Abstract
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. Ripeavocados were selected and
blanched in carbonate buffer (pH10.6). 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 lightnessto 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 pureetreatments, 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.
Keywords: Avocado,
Indian gooseberry, Antioxidant, Browning, Acidulants