Strawberry Pulp Research Articles

Improved preservation of the color and bioactive compounds in strawberry pulp dried under UV-Blue blocked solar radiation

Strawberry (Fragaria ananassa spp.) is a highly preferred fruit because of its health benefits, flavor, fragrance, and color appeal. The drying process for strawberries extends their shelf life but also changes their color and alters their nutritional contents. The anthocyanins are responsible for the color, which are susceptible to degradation during thermal processing, reducing the customer appeal of these food products. The benefit of solar drying of strawberry pulp using UV-Blue blocking optical filters compared with d irect solar drying is presented in this work. Total anthocyanins, antioxidant activity, and the color of the strawberry pulp were monitored as the drying progressed. The UV-Blue blocking optical filter consisted of a copper sulfide/copper selenide thin film of 160 nm in thickness applied on the outer surface of cellular polycarbonate sheets of 8 mm cell-size, 0.1 mm wall thickness (1 kg/m2) cut from sheets measuring 122 cm x 122 cm in area, and protected by a food-safe adhesive polyethylene foil. Total anthocyanins and antioxidant activity were measured using the differential pH and the DPPH (2,2-diphenyl-1-picrilhydrazil) methods. The filter preserves a higher total anthocyanin content and antioxidant activity in the dried product than in the pulp dried under sunlight conditions. A reduced total color change was observed in the product dried under the UV-Blue blocking solar filter. This study highlights a general need to evaluate the bioactive merits of solar dried farm produce to assess the advantage they hold for their commercialization.

Ultrasonic treatment changes the rheological properties of strawberry pulp via alterations in particle size and the physicochemical properties of pectin

To investigate the impact of different ultrasonic power densities (2.7, 4.5, 6.3, and 8.1 W/mL) on the rheological properties of strawberry pulp, the changes in physical properties of the pulp and the physicochemical and structural attributes of three pectin fractions in the pulp, water-soluble pectin (WSP), chelator-soluble pectin (CSP), and Na2CO3-soluble pectin (NSP) were analyzed. Increased power densities damaged the cell fragments in pulp, leading to a decrease in particle size. The apparent viscosity of the pulp initially increased, but subsequently decreased with further increases in power densities. The molecular weight (Mw) of three pectin fractions decreased with increasing power densities, accompanied by structural disintegration and a gradual reduction in apparent viscosity. However, the proportional changes in the monosaccharide composition between the three pectin fractions after ultrasonic treatment were inconsistent. Subsequent analyses showed that the increase in the apparent viscosity of pulp after ultrasonic treatment was related to the reduction in the particle size. Meanwhile, the decrease in the MW of pectin and the disruption of the pectin structure by ultrasonic treatment led to a decrease in the apparent viscosity of both pectin and pulp.

Development of Blend Beverages from Guava (Psidium guajava L.), Strawberry (Fragaria ananassa Duch.) and Ginger (Zingiber officinale Roscoe)

The present investigation was carried out at Post Graduate Laboratory, Department of Post Harvest Management, College of Horticulture & Forestry, Acharya Narendra Deva University of Agriculture and Technology, Kumarganj, Ayodhya-224229, U.P. India during 2023. The results show that, palatable RTS blend beverages can be developed from 10% blend comprising 50% guava pulp + 25% strawberry pulp + 25% ginger juice adjusted to 13% Total soluble solids, 0.30% acidity and incorporated with 120 ppm Benzoic Acid. During the storage period TSS, acidity, reducing sugars and total sugars increased whereas, ascorbic acid (vitamin-C), non-reducing sugar and organoleptic quality decreased with the advancement of storage period. The developed RTS can be stored for 3 months with acceptable quality at room temperature.

Evaluation of the Physicochemical and Microbiological quality of Strawberry pulp in a Moroccan Food Industry Company

The present work was undertaken within a Moroccan agri-food production company to evaluate and monitor the physicochemical (pH, Brix degrees, etc.) and microbiological parameters of strawberry pulp destined for export and other companies. After pasteurization, these analyses were carried out on the raw material and the strawberry pulp. The results showed that the physicochemical and microbiological parameters studied met standards, with a total absence of pathogenic microorganisms. The ultimate aim of the present study is to find pasteurization conditions that are effective against all pathogens while maintaining the organoleptic quality of the finished product. Moreover, consequently, to reduce energy losses within this company. To this end, we have shown that the effective pasteurization temperature is 85°C/7.5 min or 89°C/4.6min.

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.

