Freeze-dried Strawberries Research Articles

Effect of a Novel Food Rich in Miraculin on the Oral Microbiome of Malnourished Oncologic Patients with Dysgeusia

Background/Objectives: Dysgeusia contributes to the derangement of nutritional status in patients with cancer as well as worsening the quality of life. There has been a lack of effective treatments for taste disorders provided by the pharmaceutical industry. Methods: This was a pilot randomized, parallel, triple-blind, and placebo-controlled intervention clinical trial in which 31 malnourished patients with cancer and dysgeusia receiving antineoplastic treatment were randomized into three arms [standard dose of DMB (150 mg DMB/tablet), high dose of DMB (300 mg DMB/tablet) or placebo (300 mg freeze-dried strawberry)] for three months. Patients consumed a DMB or placebo tablet before each main meal. Using the nanopore methodology, we analyzed the oral microbiome of patients with cancer using saliva samples. Results: All patients with cancer and dysgeusia had dysbiosis in terms of lower bacterial diversity and richness. DMB consumption was associated with changes in oral microbiome composition. Neither selected bacteria nor taste perception, type of diet, and cytokine levels were associated with mucositis. Likewise, alcohol and tobacco consumption as well as general and digestive toxicity due to systemic therapy were not associated with specific changes of the oral microbiome, according to logistic binary regression. The standard dose of DMB resulted in a lower abundance of Veillonella compared with the high DMB dose and placebo at 3 months after intervention with DMB. In particular, some species such as Streptococcus parasanguinis, Veillonella parvula, and Streptococcus mutans were less abundant in the DMB standard-dose group. Additionally, the consumption of a standard dose of DMB revealed a negative association between the concentrations of TNF-α and the abundance of species such as Streptococcus thermophilus, Streptococcus pneumoniae, Streptococcus dysgalactiae and Streptococcus agalactiae. Conclusions: Accordingly, regular DMB consumption could modify the oral microbiome in patients with cancer and dysgeusia, which may contribute to maintaining an appropriate immune response. However, as the present pilot study involved a small number of participants, further studies are necessary to draw robust conclusions from the data.

Impact of ultrasonic pretreatment on the color and antioxidant capacity of vacuum freeze-dried strawberries

To enhance the color quality and antioxidant potential of vacuum-freeze-dried strawberry tablets, ultrasonic waves were used as a freezing pretreatment. Results revealed that the * values of freeze − dried strawberries following ultrasonic pretreatment improved significantly by ∼60% and the C* values increased by 34.36%–51.65%. These findings suggest that ultrasonic pretreatment results in a brighter coloration of the strawberry samples. The ultrasound − assisted freezing treatment groups exhibited a significantly higher free radical scavenging ability compared with the nonultrasonic treatment group. This enhancement was attributed to the ultrasonic pretreatment, which increased the concentrations of total phenolic compounds, flavonoids, and anthocyanins, and effectively inhibited the activities of polyphenol oxidase and peroxidase, thereby reducing the content of red pigment in the strawberry samples. Furthermore, confocal laser scanning microscopy revealed a uniform distribution of sugar within the samples following ultrasonic treatment. Cluster analysis indicated that the primary indices influencing the color of the samples were total phenolic content and peroxidase activity. Therefore, the ultrasonic pretreatment method effectively enhances product color, inhibits enzyme activity, and increases anthocyanin content. This technology holds promising development prospects.

Efficacy and Safety of Habitual Consumption of a Food Supplement Containing Miraculin in Malnourished Cancer Patients: The CLINMIR Pilot Study.

