Pretreated Indian Gooseberry (Emblica officinalis) Segments: Kinetic, Quality and Microstructural Parameters

Thermal and nonthermal processing of an underutilized fruit Emblica officinalis (Amla): a sustainable approach

“…67 Amla pretreated in a microwave (360 W) and dipped in water (1 : 10 ratio) for 8.5 min was subjected to four different drying techniques. 19 The results exhibited that freeze drying took the longest for drying (690 min), while vacuum drying took the least time (260 min). The quality of segments was significantly affected due to drying and reported a loss of 5.54–19.88% and 2.89–12.81% in total phenolic and naringin, respectively.…”

“…Chakaiya cultivar has been reported to contain 31.12 mg GAE per g polyphenols. 19 The amount of phenolics differs widely with geographical locations and extraction methods. Naringin is one of the flavonoids present in amla fruit.…”

“…Thus, precipitation induces the loss of lubrication, and consequently astringency. Amla fruit is rich in tannins with the raw fruit containing nearly 2.25 g/100 g and sundried powder containing 1.85 g/100 g. 19 Catechin, epicatechin, cyanidin, proanthocyanidins, methyl gallate, ellagic acid, punicalagin are main tannins responsible for the astringency in amla. However, besides this, tannins have various other benefits.…”

“…21 The naringin content of 3.00 mg/ 100 g was reported in fresh amla fruit. 19 Naringin is the primary component responsible for bitterness in citrus fruits. Titratable acidity or simply acidity is one of the important indicators of fruits given that it measures the total amount of organic acids present.…”

Process optimisation for the development of giloy (Tinospora cordifolia L.) juice incorporated amla pulp candy

“…1. Sorted and selected amla fruits were blanched for 15 minutes using 15% table salt and sulphurous acid (equivalent to 2000ppm sulphur dioxide) and steeped for 12 minutes in cold water [51]. The blanched fruits were segmented out and the seeds were removed.…”