Processing strategies for improved stability and functional quality of karonda (Carissa carandas L.)

Abstract

The present study evaluated processing of Karonda fruits for enhanced biochemical content for food applications. Karonda fruits were found to be high in total phenols and flavonoid content of 230 (mg GAE/100 g). The anthocyanin pigments in karonda fruits were 38 (mg/100 g). Total antioxidant activity as evaluated by FRAP and CUPRAC assay was 3.87 and 0.60 (µ mol Trolux / gm) respectively. In this experiment, extraction temperatures HTST and LTLT observed that HTST 80 °C for 120 minutes is best for extraction of karonda fruit juice. The enzyme assisted processing using cell wall degrading enzyme i. e. pectinase 0.1% with LTLT 40 °C was remarkably improved the functional quality of karonda fruit juice. The levels of total anthocyanin were 136.31 and total antioxidant activity, in karonda fruit juice extracted via enzyme assisted processing was 5.20 and 0.79 (µ mol Trolux / gm) in in vitro FRAP and CUPRAC assay respectively. Colour value of karonda fruit juice as expressed by CIELAB co-ordinates L*(Lightness), a*, b*, hue angle and C (Chroma) followed a definite trend in response in enzyme assisted processing with increasing pectinase concentration there is a decrease in L*, a*, hue angle and increase in a* croma values of the juice.