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Effect of pressure and time on bioactive content, PPO inactivation, physicochemical and sensory properties of aonla (Emblica officinalis) juice during hydrodynamic cavitation processing

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Abstract

Physical and nutritional attributes of aonla juice treated with hydrodynamic cavitation (HC) at a pressure range of 5–15 psi and time between 5 to 30 min were evaluated. Based on maximum retention of bioactives, antioxidant activity, inactivation of polyphenol oxidase (PPO), and physicochemical properties, HC conditions were optimized at 10 psi for 15 min, based on retention of 92.19% antioxidant activity, 88.01% vitamin C, and 96.80% of total phenolic content. Improved sedimentation index and viscosity were noted due to HC processing. The color profile of HC-treated samples was improved with less browning (63.86) and yellowing index (14.79) than that of control (browning index 64.61). Thermally treated samples inactivated 100% of PPO at 95 ℃ for 3 min, however, formation of a dark color with a browning index value of 67.38 was noted. The retention of various bioactives in thermally treated juice samples was much lesser than that of HC-treated samples.

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Acknowledgements

The authors thank All India Council for Technical Education (AICTE), New Delhi for the financial support in carrying out the study

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Authors and Affiliations

  1. Department of Food Engineering and Technology, Institute of Chemical Technology, NM Parikh Marg, Matunga, Mumbai, 400019, India

    R. P. Annapoorna, P. R. More & S. S. Arya

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  1. R. P. Annapoorna
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  2. P. R. More
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  3. S. S. Arya
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Contributions

RPA: Conceptualization, Formal analysis, Investigation, Writing—original draft PRM: Formal analysis, Writing—review & editing, Visualization, Supervision. SSA: Conceptualization, Writing—review & editing, Visualization, Supervision.

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Correspondence to S. S. Arya.

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Annapoorna, R.P., More, P.R. & Arya, S.S. Effect of pressure and time on bioactive content, PPO inactivation, physicochemical and sensory properties of aonla (Emblica officinalis) juice during hydrodynamic cavitation processing. Food Sci Biotechnol 32, 71–82 (2023). https://doi.org/10.1007/s10068-022-01164-2

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