The purpose of this study was to investigate the effects of multiple processes (including enzyme treatment, precipitation treatment) and storage temperature on the quality of restored juice from Phyllanthus emblica L. fruit during short-term storage. Multiple principal component analysis and HPLC were applied to identify an optimal technical combination for quality optimization and key phenolic components. Non-enzymatic kinetic analysis was used to estimate the possible storage time of the juice. The results of cluster analysis, principal component analysis (PCA) and orthogonal partial least squares discrimination analysis (OPLS-DA) indicated that low-temperature storage was the most effective condition for browning control. The addition of pectinase or protease alone coupling with 4 ℃-storage showed good browning-control effects. The results of PCA and OPLS-DA analysis suggested that the optimal browning-control processes were: pectinase/protease treatments, cold-precipitation pretreatment and storage at 4 ℃. The change in the browning index of P. emblica juice followed well first-order kinetics (R2=0.901-0.996). The juice was clear and golden yellow without precipitation on storage at 4 ℃ for 14 d. When it was storage at 25 ℃, the browning rate constants (kB) was 0.008 2-0.036 0 d-1 which associated with a half-browning time (t1/2) of 19-85 d. While it was storage at 37 ℃, the kB values were 0.063 3-0.0971 d-1 which with t1/2 of 7-11 d. The results of HPLC revealed that mucic acid gallate, gallic acid O-glucoside, gallic acid, methyl gallate ester, and corilagin were major components in the restored juice. Conclusively, this study established a cost-effective processes platform and optimal PCA models for quality optimization of restored juice from P. emblica fruit. The results could provide a theoretical reference for developing relatively restored fruit juices in the future.
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