Status of Post harvest Technology of Aonla in India-A Review

Recent Insights into the Morphological, Nutritional and Phytochemical Properties of Indian Gooseberry (Phyllanthus emblica) for the Development of Functional Foods

Aonla, commonly known as Indian gooseberry (Phyllanthus emblica), is a plant native to India with various therapeutic and dietary benefits. This review covers the taxonomical, morphological, and species-level classifications of aonla fruit, including its flower biology, maturation, harvesting, and yield metrics. It also discusses the nutritional, physico-chemical, and phytochemical characteristics and the total antioxidant and antimicrobial activities and mineral compositions of several aonla fruit cultivars. Additionally, the health benefits of aonla are reviewed, including its analgesic, antipyretic, antioxidative, anti-inflammatory, anti-aging, ulcerogenic, chemo-protective, neuroprotective, free radical scavenging, hypoglycaemic, and immunogenic properties, which make it beneficial in the treatment and prevention of various illnesses. Further various forms of fruit extract are also considered to be beneficial for the improvement of plant and animal health. Overall, aonla is a valuable fruit with significant potential for use in improving human health.

Insight about the biochemical composition, postharvest processing, therapeutic potential of Indian gooseberry (amla), and its utilization in development of functional foods-A comprehensive review

Indian gooseberry/Amla (Emblica officinalis Gaertn. syn. Phyllanthus emblica L) has an amazing nutritional profile and is a reservoir of biologically active compounds which have potential health benefits and are regarded as a remedy for lethal diseases. The unique features of amla, conferred by their bioactive components, have extended future prospects about their usage for useful effects on human nutrition and health globally. With the rapidly growing popularity of this unique therapeutic fruit, it is important to have comprehensive knowledge of this fruit. The current review article presents the nutritional profile, bioactive components, antioxidant and antimicrobial properties, and postharvest processing of amla fruit. Moreover, studies related to therapeutic properties of amla and its utilization in development of functional foods have been presented in this review. E. officinalis is a promising source of bioactive compounds which showed varied potential in the management of a number of human ailments which has been proven through various studies. Therefore, amla should be taken in the regular diet, thereby utilizing its potential health benefits. PRACTICAL APPLICATIONS: Amla (Indian gooseberry), as source of natural bioactive compounds, has a great potential application in improving the status of human nutrition and health. The utilization of amla extract has various biological effects, like antimicrobial, antioxidant, gastroprotective, anticancer, hepatoprotective, cardioprotective, radioprotective, anti-inflammatory, antidiabetic, neuroprotective, and immunomodulatory effect, owing to its bioactive components. The use of amla extract has recently increased in food, pharmaceutical, and cosmetic products to replace synthetic antioxidants which have inherent harmful health effects. The review report will provide information on bioactive components, therapeutic properties, utilization of amla in the development of future functional foods, and postharvest processing of amla, which will provide critical information to researchers all over the world.

Competitive Ability Effects of Datura stramonium L. and Xanthium strumarium L. on the Development of Maize (Zea mays) Seeds

The objective of this study was to explore the physical properties of maize seeds in competition with weeds. The basic and complex geometric characteristics of seeds from maize plants, competing with Datura stramonium L. (DS) or Xanthium strumarium (XS) at different weed densities, were studied. It was found that the basic and complex geometric characteristics of maize seeds, such as dimension, aspect ratio, equivalent diameter, sphericity, surface area and volume, were significantly affected by weed competition. The increase in weed density from 0 to 8 plants m² resulted in an increase in the angle of repose from 27° to 29°, while increasing weed density from 8 to 16 plants m² caused a diminution of the angle of repose down to 28°. Increasing the density of XS and DS to 16 plants m² caused a reduction in the maximum 1000 seed weight of maize by 40.3% and 37.4%, respectively. These weed side effects must be considered in the design of industrial equipment for seed cleaning, grading and separation. To our knowledge, this is the first study to consider the effects of weed competition on maize traits, which are important in industrial processing such as seed aeration, sifting and drying.

A Simplified Protocol for Reversing Phenotypic Conversion of Ralstonia solanacearum during Experimentation

BACKGROUND

Ralstonia solanacearum has the problem of losing the virulence in laboratory conditions, during prolonged experimentation. Since pure colonies of R. solanacearum contain cell fractions differing in virulence, it was considered worthwhile to find a way of selecting the cells with lower attenuation. Therefore, a methodology for inducing virulent-type colonies occurrence in Ralstonia solanacearum was developed.

