OPTIMIZING THE COMPOSITION FORMULATION OF COATING PRODUCTS FROM A MIXTURE OF BEESWAX, CARNAUBA WAX AND CARBOXYMETHYL CELLULOSE (MW - CMC) TO EFFECTIVELY PRESERVE PURPLE PASSION FRUITS

Abstract

This research aimed to experiment with multiple factors and optimize the composition formulation of preparations from a mixture of beeswax, carnauba wax and carboxymethyl cellulose (MW - CMC) to effectively preserve purple passion fruit grown in Son La province, Vietnam. The experimental design used the Box - Behnken's model with 3 (three) independent variables corresponding to the experimental domain: beeswax ratio (1.5 - 2.5%), carnauba wax ratio (0.6 - 1.2%) and carboxymethyl cellulose ratio (0.4 - 0.8%). The objective functions to evaluate the effectiveness of preserving passion fruit included: Weight loss (%), vitamin C content (mg/100 g) and sensory quality (score). Experimental data processing and optimization used the expectation function algorithm with Design - Expert 7.1 software, target for the lowest weight loss, highest vitamin C content and best sensory quality, corresponding to important coefficients 5/5, 4/5, 5/5, respectively. The results of the research determined the optimal technological parameters with a beeswax ratio (2.28%), carnauba wax ratio (1.04%) and carboxymethyl cellulose ratio (0.68%), corresponding to the target of achieving weight loss of 2.15%, vitamin C content of 23.36 mg/100 g (17.36% loss compared to the initial raw material) and a sensory quality score of 17.57 points, storage at 5 ± 1⁰C, 90 ± 2% RH for 56 days.