EFFECTS OF BLANCHING AND VACUUM IMPREGNATION ON PHYSICOCHEMICAL AND SENSORY PROPERTIES OF INDIAN GOOSEBERRY (PHYLLANTHUS EMBLICAL.)

Abstract

Vacuum impregnation (VI) was employed for development of minimally processed Indian gooseberry. Blanching of the fruits at different temperatures (70-90C) and times (20-60 s) was studied, and the process combination of 90C and 60 s was chosen as the most suitable for inactivation of peroxidase (POD) and maintaining stability of the fruit's color. Also, increase in both blanching temperature and time could significantly (P Յ 0.05) reduce POD activity and result in blanched samples with higher yellowness. When the blanched fruits were osmotically dehydrated under vacuum pressure (6.8-13.5 kPa) and with osmotic solution of sucrose (mixed with honey) of 30-50°Brix, the most suitable parameters for VI of Indian gooseberry were chosen as 13.5 kPa and 50°Brix. Substantial reduction of water but increased content of carbohydrate and total soluble solids were obtained for the VI fruits compared with the fresh ones. PRACTICAL APPLICATIONSThis study is aiming as being a useful and practical guide for the development of a new minimally processed product that is not only economically feasible but also of a high nutritional and medicinal quality for Thai consumers. The Indian gooseberry, being very highly astringent, was preserved firstly by water blanching and followed by a combination of vacuum impregnation and osmotic dehydration in order to achieve a fast and slight sugar gain, thus excluding the requirements of thermal treatment (during drying) and the addition of chemical preservatives. Additionally, this gain of sugar (sucrose) together with honey improves the preservation conditions and the sensory characteristics of the final product and allows us to successfully develop a preserved fruit which is highly recognized for its health benefits.

Evaluation of dry microwave and hot water blanching on physicochemical, textural, functional and organoleptic properties of Indian gooseberry (Phyllanthus emblica)

“…Additionally, the increase in b* (yellowness) might be due to the thermal degradation of chlorophyll to pheophytin by overheating [ 24 ]. The increase in b* value was also obtained during MW-convective blanching of Pleurotus eryngii [ 22 ], and in Indian gooseberry [ 25 ].…”

The potential of pulsed light treatment to produce enzymatically stable Indian gooseberry (Emblica officinalisGaertn.) juice with maximal retention in total phenolics and vitamin C

“…Raj et al (2019) reported a 34% loss in vitamin C in amla juice after 20 min treatment at 60°C. Chinprahast et al (2013) applied blanching (1 min at 90°C) to the amla fruit followed by vacuum impregnation at 13.5 kPa for 10 min into a 50 °Brix osmotic solution made of honey and sucrose. The vacuum impregnated fruits were soaked in the same osmotic solution for 24 hr, and a 61% loss in vitamin C content was obtained.…”

“…), also known as amla, is considered as a valuable fruit due to the vast content of polyphenols, tannins, minerals, and other phytochemicals. The antioxidant activity of this fruit is due to the presence of emblicanin A and B, which mainly include glucose, gallic, and ellagic acids (Chinprahast, Siripatrawan, Leerahawong, & Traiananwuttikul, 2013). Besides, it is the most abundant source of vitamin C within the citrus fruit family except Barbados cherry, and depending on the cultivars, it ranges from 480 to 550 mg/100 g of pulp (Hiwale, 2015).…”

Development of Phyllanthus emblica (L) fruit as a carrier for EGCG: Interaction and in vitro digestion study

“…Phyllanthus emblica (L), also known as embolic, is widely grown in the tropical and subtropical regions of Southern Asia. The fruits of embolic are used as food or medical ingredients in India and China (Chinprahast, Siripatrawan, Leerahawong, & Traiananwuttikul, ; Variya, Bakrania, & Patel, ), with many biological functions, such as antioxidant (Chatterjee, Bandyopadhyay, Ghosh, Ghosal, & Ray, ), chemopreventive (Krishnaveni & Mirunalini, ), and anti‐proliferative effects (Luo et al, ). Emblica fruits are rich in fiber, carbohydrate, vitamin C, amino acids, and phenolic compounds.…”