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1
Mitić, Milan. "Kinetic and Thermodynamic Characteristics of Thermal Degradation of Anthocyanins from Strawberry and Blueberry Commercial Juices." Chemia Naissensis 3, no. 2 (2020): 46–66. http://dx.doi.org/10.46793/chemn3.2.046m.
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Thermal stabilities of anthocyanins in strawberry and blueberry commercial juices were studied over the temperatures 75, 85 and 95 oC. Results indicated that the thermal degradation of anthocyanins followed the first-order reaction kinetics. The temperature-dependent degradation was adequately modeled on the Arrhenius equation. During heating, anthocyanins in the strawberry juice degraded faster than in blueberry juice, with the activation energies of 74.16 kJ/mol and 65.75 kJ/mol, respectively. Cyanidin-3-glucoside (cyd-3-glu) was more susceptible to the thermal treatment than pelargonidin glycosides in strawberry juice. Delphinidin glycosides were more susceptible to the thermal treatment than cyanidin glycosides in blueberry juice. However, cyd-3-glu in strawberry juice was more sensitive to the thermal treatment than in blueberry juice. Obtained results for activation enthalpies indicated that the degradation process was endothermic and Gibbs free energy of activation indicated that they were not spontaneous.
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Zakiyah, Ainuris, Sukarjati Sukarjati, and Vivin Andriani. "Sari Buah Stroberi (Fragaria vesca I.), Sari Buah Tomat (Solanum lycopersicum), dan Kombinasi antara Kedua Sari Buah untuk Meningkatkan Kualitas Spermatozoa Mencit yang Terpapar Asap Rokok Elektrik." Bioscientist : Jurnal Ilmiah Biologi 10, no. 1 (2022): 141. http://dx.doi.org/10.33394/bioscientist.v10i1.4803.
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In Indonesia, there is a tendency to increase the use of e-cigarettes. The content of e-cigarettes can increase Reactive Oxygen Species (ROS) thereby reducing the quality of spermatozoa. This research is an experimental study using a completely randomized design which aims todetermine the potential of strawberry juice, Tomato juice and the combination of the two juices at several concentrations on the sperm quality of mice exposed to e-cigarette smoke. The experimental animals were 48 male mice aged 3 months and weighing 27 g - 30 g. E-cigarette smoke exposed to mice using a vaporizer containing e-liquid with a nicotine content of 3 mg as much as 1.5 ml was exposed for 10 minutes a day for 36 days. The concentrations of strawberry, Tomato juice and the combination of the two juices used were 50%, 75% and 100%. The motility, viability and morphology of sperm were observed using a microscope. Data were analyzed by one-way ANOVA and LSD. The results showed that there was an effect of strawberry, Tomato juice and both combinations of fruit juice on motility (p=0.000), viability (p=0.000) and morphology (P=0.000). The fruit juice that has the most potential to improve the sperm quality of mice due to exposure to e-cigarette smoke is a combination of strawberry: Tomato juice with a concentration of 100:100. The conclusion of this study is that the combination of strawberry and Tomato juice can be used as an increase in sperm quality due to exposure to e-cigarette smoke.
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Wisal, Shakoor, Alia Gul, and Hina Gul. "Quality Evaluation of Strawberry Juice with TSS of 30.5o Brix Preserved with Benzoate, Sorbate, and Antioxidant Stored At Refrigeration Temperature." Global Drug Design & Development Review VII, no. I (2022): 1–10. http://dx.doi.org/10.31703/gdddr.2022(vii-i).01.
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The aim of this research was carried out to investigate the effect of different sucrose concentrations and chemical preservatives and storage temperature, i.e., refrigeration temperature (4-10oC), on the physico chemical and sensory attributes of strawberry juice stored for one year. samples were numbered as, TR32=Strawberry juice (30.5obrix) - no preservative, TR33=Strawberry juice(30.5obrix) with 0.1Percent sodium benzoate, TR34=Strawberry juice (30.5obrix) with 0.1Percent potassium sorbate,TR35=Strawberry juice (30.5obrix) with 0.05Percent sodium benzoate 0.05 Percent potassium sorbate,TR44=Strawberry juice (30.5obrix) - no preservatives (control), TR45=Strawberry juice (30.5obrix) with 0.1 Percent sodium benzoate, TR46=Strawberry juice (30.5obrix) with 0.1Percent potassium sorbate,TR47=Strawberry juice (30.5obrix) with 0.05Percent sodium benzoate 0.05Percent potassium sorbate. As a result,a decrease in color was recorded for all samples, but it was in the acceptable range during storage. Flavor deterioration occurred in control samples (TR32 and TR44), while treated samples showed less loss in flavor during storage. Comparatively better consistency was recorded by treated juice. After one year of storage, the samples were acceptable to the consumer on the basis of color, flavor, consistency, and overall acceptability. Among all the treatments, TR32 and TR44 were rejected during storage, while TR47was found most effective, followed by TR45, and showed better storage stability than other samples.
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AlJahani, Amani, and Rana Cheikhousman. "Nutritional and sensory evaluation of pumpkin-based (Cucurbita maxima) functional juice." Nutrition & Food Science 47, no. 3 (2017): 346–56. http://dx.doi.org/10.1108/nfs-07-2016-0109.
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Purpose Pumpkins are a rich source of essential nutrients, namely, β-carotene, minerals and vitamins, and they are therefore suitable for making functional juice. This study aims to develop pumpkin-based functional juice and assess the acceptability of the product by various consumers. In total, 55 per cent of the panelists disliked the pumpkin juice because of its strong off-flavor. Consequently, different blends of pumpkin juice with mango, orange, strawberry and green apple juices were prepared and evaluated for global appreciation and descriptive sensory analysis. Methodology Pumpkins, green apples, mangos, oranges and strawberries were obtained from the local market. Four mixtures of juices were prepared by mixing pumpkin and mango juice (750/250, v/v), pumpkin and green apple juice (750/250, v/v), pumpkin and orange juice (750/250, v/v) and pumpkin with strawberry and orange juice (750/125/125, v/v/v). The contents of moisture ash, fiber, carbohydrate, crude protein and lipids were estimated according to AOAC methods. β-Carotene, vitamin C and minerals were determined. A semi-trained panel consisting of 100 members assessed sensory characteristics of pumpkin juice and mixtures using a quantitative descriptive analysis method (QDA) for different attributes. Findings The findings show that the moisture, crude protein, fiber, ash and carbohydrate contents indicate that the developed pumpkin juice was rich in these essential nutrients. The fiber value in our study was lower than the value previously reported for pumpkin. The content of β-carotene and vitamin C in the developed pumpkin juice was considerably higher than that reported previously for fruits. The values of calcium and iron of the current study were much higher than those previously reported in vegetable juices and mixtures. The sensory results revealed that the developed pumpkin-based juice blends are acceptable by the consumers. Originality value This study was carried out to develop a suitable formula for preparing functional juices from pumpkin, which is not consumed willingly by children and the elderly; the authors aimed to improve its taste and flavor by mixing it with different fruit juices. The results demonstrated that pumpkin juice is rich in essential nutrients such as vitamins, minerals and antioxidants, suggesting its health-promoting potential. Mixing pumpkin juice with mango juice or orange and strawberry juices significantly improved the sensory quality of the products. Strikingly, the formulated pumpkin juice mixtures received good acceptance and appreciation by children and the elderly, which could promote its use as a functional juice. Generally, pumpkin-based juice blends are rich in vitamins, minerals and antioxidants and can therefore be consumed as a functional beverage with potentially increased health-promoting characteristics. Using pumpkin for developing functional juices could add commercial value to pumpkins. Future studies should specifically focus on large-scale production and commercialization of these juice mixtures.
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Sahrwat, Rahul, Samir E. Topno, and Vijay Bahadur. "Standardisation of Recipes for Preparation of Value-Added Products f0072om Dragon Fruit (Hylocereus undatus)." International Journal of Environment and Climate Change 13, no. 9 (2023): 1827–33. http://dx.doi.org/10.9734/ijecc/2023/v13i92413.
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Dragon fruit is perishable in nature and is available only in season. Value added product from dragon fruit will be available throughout the year Product recipe needed to be developed for maintaining quality and acceptability to the consumers. The present experiment was carried out during 2022 in Post Harvest Laboratory of Department of Horticulture, SHUATS, Prayagraj. The experiment was conducted in Completely Randomized Design with 9 treatment replicated thrice. The treatments were T0 (Control),T1 (Strawberry Juice (20% of Total Fruit Juice content)),T2 (Strawberry Juice (30% Of Total Fruit Juice content )),T3(Strawberry Juice (50% of Total Fruit Juice content)),T4 (Aloe Vera Gel (5% of Total Fruit Juice content)),T5 (Aloe Vera Gel (10% of Total Fruit Juice content)),T6 (Aloe Vera Gel (15% of Total Fruit Juice content)),T7 (Kiwi Juice (20% of Total Fruit Juice)),T8 (Kiwi Juice (30% of Total Fruit Juice)),T9 (Kiwi Juice (50% of Total Fruit Juice)). On the basis of our experimental finding it was found that the treatment T3 : Strawberry Juice (50% of Total Fruit Juice content) was found best in the terms of taste, shelf life , TSS, Ascorbic acid, Acidity and organoleptic parameters.
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Li, Jiaxiu, Chunling Zhang, Hui Liu, Jiechao Liu, and Zhonggao Jiao. "Profiles of Sugar and Organic Acid of Fruit Juices: A Comparative Study and Implication for Authentication." Journal of Food Quality 2020 (August 28, 2020): 1–11. http://dx.doi.org/10.1155/2020/7236534.
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A comparison of sugar and organic acid profiles among different fruit juices (including apple, pear, peach, grape, sweet cherry, strawberry, and blueberry with various varieties) was performed to assess the possibility for authentication coupled with chemometrics. It was found that the distribution of each sugar and organic acid in juices showed some specific characteristics related to fruit species, despite the fact that great differences in the content existed among different varieties. Sucrose was the most abundant sugar in peach juice, accounting for 58.26–77.11% of the total sugar content. However, in grape, blueberry, and sweet cherry juice, glucose and fructose were the predominant sugars. Pear juice contained the highest level of sorbitol, which contributed to 15.02–43.07% of the total sugar content. Tartaric acid was detected only in grape juice among the seven species of fruit juice, with a proportion of 57.95–89.68% in the total acid content. Malic acid was the predominant organic acid in apple and sweet cherry juice, accounting for 69.92–88.30% and 97.51–98.73% of the total acid content of each species. Citric acid was the predominant organic acid in strawberry and blueberry juice, which contributed to 62.39–83.73% and 73.36–89.56% of the total acid content of each species. With the aid of principal component analysis and linear discriminant analysis (LDA), the juice samples could be successfully classified according to fruit species by using the sugar and/or organic acid composition as analytical data. Combination of sugar and organic acid composition gave the best differentiation of these seven species of juices, with a 100% correct classification rate for both the original and the cross-validation method in LDA. Adding malic/citric into the dataset of the organic acid content may also improve the differentiation effect. Furthermore, the adulteration of sweet cherry juice, blueberry juice, raspberry juice, and grape juice with apple juice, pear juice, or peach juice could also be distinguished from their corresponding pure juices based on sugar and organic acid composition by LDA.
