Strawberry Powder Research Articles

Physicochemical Properties and Antioxidant Activities of Ssammoo added with Natural Food Colorants

In this study, the color of ssammoo was to created in an addition of gardenia powder(GPR), citron powder(CPR), strawberry powder(SPR), and actinidia arguta powder(APR), respectivery. Ssammoo was collected on the 0<sup>th</sup>, 3<sup>rd</sup>, 7<sup>th</sup>, and 14<sup>th</sup> days of stored at 5℃. The pH of the control group and ssammoo with the actinidia arguta powder was significantly lowered over time(<i>p</i><.001). The acidity was significantly decreased in the case of ssammoo with actinidia arguta powder(<i>p</i><.05). The sugar content of all ssammoos increased due to osmotic pressure as the ripening period increased. The L value was the highest in the control group and increased over time(<i>p</i><.001). The a and b value were the highest in ssammoo with gardenia powder(<i>p</i><.001). The ΔE increased until the 7th day of storage and then decreased, suggesting that there would be a change in color value of all ssammoos after the 7<sup>th</sup> day of storage. The total phenol content and DPPH radical scavenging activity was highest in ssammoo with gardenia powder. The ABTS radical scavenging activity was highest in ssammoo with strawberry powder. This study intended to contribute to increasing the intake of vegetables and fruits with high dietary fiber content by developing colored salted and pickled foods.

Effects of spray drying and ultrasonic assisted extraction on the phytochemicals, antioxidant and antimicrobial activities of strawberry fruit

Despite being nutrient-dense fruits with loads of bioactives, strawberries have a limited shelf life due to highly perishable nature. Therefore, to develop powders and extracts from these fruits through implementation of novel technologies is gaining importance. In current work strawberries pulp was dried through spray drying followed by ultrasonic assisted extraction using 70 % ethanol, to compare phytochemicals of fresh strawberries and strawberry powder. Both fresh strawberries and spray dried strawberry powder were found rich source of fiber, ash, protein and important minerals, however, strawberry powder presented significantly high fiber (4.72 %), ash (3.88 %) and protein (6.12 %). Total phenolic content (TPC), total flavonoid content (TFC), total carotenoid content (TC), DPPH free radical scavenging activity, total anthocyanins, vitamin C and β-carotene were found in significantly high amounts in ultrasonic assisted extracts of spray dried strawberry powder with values 480.18 mg GAE/100 g, 233.90 mg CE/100 g, 250.18 mg/100 g, 82.48 mg AAE/100 g, 8.04 mg/100 g, 32.16 mg/100 g and 92.03 mg/100 g, respectively. As compared to the ultrasonic assisted ethanolic extracts of fresh strawberries, the extracts of dried powder exhibited significantly high (p≤0.05) antimicrobial activities. Thus, aforementioned techniques could prove useful for optimum retention of bioactives in strawberry powder.

Design and optimization of a strawberry-based dispersion to produce a spray drying functional powdered product, fortified with folic acid and zinc

The optimization of a strawberry-based dispersion to produce a powdered product fortified with Folic Acid (FA) and Zinc (Zn) was realized. The methodology involved production and characterization of strawberry pulp and strawberry-based dispersion, optimization of the dispersion process, and the manufacture and description of a powdered product. The optimal conditions for obtaining the strawberry-based dispersion were determined to be 11.7 % arabic gum (AG) and 23.3 % maltodextrin (MD). The recovery percentage of the powder was 71.38 %. The folic acid (FA) and zinc (Zn) contents in the strawberry powder were 272.3 mg/100 g and 0.21 %, respectively. The powder contains 20 % and 58 % of the daily reference values for pregnant mothers for FA and Zn, respectively. It is concluded that it was possible to optimize dispersion and obtain a strawberry powder fortified with AF and Zn suitable for consumption by pregnant women.

