than control and GGM-coated samples. This eco-friendly coating improves tomato shelf life and quality, offering a viable post-harvest preservation method. This study highlights the potential of natural extracts for developing sustainable, eco-friendly packaging solutions to meet growing consumer demand.