Pretreated Indian Gooseberry (Emblica officinalis) Segments: Kinetic, Quality and Microstructural Parameters
By: Tewari, Rishika
.
Contributor(s): Kumar, Vivek.
Publisher: New York Springer 2021Edition: Vol.102(2), June.Description: 523-534p.Subject(s): Civil EngineeringOnline resources: Click here
In:
Journal of the institution of engineers (India): Series ASummary: This study examines the effect of different drying methods on the drying kinetics, quality characteristics and microstructure of pretreated Indian gooseberry segments. The time needed to dry segments was 260, 290, 525 and 690 min in vacuum, tray, sun and freeze-drying methods, respectively. The dried samples showed a decline in the ascorbic acid content in contrast with both fresh and pretreated samples, and maximum loss was observed in tray-dried sample. The dried samples showed a decrease of 5.54–19.88% and 2.89–12.81% in the total phenolic and naringin content in different drying methods. LC–ESI–MS analyses revealed that ascorbic acid, chlorogenic acid, vanillic acid, gallic acid, syringic acid, myricetin, kaempferol, naringin, corilagin and ellagic acid were the major compounds present in the fruit extract. SEM analysis revealed that the freeze-dried sample had porous, non-shrunken and regular cell structure with several cavities. Freeze-dried sample was observed the best followed by vacuum drying with respect to all quality parameters.
| Item type | Current location | Call number | Status | Date due | Barcode | Item holds |
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Articles Abstract Database
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School of Engineering & Technology (PG) Archieval Section | Not for loan | 2021-2022053 |
This study examines the effect of different drying methods on the drying kinetics, quality characteristics and microstructure of pretreated Indian gooseberry segments. The time needed to dry segments was 260, 290, 525 and 690 min in vacuum, tray, sun and freeze-drying methods, respectively. The dried samples showed a decline in the ascorbic acid content in contrast with both fresh and pretreated samples, and maximum loss was observed in tray-dried sample. The dried samples showed a decrease of 5.54–19.88% and 2.89–12.81% in the total phenolic and naringin content in different drying methods. LC–ESI–MS analyses revealed that ascorbic acid, chlorogenic acid, vanillic acid, gallic acid, syringic acid, myricetin, kaempferol, naringin, corilagin and ellagic acid were the major compounds present in the fruit extract. SEM analysis revealed that the freeze-dried sample had porous, non-shrunken and regular cell structure with several cavities. Freeze-dried sample was observed the best followed by vacuum drying with respect to all quality parameters.
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