Research Projects

Ascorbic acid (AA), also known as vitamin C, is crucial for immune responses and has anti-inflammatory, immune-modulating, antioxidant, antithrombotic, and antiviral properties. It is found naturally in fruits and vegetables and is essential for maintaining bone, teeth, and gum structure. Lack of Ascorbic acid can lead to cardiovascular disease and may be oxidized during cooking. The Reichstein and Grussner fermentation process is the main industrial source for Ascorbic acid, which yields approximately 60% of Ascorbic acid from glucose. There is a growing demand for plant-based Ascorbic acid from various industries. To meet this demand, it must be extracted continuously from natural resources. Ascorbic acid content in Indian gooseberries and Chilli is around 4700 and 2740 mg/kg, respectively, and is available throughout the year. Conventional extraction techniques like maceration, soxhlet apparatus, and hydro-distillation are common but require harsh conditions, labor, and large amounts of organic solvents. Cavitation-based extraction is a green technology that has potential for successful application in intensifying existing processes. Cavitation improves mass transfer rates and cell-wall rupture, leading to matrix disintegration. This simple method with high energy efficiency shows great potential for large-scale operations. The proposal is to develop a sustainable and continuous process for extracting Ascorbic acid from Amla and Chilli to meet the increasing demand for plant-based Ascorbic acid.