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Amla (iPhyllanthus emblica/i), commonly known as Indian gooseberry, is highly esteemed for its nutritional and medicinal properties. It possesses a rich abundance of bioactive compounds and exhibits a wide range of health benefits, including anti-hyperlipidemic, antidiabetic, anticancerous, anti-inflammatory, hepatoprotective, and neuroprotective effects. Amla lends itself to the production of diverse value-added goods such as powder, candy, juice, soup, and oil, offering a convenient and nutritious means of incorporating this fruit into ones daily regimen. Earlier studies suggest that irradiation can have both positive and negative effects on amla, depending on the specific parameters and doses used. Therefore, the primary aim of the present study was to positively enhance the inherent characteristics of amla by employing the safe and effective 2-6 µm mid-infrared rays, thereby further augmenting its value. Our research utilized a water-based atomizer known as the 2-6µm mid-infrared radiation generating atomizer (MIRGA), which was recently developed by us. A panel of sensory experts conducted a thorough assessment of amla both before and after the application of mid-IR radiation. In addition, various analytical techniques, including FTIR, PXRD, TEM, and H1NMR, were employed to further characterize the irradiated amla. The results demonstrated that the application of mid-IR radiation positively influenced the sensory attributes of amla, enhancing its palatability. Furthermore, the findings revealed significant transformations at the atomic, bond, and compound levels. Hence, it can be inferred that the utilization of mid-IR radiation through an economical, easily accessible, and safe technology holds immense potential for elevating the quality of amla.
Umakanthan et al. (Tue,) studied this question.