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Chakaiya variety of amla was investigated for its phenolic contents, and extracted phenolics from amla powder were evaluated for their antioxidant activity. RSM (response surface methodology) was used to determine the optimum conditions for maximum recovery of total phenolic content (TPC) and 2,6-diphenyl picryl hydrazil free radical (DPPH*) scavenging activity. The gelatine coating on banana slices before frying significantly reduced (approximately 60%) the fat uptake from oil during frying in comparison to control. The reduction of particle size to the nano range was found to be effective to load the antioxidants effectively. Antioxidant extracted from amla reduced the rate of oxidation of oil during frying and so it may be a better alternative of synthetic antioxidant in food products

acta alimentaria

Assessment of pre-treatment of edible coatings prepared from gelatine and polyphenols (extracted under optimized conditions from amla fruit powder) on stability of banana chips