Chemical, Sensory and Quality Evaluation of Cupcakes with Wheat Flour, Oat Flour and Strawberry Powder

Chemical, Sensory and Quality Evaluation of Cupcakes with Wheat Flour, Oat Flour and Strawberry Powder

Encapsulated Opuntia spp. fruit powder as a natural colorant in biscuit filling cream

AbstractThe aim of the present study was to assess the utilization of prickly pear (PP) powder obtained by spray drying of juice (Opuntia spp., purple cultivar), in a sandwich biscuit filling cream, incorporating different concentrations from 0.5 to 10% (w/w). Cream viscosity profiles did not differ according to PP concentration Color saturation was achieved at 6% PP. In the final recipe, 2% of the PP powder was added in the cream, as was determined by sensory evaluation. Commercial sandwich biscuit with cream containing strawberry powder (SP) was also evaluated as reference. Semi trained assessors concluded that SP and PP filling creams had similar sweetness but different dominant color attributes: light pink and purple, approximating strawberry, and passion fruit respectively. When a cluster analysis was performed, two clusters of consumers were revealed with clear color choice, in favor of PP. A clustering of all parameters measured revealed that objective color parameters, were clustered together only with some cream sensorial attributes detected by semi trained assessors. Hue angle was the only color attribute that was highly correlated to consumer acceptance. PP cream and sandwich biscuit were highly acceptable indicating the potential of using PP as natural colorant. Graphical abstract

Efficient freeze-drying of foamed strawberry puree: a study on drying kinetics and physicochemical properties

The production of high-quality strawberry powder is of significant interest in the food industry. This study examines the impact of shelf temperature (10, 20, and 40 ℃) on the foaming...

Effect of Maltodextrin Concentration on Physical Characteristics of Strawberry Extract That May Prevent COVID-19 in the Elderly

Background: The strawberry is an antioxidant-rich fruit with the potential to prevent COVID-19, especially in the elderly. However, the fruit's high-water content makes it susceptible to decay and diminishes its quality. Product diversification into instant powder with a spray drying method and the addition of maltodextrin is one possible solution. Objectives: The purpose of this study is to examine the effect of maltodextrin concentration on the physical properties of strawberry powder produced by spray drying. Methods: The experimental study employed a completely randomized design and three maltodextrin concentrations: P1 (20%), P2 (25%), and P3 (30%). Organoleptic data were gathered using a questionnaire with a 1 to 9 hedonic scale scoring method. 35 students from the sixth and eighth semesters of Nutrition at Binawan University served as panelists. Results: The addition of maltodextrin to strawberry powder significantly altered the powder's flavor, aroma, texture, and color. The solubility test revealed that the strawberry powders P1, P2, and P3 were water-soluble. The selected strawberry powder contained 5.08% moisture, 1.05% ash, 1.13% protein, 0.02% fat, and 92.73% carbohydrates, according to approximative analysis results. The results revealed that the antioxidant levels of P1 (20%), P2 (25%), and P3 (30%) were 7.95 ppm, 8.07 ppm, and 8.36 ppm, respectively. Conclusions: When added, maltodextrin at a concentration of 30% produces the best possible physical properties.

Early Intervention in Cognitive Aging with Strawberry Supplementation.

Late-life dementia is a growing public health concern lacking effective treatment. Neurodegenerative disorders such as Alzheimer's disease (AD) develop over a preclinical period of many years beginning in midlife. The prevalence of insulin resistance, a prominent risk factor for late-life dementia, also accelerates in middle-age. Consumption of berry fruits, including strawberries, has been shown to influence metabolism as well as cognitive performance suggesting potential to mitigate risk for dementia. In this controlled trial, we enrolled overweight middle-aged men and women with insulin resistance and subjective cognitive decline and performed a 12-week intervention with daily administration of whole-fruit strawberry powder. Diet records showed that participants in both groups maintained the prescribed abstinence from berry product consumption outside the study. We observed diminished memory interference (p = 0.02; Cohen's f = 0.45) and a reduction of depressive symptoms (p = 0.04; Cohen's f = 0.39) for the strawberry-treated participants; benefits consistent with improved executive ability. However, there was no effect of the intervention on metabolic measures, possibly a consequence of the sample size, length of the intervention, or comparatively low anthocyanin dose. Anti-inflammatory actions of anthocyanins were considered as a primary mechanistic factor. The findings support the notion that strawberry supplementation has a role in dementia risk reduction when introduced in midlife. However, further investigation with longer intervention periods, larger samples, and differing dosing regimens will be required to assess the benefits of strawberry intake with respect to cognition and metabolic function in the context of aging.

Storage stability of a fluidized-bed agglomerated spray-dried strawberry powder mixture.