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Piecko, Jan, Monika Mieszczakowska-Frąc, Karolina Celejewska, and Justyna Szwejda-Grzybowska. "Impact of Ultrasound Pretreatment on Juice Yield and Bioactive Content in Juice Produced from Selected Berries Fruit." Foods 13, no. 8 (2024): 1231. http://dx.doi.org/10.3390/foods13081231.
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The aim of the work was to investigate the effect of ultrasound application during juice pressing. The impact on pressing yield and extraction of bioactive compounds during production of juice from strawberry, blackcurrant and raspberry was evaluated. Juice pressing was carried out after four kinds of mash pretreatment. The tested objects were heated to 55 °C, treated by ultrasound, and/or macerated with an enzyme. The obtained juices were analyzed for the content of bioactive compounds and compared to the ‘Control’ sample, which was the juice pressed without any pretreatment. Although the results presented here do not conclusively show that enzymatic maceration can be completely replaced by the use of ultrasound, in the case of strawberry and raspberry fruit, juice yield after ultrasound treatment increased almost as much as after enzymatic maceration. Additionally, in the case of raspberry fruit, the antioxidant activity of the juice samples was definitely improved when ultrasound was used. The results from this experiment also showed that it is possible to separate the effect of temperature from the effect of mechanical and chemical actions in ultrasound treatment.
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Sianipar, Artha Yuliana, Siti Nurbaya, Adiansyah Adiansyah, and Eva Priasanti Sitanggang. "FORMULASI SEDIAAN BLUSH ON DARI SARI BUAH STROBERI (Fragaria vesca L) SEBAGAI PERONA PIPI." JURNAL FARMANESIA 7, no. 1 (2020): 9–14. http://dx.doi.org/10.51544/jf.v7i1.2760.
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Colorisone of the determining factors for the quality of cosmetics. The use of synthetic colors in blus her can cause irritation on facial skin. Because of that, wetried to make a blush preparation using natural dyes, namely strawberries (Fragariavesca L). The purpose of this study was to make blushusing natural dyesfromstrawberries (Fragariavesca L). The juice is obtaineddirectly using a juicer machine, then heated in a waterbath /Waterbath to obtain a thick juice of strawberry fruit (Fragariavesca L) with a concentration of 15; 25; 35%. The resultsshowedthatthepreparationwashomogeneous, remainedstable, did not cause irritation, wassafe for the skin because thep Hofthepreparation was still in the normal skin phrange of 4.5-6.5, and was quiteliked by the respondents. The conclusion of this study shows that strawberry juice (Fragariavesca L) canbeused as a blush (blush), but the resulting colorisless visible.
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Gajowniczek-Ałasa, Dorota, Ewa Baranowska-Wójcik, and Dominik Szwajgier. "Changes in Anticholinesterase and Antioxidant Activities of Fruit Products during Storage." Applied Sciences 14, no. 14 (2024): 6187. http://dx.doi.org/10.3390/app14146187.
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In this work, compotes, juices, and jams were produced using chokeberry, cherry, apricot, peach, apple (Idared and Champion), wild strawberry, or raspberry fruits. The anticholinesterase as well as antioxidant activities of fruits and preserves (freshly prepared and after 1, 5, and 10 months of storage) were compared. The loss (p < 0.05) of the anti-acetylcholinesterase (AChE) activity of freshly prepared products vs. corresponding fruits was observed (all preserves from raspberry, cherry juice and jam, apricot juice, and Idared and wild strawberry jams) while chokeberry juice and apricot compote increased the anti-AChE activity. In the case of the anti-BChE activity of freshly prepared products, no change (apricot juice and jam), the loss (chokeberry compote and jam, cherry juice and jam, Champion compote, p < 0.05), or the increase in the activity (peach and apple Idared, apricot compote, juice, apricot compote, raspberry juice, p < 0.05) were recorded. In most cases, the anticholinesterase activities of freshly prepared products vs. products stored for 10 months were retained, and no considerable losses of the biological activities were observed. Even after 10 months of storage, all of the preserves retained the anti-AChE activity (except apricot and Idared compotes, chokeberry, cherry and Idared juices, and chokeberry and apricot jams, p < 0.05). Similarly, the preserves retained the anti-BChE activity after 10 months of storage (at p < 0.05, except cherry, apricot, peach and Idared compotes, chokeberry juice and chokeberry, peach and raspberry jams, at p < 0.05).
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KIM, HOIKYUNG, and LARRY R. BEUCHAT. "Survival and Growth of Enterobacter sakazakii on Fresh-Cut Fruits and Vegetables and in Unpasteurized Juices as Affected by Storage Temperature." Journal of Food Protection 68, no. 12 (2005): 2541–52. http://dx.doi.org/10.4315/0362-028x-68.12.2541.
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Enterobacter sakazakii is an emerging foodborne pathogen that has caused illnesses and deaths in infants and elderly immunocompromised adults. Outbreaks of E. sakazakii infection have been associated with infant formulas, but the documented presence of this pathogen in a wide variety of ready-to-eat foods, including lettuce and other raw vegetables, makes it important to learn more about its behavior in these environments. We investigated the survival and growth characteristics of E. sakazakii on fresh-cut apple, cantaloupe, strawberry, watermelon, cabbage, carrot, cucumber, lettuce, and tomato and in juices prepared from these fruits and vegetables. Produce and juices were inoculated with E. sakazakii at 2 to 3 log CFU/g and 1 to 2 log CFU/ml, respectively, and stored at 4, 12, or 25°C. Populations either did not change or gradually decreased in fresh-cut produce and juices stored at 4°C but grew at 12°C on fresh-cut apple, cantaloupe, watermelon, cucumber, and tomato and in all juices except apple, strawberry, cabbage, and tomato juices. All fresh-cut fruits and vegetables except strawberry supported growth of E. sakazakii at 25°C. Growth occurred in all juices except apple, strawberry, and cabbage juices, followed by decreases in population to &lt;1 CFU/ml after 48 to 72 h, which coincided with decreases in pH and an increase in the population of lactic acid bacteria. Increases in total counts occurred in all juices except strawberry juice stored at 25°C and apple and strawberry juices stored at 12°C. Total counts increased in cantaloupe, carrot, cucumber, and lettuce juices stored at 4°C. Populations of molds and yeasts increased in apple and tomato juices stored at 25°C but decreased to &lt;1 CFU/ml in cabbage, lettuce, and cucumber juices. Further characterization of the behavior of E. sakazakii on fresh produce and in unpasteurized juice as affected by commercial packaging and handling practices is needed.
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Pallarés, Noelia, Albert Sebastià, Vicente Martínez-Lucas, et al. "High Pressure Processing Impact on Emerging Mycotoxins (ENNA, ENNA1, ENNB, ENNB1) Mitigation in Different Juice and Juice-Milk Matrices." Foods 11, no. 2 (2022): 190. http://dx.doi.org/10.3390/foods11020190.
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The aim of the present study was to investigate the potential of high-pressure processing (HPP) (600 MPa during 5 min) on emerging mycotoxins, enniatin A (ENNA), enniatin A1 (ENNA1), enniatin B (ENNB), enniatin B1 (ENNB1) reduction in different juice/milk models, and to compare it with the effect of a traditional thermal treatment (HT) (90 °C during 21 s). For this purpose, different juice models (orange juice, orange juice/milk beverage, strawberry juice, strawberry juice/milk beverage, grape juice and grape juice/milk beverage) were prepared and spiked individually with ENNA, ENNA1, ENNB and ENNB1 at a concentration of 100 µg/L. After HPP and HT treatments, ENNs were extracted from treated samples and controls employing dispersive liquid-liquid microextraction methodology (DLLME) and determined by liquid chromatography coupled to ion-trap tandem mass spectrometry (HPLC-MS/MS-IT). The results obtained revealed higher reduction percentages (11% to 75.4%) when the samples were treated under HPP technology. Thermal treatment allowed reduction percentages varying from 2.6% to 24.3%, at best, being ENNA1 the only enniatin that was reduced in all juice models. In general, no significant differences (p > 0.05) were observed when the reductions obtained for each enniatin were evaluated according to the kind of juice model, so no matrix effects were observed for most cases. HPP technology can constitute an effective tool in mycotoxins removal from juices.
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Wisal, Shakoor, Ikram Ullah, Saifullah, and Alia Gul. "Quality Analysis of Refrigerated Strawberry Juice with TSS of 20.5 Treated with Sodium Benzoate and Potassium Sorbate and Citric Acid." Global Drug Design & Development Review VI, no. IV (2021): 1–13. http://dx.doi.org/10.31703/gdddr.2021(vi-iv).01.
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The aim of this research was carried out to investigate the effect of different sugar concentrations and chemical preservatives and storage temperature, i. e. refrigeration temperature (4-10oC) on the physicochemical and sensory attributes of strawberry juice stored for one year. The samples were numbered as, TR28=Strawberry juice (20.5 brix) with 0.1 Percent sodium benzoate, TR30=Strawberry juice (20.5 brix)with 0.1 Percent potassium sorbate, TR31=Strawberry juice (20.5°brix) with 0.05 Percent sodium benzoate 0.05 Percent potassium sorbate, TR40=Strawberry juice (20.5°brix) - no preservatives (control), TR41=Strawberry juice (20.5°brix) with 0.1 Percent sodium benzoate, TR42=Strawberry juice (20.5°brix) with 0.1 Percent potassium sorbate, TR43=Strawberry juice (20.5°brix) with 0.05 Percent sodium benzoate 0.05 Percent potassium sorbate. A maximum increase was recorded in total soluble solids (TSS) content by TR29, TR30, and TR31(9.75 Percent), while a minimum increase was recorded in TR43 (7.31 Percent) during storage. A maximum decrease in pH occurred in TR28 (16.94 Percent) followed by TR40 (16.57 Percent), while a minimum decrease was recorded in TR43 (8.14 Percent). A maximum increase in titratable acidity occurred in TR28 (136.19 Percent), followed byTR40 (110.37 Percent), while a minimum increase occurred in TR43 (91.11 Percent). Maximum ascorbic acid decreased in TR28 (84.26 Percent) followed by TR40 (74.39 Percent), while a minimum decrease was observed inTR43 (61.41 Percent) followed by TR41 (62.83 Percent). A maximum increase in reducing sugar content was recorded in TR30 (26.49 Percent), while a minimum increase occurred in TR43 (21.13 Percent). A maximum decrease in non-reducing sugar occurred in TR28 (89.84 Percent) followed by TR40 (88.77 Percent), while a minimum decrease occurred in TR43 (28.88 Percent). A decrease in color was recorded for all samples, but it was in an acceptable range during storage. Flavor deterioration occurred in control samples (TR28 and TR40), while treated samples showed less loss in flavor during storage. Comparatively better consistency was recorded by treated juice. After one year of storage, the samples were acceptable to the consumer on the basis of color, flavor, consistency, and overall acceptability. Among all the treatments, TR28 and TR40 were rejected during storage, while TR43 was found most effective,followed by TR41, and showed better storage stability than other samples.
