The effect of carboxymethyl cellulose-pectin based active blend coatings containing ascorbic acid on performance of osmotic dehydration of quince

In the recent years, edible coatings are extensively applied for improving processing and preservation of food stuff. using 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 Via Response Surface Methodology (RSM). For this purpose, central composite design was used with three variables including concentration of pectin, carboxymethyl cellulose and ascorbic acid in three replicates and 18 treatments. Osmotic dehydration efficiency coefficient and water loss (WL) were selected as model responses. The solutions contained fructose 50%, calcium chloride 5% and acid citric 3% (w/v) for osmotic dehydration. Based on maximum WL and osmotic efficiency coefficient, the coating solution containing 1.49% carboxy methyl cellulose, 1.49% pectin and 0.58% ascorbic acid was determined as the optimum solution by RSM modeling.