Background: Strawberry is a fruit with a high antioxidant capacity due to its richness in phenolic compounds that suffer a rapid post-harvest deterioration. Spray drying is an alternative to reduce losses; however, these powders present problems of instantanisation, making it necessary to implement agglomeration processes. During storage, powdered food products can undergo a series of changes in their amorphous state from a product initially in a vitreous state to a gummy state, where all properties are substantially modified due to the increased mobility of water in the matrix. Methods: The research objective was to evaluate the storage stability (6 months) of a fluidized bed agglomerated strawberry powder mixture at three temperatures (15, 25 and 25°C), a controlled environment at 65% relative moisture, and PET foil laminated film bags as packaging. Moisture, water activity, bulk and compacted density, Carr and Hausner indices, solubility, hygroscopicity, wettability, angle of repose, antioxidant capacities, total phenols, anthocyanins, vitamin C, color (CIE-Lab) and particle size were monitored. Results: ANOVA showed statistically significant differences (p<0.05) for all dependent variables concerning storage time; storage temperature had no significant effect on S, ABTS, DPPH and Hu. The time-temperature interaction during storage had no significant effect (p>0.05) on S, ABTS, DPPH, Hu and L. The agglomerate showed moisture and aw values that confer excellent stability against deterioration reactions; it retained good fluidity, low cohesiveness, and retentions above 50% for antioxidant capacity, 76% for total phenols, 39% for anthocyanins, and 40% for vitamin C; particle size was retained during the evaluation. The color was only affected in the 35°C treatment from the fifth month onwards. Conclusions: The study will serve as a tool for the determination of the shelf life of the chipboard once the critical values of the attributes selected as predictors of shelf life are defined.

딸기 분말 첨가 설기떡의 항산화 활성 및 품질 특성

딸기 분말 첨가 설기떡의 항산화 활성 및 품질 특성

Effect of soy protein isolate concentration and whipping time on physicochemical and functional properties of strawberry powder

The objective of this work was to study the effect of soy protein isolate concentration (0.5–9%) and whipping time (1–8 min) on foam characteristics, physicochemical and functional properties of hot air foam-mat-dried strawberry powder. An optimization of foaming conditions was performed by response surface methodology to maintain the studied responses within acceptable limits. The foam was prepared using different concentrations of soy protein isolate solution (32%) and dried at 50 °C in a thin layer (4 mm as a thickness). The concentration of soy protein was the predominant parameter affecting foam density, expansion, and stability, and physicochemical and functional properties of strawberry powder. Total phenolic content, total flavonoid content, antioxidant activity, water holding capacity, and oil holding capacity increased by about 26, 47, 166, 21, and 48%, respectively, with an increase in the concentration of soy protein isolate, compared to the control sample. Contrary, the whipping time showed a contradicted effect on all studied responses except the foam expansion and oil holding capacity.

Effect of Strawberry Powder Substitution on the Organoleptic of Instant Pudding

Strawberries are a nutrient-dense fresh fruit, but their use is restricted and they are quickly damaged due to their high water content. Therefore, innovation in strawberry processing is required so that the range of strawberry-processed goods is wider and has a longer shelf life, such as instant pudding. This study examined the effects of substituting strawberry powder to produce instant pudding with the highest nutritional and organoleptic qualities. The experimental design of the study includes four treatments, F1 (2%), F2 (4%), F3 (6%), F4 (8%), and F0, each of which contains a different dose of strawberry powder (control). The research was conducted at the Saraswati Indo Genetech laboratory in Bogor and the culinary and dietetics laboratory at Binawan University. Using Microsoft Excel 2019 and SPSS, the normality test (Kolmogorov Smirnov) and the Kruskal-Wallis test were applied to the organoleptic test results data. The results of the Kruskal Wallis test indicated a significant effect; the Mann-Whitney test was then conducted. The results revealed that instant pudding significantly altered color, flavor, texture, and odor. The most popular product is the F4 formulation, which contains 8% strawberry powder. The instant pudding has a water content of 75,62%, an ash content of 0,72%, protein content of 2,84%, a fat content of 1,25%, and carbohydrate content of 19,56%, according to an approximate analysis. It was impossible to determine the vitamin C content of the instant pudding because it was not recognizable.

