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Thermal assisted high-pressure processing of Indian gooseberry (Embilica officinalis L.) juice – Impact on colour and nutritional attributes

Raj, Anu S, Chakraborty, Snehasis, Rao, Pavuluri Srinivasa
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.99 pp. 119-127
activation energy, active ingredients, antioxidant activity, ascorbic acid, color, factor analysis, high pressure treatment, juices, models, pH, temperature, titratable acidity
The effect of thermal assisted high-pressure processing (THPP) on the physicochemical properties, bioactive functional compounds and antioxidant capacity of Indian gooseberry juice was investigated within the domain of 200–500 MPa, 1 s-20 min and 30–60 °C. THPP did not significantly (p > 0.05) affect the pH, TSS and titrable acidity of the juice. Lightness (L*) of the juice was increased after processing and about 85% of ascorbic acid (AA) was retained after THPP at the extreme condition. Total antioxidant capacity (TAC) and total phenolic content (TPC) in THPP treated samples increased with an increase in pressure upto 50 °C (20 and 28% respectively); temperature had a major degradation effect on these. Factor analysis revealed that AA content in the juice was the most sensitive response influenced by THPP. The degradation of ascorbic acid in the juice during THPP followed the first-order kinetics. The AA degradation rate (k) ranged from 1.57 × 10−3- 2.013 × 10−3 min−1. Within the studied domain, the activation volume for AA degradation ranged from 1.65 to 2.78 mL mol−1 and the activation energy between 12.5 and 16.4 kJ mol−1. The secondary model was developed for AA rate constant as a function of pressure and temperature within the domain.