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Emerging Trends in Chemical Engineering

Preservation of Cysteine Protease Activity in Oleoresin Extracts of Traditional Spices Aided by Modelling and HPLC Studies

  1. Shilpee Sinha
  2. Puja Priya
  3. Anuradha Jabasingh S.

Abstract

In the present study, Zingiber officinale, Allium sativum and Phyllanthus emblica were pretreated with sodium ascorbate and dried using electric tray drier at 65°C. Six different models were applied to the drying experimental data and the best fit model for each sample was determined. The dried samples were then used for the extraction of oleoresin, followed by HPLC analysis. The study elucidates the advantage of sodium ascorbate pretreatment, drying treatment and extraction process for the preservation of cysteine protease activity in extracted oleoresins, widely used as a flavour enhancers in food industry.

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