Mechanistic understanding of the improvement of the digestive retention of anthocyanins by modified pectin after high-pressure homogenization of strawberry pulp

The physical property and retention of anthocyanins (ACNs) during digestion of strawberry pulp after high-pressure homogenization (HPH) (20/60/100/140 MPa) were analyzed, and their correlations with the three pectin samples—water-soluble (WSP), chelator-soluble (CSP) and sodium carbonate-soluble (NSP)—were evaluated. Compared to the control, the particle size and apparent viscosity of the pulp decreased, and the retention of total ACNs increased, reaching the highest at 100 MPa, with an increase of 15.41%. After HPH treatment, the alcohol-insoluble residue (AIR) and WSP content increased, while the molecular weight (Mw), and microstructural tightness of the three pectin samples decreased. The homogalacturonan (HG) region of WSP increased, and the degree of methylesterification (DM) of CSP decreased. Furthermore, the important role of the modified pectin in the increased retention of ACNs during digestion was reaffirmed by the binding ratio and retention of ACNs in pectin-ACNs complexes. Industrial relevanceThe effect of HPH treatment on the quality attributes of fruits and vegetable juice attracted a lot of attention. This study confirmed that the modification of pectin in HPH-treated strawberry pulp, which promoted its interaction with ACNs, could effectively enhance the retention of ACNs during digestion. Consequently, this study provides the fundamental theory and technological support for the potential to elevate the nutritional value of fruits and vegetables.

The Influence of Pre-Treatment of Grape, Cherry, and Strawberry Pulp with Enzyme Preparations of Pectinase and Cellulase on some Organic Compounds Amount in their Extracts

The Influence of Pre-Treatment of Grape, Cherry, and Strawberry Pulp with Enzyme Preparations of Pectinase and Cellulase on some Organic Compounds Amount in their Extracts

Pectin-interactions and the digestive stability of anthocyanins in thermal and non-thermal processed strawberry pulp.

This study investigated the digestive stability of anthocyanins (ACNs) and their interaction with three pectin fractions-water-soluble pectin (WSP), cyclohexanetrans-1,2-diamine tetra-acetic acid-soluble pectin (CSP), and sodium carbonate-soluble pectin (NSP)-in strawberry pulp processed by pasteurization (PS), ultrasound (US), electron beam (EB) irradiation, and high pressure (HP). Compared with the control group, the ACNs content increased to the highest level (312.89mg/mL), but the retention rate of ACNs in the simulated intestine decreased significantly after US treatment. The monosaccharide compositions indicated that the WSP and CSP possessed more homogalacturonan (HG) domains than the NSP, which contains more rhamngalacturonan-I (RG-I) domains. The microstructure of US-treated pectin was damaged and fragmented. Comprehensive analysis showed that the retention rate of ACNs was closely related to the pectin structure, primarily reflected by the degree of linearity and the integrity of structure. These results revealed the structure-activity relationship between ACNs and pectin during pulp processing.

Eco-sustainable coatings based on chitosan, pectin, and lemon essential oil nanoemulsion and their effect on strawberry preservation

Films and coatings manufactured with bio-based renewable materials, such as biopolymers and essential oils, could be a sustainable and eco-friendly alternative for protecting and preserving agricultural products. In this work, we developed films and coatings from pectin and chitosan to protect strawberries (Fragaria x ananassa Duch.) from spoilage and microbial contamination. We developed three coatings containing equal amounts of glycerol and Sicilian lemon essential oil (LEO) nanoemulsion. We identified seventeen chemicals from LEO by GC–MS chromatogram, including d-limonene, α-Pinene, β-Pinene, and γ-Terpinene. The pectin and chitosan coatings were further characterized using different physicochemical, mechanical, and biological methods. The films demonstrated satisfactory results in strength and elongation at the perforation as fruit packaging. In addition, the coatings did not influence the weight and firmness of the strawberry pulps. We observed that 100 % essential oil was released in 1440 min resulting from the erosion process. Also, the oil preserved the chemical stability of the films. Antioxidant activity (AA), measured by Electron Paramagnetic Resonance (EPR), showed that the coatings loaded with 2 % LEO nanoemulsion (PC + oil) showed that almost 50 % of AA from LEO nanoemulsion was preserved. The chitosan and the pectin-chitosan coatings (PC + oil) inhibited filamentous fungi and yeast contaminations in strawberries for at least 14 days, showing a relationship between the AA and antimicrobial results.