Taste disorders (TDs) are common among systemically treated cancer patients and negatively impact their nutritional status and quality of life. The novel food approved by the European Commission (EFSA), dried miracle berries (DMB), contains the natural taste-modifying protein miraculin. DMB, also available as a supplement, has emerged as a possible alternative treatment for TDs. The present study aimed to evaluate the efficacy and safety of habitual DMB consumption in malnourished cancer patients undergoing active treatment. An exploratory clinical trial was carried out in which 31 cancer patients were randomized into three arms [standard dose of DMB (150 mg DMB/tablet), high dose of DMB (300 mg DMB/tablet) or placebo (300 mg freeze-dried strawberry)] for three months. Patients consumed a DMB tablet or placebo daily before each main meal (breakfast, lunch, and dinner). Throughout the five main visits, electrochemical taste perception, nutritional status, dietary intake, quality of life and the fatty acid profile of erythrocytes were evaluated. Patients consuming a standard dose of DMB exhibited improved taste acuity over time (% change right/left side: -52.8 ± 38.5/-58.7 ± 69.2%) and salty taste perception (2.29 ± 1.25 vs. high dose: 2.17 ± 1.84 vs. placebo: 1.57 ± 1.51 points, p < 0.05). They also had higher energy intake (p = 0.075) and covered better energy expenditure (107 ± 19%). The quality of life evaluated by symptom scales improved in patients receiving the standard dose of DMB (constipation, p = 0.048). The levels of arachidonic (13.1 ± 1.8; 14.0 ± 2.8, 12.0 ± 2.0%; p = 0.004) and docosahexaenoic (4.4 ± 1.7; 4.1 ± 1.0; 3.9 ± 1.6%; p = 0.014) acids in erythrocytes increased over time after DMB intake. The standard dose of DMB increased fat-free mass vs. placebo (47.4 ± 9.3 vs. 44.1 ± 4.7 kg, p = 0.007). Importantly, habitual patients with DMB did not experience any adverse events, and metabolic parameters remained stable and within normal ranges. In conclusion, habitual consumption of a standard 150 mg dose of DMB improves electrochemical food perception, nutritional status (energy intake, fat quantity and quality, fat-free mass), and quality of life in malnourished cancer patients receiving antineoplastic treatment. Additionally, DMB consumption appears to be safe, with no changes in major biochemical parameters associated with health status. Clinical trial registered (NCT05486260).

Biochemical Dynamics and Quality Attributes of Strawberry Fruits across Maturity Stages with Respect to Different Preservation Methods

Strawberry is nutritious but perishable, and it is susceptible to quality flaws and infections after harvest. Objective: To examine strawberry biochemical changes with harvest maturity and preservation methods. Methods: The experiment was factorial with a completely randomized design (CRD). Strawberry cv. Chandler fruit was harvested at three color-based maturation phases (M1: 0% red, M2: 50% red, and M3: 100% red), frozen, and freeze-dried and analyzed for quality. Total soluble solids (TSS), titratable acidity (TA), vitamin C, total phenolic content (TPC), total antioxidant capacity, SOD, POD, CAT, and organoleptic characteristics were assessed for quality. Results: Due to harvest maturity, completely ripe strawberries displayed higher biochemical properties such as total soluble solids (TSS), titratable acidity (TA), and TSS/TA than 50% and 0% of red strawberries. 100% red strawberries also had greater TPC and POD. Compared to strawberries picked during the green stage (0% red color), strawberries harvested at 100% and 50% red color had better aroma, color, and flavor. TSS, TSS/TA, Vitamin C, antioxidants, total phenolic content, and peroxidase were better in freeze-dried strawberries than frozen strawberries. Conclusions: The superior fruit aroma and color rating made frozen strawberries more popular than freeze-dried ones. The preserved fruit retained these qualities better for 7 months in dried storage. This study found that strawberry fruit should be harvested at 100% red and freeze-dried for commercial use.

Development and comparative analysis of protein-polyphenol-fibre bars as nutritional supplements suitable for healthy senior consumers

Abstract The number of elderly people is steadily increasing in developing countries though the specific age-related challenges of nutrition fail to get properly addressed in the case of senior citizens. Accordingly, we have developed protein-polyphenol dietary fibre (PPF) bars using two kinds of protein mixtures (1 and 2) and some food additives, such as the banana powder, freeze-dried strawberries, coconut powder, Dutch cacao powder, and vanilla cookies, as they can interfere with the texture of bars and the flavour as well. The used food additives are also a source of polyphenols and dietary fibres that would enhance the nutritive values of the bars. The texture properties, such as hardness and cutting force, were assessed, and the results indicated a significant difference (P &lt; 0.05) among the bars, offering important hints about their suitability for the elderly. Also, significant differences were observed for the polyphenol content of the bars that would stress their increased nutritional relevance too. On average, the sensorial evaluation showed the developed bars of moderate acceptability, while Bar 3 and 6 had the highest scores for colour, texture, flavour, and aroma. Conversely, Bar 1 recorded the lowest values for all assessed criteria. Interestingly, Bar 3 with freeze-dried strawberries and Bar 6 with Dutch cacao powder were the most appreciated flavours and contained in the range of 25–28% protein, 17–23% carbohydrate, 15–21% lipids, and 15–23% dietary fibre, which also indicates their nutritionally balanced nature. Furthermore, the above-mentioned macronutrient content ensures approximately 400 Kcal/100g per PPF bar, while through their polyphenol and flavonoid yield their health-promoting effect gets substantiated.

