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

Indian gooseberry (Phyllanthus emblica) is a seasonal and highly nutritious fruit with shorter shelf-life and astringent taste limiting its utilization. The enzymatic browning and flavor loss are major concerns which makes pre-processing a crucial step for further processing. In this context, dry mi...

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Autores principales: Mandliya, Shubham, Majumdar, Jayshree, Misra, Sourav, Pattnaik, Monalisha, Mishra, Hari Niwas
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer US 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9898692/
http://dx.doi.org/10.1007/s11694-023-01833-8
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author Mandliya, Shubham
Majumdar, Jayshree
Misra, Sourav
Pattnaik, Monalisha
Mishra, Hari Niwas
author_facet Mandliya, Shubham
Majumdar, Jayshree
Misra, Sourav
Pattnaik, Monalisha
Mishra, Hari Niwas
author_sort Mandliya, Shubham
collection PubMed
description Indian gooseberry (Phyllanthus emblica) is a seasonal and highly nutritious fruit with shorter shelf-life and astringent taste limiting its utilization. The enzymatic browning and flavor loss are major concerns which makes pre-processing a crucial step for further processing. In this context, dry microwave blanching (MWB) was explored as an alternative to hot-water (HW) blanching to reduce its nutrition losses particularly ascorbic acid (AA) and makes it easier for removal of seed kernel. This study focused on the effect of MW power level (200–500 W) and blanching time (50–100 s) on AA content, color attributes (L*, a*, b*), and enzymatic inhibition in Indian gooseberry. The optimized MWB conditions were 294 W MW power with 70 s blanching time providing satisfactory enzymatic inhibition (75.47%), and retention of AA (417.70 mg/100 g pulp) and color attributes (L*: 58.42, a*: 4.57, b*: 26.23). As compared to HWB (80 °C, 5 min), MWB showed least AA degradation, higher total phenolic content and softening percent with less total color difference owing to its shorter processing time and dry blanching. Quantitative descriptive analysis (QDA) demonstrated that raw and MW blanched Indian gooseberries are the most accepted, followed by HW blanched samples. MWB showed better nutrient retention than HWB with easier seed removal showed the application of MW radiation for blanching of other fruits.
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spelling pubmed-98986922023-02-06 Evaluation of dry microwave and hot water blanching on physicochemical, textural, functional and organoleptic properties of Indian gooseberry (Phyllanthus emblica) Mandliya, Shubham Majumdar, Jayshree Misra, Sourav Pattnaik, Monalisha Mishra, Hari Niwas Food Measure Original Paper Indian gooseberry (Phyllanthus emblica) is a seasonal and highly nutritious fruit with shorter shelf-life and astringent taste limiting its utilization. The enzymatic browning and flavor loss are major concerns which makes pre-processing a crucial step for further processing. In this context, dry microwave blanching (MWB) was explored as an alternative to hot-water (HW) blanching to reduce its nutrition losses particularly ascorbic acid (AA) and makes it easier for removal of seed kernel. This study focused on the effect of MW power level (200–500 W) and blanching time (50–100 s) on AA content, color attributes (L*, a*, b*), and enzymatic inhibition in Indian gooseberry. The optimized MWB conditions were 294 W MW power with 70 s blanching time providing satisfactory enzymatic inhibition (75.47%), and retention of AA (417.70 mg/100 g pulp) and color attributes (L*: 58.42, a*: 4.57, b*: 26.23). As compared to HWB (80 °C, 5 min), MWB showed least AA degradation, higher total phenolic content and softening percent with less total color difference owing to its shorter processing time and dry blanching. Quantitative descriptive analysis (QDA) demonstrated that raw and MW blanched Indian gooseberries are the most accepted, followed by HW blanched samples. MWB showed better nutrient retention than HWB with easier seed removal showed the application of MW radiation for blanching of other fruits. Springer US 2023-02-04 2023 /pmc/articles/PMC9898692/ http://dx.doi.org/10.1007/s11694-023-01833-8 Text en © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2023, Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. This article is made available via the PMC Open Access Subset for unrestricted research re-use and secondary analysis in any form or by any means with acknowledgement of the original source. These permissions are granted for the duration of the World Health Organization (WHO) declaration of COVID-19 as a global pandemic.
spellingShingle Original Paper
Mandliya, Shubham
Majumdar, Jayshree
Misra, Sourav
Pattnaik, Monalisha
Mishra, Hari Niwas
Evaluation of dry microwave and hot water blanching on physicochemical, textural, functional and organoleptic properties of Indian gooseberry (Phyllanthus emblica)
title Evaluation of dry microwave and hot water blanching on physicochemical, textural, functional and organoleptic properties of Indian gooseberry (Phyllanthus emblica)
title_full Evaluation of dry microwave and hot water blanching on physicochemical, textural, functional and organoleptic properties of Indian gooseberry (Phyllanthus emblica)
title_fullStr Evaluation of dry microwave and hot water blanching on physicochemical, textural, functional and organoleptic properties of Indian gooseberry (Phyllanthus emblica)
title_full_unstemmed Evaluation of dry microwave and hot water blanching on physicochemical, textural, functional and organoleptic properties of Indian gooseberry (Phyllanthus emblica)
title_short Evaluation of dry microwave and hot water blanching on physicochemical, textural, functional and organoleptic properties of Indian gooseberry (Phyllanthus emblica)
title_sort evaluation of dry microwave and hot water blanching on physicochemical, textural, functional and organoleptic properties of indian gooseberry (phyllanthus emblica)
topic Original Paper
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9898692/
http://dx.doi.org/10.1007/s11694-023-01833-8
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