A comprehensive review on the nutritional composition, bioactive potential, encapsulation techniques, and food system applications of guava (Psidium guajava L.) leaves

Guava ( Psidium guajava L.), a plant belonging to the Myrtaceae family, holds significant medicinal and nutritional values. Leaves of the plant are described to be elliptical with a dark green color and are utilized in the treatment of gastrointestinal and respiratory issues along with increasing the platelet count in patients suffering from dengue. In this review paper, the nutritional composition and bioactive compounds of guava leaves, including proteins, vitamins, minerals, and polysaccharides, have been reviewed. The methods of extraction of bioactive compounds from guava leaves and their bioactivities, including antioxidant, anti-diabetic, and anti-cancer potential, have been explored. Further, encapsulation techniques for improving the transport of bioactive compounds and living cells into foods have been studied. The application of guava leaves in different food systems such as herbal tea, pork sausage, chocolates, jelly, meals for chickens, functional beverages, and as antibacterial agents in food preservatives has also been investigated. The findings of this review illustrated that the phytochemicals present in guava leaves showed excellent antimicrobial and antioxidant properties. Encapsulation appears to be a promising technique for improving the stability, bioavailability, and controlled release of bioactive chemicals extracted from guava leaves. Different methods for the encapsulation of bioactive compounds employed and applied in distinct food systems showed preservation of phytochemicals, improved bioactivities, and nutritional values. Overall, this review paper demonstrated how guava leaves, an abundant source of bioactive compounds, can be used as a multipurpose component to create functional foods, edible coatings, and active packaging to enhance the nutritional, antioxidant, and antimicrobial properties of various food systems that have qualities that promote health. In this review paper, the nutritional composition and bioactive compounds of guava leaves, including proteins, vitamins, minerals, and polysaccharides, have been reviewed. The extraction methods and their bioactivities have been explored. Overall, this review paper demonstrated how guava leaves, can be used to create functional foods, edible coatings, and active packaging to enhance the nutritional, antioxidant, and antimicrobial properties of various food systems that have qualities that promote health.