Radiofrequency cold plasma – A novel tool for flavour modification in fresh and freeze-dried strawberries

Cold plasma treatment is an emerging non-thermal food processing tool. This study aimed to identify how cold plasma can improve the aroma of a model space food system (freeze-dried strawberries) by mitigating freeze-drying aroma losses. Cold plasma significantly reduced the negative impact of freeze-drying on aroma; hence, it might be useful as a secondary treatment technique for foods that require extended shelf-life with improved aroma, such as in space travel. “Zero-averaged gravity” (0.004 g), a proxy for non-terrestrial environments, reduced the abundance of two important volatile aroma compounds (methyl butanoate and methyl hexanoate) in the gas phase above strawberries; this loss was mitigated when treated by cold plasma. The impact of cold plasma on aroma was also shown to be matrix and treatment parameter-dependent, and six cold plasma treatment options were subsequently identified as enabling bespoke aroma modifications that ultimately enhanced strawberry aroma compounds.

Effects of osmotic dehydration pre-treatment on process and quality of freeze-dried strawberries (Fragaria x ananassa var. Mencir)

The freeze-drying of fruits is one alternative to increase the added value of fresh fruit, extend the shelf life which the product, and still have properties like fresh fruit. Osmotic dehydration pre-treatment can be applied before drying techniques to produce a new product, maintain nutritional and sensory quality, and improve the drying process. In this research, the effects of osmotic dehydration on freeze-drying performance and the quality characteristics of freeze-dried strawberries were evaluated. Freeze-dried strawberries were made using fresh strawberries without pre-treatments and pre-treatments by osmotic dehydration (OD) with the freeze-drying method. The treatment of materials and processes used were the duration of storage in the freezer of 36 to 48 h; vertically cutting strawberry before OD; osmotic dehydration agents with a concentration of 50°Brix; immersion time for 30 min at temperature a 30°C; and freeze-drying time of 24 h. Results of each treatment in terms of physical quality parameters (color of skin fruit (L*a*b*), change of color (ΔE), and hardness) and phytochemical quality parameters (water content, vitamin C, total phenolic content, and antioxidant activity by DPPH) were compared and discussed. The osmotic dehydration process causes a water loss of 13%, has a significant difference on the parameters of colors (redness and color of change), hardness, vitamin C, total phenolic content, and antioxidant activity by DPPH.

Gut Microbes Are Associated with the Vascular Beneficial Effects of Dietary Strawberry on Metabolic Syndrome-Induced Vascular Inflammation.

Metabolic syndrome (MetS) alters the gut microbial ecology and increases the risk of cardiovascular disease. This study investigates whether strawberry consumption reduces vascular complications in an animal model of MetS and identifies whether this effect is associated with changes in the composition of gut microbes. Seven-week-old male mice consume diets with 10% (C) or 60% kcal from fat (high-fat diet fed mice; HF) for 12 weeks and subgroups are fed a 2.35% freeze-dried strawberry supplemented diet (C+SB or HF+SB). This nutritional dose is equivalent to ≈160 g of strawberry. After 12 weeks treatment, vascular inflammation is enhanced in HF versus C mice as shown by an increased monocyte binding to vasculature, elevated serum chemokines, and increased mRNA expression of inflammatory molecules. However, strawberry supplementation suppresses vascular inflammation in HF+SB versus HF mice. Metabolic variables, blood pressure, and indices of vascular function were similar among the groups. Further, the abundance of opportunistic microbe is decreased in HF+SB. Importantly, circulating chemokines are positively associated with opportunistic microbes and negatively associated with the commensal microbes (Bifidobacterium and Facalibaculum). Dietary strawberry decreases the abundance of opportunistic microbe and this is associated with a decrease in vascular inflammation resulting from MetS.

