~ 170 ~ Journal of Pharmacognosy and Phytochemistry 2023; 12(6): 170-176 E-ISSN: 2278-4136 P-ISSN: 2349-8234 https://www.phytojournal.com JPP 2023; 12(6): 170-176 Received: 14-09-2023 Accepted: 18-11-2023 VP Kamble COA, Ambajogai, Maharashtra, India VS Khandare Head, Department of Horticulture, VNMKV, Parbhani, Maharashtra, India VS Jagtap Associate Professor COA, Latur, Maharashtra, India AM Bhosale Assistants Professor, COA, Parbhani, Maharashtra, India KS Gade H.O.D, Department of Molecular Biology, COFT, Parbhani, Maharashtra, India VD Surve Associate Professor, Department of Molecular Biology, COFT, Parbhani, Maharashtra, India Corresponding Author: VP Kamble COA, Ambajogai, Maharashtra, India Processing strategies for improved stability and functional quality of karonda ( Carissa carandas L.) VP Kamble, VS Khandare, VS Jagtap, AM Bhosale, KS Gade and VD Surve DOI: https://doi.org/10.22271/phyto.2023.v12.i6b.14780 Abstract The present study evaluated processing of Karonda fruits for enhanced biochemical content for food applications. Karonda fruits were found to be high in total phenols and flavonoid content of 230 (mg GAE/100 g). The anthocyanin pigments in karonda fruits were 38 (mg/100 g). Total antioxidant activity as evaluated by FRAP and CUPRAC assay was 3.87 and 0.60 (μ mol Trolux / gm) respectively. In this experiment, extraction temperatures HTST and LTLT observed that HTST 80 ° C for 120 minutes is best for extraction of karonda fruit juice. The enzyme assisted processing using cell wall degrading enzyme i. e. pectinase 0.1% with LTLT 40 ° C was remarkably improved the functional quality of karonda fruit juice. The levels of total anthocyanin were 136.31 and total antioxidant activity, in karonda fruit juice extracted via enzyme assisted processing was 5.20 and 0.79 (μ mol Trolux / gm) in in vitro FRAP and CUPRAC assay respectively. Colour value of karonda fruit juice as expressed by CIELAB co-ordinates L*(Lightness), a*, b*, hue angle and C (Chroma) followed a definite trend in response in enzyme assisted processing with increasing pectinase concentration there is a decrease in L*, a*, hue angle and increase in a* croma values of the juice. Keywords: Karonda, enzyme assisted processing, FRAP and CUPRAC, HTST and LTLT, phenols and flavonoid, anthocyanin, pectinase, antioxidant activity, Colour, TSS, Acidity, pH, Ascorbic acid, Iron Introduction Karonda (Carissa carandas L.), is a semi vine shrub native to India, belongs to the genus Carissa and family Apocynaceae, having chromosome 2n= 22. The genus Carissa includes 32 species, of which eight species are originated in India. Karonda is an evergreen, spiny shrub or small crooked tree up to 3 m in height with dichotomous branches armed having simple or forked, 2-4 cm long, paired axillary thorns. It is suitable for arid tropical and sub-tropical regions of India, grown for its attractive coloured fruits. Botanically the fruits of Carissa carandas are berry in nature. The fruit shape is ellipsoid with length vary from 2.5 to 4 cm and width vary from 1.5 to 2.25 cm, deep brown to purple colour with soft texture. Fruits have 3–6 numbers of flat seeds in it. Karonda can also be grown well as a rainfed crop, used as live fencing around the orchards besides providing fruits. The abundance of anthocyanin pigments existing in Carissa carandas fruits and the emerging need for natural food pigments, the present investigation focused on examining the extraction process of anthocyanins from Carissa carandas fruits. Specifically, the extraction of anthocyanin from the fruit was evaluated with respect to multiple parameters including solvent type, solid loading, incubation temperature, extraction durations, fruit ripeness, number of extraction cycles, and material size obtained extracts were also evaluated for color stability, total anthocyanin content, polymeric anthocyanin content and antioxidant activity in extended storage periods. The results of the study are expected to aid the development of a larger-scale extraction procedure for a natural pigment from Carissa carandas fruits. Materials and Methods Optimization of a processing regime for extraction of karonda fruit juice by heat and enzymatic treatment In the present experiment, approximately 100 kg of karonda fruits were used. Freshly harvested karonda fruits were brought to laboratory of Department of Horticulture and washed thoroughly with ordinary tap water to remove adhering dirt and dust particles from pericarp of the fruits and kept in deep freezer overnight to freeze the pulp for easy separation of seeds and cut into equal half portion.