Fluidised bed agglomeration of strawberry powder mix obtained for spray drying

BACKGROUND: The microencapsulation process using spray drying (SD) represents an effective alternative in protecting the active components present in strawberries. However, microcapsules of strawberry powder mixtures present problems of instantanisation and flowability; an aspect that can be solved by agglomeration of the particles. OBJECTIVE: The aim of this study was to evaluate the influence of the fluidised bed agglomeration process on the flow, instantaneity and antioxidant properties of strawberry powder obtained by SD. METHODS: The response surface methodology (RSM) was used with a centred composite central design (α=1), considering the factors: fluidisation air temperature (50-70°C), time (30-50 min) and atomisation air pressure of the binder agent (1-2 bar). RESULTS: An increase in particle size was observed in the agglomeration process; the agglomerated particles showed a decrease in wetting time, the agglomerates of strawberry powder mixtures presented excellent instantanisation and fluidity, solving the problems identified in the microcapsules obtained by SD. CONCLUSIONS: Although the moisture and aw levels were increased in the agglomeration process, the values are within the microbiological and physicochemical food safety range; moreover, there was no effect on the phenol content and antioxidant capacity. The experimental optimisation achieved desirability of 68.4%, the optimum conditions being 70°C, 30 min and 1 bar.

Development of fermented rice cake containing strawberry showing anti-inflammatory effect on LPS-stimulated macrophages and paw edema induced mice.

Strawberry (Fragaria ananassa) is one of the richest sources containing a wide variety of nutritive compounds. Anti-inflammatory activities of fermented rice cake made of strawberry powder as well as rice powder were evaluated. The fermented rice cake containing strawberry powder (SRC) significantly and dose-dependently inhibited NO production in LPS-stimulated RAW264.7 cells without cytotoxicity. Also, SRC effectively suppressed inflammatory gene expression, including iNOS, COX-2, IL-1β, IL-6, and TNF-α. In addition, the production of PGE2, IL-1β, IL-6, and TNF-α was significantly reduced. Furthermore, the anti-inflammatory effect of SRC was investigated using carrageenan-induced paw edema of ICR mice. It was demonstrated that pre-orally administration of SRC at a dose of 50 and 100 mg/kg BW significantly inhibited paw edema induced by carrageenan. This study suggested that the anti-inflammation activities of strawberry rice cake give the potential for increasing the commercialization of rice cake and rice products.

Improvement of the Nutritional Value of Rice Biscuits with Some Vitamins and Minerals Using Soy Flour and Strawberry Powder

Aims: The purpose of this paper is to develop a biscuit incorporated with defatted soy flour and strawberry powder to enhance its nutritional value of it.&#x0D; Methodology: The proportion of rice flour and defatted soy four were 25% and the level of strawberry powder used for making biscuit samples was 0, 5, 10 and 15% respectively. The biscuits were evaluated for their quality based on proximate analysis, physical properties and sensory evaluation.&#x0D; Results: Based on chemical analysis protein, fiber content and β-carotene level increased with increasing the amount of strawberry powder. The most preferred products were that with 25% defatted soy flour and 10 per cent strawberry powder. It is noticed that 100gm of biscuits with 20% defatted soy flour and 10% strawberry powder provide 4-8 years-old children with 44% of their needs of protein, 20.23% of their needs of iron, 19.06% of zinc and 48.01% of folate.&#x0D; Conclusion: The addition of both defatted soy flour and strawberry powder as a flour replacer in gluten-free biscuits improves its nutritional value without affecting its physical properties and consumer acceptance.

Formulation of chewing gum containing Lactobacillus brevis NB10

Lactobacillus brevis NB10 isolated from human saliva, showed in vitro effect on inhibiting the growth and the biofilm formation of Streptococcus mutans - a major pathogen that initiates dental plaque and caries. Formulation of chewing gum containing L. brevis NB10 is the next step in using this probiotic for the prevention of dental diseases related to S. mutans. Cryoprotectants such as sorbitol, mannitol, xylitol, lactose, maltodextrin, skim milk and potassium ascorbate were selected to formulate the freeze-dried powder containing L. brevis NB10. Next, the freeze-dried powder of L. brevis NB10 was used to make chewing gum by direct compression method using HIG-04 gum base (Heath in Gum ®). Other ingredients such as xylitol, strawberry flavor powder, glycerin, aerosil, talc, and magnesium stearate were selected to formulate chewing gum with suitable chewing feel, taste, and flavor. The freeze-dried powder showing the highest bacterial survival rate (75.5 ± 7.6%) consists of 6% maltodextrin, 6% skim milk, and 0.25% potassium ascorbate. The optimal formula of chewing gum tablet consists of 10% L. brevis NB10 freeze-dried powder, 10% xylitol, 2% strawberry powder, 1.5% glycerol, 1.5% magnesium stearate, 1.5% talc and 2.5% aerosil. The bacterial survival rate after tablet compression is 34.34 ± 0.55 %. The product is stable for at least 3 months at 5 °C ± 3 °C. This study was successful in formulating chewing gum containing at least 107 CFU/tablet of L. brevis NB10.