Study on the Vacuum Pressure and Drying Time of Freeze-drying Method to Maintain the Quality of Strawberry (Fragaria virginiana)

This study aims to examine freeze drying techniques and the effect of freeze drying techniques on the quality of freeze-dried strawberries. The material used are strawberries obtained from farmers in Lembang, West Bandung Regency, Bandung. The fruit having postharvest age of 14-15 days after the beginning of fruit formation. Freeze drying was carried out using Buchi type Lyovapor L-200 freeze dryer. The research stage consists of sample preparation, freezing, freeze drying, and quality observation. Freezing was carried out for 110 to 120 minutes until the temperature of the fruit reaches temperature of -12°C to -15 °C. Freeze drying was carried out at temperature of -46 oC for 12 hours, 24 hours, and 36 hours. The experimental design used in this experiment was a complete randomized factorial design. The first factor was vacuum pressure (0.5 mBar and 0.1 mBar) and the second factor was drying time (12 hours, 24 hours and 36 hours). The experiment was conducted with 2 repetitions. Observed quality parameters include drying rate, moisture content, weight loss, hardness, total dissolved solids, rehydration ratio and favorability/hedonic value. The results showed that the vacuum pressure, drying time and their interaction had a significantly effect on the rate of drying, moisture content, weight loss, hardness, total dissolved solids, rehydration ratio, color and texture of the fruit, but had no significantly effect on taste and aroma. Freezing drying at a vacuum pressure of 0.1 mBar and 36 hours drying time produces the best quality of freeze-dried strawberries with hedonic score of 5 (likes) based on the panelists’ assessment. Keywords: drying, freeze drying, post-harvest, rehydration, strawberry

Total Anthocyanin Content of Strawberry and the Profile Changes by Extraction Methods and Sample Processing.

Anthocyanins are the primarily pigments in many flowers, vegetables, and fruits and play a critical role in human and plant health. They are polyphenolic pigments that are soluble in water and usually quantified by spectrophotometric methods. The two main methods that quantify anthocyanins are pH differential and organic solvent-based methods. Our hypothesis was that these methods extract different anthocyanin profiles. Therefore, this experiment was designed to identify anthocyanin profiles that are extracted by pH differential and organic solvent-based methods and observe their total anthocyanin content from strawberries. Six methods were tested in this experiment to quantify and profile anthocyanins in strawberry fruits by spectrophotometry and Ultra High Performance Liquid Chromatography (UHPLC) respectively. Four methods used organic solvents (methanol, and chloroform-methanol) in different combinations. The next two methods were pH differential and a combination of organic solvent and the pH differential method. The results suggest that acidified chloroform-methanol extracted the highest anthocyanin content compared to water-based solvents. Methanol-water based solvents also performed better than methanol alone, because both methanol and water may extract different profiles of anthocyanins. Water-based extracts had the greatest absorbance at a lower wavelength (498 nm), followed by methanol (508 nm), and chloroform (530 nm). Chloroform-methanol solvent with higher pH (3.0) extracted pelargonidin as the main anthocyanin, while methanol and water-based solvents (with lower pH 1.0–2.0) extracted delphinidin as their main anthocyanin as identified by UHPLC. Therefore, chloroform-methanol and methanol-water solvents were the best solvents for extracting anthocyanins from strawberries. Also, freeze-dried strawberries had higher anthocyanin contents compared to fresh or frozen samples.

Effects of Anthocyanin-rich Berries on the Risk of Metabolic Syndrome: A Systematic Review and Meta-analysis.

OBJECTIVEMetabolic syndrome (MetS) can lead to fatal complications, including cardiovascular disease. Emerging evidence suggests has emerged that increased fruit and vegetable intake and decreased intake of saturated fats, simple sugars, and processed foods can improve cardiovascular health. Anthocyanins (color pigments) have anti-inflammatory and antioxidant capacities but are of low bioavailability. In this systematic review and metaanalysis, we investigate the possible beneficial effects of the intake of berries high in anthocyanins on MetS risk factors. We also investigate the influences of high-density lipoprotein (HDL), low- density lipoprotein (LDL), triglycerides (TG), and total cholesterol (TC).METHODSWe identified 2,274 articles from PUBMED and EMBASE following a search input designed to include studies of interest of these, 21 met inclusion criteria.RESULTSThe studies showed an overall reduction in low-density lipoprotein (p=0.04). Increases in HDL were found with cranberry and freeze-dried berry intake during a 4-6-week intervention. No statistically significant findings were detected for fasting glucose, Hb1Ac, insulin levels, blood pressure, oxidized LDL (OX-LDL), BMI, and overall HDL.CONCLUSIONSWe conclude from this systematic review and meta-analysis that increased berry intake improves MetS key risk factors and reduces the risk of cardiovascular disease. Pronounced effects were apparent for concentrated berry products, such as freeze-dried strawberries.