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PIECKO, JAN, MONIKA MIESZCZAKOWSKA-FRĄC, JUSTYNA SZWEJA-GRZYBOWSKA, and KAROLINA CELEJEWSKA. "WPŁYW RODZAJU HOMOGENIZACJI NA WŁAŚCIWOŚCI REOLOGICZNE I ZAWARTOŚĆ ZWIĄZKÓW BIOAKTYWNYCH W MĘTNYM SOKU Z TRUSKAWEK." Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality 31, no. 3 (2024): 171–85. https://doi.org/10.15193/zntj/2024/140/517.
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Background. Turbidity is an important quality parameter of fruit juices. Sedimentation of pulp particles suspended in juice may result in a negative assessment of the product's quality by consumers. Therefore, turbidity stabilization is a challenge for juice producers. In this study, two types of homogenization were used to constrain juice sedimentation. Cloudy juice made of the "Grandarosa" cv. strawberries was used for the research. High-pressure homogenization was carried out with an Atomo 3.0 homogenizer at a pressure of 200 and 600 bar. Ultrasonic homogenization was carried out with a Sonics VCX 750 sonicator using 750W power for 2 and 8 minutes. The juice samples were analyzed for particle size distribution, viscosity, turbidity, total anthocyanin content, phenolic compounds and ascorbic acid content. Results and conclusions. In the case of ultrasonic homogenization, approximately 70 % of the particles present in the juice had a diameter below 25 µm, while in non-homogenized juice, the fraction of particles with a diameter below 25 µm was only 25 %. High-pressure homogenization, regardless of the pressure used, had a higher efficiency in the fragmentation of turbidity particles than ultrasonic homogenization (approximately 90% of the particles below 25 µm in size). Homogenization at a pressure of 200 bar resulted in the highest increase in viscosity to 6.5 mPa·s, by 135 % more than the non-homogenized juice. The juice homogenized ultrasonically for 8 minutes had the highest turbidity level, with a turbidity of 2110 NTU. The average content of total anthocyanins (6 mg/100 cm3) and L-ascorbic acid (16.8 mg/100 cm3) in the strawberry juice did not differ statistically significantly, regardless of the type of homogenization. High-pressure homogenization and ultrasonic homogenization are highly effective in reducing the size of particles in strawberry juice, however, none of them significantly degrades the anthocyanins and ascorbic acid content.
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Arif, Muhammad Adnan, Muhammad Inam-ur-Raheem, Waseem Khalid, et al. "Effect of Antioxidant-Rich Moringa Leaves on Quality and Functional Properties of Strawberry Juice." Evidence-Based Complementary and Alternative Medicine 2022 (September 30, 2022): 1–11. http://dx.doi.org/10.1155/2022/8563982.
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Moringa oleifera and strawberry are cultivated extensively worldwide and are divinely blessed with an enormous amount of nutritional and medicinal constituents, such as vitamin C, vitamin E, iron, potassium, and phenolic antioxidants that play a pivotal role in treating, confining, and preventing diabetes and many kinds of cancer. The focus of the study is to develop different samples of highly acceptable ready to serve (RTS) Moringa strawberry juice blend by underutilizing Moringa and strawberry juice in different proportions. Moringa oleifera’s bitter taste and green color steeply limits its acceptability and counter this drawback utilized with strawberry juice. The physicochemical analysis of blended juice was performed to investigate the suitability and keeping quality of the juice mixture. The collected data signify that pH titratable acidity (TA) and total soluble solids (TSS) the slight modification after the inclusion of Moringa juice extract and throughout the storage. The Moringa treatment positively improved the total phenolic content (TPC), antioxidant, and vitamin C from 12 to 49.17 mg GAE/100g, 61.41 to 87.69%, and 64.03 to 86.65 mg/100 mL, respectively, but there was a slight decline in antioxidant quantity while stored under refrigerated conditions for one month. An assimilative trend was noticed in TPC and vitamin C, which collapsed from 49.17–36.32 mg GAE to 86.65–79.19 mg, respectively. In accordance with sensory analysis T2 (90% strawberry juice and 10% Moringa extract), the juice blend was rated best in context to flavor, color, and taste. This juice blend proved to be greatly effective especially for children suffering from malnutrition as well as women to counter with its appreciable number of nutritional constituents.
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Sunarsih, Endang Sri, Ebta Narasukma Anggraeny, Patricia Sanggita Listyoputri Wibowo, and Novi Elisa. "Phytochemical Screening and Antioxidant Activity of Strawberry Juice (Fragaria ananassa Duchessne) Against Ureum Level, Creatinin, and Enzyme Catalase Activity In Isoniazid-Induced Wistar Male Rats." STRADA Jurnal Ilmiah Kesehatan 9, no. 2 (2020): 1595–604. http://dx.doi.org/10.30994/sjik.v9i2.510.
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ROS increase can causes damage to the kidney so that urea and creatinine level increase in the blood and can be used as a marker of decreased kidney function. Excessive free radicals can cause a decrease in endogenous antioxidant activity, namely the catalase enzyme. This condition can be overcome by given exogenous antioxidants such as strawberry juice (Fragaria ananassa Duchessne). This study aimed to determine the effect of strawberry juice treatment against urea and creatinine levels in male Wistar rats Isoniazid-induced for 14 days divided into groups, namely normal control, negative control, positive control, strawberry juice dose of 3 g/kgBW, 6 g/ kgBW, and 9 g/kgBW. Data were collected on 1st, 15th, and 29th day. The results of the study concluded that strawberry juice had an effect in reducing levels of urea, creatinine and catalase enzyme activity in isoniazid-induced rats with an effective dose of 3g / kgBW
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Lv, Zhenzhen, Hui Liu, Wenbo Yang, et al. "Comprehensive Analysis of Physicochemical Properties and Volatile Compounds in Different Strawberry Wines under Various Pre-Treatments." Molecules 29, no. 9 (2024): 2045. http://dx.doi.org/10.3390/molecules29092045.
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Pre-fermentation treatment has an important impact on the color, aroma, taste, and other characteristics of fruit wine. To discover suitable pre-treatment techniques and conditions that yield strawberry wine of excellent quality, the influences of juice fermentation, pulp maceration, thermovinification, and enzymatic hydrolysis pre-treatments on the basic chemical composition, color, antioxidant capacity, and volatile organic compounds in strawberry wines were investigated. The results showed that the color, antioxidant properties, and volatile aroma of strawberry wines fermented with juice were different from those with pulp. Strawberry wines fermented from juice after 50 °C maceration had more desirable qualities, such as less methanol content (72.43 ± 2.14 mg/L) compared with pulp-fermented wines (88.16 ± 7.52 mg/L) and enzymatic maceration wines (136.72 ± 11.5 mg/L); higher total phenolic content (21.78%) and total flavonoid content (13.02%); enhanced DPPH (17.36%) and ABTS (27.55%) free radical scavenging activities; richer essential terpenoids and fatty acid ethyl esters, such as linalool (11.28%), ethyl hexanoate (14.41%), ethyl octanoate (17.12%), ethyl decanoate (32.49%), and ethyl 9-decenoate (60.64%); pleasant floral and fruity notes compared with juice-fermented wines macerated at normal temperatures; and a lighter color. Overall, juice thermovinification at 50 °C is a potential pre-treatment technique to enhance the nutrition and aroma of strawberry wine.
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Devianti, Vika Ayu, and Anisa Rizki Amalia. "Pengaruh Lama Waktu Osmosis Terhadap Kandungan Vitamin C dalam Minuman Sari buah Stroberi dan Apel." Journal of Pharmacy and Science 4, no. 1 (2019): 19–22. http://dx.doi.org/10.53342/pharmasci.v4i1.125.
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ABSTRAKVitamin C berperan penting dalam mempertahankan daya tahan tubuh. Vitamin C mudah teroksidasi dan tidakstabil dalam bentuk larutan. Vitamin C banyak ditemukan dalam buah – buahan, diantaranya adalah apel danstroberi. Apel dan stroberi ini sering diolah dalam bentuk minuman sari buah melalui proses ekstraksi osmosis. Tujuan penelitian ini adalah untuk mengetahui pengaruh lama waktu osmosis (30 dan 60 menit) dan penambahan gula 10% terhadap kandungan vitamin C dalam minuman sari buah apel dan stroberi. Penambahan gula 10% mampu memperkecil penurunan kadar vitamin C dalam minuman sari buah. Penurunan kadar vitamin C pada sampel sari buah stroberi tanpa penambahan gula adalah 18,7% pada menit ke-30 dan 37,5% pada menit ke-60, sedangkan penambahan gula 10% mengalami penurunan sebesar 2,7% pada menit ke-30 dan 7,9% pada menit ke-60. Penurunan kadar vitamin C pada sampel sari buah apel tanpa penambahan gula adalah 24,2% pada menitke-30 dan 41,6% pada menit ke-60, sedangkan penambahan gula 10% mengalami penurunan sebesar 10,6% pada menit ke-30 dan 21,4% pada menit ke-60.Kata kunci: Vitamin C, sukrosa, minuman sari buah, apel, strawberry, osmosis ABSTRACTVitamin C plays an important in human body. Vitamin C is easily degraded by heat, light, oxygen, and heavy metal cations. Vitamin C mostly found in fruits, such as strawberry and apple. Generally strawberry and apple are processed into fruit juice by adding sugar using osmosis extraction. The objective of this research is to findout the effect of osmosis time and sugar addition towards the vitamin C level in strawberry and apple juice. The result showed that sugar addition can affect the vitamin C level in strawberry and apple juice. Sugars can decrease the oxygen solubility causing less oxygen availability for oxidation of vitamin C. The diminish of vitamin C content in apple juice with sugar addition were 10,6% and 21,4% for 30 and 60 minutes of osmosis time; while strawberry juice with sugar addition able to lowering vitamin C level until 18,7% and 37,5% for 30 and 60 minutes of osmosis time.Keywords: Vitamin C, sucrose, apple juice, strawberry juice, osmosis,
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Šárka, Horáčková, Rokytová Kristýna, Bialasová Kristina, Klojdová Iveta, and Sluková Marcela. "Fruit juices with probiotics – new type of functional foods." Czech Journal of Food Sciences 36, No. 4 (2018): 284–88. http://dx.doi.org/10.17221/39/2018-cjfs.