Non-thermal treatments of strawberry pulp: The relationship between quality attributes and microstructure

The relationship between quality attributes and microstructure in strawberry pulp after pasteurization (PS), ultrasound (US), electron beam irradiation (EB), and high pressure (HP) treatments was investigated. The results showed that US treatment decreased the viscosity to the lowest by 80.15% and increased the a* value, cloudy stability, and contents of titratable acid, total soluble solid, organic acids, total phenols, total flavonoids, and total anthocyanins (TAC), as well as its antioxidant capacity, due to the decrease in particle size, the destruction of microstructure, and the release of intracellular compounds. US and EB treatments could maintain the volatile compounds. The greatest deterioration in TAC and volatile compound content was found in the pulp treated with PS and HP treatments. HP treatment was beneficial to the enhancement of apparent viscosity, organic acids, and soluble sugar. These results provided insights into the enhancement of quality attributes in strawberry pulp due to the microstructure change.

Effect of Addition of Strawberry Pulp on Sensory Attributes of Kulfi

It is decided to undertake research work on “Effect of addition of strawberry pulp on sensory attributes of kulfi” because strawberry pulp is an excellent source of vitamin C and manganese. They also qualified as a very good source of dietary fiber and iodine as well as a good source of potassium, folate, riboflavin, vitamin B5, omega-3 fatty acids, vitamin B6, vitamin K, magnesium, and copper. The different levels of Strawberry Pulp 10, 15, 20 and 25 per cent were tried in buffalo milk Kulfi. The product obtained was subjected for organoleptic evaluation by panel of judges. It was discovered that the flavour score for treatment T0, T1, T2, T3 and T4 was 8.16, 8.25, 8.48, 8.18 and 7.90 respectively. Colour and Appearance was 8.51, 8.44, 8.57, 8.23 and 7.69, respectively. Body and texture was 8.24, 8.42, 8.58, 8.22 and 7.90, respectively. T0, T1, T2, T3, and T4 had overall acceptance scores of 8.30, 8.37, 8.53, and 8.18 and 7.82, respectively. The level of 15 Strawberry Pulp had the highest overall acceptance.

Nutritional, Textural, Sensory Properties and Storage Stability Evaluation of Newly Formulated Strawberry Bar

An analytical study was conducted to develop a strawberry bar and analysis of the nutritional quality and storage stability of a newly formulated strawberry bar. In proximate analysis moisture, ash, pH, acidity, vitamin C, total phenolic content, and antioxidant of strawberry pulp were found 82%, 0.5%, 2.57, 1.38%, 49 mg/100g, 0.33%, 75.17% whereas, in the strawberry bar, it was found 18%, 0.71%, 2.10, 1.10%, 22 mg/100g, 0.14%, 56.13% respectively. For textural properties analysis, the textural profile of the strawberry bar such as hardness, factorability, viscosity, cohesiveness, adhesiveness, springiness, gumminess, chewiness, probe diameter, threshold, filtering range of strawberry bar was found 5.538 × 104 N/m, 0.000 N/m2, 1.687 × 104 N/m2, 0.6636, 2.908 × 103 J/m3, 0.8664, 3.675 × 104 N/m2, 3.184 × 104 N/m2, 20.000 mm, 5 N, 0.4 N respectively whereas the maximum level was 17.4 N at 29.628 seconds and the minimum level was -5.3 N at 30.166 seconds. The sensory evaluation of the strawberry bar was conducted based on nine-point hedonic scales. The sensory evaluation results indicated that the appearance of the strawberry bar was liked very much and the taste, texture, color, aroma, and overall acceptability of the strawberry bar were liked moderately by panelists. In microbiological analysis, the Total Viable Count (TVC) and Total Coliform Count (TCC) of the strawberry bar were found safe levels for up to third days. But on the sixth day, the TCC of the strawberry bar was not found and the TVC of the strawberry bar was found 17 × 104 cfu/g respectively which is higher than the permitted value (Gulf Standard: 105 cfu/g). From the microbial point of view, the newly formulated strawberry bar was safe to consume for up to 3 days but not for 6 days.

Processing of strawberry “Festival” to jam and determination of physical and physicochemical parameters

This work evaluates the physical and physical-chemical parameters of the strawberry variety “Festival”, obtained in the soil and climate conditions of Humpata, Huila Province, Angola, following the transformation into sweet of adequate quality. The analyses made were: the mass determined on an analytical balance and the transversal and longitudinal diameters with a pachymeter. Other analyses were: total titratable acidity by volumetry, pH by potentiometry, total soluble solids by refractometry, moisture and ash by gravimetry. The study showed that the pH of the pulp was 3.41; and in the candy it was 3.31. The titratable acidity in the strawberry pulp had a value of 0.186 g/100 mL and in the jam 0.096 g/100 mL; the ascorbic acid content in the pulp was 18.60 mg∕100 g. The average soluble solids content in the pulp was 9.51 °Brix and for the jam 68.83 °Brix. These chemical characteristics of the pulp and jam provide information about their nutritional values.

