Effects of Emblica Extract (Phyllanthus emblica) on Color and Antimicrobial Quality of Avocado Puree During Freezing Storage
Keywords:
Avocado, Indian gooseberry, Antioxidant, Browning, AcidulantsAbstract
Emblica (Phyllanthus emblica) fruits have both antioxidant and antimicrobial activities as well as enzyme-inhibiting properties. They contain high levels of ascorbic acid and citric acid, preventing the browning reaction in minimally proceeded fruits and vegetables. This research investigated the effect of emblica fruit extract on the quality of avocado puree during freezing storage. Emblica fruits were ethanolic extracted and used as anti-browning and anti-microbial agents. Ripe avocados were selected and blanched in carbonate buffer (pH 10.6). Acidulants, including ascorbic acid and emblica fruit extract, were then added prior to blending to become homogenous. The puree was packed and stored at -20°C for 4 weeks. During storage, the puree was determined for their color, pH and total bacterial plate counts. The result showed that the emblica fruit extract had antioxidants activity and could inhibit Staphylococcus pasteuri, spoilage bacteria isolated from avocado puree. The emblica fruit extract could delay the browning reaction during storage. However, the extract concentration had an influence on the puree color, causing the puree lightness to decrease. Blanching helped destroyed some contaminated bacteria in the avocado. After storage at -20°C for 4 weeks, less than 1 log CFU/g were detected in all avocado puree treatments, which were blanched. This study indicates that the emblica fruit extract could be used as an acidulant to prevent the blanched avocado from the browning reaction.
References
Ali, H.M., El-Gizawy, A.M., El-Bassiouny, R.E.I., & Saleh, M.A. (2014). Browning inhibition mechanisms by cysteine, ascorbic acid and citric acid, and identifying PPO-catechol-cysteine reaction products. Journal of Food Science and Technology, 52, 3651-3659.
Alsahli, M., Anwar S., Alzahrani F.M., Almatroudi A., Alfheeaid H., Khan A.A., ... Rahmani, A.H. (2021). Health promoting effect of Phyllanthus emblica and Azadiractha indica against advanced glycation end products formation. Applied Sciences, 11(19), 8819.
Altunkaya, A., & Gokmen, V. (2008). Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa). Food Chemistry, 107(3), 1173–1179.
Ananchaipattana, C., Hosotani, Y., Kawasaki, S., Pongsawat, S., Bari, M.D.L., Isobe, S., & Inatsu, Y. (2012). Bacterial contamination in retail foods purchased in Thailand. Food Science and Technology Research, 18(5), 705–712.
Bustos, M.C., Mazzobre, M.F., & Buera, M.P. (2015). Stabilization of refrigerated avocado pulp: Effect of Allium and Brassica extracts on enzymatic browning. LWT - Food Science and Technology, 61(1), 89–97.
Chesneau, O., Morvan, A., Grimont, F., Labischinski, H., & El Solh, N. (1993). Staphylococcus pasteuri sp. nov., isolated from human, animal, and food specimens. International journal of systematic bacteriology, 43(2), 237-244.
Dincer, B., Colak, A., Aydin, N., Kadioglu, A., & Güner, S. (2002). Characterization of polyphenoloxidase from medlar fruits (Mespilus germanica L., Rosaceae). Food Chemistry, 77(1), 1–7.
Ding, C.-K., Chachin, K., Ueda, Y., & Wang, C.Y. (2002). Inhibition of loquat enzymatic browning by sulfhydryl compounds. Food Chemistry, 76(2), 213–218.
Eli̇Uz, E. (2020). Antimicrobial activity of citric acid against Escherichia coli, Staphylococcus aureus and Candida albicans as a sanitizer agent. Eurasian Journal of Forest Science, 8(3), 295-301.
Faria, C., Vaz-Moreira, I., Serapicos, E., Nunes, O.C., & Manaia, C.M. (2009). Antibiotic resistance in coagulase negative staphylococci isolated from wastewater and drinking water. Science of The Total Environment, 407(12), 3876–3882.
Gandhi, A.J., Kulkarni, A., Bora, M., & Hiray, L. (2020). Antimicrobial Activity of Phyllanthus Emblica – A Medicinal Plant. Clinical Medicine, 8(2), 6.