The Influence of a Chocolate Coating on the State Diagrams and Thermal Behaviour of Freeze-Dried Strawberries

Chocolate-coated fruit is becoming more and more popular as a tasty snack. The subjects of the research were freeze-dried strawberries and dark and milk chocolate-coated freeze-dried strawberries. The DSC curves, sorption isotherms, and glass transition temperature were determined. The state diagrams of the freeze-dried strawberries and dark and milk chocolate-coated freeze-dried strawberries were investigated. The modulated differential scanning calorimetry (MDSC) technique was used to determine the glass transition temperature. The DSC diagrams of the studied samples showed differences in shape and course. The sorption isotherms of the freeze-dried strawberries and dark and milk chocolate-coated strawberries belonged to type II according to BET classification. A coating of milk or dark chocolate resulted in a significant reduction in the hygroscopic behaviour of the freeze-dried strawberries and could be considered a promising way to improve the shelf life of the product and improve the nutritional value for commercial production purposes.

Randomized Double-Blind Controlled Trial of Freeze-Dried Strawberry Powder Supplementation in Adults with Overweight or Obesity and Elevated Cholesterol

Objective Recommended dietary patterns improve cardiovascular disease (CVD) risk factors such as blood pressure and LDL-C, as well as emerging markers that confer residual risk. Strawberry consumption has been shown to improve CVD risk factors, but further research is needed to better understand these effects using a dose-response model that evaluates a standard serving and a higher (but still achievable) dose. Methods A randomized, placebo-controlled, double-blinded crossover trial was conducted in middle-aged adults with overweight or obesity (n = 40; mean BMI = 29.4 ± 0.2 kg/m2; mean age = 50 ± 1.0 years) and moderately elevated LDL-C (mean LDL-C: 140 ± 3 mg/dL) to investigate the effect of two doses of strawberry supplementation on LDL-C and other CVD risk factors. Study interventions were: 0 g/d (control), 13 g/d (low-dose), and 40 g/d (high-dose) of freeze-dried strawberry powder (4-week supplementation periods separated by a 2-week compliance break). Results There was a significant main effect of treatment for the primary outcome of LDL-C, with a 4.9% reduction following the low-dose strawberry supplement compared to the high-dose (P = 0.01), but not compared to the control. There was also a significant effect on total cholesterol (TC), with a 2.8% and 2.4% reduction following the low-dose compared to the control and high-dose, respectively (P ≤ 0.05 in post-hoc analyses). There was a near significant effect for direct LDL-C (P = 0.07). There were no significant treatment effects for other atherogenic lipoprotein characteristics, indices of vascular function, measures of inflammation, or HDL efflux. Conclusion Low-dose supplementation with freeze-dried strawberry powder, equivalent to ∼1 serving/day of fresh strawberries, improved cholesterol in adults with overweight or obesity, compared to both the high-dose (∼3 servings/day of fresh strawberries) and control, but did not alter other markers of CVD. Supplemental data for this article is available online at

Effect of multi-mode dual-frequency ultrasound pretreatment on the vacuum freeze-drying process and quality attributes of the strawberry slices

The effects of osmotic pretreatment assisted by ultrasound in different frequency modes before vacuum freeze-drying (VFD) on moisture migration and quality characteristics of strawberry slices were investigated. The frequency modes are single-frequency modes under 20, 40 kHz (SM-20, SM-40), and dual-frequency under 20/40 kHz including sequential mode (SeDM) and simultaneous mode (SiDM). The quality characteristics of dried strawberry products including rehydration, hardness, color, flavor, total anthocyanins, total phenols, vitamin C content, and active antioxidant components (DPPH and –OH) were determined. Results showed that drying time of the strawberry slices irradiated by ultrasound was reduced by 15.25%–50.00%, compared to the control samples. Besides, dual-frequency ultrasound shortened the drying time more than single-frequency ultrasound. The drying time of SeDM was the shortest. In addition to vitamin C content, the quality characteristics including rehydration, hardness, color, flavor, total anthocyanins, total phenols, and antioxidant activity of dried strawberry products pretreated by SeDM were significantly (p < 0.05) better than those of control and other pretreated samples. It can be concluded that the SeDM was an effective pretreatment method to produce high-quality vacuum freeze-dried strawberry products.