Use of red onion (Allium cepa L.) residue extract in the co-microencapsulation of probiotics added to a vegan product

This study aimed to develop a functional strawberry pulp containing the combination of Lactobacillus casei and bioactive compounds from red onion peel extract into the microparticles formulations to improve bacteria survival during storage and product consumption. To achieve this goal, the addition of different concentrations of red onion peel extract added to the microparticles was evaluated: 5, 20 and 40 %. Microparticles were morphologically characterized and the encapsulation efficiency of the bioactive compounds were evaluated. The physicochemical and microbiological characteristics of the fruit pulp were within the required standards, regardless of the formulation evaluated. As for the pulp added from the microparticles, their physicochemical and microbiological features and probiotic survival under simulated gastrointestinal conditions and storage were analyzed; the size of the microparticles ranged from 136.00 to 305.00 µm. The encapsulation efficiency of both, probiotics and compounds was satisfactory over the different treatments. Indeed, the results pointed out values in the range from 77.77 to 92.11 % for probiotic bacteria; from28.88 to 50.18 % for reducing compounds; 35.72 to 69.01 % for flavonoids; and 25.39 to 60.00 % for total monomeric anthocyanins. The formulations of alginate microparticles and alginate +5 % extract had the best results of L. casei probiotic viability in strawberry pulp under simulated gastrointestinal conditions and during storage at −18 °C for 60 days. In conclusion, red onion peel extract at low concentrations can help the survival of the probiotic L. casei under different conditions.

Influence of Pretreatments and Freeze-Drying Conditions of Strawberries on Drying Kinetics and Physicochemical Properties

The aim of this study is to analyze the effects of pretreatments and drying temperature on the freeze-drying (FD) kinetics, ascorbic acid content, color changes, and antioxidant activity (AA) of strawberries. Experiments were performed at 20 °C, 40 °C, and 60 °C, with a constant pressure of 63 Pa in the FD chamber. The strawberry samples were cut into slices (CS) and pulped (PS) before drying. The drying kinetics was best described using the Midilli or logistic model depending on the strawberry grinding method used and the FD temperature. The FD of strawberries significantly increased the lightness, redness, and yellowness of the dried fruit. The FD temperature and pretreatment methods had little influence on the total phenolic content (TPC) and AA. The lowest TPC was found in strawberry pulps after dehydration at 60 °C, and the highest TPC was observed in strawberry slices dehydrated at the same temperature (18.54 and 22.04 mg of gallic acid equivalent per gram of dry mass, respectively). Furthermore, the ascorbic acid content in dried strawberries was higher for the samples freeze-dried at a higher temperature.

QUALITY COMPARISON BETWEEN YOGHURTS PREPARED WITH INFUSION OF LACTOBACILLUS SPS. AGAINST COMMERCIALLY AVAILABLE YOGHURT

In the present study, physicochemical characteristics of prepared flavoured yoghurt in comparison with the market yoghurt after storage at 5°C for 7 days was studied. More specifically, morphological and biochemical tests were performed for identification of probiotic Lactobacillus acidophilus and Lactobacillus bulgaricus isolated from curd. Furthermore, two different types of yoghurts were produced using the probiotic bacteria Lactobacillus acidophilus and Lactobacillus bulgaricus in combination with 15% w/v strawberry pulp. During storage of yoghurts, several physicochemical characteristics were monitored such as pH, fat, carbohydrate, protein, total solids and moisture content along with antioxidant property and shelf-life and compared with the commercially available strawberry flavoured yoghurt infused with Streptococcus thermophilus and Lactobacillus bulgaricus. The pH value of the yoghurt prepared was slightly less acidic than the market yoghurt and had more moisture and protein content and less total solids. No such differences were observed in shelf-life of both yoghurts (prepared and marketed). The carbohydrate evaluation of the produced yoghurt revealed the superiority of yoghurt for diabetic population with high antioxidant concentration.

Impact of Food Matrices on Digestibility of Allergens and Poorly Allergenic Homologs.