Guerrero-Beltrán, J.A., Barbosa-Cánovas, G.V., MoragaBallesteros, G., Moraga-Ballesteros, M. J., & Swanson, B.G. (2006). Effect of ph and ascorbic acid on high hydrostatic pressure-processed mango puree. Journal of Food Processing and Preservation, 30(5), 582–596.
Hasan, S.M.K., Manzocco, L., Morozova, K., Nicoli, M.C., & Scampicchio, M. (2017). Effects of ascorbic acid and light on reactions in fresh-cut apples by microcalorimetry. Thermochimica Acta, 649, 63–68.
Hatami, T., Emami, S. A., Miraghaee, S. S., & Mojarrab, M. (2014). Total phenolic contents and antioxidant activities of different extracts and fractions from the aerial parts of Artemisia biennis Willd. Iranian journal of pharmaceutical research, 13(2), 551.
Jan, S., Khan, M. R., Rashid, U., & Bokhari, J. (2013). Assessment of antioxidant potential, total phenolics and flavonoids of different solvent fractions of Monotheca buxifolia fruit. Osong Public Health and Research Perspectives, 4(5), 246–254.
Koca, N., Karadeniz, F., & Burdurlu, H. S. (2007). Effect of pH on chlorophyll degradation and colour loss in blanched green peas. Food Chemistry, 100(2), 609–615.
Li, R., Guo, S., Wu, W., Lin, A., Xia, Z., Long, X., Liu, T., Fan, Y., & Chen, Z. (2022). Determination of the content of phenolic compounds and the changes of polyphenol oxidase and each index during browning of Phyllanthus emblica at different storage temperatures. Journal of Food Quality, 2022, 1–12.
Lindley, M.G. (1998). The impact of food processing on antioxidants in vegetable oils, fruits and vegetables. Trends in Food Science & Technology, 9(8–9), 336–340.
Liu, X., Cui, C., Zhao, M., Wang, J., Luo, W., Yang, B., & Jiang, Y. (2008). Identification of phenolics in the fruit of emblica (Phyllanthus emblica L.) and their antioxidant activities. Food Chemistry, 109(4), 909–915.
López-Ramírez, A.M., & Duarte-Sierra, A. (2020). Avocado jelly: Formulation and optimization of an avocado gel using hydrocolloids. International Journal of Gastronomy and Food Science, 21, 100234.
Lv, Y., Cai, L., Yang, M., Liu, X., Hui, N., & Li, J. (2017). Purification, characterisation, and thermal denaturation of polyphenoloxidase from prawns (Penaeus vannamei). International Journal of Food Properties, 20(sup3), S3345–S3359.
Majeed, M., Majeed, S., Mundkur, L., Nagabhushanam, K., Arumugam, S., Beede, K., & Ali, F. (2020). Standardized Emblica officinalis fruit extract inhibited the activities of α-amylase, α-glucosidase, and dipeptidyl peptidase-4 and displayed antioxidant potential. Journal of the Science of Food and Agriculture, 100(2), 509–516.
Martinez, M. V., & Whitaker, J. R. (1995). The biochemistry and control of enzymatic browning. Trends in Food Science & Technology, 6(6), 195–200.
Mattos, L.M., Moretti, C.L., Chitarra, A.B., & Prado, M.E. (2007). Qualidade de alface crespa minimamente processada armazenada sob refrigeração em dois sistemas de embalagem. Horticultura Brasileira, 25(4), 504–508.
Mayachiew, P., & Devahastin, S. (2008). Antimicrobial and antioxidant activities of Indian gooseberry and galangal extracts. LWT - Food Science and Technology, 41(7), 1153–1159.
McCann, M.S., Sheridan, J.J., McDowell, D.A., & Blair, I.S. (2006). Effects of steam pasteurisation on Salmonella Typhimurium DT104 and Escherichia coli O157:H7 surface inoculated onto beef, pork and chicken. Journal of Food Engineering, 76(1), 32–40.