A Crossover Study of Freeze-Dried Strawberry Powder on Microvascular Function, Gut Microbiota, and Metabolic Phenotype in Overweight or Obese Postmenopausal Women

Abstract Objectives To assess the short-term intake of 39 g freeze-dried strawberry powder (FDSP), compared to an isocaloric control powder, on microvascular function and to determine the relationship with gut microbial composition and select microbial-derived metabolites from feces, serum, and urine. Methods Data were collected from overweight/obese postmenopausal women (n = 21) participating in a 2 × 2 double-blind, placebo-controlled crossover study. Participants consumed FDSP or control, mixed with water, daily for 4 weeks (separated by a 4-week washout). Microvascular function was evaluated as the Framingham reactive hyperemia index (fRHI). Serum, urine, and fecal metabolomics were performed by proton Nuclear Magnetic Resonance (1H NMR) spectroscopy, microbiome analysis was performed by targeting the v4 region of the 16S rRNA gene. Additional measures included anthropometrics, fasting plasma lipids, glucose, and blood pressure, and the urolithin metabotype of study participants was determined by LC-MS. Results Overall, 19 women completed the protocol; with two additional women completing at least one arm of the study. Linear mixed effects modelling revealed no significant intervention effects on the primary endpoint or on other vascular measures. However, significant period effects were observed for fRHI. FDSP significantly increased serum and urine ascorbate concentrations (P &amp;lt; 0.05) and altered the concentration of several other metabolites, including serum acetate, alanine, dimethyl sulfone, and proline, and urine citrate, formate, glycine, alanine, and 3-hydroxybutyrate. Finally, FDSP intake shifted bacterial genera in the gut microbiome, primarily by increasing populations of Faecalibacterium, Dialister, Ruminococcus, and Lachnospira. Conclusions This study demonstrates that although short-term daily intake of FDSP does not appear to influence microvascular function in postmenopausal women with elevated CVD risk, there are measurable shifts in metabolism and the microbiome. Funding Sources This work was funded by a grant awarded by the California Strawberry Commission, and USDA-NIFA Hatch grants awarded to CLK (CA-D-NTR-5908-H) and CMS (project 1,021,411).

Dietary strawberry improves cognition in a randomised, double-blind, placebo-controlled trial in older adults - ERRATUM.

Functional changes in the brain during ageing can alter learning and memory, gait and balance - in some cases leading to early cognitive decline, disability or injurious falls among older adults. Dietary interventions with strawberry (SB) have been associated with improvements in neuronal, psychomotor and cognitive functions in rodent models of ageing. We hypothesised that dietary supplementation with SB would improve mobility and cognition among older adults. In this study, twenty-two men and fifteen women, between the ages of 60 and 75 years, were recruited into a randomised, double-blind, placebo-controlled trial in which they consumed either freeze-dried SB (24 g/d, equivalent to two cups of fresh SB) or a SB placebo for 90 d. Participants completed a battery of balance, gait and cognitive tests at baseline and again at 45 and 90 d of intervention. Significant supplement group by study visit interactions were observed on tests of learning and memory. Participants in the SB group showed significantly shorter latencies in a virtual spatial navigation task (P = 0·020, ηp2 = 0·106) and increased word recognition in the California Verbal Learning test (P = 0·014, ηp2 = 0·159) across study visits relative to controls. However, no improvement in gait or balance was observed. These findings show that the addition of SB to the diets of healthy, older adults can improve some aspects of cognition, but not gait or balance, although more studies with a larger sample size and longer follow-up are needed to confirm this finding.

Less Can Be More

My six-year-old son has a stubborn palate. Attempting to diversify his diet, my partner and I have tried it all. We've coated veggies in cheese, filled each compartment of his lunchtime bento boxes with intriguing flavors (freeze-dried strawberries!), and involved him in meal prep. We've subscribed to kid-friendly meal-delivery services, watched cooking shows together, and pointed out “your little sister's eating it.” No luck. Even if you don't have a picky eater in the house, you've encountered this situation before. When you want to improve something—whether it's a kid's diet, your own parenting, or the design of a room—you think about how to change things from the way they are to the way you want them to be. While people can get very creative in their solutions, my colleagues and I have found that one approach is consistently overlooked: subtraction. We think first about adding, whether it's piling on more options (the bento boxes), more information (the cooking shows), or more motivation (the sister). But in our eagerness to add, we neglect the other way to create change—by taking things away. For instance, removing bread as the default snack presented to my son led to more improvement than all of the additions combined. Now, bananas, rice, and granola have made their way into the regular rotation. With any luck, he will be eating vegetables by the time he turns 10.

