“…The peak observed around 1724 cm −1 in wet sample, was caused by the stretching vibration of C=O bond due to nonionic carboxyl groups (−COOCH 3 , −COOH); while the corresponding peak in CSP sample was shifted to 1,732 cm −1 with an obvious intensity decrease, and the intensity of the band at 1,634 cm −1 , the indicative of asymmetric stretching vibrations of ionic carboxylic acid groups (−COO − ) was enhanced (Iqbal, Saeed, & Zafar, ), which probably ascribed to the saponification caused by alkaline modification; however, the band at 1727 cm −1 and 1651 cm −1 showed opposite change trend in EP sample, indicating that ethanol interacted with the emblica fruit to produced nonionic carboxyl groups or caused the esterification of the carboxylic acids (Feng et al, ; Pholosi, Ofomaja, & Naidoo, ). The peaks around 1,450 cm −1 in samples, is assigned to the characteristic vibration from aromatic rings of lignin (Tian, Li, Zhou, & Guo, ). The spectra peaks ranged from 1,450 to 1,300 cm −1 were due to the stretching vibration of −CH 2 and in‐plane rocking of −CH 3 , respectively, this result was in line with the FTIR spectrum of the dietary fiber in apple pomace (Wu et al, ).…”