Optimization of carboxy methyl cellulose-pectin and ascorbic acid based edible coating formulations for performance of osmotic dehydration of quince by RSM

Abstract

In recent years, edible coatings are extensively applied for improving processing and preservation of food stuffs. The using of edible coating as a pretreatment in osmotic dehydration is an efficient method for decreasing of solids diffusion from osmotic solution to food textures. In this research, optimization of active-blend edible coating formulation was investigated for using in osmotic dehydration of quince by response surface methodology (RSM). For this purpose, central composite design with three variable (concentration of pectin, carboxymethyl cellulose and ascorbic acid) three replicate and 18 treatments were used .Osmotic dehydration efficiency coefficient and water loss (WL) are selected as model responses. For osmotic dehydration, optimized osmotic solution that resulted from previous research works (fructose 50%, calcium chloride 5%, acid citric 3%) was used. On the base of maximum osmotic efficiency coefficient, the coating solution containing 1.49% carboxymethyl cellulose, 1.49% pectin and 0.58% ascorbic acid was determined as best coating solution by RSM modeling. The study of dehydration kinetics and mass transfer was carried out with osmotic solution of fructose 50%, calcium chloride 5%, acid citric 3%) (w/v), and weight reduction, water loss and solids gain were measured. CMC- pectin coatings improved the efficiency of osmotic dehydration process, increasing the water loss and decreasing the solids gain.