Effect of ultrasound-assisted osmotic dehydration pretreatments on drying and quality characteristics of pulsed fluidized bed microwave freeze-dried strawberries

In order to improve the shortcomings of low heat and mass transfer efficiency and uneven heating of freeze-drying technology, microwave heating and pulsed fluidized bed technology have been introduced, and ultrasonic-assisted osmotic dehydration (USOD) has been used for pretreatment of strawberries in this study. Using different ultrasonic power (180W, 240W, 300W) and different osmotic sugar solutes (sucrose, trehalose, sucrose and maltodextrin combination) to pretreat strawberries, and determine the dielectric properties, mass transfer, and water status and distribution of strawberries. The drying performance is evaluated by the drying rate, and the drying quality is determined by the color, texture, and total polyphenols and total flavones content. It was found that compared with freeze-drying, pulsed fluidized bed microwave freeze-drying (PFBMFD) can reduce the drying time by 45%, while USOD treatment helps to further increase the drying rate and reduce drying time by 10% because it increases water loss. In addition, dried strawberries pretreated with USOD may have better texture and nutritional quality, and sugar with low hygroscopicity and low sweetness value is more suitable for the USOD process of strawberries.

Dietary strawberry improves cognition in a randomised, double-blind, placebo-controlled trial in older adults

Functional changes in the brain during ageing can alter learning and memory, gait and balance - in some cases leading to early cognitive decline, disability or injurious falls among older adults. Dietary interventions with strawberry (SB) have been associated with improvements in neuronal, psychomotor and cognitive functions in rodent models of ageing. We hypothesised that dietary supplementation with SB would improve mobility and cognition among older adults. In this study, twenty-two men and fifteen women, between the ages of 60 and 75 years, were recruited into a randomised, double-blind, placebo-controlled trial in which they consumed either freeze-dried SB (24 g/d, equivalent to two cups of fresh SB) or a SB placebo for 90 d. Participants completed a battery of balance, gait and cognitive tests at baseline and again at 45 and 90 d of intervention. Significant supplement group by study visit interactions were observed on tests of learning and memory. Participants in the SB group showed significantly shorter latencies in a virtual spatial navigation task (P = 0·020, ηp2 = 0·106) and increased word recognition in the California Verbal Learning test (P = 0·014, ηp2 = 0·159) across study visits relative to controls. However, no improvement in gait or balance was observed. These findings show that the addition of SB to the diets of healthy, older adults can improve some aspects of cognition, but not gait or balance, although more studies with a larger sample size and longer follow-up are needed to confirm this finding.

Freezing and freeze-drying of strawberries with an additional effect of micro-vibrations.

Our research focuses on the formation of ice crystals and evaluating the structure of preserved frozen and freeze-dried strawberries. Strawberries were frozen in two ways. One-half of strawberries were frozen at -30°C under conditions of convective heat exchange. The other half of strawberries were frozen under the same conditions with an additional effect on the strawberries of micro-vibrations created in the air of the freezer according to a specific program. A digital frequency synthesizer that generates 250W/m3 electromagnetic field rectangular pulse packets in the frequency bands of 2500-5000kHz creates micro-vibrations. The microstructure of strawberries, the number of cells that have retained their structure and firmness were determined in frozen strawberries. The strawberries retained 25-30% of the cell structure of their total number during traditional freezing, and 65-70% of the cell structure when frozen under micro-vibration. The data of the penetration and shear stress showed that the strawberries frozen under micro-vibration conditions were 10-15% stronger. Then researched strawberries were vacuum freeze-dried. The primary drying temperature was 30 + 1°C below zero and at the secondary drying the temperature was 38-40°C. The microstructure and firmness of strawberries were researched in dried samples also. Freeze-dried strawberries frozen under micro-vibration had small and evenly distributed capillaries and their firmness was 8-10% higher than freeze-dried strawberries frozen by the traditional method. Thus, freezing strawberries with the additional effect of micro-vibration have a positive effect on the firmness of both frozen strawberries and freeze-dried strawberries.