BackgroundProtease resistance is considered a risk factor for allergenicity of proteins, although the correlation is low. It is nonetheless a part of the weight-of-evidence approach, proposed by Codex, for assessing the allergenicity risk of novel food proteins. Susceptibility of proteins to pepsin is commonly tested with purified protein in solution.ObjectiveFood proteins are rarely consumed in purified form. Our aim was to evaluate the impact of experimental and endogenous food matrices on protease susceptibility of homologous protein pairs with different degrees of allergenicity.MethodsPorcine and shrimp tropomyosin (ST) were subjected to sequential exposure to amylase, pepsin, and pancreatin in their respective endogenous matrix (pork tenderloin/boiled shrimp) and in three different experimental matrices (dessert mousse [DM], soy milk [SM], and chocolate bar [CB]). Digestion was monitored by immunoblotting using tropomyosin-specific antibodies. Recombinant peach and strawberry lipid transfer protein were biotinylated, spiked into both peach and strawberry fruit pulp, and subjected to the same sequential digestion protocol. Digestion was monitored by immunoblotting using streptavidin for detection.ResultsChocolate bar, and to a lesser extent SM, had a clear protective effect against pepsin digestion of porcine tropomyosin (PT) and to a lesser extent of ST. Increased resistance was associated with increased protein content. Spiking experiments with bovine serum albumin (BSA) confirmed the protective effect of a protein-rich matrix. The two tropomyosins were both highly resistant to pepsin in their protein-rich and lean native food matrix. Pancreatin digestion remained rapid and complete, independent of the matrix. The fat-rich environment did not transfer protection against pepsin digestion. Spiking of recombinant peach and strawberry lipid transfer proteins into peach and strawberry pulp did not reveal any differential protective effect that could explain differences in allergenicity of both fruits.ConclusionsProtein-rich food matrices delay pepsin digestion by saturating the protease. This effect is most apparent for proteins that are highly pepsin susceptible in solution. The inclusion of food matrices does not help in understanding why some proteins are strong primary sensitizers while homologs are very poor allergens. Although for induction of symptoms in food allergic patients (elicitation), a protein-rich food matrix that may contribute to increased risk, our results indicate that the inclusion of food matrices in the weight-of-evidence approach for estimating the potential risks of novel proteins to become allergens (sensitization), is most likely of very limited value.

Characterization of a fermented coconut milk product with and without strawberry pulp.

The online version contains supplementary material available at 10.1007/s13197-021-05303-1.

DEVELOPMENT AND QUALITY EVALUATION OF STRAWBERRY BASED VALUE ADDED PRODUCTS

Locally grown strawberry fruit was used for the development of strawberry based cottage cheese and cake for the improvement of nutritional status and quality. In product development phase, four kinds of treatments were adopted like T1 (5% strawberry pulp), T2 (10% strawberry pulp), T3 (5% strawberry pulp) and T0 (control). The developed products were analyzed for their sensory characteristics and microbial analysis (TPC). The resultant data indicated that the T2treatment of strawberry based cake and cream cheese with 10% strawberry pulp was appreciated during sensory profiling whereas, the minimum microbial count was found in T1 at 6 day of storage of cake. Similarly, the minimum count of cream cheese was accessed in T3 at 10 day of storage.

Strawberry-hydrocolloids dried by continuous cast-tape drying to produce leather and powder

Cast-Tape Drying (CTD) is an innovative and competitive technique to dehydrate fruit and vegetable pulps on a continuous scale, to produce leathers, flakes, and powders. The hydrocolloids maltodextrin, starch, and pectin were added to a strawberry pulp as carrier agents (CA). Ostwald and Herschel-Bulkley's models fitted well to rheological data of strawberry pulp and strawberry-CA suspensions. A pseudoplastic behavior was observed for all samples, which is ideal for spreading on the CTD support. All drying curves showed a constant and a falling rate period, and the time to reach a constant moisture content was dependent on the sample (between 20 and 40 min). After drying, products were removed as leathers, and the CA addition contributed to the easier detachment of the materials from support. All leathers were homogeneous, with thicknesses in the range of 0.2–0.4 mm, and the strawberry-CA leathers exhibited a slight color difference compared to the pure strawberry. Sorption isotherms of the strawberry leathers adjusted well to the GAB model. The volatile compounds in the strawberry pulp were strongly modified by drying, with the addition of maltodextrin and pectin promoting the preservation of some of the strawberry original volatiles; however, pectin has shown a few new compounds. The presence of hydrocolloids in strawberry powders increased the Tg and the dispersion (except when maltodextrin was added) in water, compared to pure strawberry powders.