Bogyós és más gyümölcs nyersanyagok hamisításáról

We studied organoleptic, physical, chemical parameters, and nutrient composition of strawberry, raspberry, and melon powders and identified their profile of organic acids and mineral composition produced by a Russian company. It was found that the color and flavor ranges of the studied materials were uncharacteristic of the initial raw materials. The actual protein and lipids levels did not correspond to the ones declared by the manufacturer in the labeling, and were uncharacteristic of the processed raw materials. In all powder samples the sugars were represented by sucrose in 80-97%. This high level of sucrose content indicated the addition of 40.4-52.3% white sugar. The amount and ratio of organic acids did not correspond to the profile of natural raw materials. Thus, the strawberry powder lacked oxalic and tartaric acids, the raspberry raw material lacked malic acid, and the melon material – citric acid. The strawberry powder above the detection limit did not contain such essential macro- and microelements as Ca, Mg, B, Co, the amount of Si, Fe, K was at trace level. The raspberry powder was devoid of detectable amount of Co and K, and B, Ca, Cu, Mg, Mn, Si important for plant life were present in residual amounts. The “obligatory” amount of K, Fe, Ca, Co, Cu, Mg, Mn were absent in the melon powder, which did not correspond to the fundamental laws of the plant physiology. The results obtained allowed to conclude about misinformation and qualitative adulteration of the materials. Currently, there are practically no studies aimed at determining quality and chemical composition of fruit and berry powders in order to identify adulteration, though this type of survey would be great practical interest both for producers and consumers.

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

The effects of blackcurrant and strawberry powder on the physicochemical and in vitro glycaemic response of starches derived from sweet potato (Ipomoea batatas) and potato (Solanum tuberosum)

SummaryPhenolic compounds have been shown to deliver numerous health benefits. Research has also shown that starch and phenolic compounds interact. This study aimed to investigate the effects of blackcurrant and strawberry powder on the physicochemical and in vitro predicted glycaemic response of sweet potato and potato starches. Sweet potato, or potato, starches were mixed with 0%, 5%, 10% and 15% (w/w) of blackcurrant, or strawberry, powder, to form blackcurrant and strawberry‐enriched starch pastes. The results showed that enrichment with 5%, 10% and 15% blackcurrant or strawberry powder for sweet potato and potato starch significantly altered the pasting viscosity and colour profiles (P &lt; 0.05), increased the phenolic content and antioxidant activities of starch pastes (P &lt; 0.05). Blackcurrant or strawberry powders mixed with sweet potato or potato starches reduced amount of reducing sugar released during in vitro digestion. Addition of 15% blackcurrant powder for the starch exerted stronger in vitro antioxidant and hypoglycaemic properties than that of 15% strawberry powder. Collectively, these findings suggested that addition of blackcurrant or strawberry powder into sweet potato and potato starches manipulated the hypoglycaemic property of pastes.

Anti-inflammatory activities of the mixture of strawberry and rice powder as materials of fermented rice cake on RAW264.7 macrophage cells and mouse models

Rice cake is a traditional food in Korea, and is made by rice alone, or with other grain powder. To improve the health benefits of fermented rice cake, the rice powder was supplemented with strawberry powder. Anti-inflammatory activities of the mixture of strawberry and rice powder were evaluated. Treatment with the mixture significantly decreased the production of nitric oxide (NO). The mixture of strawberry and rice powder in the ratio 10: 90 effectively and dose-dependently reduced the immune-associated genes iNOS, IL-1β, IL-6, COX-2, and TNF-α. Furthermore, carrageenan-injected mice were used to study the anti-inflammatory effect of the mixture. Pre-oral administration of the mixture of strawberry and rice powder at doses of 50 and 100mg/kg BW significantly reduced paw edema induced by carrageenan. These results suggest that for fermented rice cake production and processing, the strawberry and rice powder mixture may be a potential source of anti-inflammatory activity.