METHODS

Nutrient gradient was created by swabbing R. solanacearum culture in a slanted KMTTC medium, and Phyllanthus emblica extract was given by well diffusion. Live-dead cell imaging using BacLight, effects of ascorbic acid on cell viability, and production of virulence factors (exopolysaccharides, cellulase, and pectinase) supported this hypothesis. The tagging of R. solanacearum with green fluorescent protein and further confocal scanning laser microscopic visualization confirmed the colonization in vascular bundles of tomato.

RESULTS

P. emblica extract suppressed R. solanacearum initially in well diffusion, but further developed virulent-type colonies around the wells. Nutrient deprivation was found to have synergistic effects with P. emblica extract. The converted fluidal (virulent type) colonies could be able to colonize vascular bundles and cause wilting symptoms.

CONCLUSION

This method will be useful in the laboratories working on biocontrol of R. solanacearum for maintaining virulent-type colonies. Moreover, it could form the basis for studies on the stability of phenotypic conversion and cell fractions in R. solanacearum.

Quality attributes, phytochemical profile and storage stability studies of functional ready to serve (RTS) drink made from blend of Aloe vera, sweet lime, amla and ginger

Aloe vera based RTS formulation was prepared in this study which provides the health benefits of this wonder plant and was also appealing in terms of sensory qualities. In the present study four formulations of A. vera RTS drink with ginger, sweet lime and amla (V1, V2, V3 and V4 were developed). The developed products were subjected to physico-chemical, organoleptic and microbial analysis. The formulation V3 was found to be the most preferred variant with respect to the sensory quality. Further the blends were found to be a good source of vitamin C and other nutritional parameters. The storage stability studies carried out on the formulations showed that the physico-chemical and the sensory qualities of the RTS blends were acceptable after 60 days of storage. Microbial analysis of the RTS blends during the storage period revealed that it was free from any microbial spoilage.

Effect of blanching on thin layer drying kinetics of aonla (Emblica officinalis) shreds

The effect of hot water blanching treatment on thin layer drying kinetics of aonla shreds was studied at drying air temperatures of 50, 55 and 60 °C with the air velocity of 1.2 m/s. The drying time decreased with the increase in air temperature and blanching. The drying process was observed in falling rate. Drying after blanching reduced the vitamin C content of aonla shreds by 69.36% whereas it decreased by 27.78% in unblanched shreds. Eight commonly used mathematical models were evaluated to predict the drying behavior of aonla shreds. The Midilli model described the drying behaviour of unblanched aonla shreds at all temperatures better than other models whereas two-term model described the drying kinetics of blanched aonla shreds satisfactorily. The effective diffusivities of the unblanched and blanched aonla shreds were determined using Fick's law of diffusion. The activation energy was found to be 47.21 kJ/mol for unblanched and 43.98 kJ/mol for blanched aonla shreds.

Development and quality evaluation of aonla mouth freshner

Nutritive and palatable mouth freshners were prepared from dehydrated aonla (Emblica officinalis Gaertn) pulp of 'Desi' and 'Banarsi' cultivars by mixing carboxy methyl cellulose, gums, arecanut, cardamom, sugar and milk powder at different proportions as a substitute for pan masala, tobacco and gutka. Mouth fresheners developed were packed in high density polyethylene pouches (HDPE, 100 gauge), stored at ambient conditions (8-20 °C, 60%RH) and analysed for physico-chemical and sensory quality attributes at different storage intervals. During storage for 6 months, ascorbic acid and overall acceptability of mouth freshener decreased (p ≤ 0.05) and moisture content increased. The equivalent relative humidity of mouth freshener was 49% and 53% in 'Desi' and 'Banarsi' cultivars, respectively. Despite the changes observed in various physico- chemical and sensory attributes, the overall sensory quality attributes of mouth freshners remained acceptable.

Effect of open air drying, LPG based drier and pretreatments on the quality of Indian gooseberry (aonla)

The aonla fruits (whole fruit, pricking, splits, segments) were subjected to pretreatments like blanching, osmotic dehydration with salt (2%) and sugar (40%) in different experiments before drying to obtain a product with better keeping quality. An LPG based drier (CRIDA drier) with capacity to dry 50 kg of fresh Indian gooseberry (aonla) was used. Nutritional quality and rehydration characteristics of CRIDA drier dried products were higher and free from contamination. Drying time was shortest for blanched and osmotically dehydrated segments dried in CRIDA drier and the product had better vitamin C retention, rehydration characteristics and sensory acceptability compared to sun or cabinet drier dried product. The additional expenditure spent on gas in CRIDA drier is compensated by reduced labour cost and higher price for the better quality product. Alternate energy sources like biogas and biomass can be used as fuel in the CRIDA drier.