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The cells of commercial strain Bifidobacterium animalis subsp. lactis Bb12 were encapsulated using emulsion encapsulation in a milk protein matrix. The volume based median of the microcapsules was 52.1 ± 6.2 µm. The stability of free and encapsulated cells was compared during 28 day-storage in pineapple juice and in strawberry-apple juice at 8 ± 1°C and 22 ± 1°C. Encapsulation ensured a higher number of cells compared to the free cells only at 8 ± 1°C. Strawberry-apple juice was found to be not suitable as probiotic vehicle. Both free and encapsulated cells lost their viability after 14 days at 22 ± 1°C. The number of bifidobacteria cells, pH and lactic and acetic acid content did not change in pineapple and strawberry-apple juice after 24 h cultivation at 37°C.
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Robati, Reza, Elhamalsadat Mirahmadinejad, and Farhad Ghasemi. "Bio-ethanol Production from Strawberry by Saccharomyces cerevisiae in Repeated Batch Abstract." Asian Food Science Journal 22, no. 9 (2023): 113–16. http://dx.doi.org/10.9734/afsj/2023/v22i9662.
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Bio-ethanol, is considered the cleanest fluid fuel, and can be a dependable substitution to non-renewable energy sources. The maturation of sugar parts of plant materials produces it. Due to their high sugar content and abundance of nutrients, berries are thought to be an excellent source of fermentation products. This examination saw how well the yeast "Saccharomyces cerevisiae" created ethanol from strawberries (Fragaria ananassa) in rehashed bunches. According to the findings, strawberry juice had a total sugar concentration of 41.87 g/l. The final bioethanol percentage, ethanol yield, and maximum productivity were, respectively, 6 g/l/h (g ethanol per liter of strawberry juice per hour), 35 g/l (g ethanol per liter of raspberry juice), and 7 g/l (g ethanol per liter of strawberry juice).
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Lan, Wei, Mei Zhang, Xinyu Xie, et al. "Effects of Cultivar Factors on Fermentation Characteristics and Volatile Organic Components of Strawberry Wine." Foods 13, no. 18 (2024): 2874. http://dx.doi.org/10.3390/foods13182874.
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Strawberry wine production is a considerable approach to solve the problem of the Chinese concentrated harvesting period and the short shelf life of strawberries, but the appropriative strawberry cultivars for fermentation are still undecided. In this study, the strawberry juice and wines of four typical strawberry cultivars named Akihime (ZJ), Sweet Charlie (TCL), Snow White (BX), and Tongzhougongzhu (TZ) were thoroughly characterized for their physicochemical indicators, bioactive compounds, and volatile organic components (VOCs) to determine the optimal strawberry cultivars for winemaking. The results showed that there were significant differences in the total sugar content, pH, total acid, and other physicochemical indexes in the strawberry juice of different cultivars, which further affected the physicochemical indexes of fermented strawberry wine. Moreover, the content of polyphenols, total flavonoids, vitamin C, and color varied among the four strawberry cultivars. A total of 42 VOCs were detected in the strawberry juice and wines using headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS), and 3-methyl-1-butanol, linalool, trans-2-pinanol, hexanoic acid, and hexanoic acid ethyl ester were the differential VOCs to identify the strawberry wine samples of different cultivars. Overall, strawberry cultivar ZJ had a relatively high VOC and bioactive compound content, indicating that it is the most suitable cultivar for strawberry wine fermentation. In addition to determining the relatively superior fermentation characteristics of cultivar ZJ, the results may provide a theoretical basis for the raw material quality control and quality improvement of strawberry wine.
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Mehta, Deepak, and Sudesh Kumar Yadav. "Impact of atmospheric non-thermal plasma and hydrothermal treatment on bioactive compounds and microbial inactivation of strawberry juice: A hurdle technology approach." Food Science and Technology International 26, no. 1 (2019): 3–10. http://dx.doi.org/10.1177/1082013219865360.
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The aim of this study was to investigate the hurdle effect of combining atmospheric cold plasma (ACP) with hydrothermal treatment on ascorbic acid, individual polyphenolic compounds, total phenolic content, and microbial inactivation of strawberry juice. Strawberry juice was treated with ACP for 10 and 15 min using dielectric barrier discharge at 60 kV with the input voltage of 260 V. The ascorbic acid concentration was retained maximum only in ACP treatment followed by ACP + hydrothermal treatment. Furthermore, ACP treatment for 10 min coupled with hydrothermal treatment resulted in the higher concentration of gallic acid, epigallocatechin, phloretin, naringin, hyprin, and 4-O-caffeoylquinic acid with respect to control ( p < 0.05). In addition, ACP treatment for 10 min at 60 kV in combination with hydrothermal treatment resulted in increased total phenolic content ( p < 0.05). Moreover, a 2-log microbial reduction was found in processed strawberry juice with ACP coupled-hydrothermal treatment in comparison to control juice ( p < 0.05). Therefore, ACP treatment of 10 min followed by hydrothermal treatment was found to be advantageous processing for strawberry juice to retain nutritional quality and decrease microbial load. Moreover, further optimization of ACP or hydrothermal processing with utilization of preservatives could be achieved for desired microbial inactivation for an industrial process.
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Meng, Zhijuan, Qiang Li, Jianhan Cong, et al. "Rapid Screening of 350 Pesticide Residues in Vegetable and Fruit Juices by Multi-Plug Filtration Cleanup Method Combined with Gas Chromatography-Electrostatic Field Orbitrap High Resolution Mass Spectrometry." Foods 10, no. 7 (2021): 1651. http://dx.doi.org/10.3390/foods10071651.
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A new method for screening pesticide residues in vegetable and fruit juices by the multi-plug filtration cleanup (m-PFC) method combined with gas chromatography-electrostatic field orbitrap high resolution mass spectrometry(GC-Orbitrap/MS) was developed. The samples were extracted with acetonitrile, purified with m-PFC and determined by GC-Orbitrap/MS. Qualitative analysis was confirmed by retention time, accurate molecular mass and quantitative analysis were performed with the matrix standard calibration. It could eliminate matrix interference effectively. Eight kinds of typical samples (orange juice, apple juice, grape juice, strawberry juice, celery juice, carrot juice, cucumber juice, tomato juice) were evaluated. The linear ranges of the 350 pesticides were from 5 to 500 μg/kg, with good correlation coefficients greater than 0.990. The limits of detection (LODs) were 0.3–3.0 μg/kg and the limits of quantification (LOQs) were 1.0–10.0 μg/kg. The average recoveries at three spiked levels of 10, 100, 200 μg/kg were in the range of 72.8–122.4%, with relative standard deviations (RSDs) of 2.0–10.8%. The method has effectively improved the determination efficiency of pesticide residue screening by high-resolution mass spectrometry in vegetable and fruit juices.
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Kurniati, Dewi, Rini Kundaryanti, and Ericha Septiani Rahayu. "The Effect Fe Tablets and Vitamin C with Fe Tablets and Strawberry Juice on Hb Adolescent Girls." Nursing and Health Sciences Journal (NHSJ) 1, no. 2 (2021): 125–29. http://dx.doi.org/10.53713/nhs.v1i2.60.
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Anaemia affects about 23% of Indonesian adolescent girls. The red blood cell insufficiency affects 4.8 million adolescent girls out of a total population of roughly 21 million. So that arises due to a combination of poor dietary habits and a lack of physical exercise. The purpose of this research is to see whether there is a difference in the effects of giving Fe tablets and vitamin C with Fe tablets and strawberry juice. The study population was adolescent girls with a range of ages of 16-17 years. Then, the research design was quasi-experimental with two group pre-test and post-test designs. A sample was 30 adolescent girls. The sampling technique was purposive sampling. Statistical tests used paired t-tests and independent t-tests. The results of the study p-value = 0.014 < 0.05, so there was a significant influence between giving Fe tablets and vitamin C with Fe tablets and strawberry juice on adolescent girls. It is expected that the consumption of Fe tablets with vitamin C such as strawberry juice will increase the Hb level of adolescent girls.Keywords: Increased haemoglobin, adolescent girls, Fe tablets, vitamin C, strawberry juice
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Zhang, Jing-Wen, Lei-Qing Pan, and Kang Tu. "Growth Prediction of the Total Bacterial Count in Freshly Squeezed Strawberry Juice during Cold Storage Using Electronic Nose and Electronic Tongue." Sensors 22, no. 21 (2022): 8205. http://dx.doi.org/10.3390/s22218205.
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The growth models of total bacterial count in freshly squeezed strawberry juice were established by gas and taste sensors in this paper. By selecting the optimal sensors and fusing the response values, the Modified Gompertz, Logistic, Huang and Baranyi models were used to predict and simulate the growth of bacteria. The results showed that the R2 values for fitting the growth model of total bacterial count of the sensor S7 (an electronic nose sensor), of sweetness and of the principal components scores were 0.890–0.944, 0.861–0.885 and 0.954–0.964, respectively. The correlation coefficients, or R-values, between models fitted by the response values and total bacterial count ranged from 0.815 to 0.999. A single system of electronic nose (E-nose) or electronic tongue (E-tongue) sensors could be used to predict the total bacterial count in freshly squeezed strawberry juice during cold storage, while the higher rate was gained by the combination of these two systems. The fusion of E-nose and E-tongue had the best fitting-precision in predicting the total bacterial count in freshly squeezed strawberry juice during cold storage. This study proved that it was feasible to predict the growth of bacteria in freshly squeezed strawberry juice using E-nose and E-tongue sensors.
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Tan, Pei Ying, Asha Sharma Pusnaa S. Narayanan, Kit Ken Tay, Nuruljannah Nor Azmi, and Yeannie Hui-Yeng Yap. "Quantitative Analysis of Tooth-Whitening Efficiency Using Natural Bleaching Agents: An In Vitro Spectrophotometric Evaluation." Journal of International Oral Health 16, no. 5 (2024): 374–79. http://dx.doi.org/10.4103/jioh.jioh_59_24.
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Abstract Aim: While conventional whitening agents provide effective color change, concerns linger regarding enamel health. This study explored the potential of natural alternatives for coffee stain removal on extracted teeth, aiming to identify safe and efficacious options for patients seeking noninvasive bleaching solutions. Materials and Methods: This study employed 50 extracted permanent anterior teeth divided into five groups (negative control, positive control, strawberry, pineapple, and honey). Standardized coffee staining was applied to all teeth followed by 3 weeks of twice-daily treatment with their respective solutions. Shade changes were measured objectively using a Konica Minolta Spectrophotometer CM-5 at baseline and after 1, 7, 14, and 21 days post-treatment. Statistical analysis was conducted with Kruskal–Wallis and Tukey post hoc tests (IBM® SPSS®). Results: Strawberry juice exhibited equivalent ΔE (color change) compared with 35% hydrogen peroxide (P > 0.99), indicating similar stain removal efficacy. Both pineapple juice and honey solution displayed significantly lower ΔE values compared with the control and strawberry juice groups (P = 0.002 and <0.001, respectively), suggesting limited bleaching capability. Conclusion: This study demonstrates the potential of strawberry juice as a viable alternative to conventional bleaching agents, offering comparable stain removal efficacy on coffee-stained teeth and further highlighting the need for further research on their effectiveness in clinical settings. Meanwhile, pineapple juice and honey solution exhibited limited bleaching potential. These findings contribute to the expansion of safe and potentially noninvasive teeth-whitening options.
