Journal of Environmental Biology

Combined effect of Emblica officinalis juice in the prevention of enzymatic browning in Solanum anguivi L.

P. Karthika¹, T.P. Vijayakumar¹* and K. Baskar²   

¹Department of Food Science and Nutrition, Periyar University, Salem-636 011, India

²Department of Ecotoxicology, Ross Lifescience Ltd., Pune-411 026, India

*Corresponding Author Email : poonvija@gmail.com                  *ORCiD: https://orcid.org/0000-0002-6893-6193

Received: 14.02.2022                                                                                                    Revised: 20.06.2022                                                                            Accepted: 16.08.2022

Abstract

Aim: The present study aimed to investigate the impact of Emblica officinalis juice as an antibrowning agent on Solanum anguivi L. juice where enzymatic browning reaction occurs naturally.

Methodology: The fresh fruits of S. anguivi (S) and E. officinalis (E) were weighted at five different proportions such as S1-100g:E0-0g; S0-0g:E1-100g; S1-25g:E3-75g; S1-50g:E1-50g and S3-75g:E1-25g. Each combination was ground using a domestic mixer to extract the juice without adding water and analyzed for its characteristics such as color value, browning index, and acceptance level through a sensory evaluation which was recorded at two different intervals (0 and 90 min).

Results: Overall color analysis (DE*) indicates that E. officinalis juice significantly reduced the enzymatic browning reaction by its concentration and postponed the brown color development in all three combinations of extracted fruit juices during the storage period. Although, the browning index was high in all the combinations of juices at 0 and 90 mins, except S1-25g:E3-75g, since it had a higher concentration of E. officinalis. The sensory evaluation opted that S1-25g:E3-75g was accepted by all panel members. The FTIR spectral peak revealed the presence of various functional compounds such as carbohydrates, phenol, iron, alkanes, primary amines, esters, aromatics, phosphorous compounds, aliphatic amines, ketones, bromo and halo compounds.

Interpretation: The present study demonstrated that the enrichment of S. anguivi juice with E. officinalis concentration had prevented the browning that often occurred due to enzyme catalyst where the reaction of conversion of o-quinones in the presence of oxygen, and o-quinones polymerise into undesirable brown color compound. The developed juice could be used in the formulation of nutraceutical-based ready-to-serve (RTS) beverages that might be the solution for preventing several diseases.

Key words: Browning index, Color profile, FTIR spectra, Natural inhibitor, Oxidation, Solanum anguivi

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