Effect of ultrasonication on the quality of amla pulp (Emblica officinalis): Optimization and comparison with the thermal processing
Amla pulp was treated with ultrasonication technique under the different set of designed conditions in order to optimize the ultrasonic conditions. A two factor four level Taguchi design was adopted to study the effect of ultrasonic intensity (180 – 717 W/cm2) and treatment time (4 – 16 min) on the...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2024-06-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X24000595 |
| _version_ | 1797266427423490048 |
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| author | Rishika Tewari Vivek Kumar H.K. Sharma |
| author_facet | Rishika Tewari Vivek Kumar H.K. Sharma |
| author_sort | Rishika Tewari |
| collection | DOAJ |
| description | Amla pulp was treated with ultrasonication technique under the different set of designed conditions in order to optimize the ultrasonic conditions. A two factor four level Taguchi design was adopted to study the effect of ultrasonic intensity (180 – 717 W/cm2) and treatment time (4 – 16 min) on the ascorbic acid, naringin, total phenolic content, titratable acidity, total soluble solids, browning index, polymethylesterase and polyphenol oxidase activity of amla pulp. The optimal conditions were determined as ultrasonic intensity, 359 W/cm2 and treatment time, 12 min on the basis of S/N ratio analysis. Optimized ultrasonicated pulp was compared with the thermally treated pulp (90 °C/ 5 s) to observe the effect on quality parameters. Enzymatic activity reduced to a lower level at optimal ultrasonic processing conditions. Total phenolic content increased after ultrasonication treatment. LCMS of the optimized sample depicted the presence of compounds like ascorbic acid, corilagin, gallic acid, kaempferol, chebulagic acid and many more. Thermal treatment showed lower retention of bioactives and there were notable losses in ascorbic acid and total phenolic content. Browning index was also higher than control and ultrasonicated pulp sample. Microstructure of ultrasonicated sample showed damage to cells but thermal treated sample exhibited major cell damage. |
| first_indexed | 2024-04-25T01:00:31Z |
| format | Article |
| id | doaj.art-6a1af059a6624bb8bc3ba42eb1bce881 |
| institution | Directory Open Access Journal |
| issn | 2772-753X |
| language | English |
| last_indexed | 2024-04-25T01:00:31Z |
| publishDate | 2024-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj.art-6a1af059a6624bb8bc3ba42eb1bce8812024-03-11T04:11:13ZengElsevierFood Chemistry Advances2772-753X2024-06-014100663Effect of ultrasonication on the quality of amla pulp (Emblica officinalis): Optimization and comparison with the thermal processingRishika Tewari0Vivek Kumar1H.K. Sharma2Department of Food Technology, Harcourt Butler Technical University, Kanpur, Uttar Pradesh 208002, IndiaDepartment of Food Technology, Harcourt Butler Technical University, Kanpur, Uttar Pradesh 208002, India; Corresponding author.Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab 148106, IndiaAmla pulp was treated with ultrasonication technique under the different set of designed conditions in order to optimize the ultrasonic conditions. A two factor four level Taguchi design was adopted to study the effect of ultrasonic intensity (180 – 717 W/cm2) and treatment time (4 – 16 min) on the ascorbic acid, naringin, total phenolic content, titratable acidity, total soluble solids, browning index, polymethylesterase and polyphenol oxidase activity of amla pulp. The optimal conditions were determined as ultrasonic intensity, 359 W/cm2 and treatment time, 12 min on the basis of S/N ratio analysis. Optimized ultrasonicated pulp was compared with the thermally treated pulp (90 °C/ 5 s) to observe the effect on quality parameters. Enzymatic activity reduced to a lower level at optimal ultrasonic processing conditions. Total phenolic content increased after ultrasonication treatment. LCMS of the optimized sample depicted the presence of compounds like ascorbic acid, corilagin, gallic acid, kaempferol, chebulagic acid and many more. Thermal treatment showed lower retention of bioactives and there were notable losses in ascorbic acid and total phenolic content. Browning index was also higher than control and ultrasonicated pulp sample. Microstructure of ultrasonicated sample showed damage to cells but thermal treated sample exhibited major cell damage.http://www.sciencedirect.com/science/article/pii/S2772753X24000595Amla pulpUltrasonicationOptimizationTaguchiAscorbic acid |
| spellingShingle | Rishika Tewari Vivek Kumar H.K. Sharma Effect of ultrasonication on the quality of amla pulp (Emblica officinalis): Optimization and comparison with the thermal processing Food Chemistry Advances Amla pulp Ultrasonication Optimization Taguchi Ascorbic acid |
| title | Effect of ultrasonication on the quality of amla pulp (Emblica officinalis): Optimization and comparison with the thermal processing |
| title_full | Effect of ultrasonication on the quality of amla pulp (Emblica officinalis): Optimization and comparison with the thermal processing |
| title_fullStr | Effect of ultrasonication on the quality of amla pulp (Emblica officinalis): Optimization and comparison with the thermal processing |
| title_full_unstemmed | Effect of ultrasonication on the quality of amla pulp (Emblica officinalis): Optimization and comparison with the thermal processing |
| title_short | Effect of ultrasonication on the quality of amla pulp (Emblica officinalis): Optimization and comparison with the thermal processing |
| title_sort | effect of ultrasonication on the quality of amla pulp emblica officinalis optimization and comparison with the thermal processing |
| topic | Amla pulp Ultrasonication Optimization Taguchi Ascorbic acid |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X24000595 |
| work_keys_str_mv | AT rishikatewari effectofultrasonicationonthequalityofamlapulpemblicaofficinalisoptimizationandcomparisonwiththethermalprocessing AT vivekkumar effectofultrasonicationonthequalityofamlapulpemblicaofficinalisoptimizationandcomparisonwiththethermalprocessing AT hksharma effectofultrasonicationonthequalityofamlapulpemblicaofficinalisoptimizationandcomparisonwiththethermalprocessing |