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Galus, Sabina, Katarzyna Rybak, Magdalena Dadan, Dorota Witrowa-Rajchert, and Małgorzata Nowacka. "The Effect of the Use of Unconventional Solutions for Osmotic Dehydration on Selected Properties of Fresh-Cut Oranges." Foods 14, no. 3 (2025): 468. https://doi.org/10.3390/foods14030468.
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This study investigated the effects of unconventional solutions on the osmotic dehydration of oranges. These solutions included xylitol, fruit concentrates (strawberry, cherry, orange), rosehip juice, and sucrose. The study examined dehydration kinetics, dry matter, total soluble solids, water activity, color, texture, sugars, vitamin C, polyphenols, carotenoids, and antioxidant potential, alongside microstructural observations. The results indicated that osmotic solutions and the dehydration time (3 h) significantly influenced the oranges’ physical and chemical properties. Cherry and strawberry concentrate solutions caused the greatest color changes, enhancing the dried product’s visual appeal. Oranges dehydrated with strawberry concentrate exhibited the highest polyphenol content (2909 mg chlorogenic acid/100 g d.m.) and antioxidant potential (11.0 mg TE/d.m.), while rosehip solution yielded the highest vitamin C levels (80.27 g/100 g d.m.), followed by strawberry (62.32 g/100 g d.m.) and orange (47.67 g/100 g d.m.) concentrates. These findings highlight the benefits of using fruit concentrates and juices in osmotic dehydration. The unconventional osmotic solutions resulted in a reduction in the hardness of dehydrated orange sliced from 0.65 N to the range of 0.36–0.60 N, except for strawberry concentrate, which resulted in the highest value (0.72 N). Key parameters, such as the water activity, dry matter, and dehydration efficiency, were more favorable compared to those in the sucrose solution samples. The organoleptic assessment recommended xylitol for maintaining sweetness without altering taste or smell, whereas strawberry juice scored lowest due to its foreign taste and smell. Overall, osmotic dehydration enhanced the nutritional and sensory attributes of oranges by allowing the penetration of bioactive compounds, making them superior to fresh raw material in tested parameters.
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Yasa, Cenayang Dara, and Lili Anggraini. "Efektivitas Pemberian Jus Strawberry dan Madu Terhadap Peningkatan Hemoglobin Pada Ibu Hamil Trimester III di Puskesmas Ketapang Kabupaten Lampung Utara." Malahayati Nursing Journal 6, no. 6 (2024): 2338–50. http://dx.doi.org/10.33024/mnj.v6i6.11412.
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ABSTRACT Anemia in pregnant women can increase the risk of premature birth, maternal and child mortality, and infectious diseases. Iron deficiency anemia in the mother can affect the growth and development of the fetus/infant during and after pregnancy. Based on the 2018 Riskesdas data in Indonesia, 48.9% of pregnant women experience anemia. The coverage of anemia in pregnancy in Lampung Province in 2021 is 43.5%. This study aims to determine the effectiveness of giving strawberry juice and honey to increasing hemoglobin in third trimester pregnant women at the Ketapang Health Center, North Lampung Regency in 2023. Type of quantitative research and pre-experimental design with Non-Equivalent Control Group. The population of all third trimester pregnant women is 15 responden. Sampling using purposive sampling technique, statistical tests used paired t test (paired t test). The results of the study showed that the average increase in hemoglobin levels before being given strawberry juice and honey in third trimester pregnant women with anemia had an average value of 10.513 gr/dl. The average increase in hemoglobin levels after being given strawberry juice and honey in third trimester pregnant women with anemia has an average hemoglobin level of 11.287gr/dl. There is an effect of giving strawberry juice and honey on hemoglobin levels in third trimester pregnant women with anemia, with a p value = 0.000. It is recommended that pregnant women pay attention to nutrition during pregnancy and routinely do pregnancy exercise and are advised to consume strawberry juice and honey as a companion in consuming Fe tablets and are good for daily consumption. Keywords: Strawberry Juice And Honey, Hemoglobin Levels, Trisemester III ABSTRAK Anemia pada ibu hamil dapat meningkatkan risiko kelahiran prematur, kematian ibu dan anak, serta penyakit infeksi. Anemia defisiensi besi pada ibu dapat mempengaruhi pertumbuhan dan perkembangan janin/bayi saat kehamilan maupun setelahnya. Berdasarkan data Riskesdas 2018 di Indonesia sebesar 48,9% ibu hamil mengalami anemia. Cakupan anemia pada kehamilan di Provinsi Lampung pada tahun 2021 sebesar 43,5%. Penelitian ini bertujuan mengetahui efektivitas pemberian jus strawberry dan madu terhadap peningkatan hemoglobin pada ibu hamil trimester III di Puskesmas Ketapang Kabupaten Lampung Utara Tahun 2023. Jenis penelitian kuantitatif dan rancangan pra eksperiment dengan Non-Equivalent Control Group. Populasi seluruh ibu hamil trimester III sebanyak 15 orang. Pengambilan sampel menggunakan teknik purposive sampling, uji statistik yang digunakan uji t berpasangan (paired t test). Hasil penelitian rata–rata peningkatan kadar hemoglobin sebelum diberikan jus strawberry dan madu pada ibu hamil trimester III dengan anemia mempunyai nilai rata-rata 10,513 gr/dl. Rata–rata peningkatan kadar hemoglobin sesudah diberikan jus strawberry dan madu pada ibu hamil trimester III dengan anemia mempunyai nilai rata-rata kadar hemoglobin 11,287gr/dl. Ada pengaruh pemberian jus strawberry dan madu terhadap kadar hemoglobin pada ibu hamil trimester III dengan anemia, dengan p-value = 0,000. Disarankan ibu hamil agar memperhatikan gizi selama kehamilan serta rutin melakukan pemeriksaan kehamilan dan disarankan untuk mengkonsumsi jus strawberry dan madu sebagai pendamping dalam mengkonsumsi tablet Fe dan baik untuk dikonsumsi setiap hari. Kata Kunci: Jus Strawberry Dan Madu, Kadar Hemoglobin, Trismester III
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HAN, Y., and R. H. LINTON. "Fate of Escherichia coli O157:H7 and Listeria monocytogenes in Strawberry Juice and Acidified Media at Different pH Values and Temperatures†." Journal of Food Protection 67, no. 11 (2004): 2443–49. http://dx.doi.org/10.4315/0362-028x-67.11.2443.
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Survival and growth of Escherichia coli O157:H7 and Listeria monocytogenes in strawberry juice and acidified media at different pH levels (pH 3.4 to 6.8) and temperatures were studied. Sterile strawberry juice (pH 3.6) and acidified trypticase soy broth (TSB) media (pH 3.4 to 6.8) were inoculated with approximately 6.7 log CFU/ml E. coli O157:H7 or 7.3 log CFU/ml L. monocytogenes, incubated for 3 days at 4 and 37°C. Bacterial levels were determined after 2 h, 1 day, and 3 days using surface plating nonselectively on tryptic soy agar and selectively on sorbitol MacConkey agar for E. coli O157:H7 or modified Oxford agar for L. monocytogenes. A spectrophotometer (660 nm) was also used to study growth inhibition of L. monocytogenes in different TSB and strawberry juice media (pH 3.4 to 7.3). E. coli O157:H7 survived well at pH values of 3.4 to 6.8 at 4°C, but the number of injured cells increased as pH decreased and incubation time increased. At 37°C, E. coli O157:H7 was inactivated at pH of ≤3.6 but could grow at pH 4.7. L. monocytogenes was quickly injured at pH of ≤4.7 within 2 h of storage at 4°C and then was slightly and gradually inactivated as storage time increased. L. monocytogenes survived well at pH 6.8 at 4°C and grew well at 37°C. Growth of L. monocytogenes at 37°C was inhibited in TSB by 1% citric acid and 0.5% malic acids at pH 3.4 or by 50% strawberry juice at pH 4.7. Bacterial injury and inactivation appeared to be induced by the acids in strawberry juice. The acids, pH value, temperature, and time were important factors for bacterial survival, inactivation, and growth in the media tested.
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PAN, HAO, MATTHEW BUENCONSEJO, KARL F. REINEKE, and Y. CAROL SHIEH. "Effect of Process Temperature on Virus Inactivation during High Hydrostatic Pressure Processing of Contaminated Fruit Puree and Juice." Journal of Food Protection 79, no. 9 (2016): 1517–26. http://dx.doi.org/10.4315/0362-028x.jfp-16-004.
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ABSTRACT High pressure processing (HPP) can inactivate pathogens and retain fruit qualities. Elevated HPP pressure or time increases virus inactivation, but the effect of temperature is not consistently observed for norovirus and hepatitis A virus. In the present study, the effectiveness of HPP holding temperatures (&lt;40°C) and pressures were evaluated for inactivating surrogates (murine norovirus [MNV] and MS2 coliphage) in pomegranate and strawberry juices and strawberry puree using a 24-liter HPP system. The holding temperature was established by setting the HPP initial temperature via pretrials. All trials were able to arrive at the designated holding pressure and holding temperature simultaneously. MNV inactivation in juices was conducted at 300 MPa for 3 min with various holding temperatures (10 to 30°C). A regression equation was derived, Y = −0.08 × X + 2.6 log PFU, R2 = 0.96, where Y is the log reduction and X is the holding temperature. The equation was used to predict a 2.6-log reduction in juices at 0°C holding temperature and indicated that MNV inactivation was inversely proportional to temperature increase. MNV survival during HPP did not differ significantly in pomegranate and strawberry juices. However, MS2 coliphage inactivation was greater as the holding temperature increased (from 15 to 38°C) at 600 MPa for 3 min. The increased inactivation trend is presumably similar to that for hepatitis A virus, but the holding temperature was not correlated with the reduction of HPP-resistant MS2 in strawberry puree. When the HPP holding pressure was evaluated independently in strawberry puree, a 5-log reduction of MNV was predicted through regression analysis at the holding pressure of 424 MPa for 3 min at 20°C. These parameters should inactivate &gt;5 log PFU of MNV in juices, based upon a greater inactivation in berry juice than in puree (1.16-versus 0.74-log reduction at 300 MPa). This research illustrates use of predictive inactivation and a feasible means for manipulating HPP parameters for effective virus inactivation in fruit juices and puree.
