Development of Tamarind Extract Incorporated Casein Films as an Edible Coating on Carissa Carandas Linn .

ABSTRACT The present study aimed to develop a tamarind extract‐incorporated casein‐based edible coating to enhance the shelf life of fresh fruits stored at ambient temperature. Carissa carandas Linn. (karonda or bakery cherry) was selected as the model fruit to evaluate the effectiveness of the coating system. Six treatments were prepared and applied using the dip‐coating method, including uncoated control (T1), control 2 (T2), and casein (C) and casein plus tamarind extract (C+E) coated samples (T3–T6). The coated fruits were analyzed for weight loss, solubility, visual quality, and microstructural characteristics over an 18‐day storage period. Results indicated that both C and C+E coatings formed a protective barrier on the fruit surface; however, incorporation of tamarind extract significantly enhanced the functional performance of the casein coating. Coated fruits exhibited reduced weight loss compared to uncoated samples. Among all treatments, T3 demonstrated the most effective shelf‐life extension, maintaining acceptable quality for up to 18 days at room temperature. Scanning Electron Microscopy (SEM) analysis revealed uneven micro‐pores in all coating films, yet the C+E formulation showed improved barrier properties and moisture retention. Overall, tamarind extract‐incorporated casein coating demonstrated strong potential as a natural, edible preservation strategy to extend the shelf life of Carissa carandas under ambient storage conditions.