Nanasombat, S., Khanha, K., Phan-im, J., Jitaied, J., Wannasomboon, S., Patradisakorn, S., & Wongsil, A. (2012). Antimicrobial and antioxidant activities of Thai local fruit extracts: Application of a selected fruit extract, Phyllanthus emblica linn. as a natural preservative in raw ground pork during refrigerated storage. The Online Journal of Science and Technology, 2(1), 1-7.
Neves, V.A., Picchi, D.G., & Silva, M.A. da. (2009). Some Biochemical properties of polyphenoloxidase from spearmint (Mentha arvensis). Brazilian Archives of Biology and Technology, 52(4), 1001–1010.
Patel, M., Patel, J., Anand, I., Patel, C., & Panchal, N. (2009). Protective effect of alcoholic extract of amla (Emblica officinalis) fruits on cerebral reperfusion injury in rats. Journal of Young Pharmacists, 1(3), 213.
Ospina, S., Ortiz, D.L., & Orrego, C.E. (2019). Enzymatic browning and color evolution in frozen storage of two kinds of minimally processed avocado puree. International Journal of Food Engineering, 15(11–12).
Priya, G., Parminder, N., & Jaspreet, S. (2012). Antimicrobial and antioxidant activity on emblica officinalis seed extract. IJRAP, 3(4), 591-596.
Puupponen-Pimi, R., Nohynek, L., Alakomi, H.-L., & Oksman-Caldentey, K.-M. (2005). Bioactive berry compounds novel tools against human pathogens. Applied Microbiology and Biotechnology, 67(1), 8–18.
Reddy, V., Urooj, A., & Kumar, A. (2005). Evaluation of antioxidant activity of some plant extracts and their application in biscuits. Food Chemistry, 90(1-2), 317–321.
Scartezzini, P., Antognoni, F., Raggi, M.A., Poli, F., & Sabbioni, C. (2006). Vitamin C content and antioxidant activity of the fruit and of the Ayurvedic preparation of Emblica officinalis Gaertn. Journal of Ethnopharmacology, 104(1–2), 113–118.
Sedaghat, N., & Zahedi, Y. (2012). Application of edible coating and acidic washing for extending the storage life of mushrooms (Agaricus bisporus). Food Science and Technology International, 18(6), 523–530.
Sharma, R., Burang, G., Kumar, S., Sharma, Y.P., & Kumar V. (2022) Optimization of apricot (Prunus armeniaca L.) blended Aloe vera (Aloe barbadensis M.) based low-calorie beverage functionally enriched with aonla juice (Phyllanthus emblica L.). Journal of Food Science and Technology, 59, 2013–2024.
Singh, J., & Mirza, A. (2018). Influence of ascorbic acid application on quality and storage life of fruits. International Journal of Current Microbiology and Applied Sciences, 7(7), 4319-4328
Singh, J., Prasad, N., & Singh, S.K. (2017). Postharvest treatment of guava (Psidium guajava L.) fruits with boric acid and NAA for quality regulation during ambient Storage. International Journal of Bio-resource and Stress Management, 8(2), 201-206
Sirichai, P., Kittibunchakul, S., Thangsiri, S., On-Nom, N., Chupeerach, C., Temviriyanukul, P., ... Suttisansanee, U. (2022). Impact of drying processes on phenolics and in vitro health-related activities of indigenous plants in Thailand. Plants, 11(3), 294.
Stephen, J., & Radhakrishnan, M. (2022). Avocado (Persea americana Mill.) fruit: Nutritional value, handling and processing techniques, and health benefits. Journal of Food Processing and Preservation, e17207.
Ukuku, D.O., Pilizota, V., & Sapers, G.M. (2004). Effect of hot water and hydrogen peroxide treatments on survival of salmonella and microbial quality of whole and fresh-cut cantaloupe. Journal of Food Protection, 67(3), 432–437.
Wainwright, M., Wickramasinghe, N.C., Narlikar, J.V., & Rajaratnam, P. (2003). Microorganisms cultured from stratospheric air samples obtained at 41 km. FEMS Microbiology Letters, 218(1), 161–165.
Wang, L., Hu, C., & Shao, L. (2017). The antimicrobial activity of nanoparticles: Present situation and prospects for the future. International Journal of Nanomedicine, 12, 1227–1249.
Downloads
Published
How to Cite
Issue
Section
License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