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Anggraeny, Ebta Narasukma, Endang Sri Sunarsih, Patricia Sanggita Listyoputri Wibowo, and Novi Elisa. "Aktivitas Antioksidan Jus Stroberi (Fragaria ananassa Duchessne) Terhadap Kadar SGPT, SGOT dan MDA pada Tikus Jantan Galur Wistar yang Diinduksi Isoniazid." JURNAL ILMIAH SAINS 21, no. 1 (2021): 17. http://dx.doi.org/10.35799/jis.21.1.2021.30337.
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ABSTRAKIsoniazid adalah obat anti tuberkulosis yang digunakan baik sebagai monoterapi atau kombinasi. Penggunaan isoniazid dalam waktu lama dapat menyebabkan hepatotoksik. Hepatotoksik disebabkan oleh hasil metabolisme isoniazid di hepar berupa hidrazin dan asetilhidrazin. Radikal bebas tersebut yang menyebabkan tingginya reactive oxygen species (ROS) didalam tubuh. Tingginya radikal bebas menyebabkan peningkatan kadar SGPT dan SGOT yang merupakan indikator adanya kerusakan hepar. Tingginya radikal bebas dalam tubuh dapat dilihat dari paramter MDA. Hal tersebut dapat diatasi dengan pemberian antioksidan eksogen seperti jus stroberi (Fragaria ananassa Duchessne). Tujuan penelitian ini untuk mengetahui skrinning fitokimia jus stroberi dan pengaruh pemberian jus stroberi terhadap kadar SGPT, SGOT dan MDA pada tikus yang diinduksi Isoniazid. Perlakuan diberikan selama 14 hari dengan pembagian kelompok yaitu kontrol normal, kontrol negatif, kontrol positif, dosis 3g/kgBB, 6g/kgBB, dan 9g/kgBB. Pengambilan data dilakukan pada hari 1, hari 15, dan hari 29. Hasil penelitian dapat disimpulkan bahwa jus stroberi dapat menurunkan kadar SGPT, SGOT dan MDA pada tikus yang diinduksi isoniazid dengan dosis efektif sebesar 3g/kgBB tikus.Kata kunci: Isoniazid; jus stroberi; MDA; SGPT; SGOT;Effect of Strawberry Juice (Fragraria ananassa Duchessne) against SGPT, SGOT and MDA levels in Isoniazide-Induced Wistar Male Rats ABSTRACTIsoniazid is an anti-tuberculosis drug that is used either as monotherapy or in combination. Prolonged use of isoniazid can cause hepatotoxicity. Hepatotoxicity is caused by the hepatic isoniazid metabolism in the form of hydrazine and acetylhydrazine. These free radicals cause high reactive oxygen species (ROS) in the body. The high level of free radicals causes an increase in SGPT and SGOT levels, which are indicators of liver damage. The high level of free radicals in the body can be seen from the MDA parameter. This can be overcome by giving exogenous antioxidants such as strawberry juice (Fragaria ananassa Duchessne). The purpose of this study was to determine the phytochemical screening of strawberry juice and the effect of giving strawberry juice on the levels of SGPT, SGOT and MDA in rats induced by Isoniazid. The treatment was given for 14 days divided into groups, namely normal control, negative control, positive control, dose of 3g / kg, 6g / kg, and 9g / kg of body weight. Data were collected on day 1, day 15, and day 29. The results of this study concluded that strawberry juice can reduce levels of SGPT, SGOT and MDA in isoniazid-induced rats with an effective dose of 3 g/kgBW rats.Keywords: Isoniazid; Strawberry juice; MDA; SGPT; SGOT
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Widya Fatmawati, Erlin. "ANALISIS PERHITUNGAN NILAI TAMBAH PADA AGROINDUSTRI STROBERI (Studi Kasus Pada Pelaku Usaha Di Desa Pandanrejo, Kecamatan Bumiaji, Kota Batu)." VIABEL: Jurnal Ilmiah Ilmu-Ilmu Pertanian 14, no. 1 (2020): 1–7. http://dx.doi.org/10.35457/viabel.v14i1.992.
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This study examines the value added strawberries are processed into food that is more economical. This research is important because one of the obstacles faced by entrepreneurs in selling strawberries, the fruit is easily damaged. The purpose of this reseach was describe the characteristics of entrepreneurs agro-industry and agro-industry to analyze value added strawberries. Doing agroindustrial strawberries means providing added value to the products processed strawberries oriented higher selling prices. With the processing of strawberries, is expected to provide additional revenue businesses. By using the analysis of the value added by Metode of Hayami, it can be concluded that the three preparations of strawberries, namely dodol strawberries, strawberry jam and strawberry juice, which has the highest added value is the strawberry juice.
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Stübler, Anna-Sophie, Lena Böhmker, Andreas Juadjur, et al. "Matrix- and Technology-Dependent Stability and Bioaccessibility of Strawberry Anthocyanins during Storage." Antioxidants 10, no. 1 (2020): 30. http://dx.doi.org/10.3390/antiox10010030.
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Anthocyanins are often associated with health benefits. They readily degrade during processing and storage but are also dependent on the matrix conditions. This study investigated how strawberry anthocyanins are affected by preservation technologies and a relatively protein-rich kale juice addition during storage. A strawberry–kale mix was compared to a strawberry–water mix (1:2 wt; pH 4), untreated, thermally, pulsed electric fields (PEF) and high-pressure processing (HPP) treated, and evaluated for anthocyanin stability and bioaccessibility during refrigerated storage. The degradation of strawberry anthocyanins during storage followed first-order kinetics and was dependent on the juice system, preservation technology and anthocyanin structure. Generally, the degradation rate was higher for the strawberry–kale mix compared to the strawberry–water mix. The untreated sample showed the highest degradation rate, followed by HPP, PEF and, then thermal. The relative anthocyanin bioaccessibility after gastric digestion was 10% higher for the thermally and PEF treated samples. Anthocyanin bioaccessibility after intestinal digestion was low due to instability at a neutral pH, especially for the strawberry–kale mix, and after thermal treatment. The storage period did not influence the relative bioaccessibility; yet, the absolute content of bioaccessible anthocyanins was decreased after storage. This research further presents that processing and formulation strongly affect the stability and bioaccessibility of anthocyanins during storage.
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Šic Žlabur, Jana, Nadica Dobričević, Mladen Brnčić, et al. "Evaluation of the Behavior of Phenolic Compounds and Steviol Glycosides of Sonicated Strawberry Juice Sweetened with Stevia (Stevia rebaudiana Bertoni)." Molecules 24, no. 7 (2019): 1202. http://dx.doi.org/10.3390/molecules24071202.
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In this study, the influence of stevia addition and sonication processing parameters on the phenolic content and profile as well as the steviol glycosides of strawberry juice-based samples was investigated. For this purpose, three matrices—control samples of strawberry juices without green stevia powder (CS), strawberry juices with green stevia powder (JGSP), and sonicated juices with green stevia powder (SJGSP)—were prepared. For sonication purposes, different conditions regarding probe diameters (7 mm and 22 mm), amplitudes (50%, 75%, and 100%), and time (15 min, 20 min, and 25 min) were tested. The results that were obtained upon the measurement of the total phenolic content, total flavonoids, steviol glycosides, and antioxidant capacity showed significant differences according to the matrices evaluated, obtaining overall higher values in the samples with stevia added. Moreover, when sonication was evaluated, it was found that a higher amplitude (100%), a larger probe diameter (22 mm), and a longer sonication period (25 min) led to higher values. Flavones such as luteolin and apigenin were identified and quantified in JGSP and SJGSP, while they were not found in CS. Besides these phenolic compounds, kaempferol, quercetin, pyrogallic acid, 4-methylcatechol, and 4-methoxybenzoic acid were also identified and quantified. Similarly to the total phenolic compounds, total flavonoids, and total antioxidant capacity, an increased amount of these compounds was found in SJGSP, especially after using the most intense sonication conditions. Therefore, the use of sonication together with stevia added could be a useful tool to preserve strawberry juices, increasing at the same time the sweetness and the antioxidant value of the beverages.
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Febrianti, Novi, Haris Setiawan, and Rahmat Krestianto. "The Protective Effect of Tropical Fruit Juice on Histopathological of Kidney Wistar Rats After Exposed Cigarette Smoke." Ahmad Dahlan Medical Journal 1, no. 2 (2020): 18–32. http://dx.doi.org/10.12928/admj.v1i2.3132.
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Cigarette smoke is a toxic compound that can interfere with physiological effects and damage the organ systems in the body. The effects of free radicals arising from cigarette smoke can be neutralized by consuming antioxidant compounds. The research aims to look at the protective effects of mixed juice from tropical fruits that grow in Indonesia to the histopathological picture of the kidney of wistar rats exposed to cigarette smoke. There were 35 rats used and divided into 5 treatment groups consisting of K (without treatment), K- (cigarette smoke exposed), P1 (strawberry and guava juice mixed juice 3ml), P2 (strawberry and papaya mixed juice 3ml), P3 (P3 (strawberry and apple mixed juice 3ml). In P1, P2 and P3 before being given a mixture of fruit juice, rats were exposed to cigarette smoke first. The treatment was carried out for 40 days by oral gavage, then on the 41st day the rats were dissected and their kidney organs were taken for observation and histopathological preparations. Histopathology preparations were made by the paraffin method and Haematoxylin Eosin staining. The cell damage data is then analyzed by comparing the kidney cells from the control group with the treatment group and scoring damage followed by the percentage of kidney damage. Data were statistically tested using ANOVA followed by Post Hoc LSD. The results showed that mixed tropical fruit juice could protect kidney cell damage by decreasing the percentage of hydropic degeneration, necrosis and infiltration of inflammatory cells compared with negative controls (P <0.05). There is no significant difference between P1, P2 and P3 in reducing cell damage. The conclusion of the study is that all combinations of tropical fruit juice can protect cell damage caused by free radicals from exposure to cigarette smoke in wistar rats.
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Suwarto, Nadhea, Luluk Meylawati, and Wahyuni Rahayu. "Analisis Pemberian Jus Stroberi Pada Remaja Dengan Anemia Terhadap Peningkatan Kadar Hemoglobin Di Fakultas Ilmu Kesehatan Universitas Dirgantara Marsekal Suryadrma." Jurnal Manajemen Kesehatan dan Keperawatan 1, no. 4 (2025): 176–81. https://doi.org/10.35968/433kfv93.
