Carboxymethyl cellulose coatings improve drying kinetics, physicochemical quality, and bioactive stability of osmotically dehydrated Keaw Kamin mango (Mangifera indica L.)

This study investigated the effects of osmotic dehydration combined with edible coatings on the quality and stability of Keaw Kamin mango ( Mangifera indica L.). Mango slices were osmotically dehydrated in a 60 °Brix sucrose solution at 50 °C for 2 h, coated with carboxymethyl cellulose (CMC), cassava starch, or corn starch, and hot-air dried at 70 °C for 10 h. Drying kinetics, physicochemical properties, antioxidant retention, and storage stability were evaluated. CMC-coated samples exhibited the fastest drying rate and highest effective moisture diffusivity compared to uncoated samples. Edible coatings improved color retention by maintaining higher lightness ( L *), reducing total color difference ( ΔE ) and browning index (BI), and decreasing hardness. Among treatments, CMC provided the greatest retention of vitamin C (8.33 mg/100 g), β-carotene (25.75 µg/g), and total phenolic content (70.45 mg GAE/100 g). Consequently, these samples showed superior antioxidant capacity, with the lowest DPPH IC 50 and highest FRAP and ABTS •+ values. Microbiological quality during 90 days of vacuum storage complied with Thai Industrial Standards (TIS 919/2563). Overall, CMC coating enhanced drying efficiency, reduced non-enzymatic browning, and preserved nutritional, functional, and microbiological quality, demonstrating its effectiveness for improving stability and processing performance of dried mango products.