Advancements in Aonla Preservation: Impact of Sweeteners on Quality and Shelf Life of Osmodehydrated Aonla Slices

Abstract

Aonla is a sub-tropical deciduous fruit crop native to India, known for its high nutritional value. It is the second most abundant source of vitamin C and is also renowned for its medicinal properties. The fruit has an acidic and astringent flavor, making it highly suitable for processing into various products. Aonla slice, characterized by its soft, sweet, and tangy flavor, offers numerous health benefits. However, these slices can be made even more innovative by substituting sugar with different types of sweeteners. The goal of this study was to investigate how different osmotic treatments affected the osmotic dehydration process of aonla slices. Fresh aonla fruits of the Krishna variety were harvested at physiological maturity and subjected to different osmotic treatments. The fruits were soaked in sugar solution (T1), honey solution (T2), and apple juice concentrate solution (T3) to complete the osmotic dehydration process. Aonla slices prepared with the sugar solution were used as the control group. The osmotic treatments were carried out for 4 hours at 50°C, which resulted in increased weight loss, water loss, and solid gain in the aonla slices. After preparation, the aonla slices were packed in aluminum-laminated pouches and stored at room temperature (20–25°C) and 90–95% relative humidity for 0, 30, 60, and 90 days. During storage, the slices were evaluated for their physiological attributes, biochemical characteristics, and enzymatic activities. An increase in total soluble solids and titratable acidity was observed, while ascorbic acid content and antioxidant activity were found to decline over the storage period of time.