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AAnemia terjadi ketika tubuh kekurangan hemoglobin yang diperlukan untuk membawa oksigen ke jaringan. Remaja perempuan merupakan salah satu kelompok yang berisiko lebih tinggi akibat anemia dibandingkan remaja laki-laki. Anemia berdampak dalam menghambat pertumbuhan remaja, kurang mencapai tinggi dan berat badan optimal, mengurangi kekuatan fisik dan produktivitas. Tujuannya untuk mengetahui pengaruh pemberian jus stroberi pada asuhan keperawatan gangguan reproduksi untuk meningkatkan kadar hemoglobin. Dalam penelitian ini menggunakan studi kasus deskriptif. Subjek dalam kasus ini sebanyak 2 orang yang sesuai dengan kriteria inklusi dan eksklusi. Instrumen yang digunakan lembar informed consent, lembar pengkajian keperawatan, standar prosedur operasional pemeriksaan kadar hemoglobin, standar prosedur operasional pembuatan jus stroberi, lembar kontrol pemberian jus stroberi, dan lembar observasi Hemoglobin. Hasil studi kasus menunjukkan kadar hemoglobin sebelum pemberian jus stroberi pada subjek 1 adalah 9,5 gr/dL dan 8,1 gr/dL pada subjek 2. Setelah dilakukan intervensi terjadi kenaikan kadar hemoglobin pada subjek 1 menjadi 12,5 gr/dL dan 12,2 gr/dL pada subjek 2. Kesimpulan hasil studi kasus ini adalah pemberian jus stroberi dapat meningkatkan kadar hemoglobin penderita anemia pada remaja perempuan. Diharapkan jus stroberi dapat berguna untuk menangani masalah anemia pada remaja perempuan selain dengan farmakologi. Anemia occurs when the body lacks the hemoglobin needed to carry oxygen to tissues. Adolescent girls are a group that is at higher risk of anemia than adolescent boys. Anemia has an impact in inhibiting the growth of teenagers, not achieving optimal height and weight, reducing physical strength and productivity. The aim was to determine the effect of giving strawberry juice on nursing care for reproductive disorders to increase hemoglobin levels. This research uses a descriptive case study. The subjects in this case were 2 people who met the inclusion and exclusion criteria. The instruments used were informed consent sheets, nursing assessment sheets, standard operational procedures for checking hemoglobin levels, standard operational procedures for making strawberry juice, control sheets for administering strawberry juice, and hemoglobin observation sheets. The results of the case study show that the hemoglobin level before administering strawberry juice in subject 1 was 9.5 gr/dL and 8.1 gr/dL in subject 2. After the intervention, there was an increase in hemoglobin levels in subject 1 to 12.5 gr/dL. and 12.2 gr/dL in subject 2. This case study concludes that giving strawberry juice can increase the hemoglobin levels of anemia sufferers in adolescent girls. It is hoped that strawberry juice can be useful for treating the problem of anemia in adolescent girls apart from pharmacology.
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Cahyana, Yana, Michael H. Gordon, and Trevor M. Gibson. "Urinary Excretion of Anthocyanins Following Consumption of Strawberry and Red Grape Juice." International Journal for Vitamin and Nutrition Research 89, no. 1-2 (2019): 29–36. http://dx.doi.org/10.1024/0300-9831/a000546.
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Abstract. The excretion of anthocyanins in urine following consumption of a mixed juice prepared from strawberry and red grape juice was investigated in a human intervention study. Unmetabolised anthocyanins, and glucuronide derivatives have been detected, with pelargonidin-3 glucoside metabolised into pelargonidin monoglucuronide and pelargonidin-3-glucoside monoglucuronide. The mass of urinary anthocyanins excreted in 24 h following consumption of the mixed juice (containing 21.93 mg of anthocyanins) was 144 nmol consisting of 106 nmol of anthocyanins derived from strawberries (0.32% of ingested dose) and 38 nmol derived from red grapes (0.22% of ingested dose). A higher proportion of delphinidin–3-glucoside was excreted in the unmetabolised form than less polar anthocyanins (at p ≤ 0.05). Excretion of anthocyanins peaked between 2 and 4 h following consumption of the juice. The proportion of the ingested anthocyanins excreted was not significantly different for strawberry and red grape anthocyanins despite the differences in the structures.
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Pallarés, Noelia, Albert Sebastià, Vicente Martínez-Lucas, et al. "High Pressure Processing Impact on Alternariol and Aflatoxins of Grape Juice and Fruit Juice-Milk Based Beverages." Molecules 26, no. 12 (2021): 3769. http://dx.doi.org/10.3390/molecules26123769.
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High-pressure processing (HPP) has emerged over the last 2 decades as a good alternative to traditional thermal treatment for food safety and shelf-life extension, supplying foods with similar characteristics to those of fresh products. Currently, HPP has also been proposed as a useful tool to reduce food contaminants, such as pesticides and mycotoxins. The aim of the present study is to explore the effect of HPP technology at 600 MPa during 5 min at room temperature on alternariol (AOH) and aflatoxin B1 (AFB1) mycotoxins reduction in different juice models. The effect of HPP has also been compared with a thermal treatment performed at 90 °C during 21 s. For this, different juice models, orange juice/milk beverage, strawberry juice/milk beverage and grape juice, were prepared and spiked individually with AOH and AFB1 at a concentration of 100 µg/L. After HPP and thermal treatments, mycotoxins were extracted from treated samples and controls by dispersive liquid–liquid microextraction (DLLME) and determined by HPLC-MS/MS-IT. The results obtained revealed reduction percentages up to 24% for AFB1 and 37% for AOH. Comparing between different juice models, significant differences were observed for AFB1 residues in orange juice/milk versus strawberry juice/milk beverages after HPP treatment. Moreover, HPP resulted as more effective than thermal treatment, being an effective tool to incorporate to food industry in order to reach mycotoxins reductions.
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Zamorska, I. "VOLATILE COMPOUNDS OF NATURAL UNCLARIFIED STRAWBERRY JUICE." Scientific Works of National University of Food Technologies 24, no. 1 (2018): 213–19. http://dx.doi.org/10.24263/2225-2924-2018-24-1-27.
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Speers, R. A., M. A. Tung, and R. L. Jackman. "Prediction of Colour Deterioration in Strawberry Juice." Canadian Institute of Food Science and Technology Journal 20, no. 1 (1987): 15–18. http://dx.doi.org/10.1016/s0315-5463(87)70663-4.
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Šic-Žlabur, Jana, Luka Jasenko, Sandra Voća, Nadica Dobričević, Stjepan Pliestić, and Ante Galić. "Ultrasonic treatment utilization during strawberry juice processing." Journal on Processing and Energy in Agriculture 23, no. 2 (2019): 73–77. http://dx.doi.org/10.5937/jpea1902073s.
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Kowalska, Hanna, Magdalena Trusinska, Katarzyna Rybak, Artur Wiktor, Dorota Witrowa-Rajchert, and Malgorzata Nowacka. "Shaping the Properties of Osmo-Dehydrated Strawberries in Fruit Juice Concentrates." Applied Sciences 13, no. 4 (2023): 2728. http://dx.doi.org/10.3390/app13042728.
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The growing interest in high-quality food leads to looking for new solutions in the production of natural fruit snacks. Osmotic dehydration is one of the processes, which can be used to obtain a minimally processed product as well as to give it specific characteristics. Usually, a sucrose solution is used as an osmotic agent; however, the use of chokeberry, strawberry, or cherry juice concentrates can be beneficial in the process of the osmotic dehydration of fruits. The process of the dehydration of strawberries with the use of fruit juice concentrates (chokeberry, strawberry, or cherry) and a sucrose solution as a standard was carried out at a temperature of 30 °C for 3 h. The kinetics of the processes (weight reduction, water loss, and solid gain) were evaluated as well as physical (water activity, color parameters L*, a*, b*, ΔE, texture with maximum force and compression work, and structure) and chemical properties (dry matter content, total polyphenols content, total anthocyanin content, vitamin C, antioxidant activity with DPPH and ABTS radicals, spectral analysis with FTIR method, sucrose, glucose and fructose content, and thermal decomposition with TG analysis). The use of fruit juice concentrates positively influences the enrichment of the final product with bioactive compounds, such as anthocyanin and vitamin C. Strawberry and chokeberry juice concentrates have proven to be good hypertonic media for increasing the antioxidant activity of dehydrated fruit. Moreover, the use of fruit concentrates has a positive effect on the sugar profile of dehydrated strawberries.
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Cendrowski, Andrzej, Jarosław L. Przybył, and Marcin Studnicki. "Physicochemical Characteristics, Vitamin C, Total Polyphenols, Antioxidant Capacity, and Sensory Preference of Mixed Juices Prepared with Rose Fruits (Rosa rugosa) and Apple or Strawberry." Applied Sciences 14, no. 1 (2023): 113. http://dx.doi.org/10.3390/app14010113.
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One of the main factors in the poor use of rose fruits (Rosa rugosa) for juice production is the tart-sour taste of the raw material. The aim of the present study was to evaluate the physicochemical characteristics (pH, titratable acidity, total soluble solids, and colour), vitamin C, total polyphenols, antioxidant capacity only performed by DPPH assay, and sensory preference of mixed juices prepared on the basis of rose fruits (Rosa rugosa). The pH values, total acidity values, total soluble solids, and colour on the CIE L*a*b* scale of mixed juices were in the range of 3.47–3.96, 0.94–1.36 g citric acid/100 mL, 15.8–21.1 °Brix, and L* 77.46–87.38, a* 1.90–13.90, b* 30.18–54.39, respectively. The mixed juices showed high contents of total phenolic compounds (116.21–250.48 mg GAE/100 mL), total vitamin C (64.18–132.21 mg/100 mL), and DPPH scavenging capacity (30.15–39.23 µg Trolox/mL). Rose-apple juices (AC1 and AC2) were rated best for tartness and sourness (least tart—3.5 and 3.32, least sour—4.73 and 4.43 for AC1 and AC2 juice, respectively), and also for overall impression (4.93 and 4.86 for AC1 and AC2 juice, respectively). The mixed-rosa juices can be an alternative for adding nutritional value.
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Aryaee, Hadis, Davood Zare, Peiman Ariaii, Saeed Mirdamadi, and Shahram Naghizadeh Raeisi. "Production of a mixed fruit juice powder using mixture analysis and a fuzzy model." International Food Research Journal 30, no. 4 (2023): 1049–65. http://dx.doi.org/10.47836/ifrj.30.4.21.
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The present work aimed to find a mixed fruit juice powder with high antioxidant activity and sensory score. A two-step fuzzy algorithm and fuzzy toolbox were applied to produce acceptable sensory data for the mixture analysis design. The mixture design was then analysed using two responses of sensory and antioxidant activity, and the optimised beverage consisted of red grape (20.4%), mulberry (75.6%), and strawberry (4.0%). As compared to single fruit juices, the selected mixture yielded high content of phenolic compounds with desirable antioxidant activity and sensory score. Spray- and freeze-drying were then compared for the fruit juice powder production from selected mixed juices formulated with 20% maltodextrin (DE = 20). A significant (p < 0.05) difference was observed between the powder yield (82.0% in comparison to 51.7%), free radical scavenging activity (85.6% in comparison to 75.4%), and total phenolic content (2958.8 in comparison to 2791.4 mg GAE/L) of the freeze- and spray-dryer, respectively. Furthermore, the spray-dried powder was much lighter than the freeze-dried powder, with a lower chroma index, redness, and higher hue angle. Overall, freeze-drying was less destructive than spray-drying in the powder production from the mixed juice.
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Li, Li, Bin Li, Hong Li Shang, Dong Nan Li, Xian Jun Meng, and Guo Hui Huang. "Physical and Chemical Properties of Four Strawberry Cultivars." Advanced Materials Research 1010-1012 (August 2014): 1215–19. http://dx.doi.org/10.4028/www.scientific.net/amr.1010-1012.1215.
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Physical and chemical properties were measured to study quality of 4 strawberry cultivars, which were fruit weight, firmness, crude protein, juice yield, total anthocyanin, total phenols, total sugar, titratable acid, total soluble solid, pH, water content, electrical conductivity, surface color (L, a, b). The result showed that 15 properties had significantly difference between 4 strawberry cultivars, the variance of these 15 properties ranged from 0.36% to 29.68%. The correlation analysis showed that 15 properties had 5 couple properties significantly correlation (p<0.05), fruit weight and crude protein, juice yield and titratable acid, total anthocyanin and total phenols, titratable acid and surface color a, electrical conductivity and surface color b. The correlation of other properties were not significantly in this study.
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Berketova, L. V. "Investigation of bitter taste masking in the development of functional beverages based on sedative collection." Proceedings of the Voronezh State University of Engineering Technologies 85, no. 3 (2023): 136–42. http://dx.doi.org/10.20914/2310-1202-2023-3-136-142.
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The article considers the possibility of masking bitter taste in the development of a functional drink based on sedative collection and juices: grape and cherry, used as masking agents. Sensory studies were conducted on the formulation of the proposed beverages. In the study, respondents were asked to analyze samples with cherry and grape juices without added sugar with successively decreasing concentrations of sedative levy from 25 to 5%, then samples with added sugar and answer the question whether an unpleasant bitter taste and herbal aroma were present and at which sample the bitter taste ceased to be felt. The findings showed that the addition of sugar to the beverages altered the taste perception thresholds in the direction of increasing the concentration of the sedative collection decoction. Without the addition of sugar, the bitter taste ceases to be perceived at 15% of the functional additive using grape juice and at 20% using cherry juice. With the addition of sugar, the bitter taste was no longer felt at 20% of the functional additive with grape juice and 25% with cherry juice. Studies were conducted to identify the associative series: regarding with which fruit/berry the flavor of the beverage in general is associated. When analyzing the obtained results it was revealed that respondents accurately associated the samples of the row with cherry juice with cherry aroma (88%), when using grape juice 31% of respondents associated with strawberry aroma and 25% with cranberry aroma. As a result of the behavioral study it can be concluded that when developing a functional drink enriched with sedative collection it is possible to use cherry and grape juices with the concentration of functional ingredient 5 - 20% with the discretion of adding 5% in each flavor range
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Kaur, Simarjit, Suresh Rajabhau Bhise, Amarjeet Kaur, and K. S. Minhas. "Development of naturally carbonated paneer whey fermented beverage blended with pineapple and strawberry juice." Nutrition & Food Science 49, no. 4 (2019): 528–47. http://dx.doi.org/10.1108/nfs-07-2018-0183.
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Purpose The present study was carried out to standardize the method for preparation of naturally carbonated fermented paneer whey beverage by incorporating pineapple and strawberry fruit juice and to check their suitability in the beverage by evaluating the organoleptic characteristics and shelf life of product. Design/methodology/approach Beverage was inoculated with yeast culture Clavispora lucitaniae at 0.5 per cent v/v and fermented at 35 ± 1°C for 36 h aerobically. Standardization of total soluble solids (TSS) (16, 15, 14, 13 and 12oBrix) and juice concentration (15, 20, 25 and 30 per cent) of beverage was done on the basis of organoleptic evaluation, and the beverage with TSS 12oB and 30 per cent juice was selected best for further storage study. Two types of beverages were prepared: paneer whey beverage blended with pineapple juice and paneer whey beverage blended with strawberry juice, and were stored at refrigerated (4 ± 1oC) and ambient (25 ± 5oC) conditions. Effect of storage on physico-chemical, microbiological and sensory attributes were studied periodically after every 15 days for 90 days of storage period. Findings There was significant decrease in brix:acid ratio (p = 0.0008) from 12.0 to 9.3, total sugar (p = 0.017) from 10.8 to 6.8, ascorbic acid (p = 0.002) from 17.8 to 9.3 mg/100 mL and lactose (p = 0.037) from 3.1 to 0.6 per cent content over 90 days of ambient storage period. Total yeast count increased during the initial stages of fermentation and started declining after 60 days of storage. The alcohol production started after 15 days and reached 0.7 per cent after 90 days for paneer whey beverages blended with strawberry juice. The more variations were found in the physico-chemical and microbiological properties of the beverage at ambient storage than refrigeration storage. Highest score for color, flavor, mouthfeel and overall acceptability was found on third days, which decreased further during the storage. The comparative study of the paneer whey beverage blended with strawberry juice stored at ambient and refrigeration temperature showed that maximum decrease was found for score of appearance/color, flavor, mouthfeel and overall acceptability at ambient temperature as compared to refrigeration temperature. Beverage stored at refrigeration temperature was found more acceptable than the beverage which was stored at ambient temperature irrespective of all types of beverages. Originality/value The refrigerated beverage was found more acceptable up to 90 days, whereas beverage stored under ambient conditions was found acceptable up to 60 days. The products so obtained had naturally produced CO2, and little alcohol content added effervescence, sparkle, tangy taste and flavoring characteristics.
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Speers, R. A., M. A. Tung, and R. L. Jackman. "Colour Stability of Blueberry, Raspberry and Strawberry Juice." Canadian Institute of Food Science and Technology Journal 20, no. 5 (1987): 318. http://dx.doi.org/10.1016/s0315-5463(87)71262-0.
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Ekka, Sweekriti Isha, Saket Mishra, Vijay Bahadur, Samir E. Topno, Vaibhav Kapadnis, and Anmol. "Effect of Different Concentration of Strawberry and Beetroot Juice on Quality and Storage of Strawberry Beetroot Candy." International Journal of Environment and Climate Change 13, no. 9 (2023): 1158–64. http://dx.doi.org/10.9734/ijecc/2023/v13i92341.
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The present investigation entitled “Effect of different concentration of strawberry and beetroot juice on quality and storage of strawberry beetroot candy” was undertaken in the Horticulture Department, Sam Higginbottom University of Agriculture, Technology and Sciences, Prayagraj during the year 2022. The treatment combinations viz., T0 Strawberry (80g)+ Water (20ml)+ Geletin (20g)+Sugar (80g), T1Strawberry (80g)+ Beetroot (10g)+ Water (10ml)+ Geletin (25g)+ Sugar (80g), T2 Strawberry (80g)+ Beetroot (15g)+ Water (10ml)+ Geletin (30g)+ Sugar (80g), T3Strawberry (80g)+ Beetroot (20g)+ Water (10ml)+ Geletin (35g)+ Sugar (80g), T4Strawberry (80g)+ Beetroot (25g)+ Water (10ml)+ Geletin (40g)+ Sugar (80g), T5Strawberry (80g)+ Beetroot (10g)+ Water (10ml)+ Pectin (20g)+Sugar (80g), T6 Strawberry (80g)+ Beetroot (15g)+ Water (10ml)+ Pectin (25g)+Sugar (80g), T7Strawberry (80g)+ Beetroot (20g)+ Water (10ml)+ Pectin (30g)+Sugar (80g) and T8 Strawberry (80g)+ Beetroot (25g)+ Water (10ml)+ Pectin (35g)+Sugar (80g), It was observed that the T3Strawberry (80g)+ Beetroot (20g)+ Water (10ml)+ Geletin (35g)+ Sugar (80g) gave significantly best result in relation to TSS content of 65.72 °Brix, pH content of 3.29, Acidity (%) content of 0.73, ascorbic acid mg100g content of 14.24 and total sugar (%) content of 17.15. Where as the maximum organoleptic quality viz., colour score of 8.06, taste score of 7.94, flavour score of 8.20, overall acceptability score of 8.07 was found in treatment T3Strawberry (80g)+ Beetroot (20g)+ Water (10ml)+ Geletin (35g)+ Sugar (80g) of strawberry and beetroot jelly. The cost of production per 1kg candy pouch came out to ` 1219.50 and benefit cost ratio (1:1.56) was found in treatment Strawberry (80g) + Beetroot (25g) + Water (10ml) + Pectin (35g) + Sugar (80g).
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Asdini, Winiaksa Tri, Hanggara Arifian, Nur Mita, and Rolan Rusli. "Formulasi dan Evaluasi Nutrasetikal Gummy Candy dari Perasan Daun Kelakai (Stenochlaena Palustris (Burm.F.) Bedd)." Proceeding of Mulawarman Pharmaceuticals Conferences 14 (December 31, 2021): 326–31. http://dx.doi.org/10.25026/mpc.v14i1.593.
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Kelakai leaf (Stenochlaena palustris (Burm.F.) Bedd) is a typical plant of East Kalimantan with high iron content which can overcome anemia. The juice of anchovies was formulated into a nutraceutical gummy candy preparation using the Simplex Lattice Design (SLD) method. The results showed that the juice of anise leaves could be used as a gummy candy preparation with an evaluation results that meet the standard with a juice concentration of 9%, pH 5.4, chewy texture, elastic, strawberry essence aroma, sour taste, and brownish yellow color, 11.52% water content, and 2.30% ash content.
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Santacruz Téran, Stalin Gustavo. "PRESENCIA DE Salmonella spp. EN ALIMENTOS DE LA COSTA ECUATORIANA." Revista Bases de la Ciencia 9, no. 1 (2023): 1–5. https://doi.org/10.33936/revbasdelaciencia.v9i1.5714.
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Some regions in Ecuador, specially Manabí province, reports high number of Salmonellosis cases. The present work examines the presence of Salmonella spp. in food commercialized in the city centre of Manta (Manabí province). Eight of the twelve food analysed samples contained Salmonella spp. 30% of the strawberry juice samples showed presence of Salmonella, followed by carrot juice (16.7%), potable water (14.3%), orange juice (13.3%), artisanal cheese (7.1%), hamburgers (6.7%), marinated fish (3.6%) and sausage (2.8%). Foods that are not properly processed or stored could be responsible of Salmonella contamination in Manta, Ecuador.