info about strawberry processing and its detalied halth value

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2. PROCESSING OF STRAWBERRY
JUICE AND ITS NUTRITIONAL
VALUE
Presented by :
Syeda Maria Mehmood
Roll # 34
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4. INTRODUCTION
 Strawberry (Fragaria sp.) belongs to the family Rosaceae.
 Highly perishable ,must be consumed soon after picking.
 Consumed as fresh fruit and also used in the form of jam, jelly
and juice.
 Fruit is small size, red and sweet.
 More than 50% of sugar in strawberry is glucose.
 Fruit contains citric acid.
 Red color of fruit due to the presence of anthocyanin pigment.
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5. OBJECTIVE
 It includes the stability of strawberry juice during storage by
using chemical preservatives, pasteurization, high intensity
ultrasound and freezing.
 It includes the stability of TSS, pH, acidity of juice.
 Includes stability of flavor, color and taste during storage of
juice.
 It includes the maintenance of nutritional value of juice.
 Includes stability of vitamins and other minerals of juice
during processing.
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6. PROCESSING STEPS OF STRAWBERRY
JUICE
 It consists of following steps:-
 Preparation
 Hammer mill
 Enzyme treatment (Optional)
 Pressing / centrifugation
 Depectinization
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7. CONT………
 Filtration
 Pasteurization / High Intensity Ultrasound
 Chemical preservation
 Hyperbaric storage
 Packing
 Freezing
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8. PREPARATION
 Fruit is prepared for juice extraction.
 Includes removal of unwanted parts.
 Also involves washing, grading, sorting and trimming
etc.
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9. HAMMER MILL
 Includes crushing of strawberries.
 Done with hammer mill.
 Purpose is to shred or crush aggregate material into smaller
pieces by the repeated blows of little hammers.
 The rotor with fixed blades rotates within a perforated
screen.
 Hammer mills are more suited for mature or softer fruits,
provided speed is properly adjusted.
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10. ENZYME TREATMENT (OPTIONAL)
 Enzyme treatment is applied to crushed fruit mass by
adding 2-8% pectolitic enzymes at about 50° C for 30
minutes.
 This optional step has the some advantages like :
 extraction yield will be improved
 juice color is better fixed
 finished product taste is improved
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11. PRESSING / CENTRIFUGATION
 It is done for juice extraction.
 Hydraulic press is used for strawberry juice extraction.
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12. DEPECTINIZATION
 Strawberries contains high amount of pectin.
 Remain as colloidally dissolved residues making the juices
viscous.
 So, production of low viscous juices require depectinization
after pressing.
 The complete depectinization by using pectinase enzymes
e.g., Rapidase BE SUPER provides a good clarification and
filteration of juice.
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13. FILTRATION
 Subsequently, a clear juice is obtained through use of
membrane separation process.
 Ultra filtration resulted in an accelerated loss of
anthocyanins during juice concentration.
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14. PASTEURIZATION / HIGH INTENSITY
ULTRASOUND
 Both methods ensure food safety and long preservation due
to its destructive effect on enzymes and microorganisms.
 Once the juice has been clarified, it is ready to be
preserved.
 For a single-strength juice packaging line, a typical process
is to heat the juice to 88° C (190° F) and then bottle it.
 This produces a shelf-stable product.
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15. CONT…
 Ultrasound has been identified as a potential technology to
meet the FDA requirement in reduction of microorganisms
found in fruit juices.
 Anthocyanins are highly unstable and very susceptible to
degradation.
 Ultrasound processing of juices have a minimal effect on
the degradation anthocyanin content in strawberry juice.
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16. CHEMICAL PRESERVATION
 Sugar concentration and combination of preservatives play
a positive role in extending the shelf life of strawberry juice.
 Potassium sorbate, Sodium benzoate can maintain the good
quality of juices during preservation.
 They are added in juice to give more stability to juice.
 So, strawberry juice (30.5 brix) with 0.05% sodium benzoate
+ 0.05% potassium sorbate and 0.1% citric acid, Strawberry
juice (30.5 brix) with 0.1% sodium benzoate and 0.1% citric
acid maintained better quality stored at ambient temperature
for three months.
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17. CONT….
 Artificial sweetener used for sugar also.
 The most common artificial sweeteners are (aspartame,
saccharine, and sucralose) but others such as xylitol and all-
natural stevia are other options.
 Be aware, however, that the artificial sweeteners will only
sweeten.
 They will not contribute any additional preservation effects
like sugar will.
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18. HYPERBARIC STORAGE
 Hyperbaric storage at room temperature evaluated as a new
food preservation method.
 Strawberry juices maintained at different pressure levels
(0.1, 25, 100 or 220 MPa) at 20 ºC.
 Hyperbaric storage reduced the initial microbial load of the
juices.
 Moreover, pressure was effective to attenuate viscosity and
color losses in the juice stored.
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19. PACKING
 In some cases large reserves of single-strength juice are
kept in juice silos after having been pasteurized.
 But usually the juice is immediately processed into retail or
institutional packages.
 Juices also packed in glass bottles, plastic bottles and tetra
packs.
 We have a wide range of liquid packaging solutions, formats
and volumes includes : Single serve cartons with Straws
and Multi-serve cartons with or without a range of different
cap closure styles.
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20. FREEZING
 Then freezing of juice is done.
 Thus low temperature during manufacture and storage is a
valuable hurdle to deterioration.
 Put the sealed juice containers in the freezer and freeze.
 Mostly freezing is done after packing because commercially
processed juice packings in rigid plastics need freezing.
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21. NUTRITIONAL BENEFITS OF
STRAWBERRY JUICE
 Strawberry is a highly nutrient dense fruit.
 Contains great amount of vitamins and minerals.
 Packed with a variety of anti-oxidant substances.
 Also rich in phenolic compounds such as flavonoids and
ellagic acid.
 Includes flavonoids, anthocyanidins, vitamin C (112 %),
vitamin E (1%).
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22. CONT….
 Also rich in dietary fiber (1 %) , beta-carotene.
 Contains potassium (11 %), folate (5 %), thiamine (3 %),
riboflavin (8%), niacin (2 %).
 Includes biotin, magnesium (6%) , iodine and zinc (2%).
 Very low in protein (1.4g), sugar and calories .
 Virtually devoid of fat (0.9g) and cholesterol.
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23. HEALTH BENEFITS OF STRAWBERRY
JUICE
 Anti-anemic ( due to presence of folate )
 Anti-cancer (due to presence of antioxidants e.g., folate,
vitamin C, ellagic acid)
 Anti-coagulant (due to presence of acetylsalicylic acid)
 Anti-inflammatory (due to presence of Anthocyanidin , a
unique flavonoid )
 Brain and mental health (due to presence of folate )
 Digestive health (due to presence of vitamin C ,dietary fiber)23

24. CONT…..
 Diuretic (due to presence of potassium)
 Heart health (due to presence of antioxidants)
 Immune system (due to presence of vitamin C)
 Blood Sugar Benefits(due to presence of ellagitanins,
polyphenols)
 Cardiovascular Benefits (due to presence of antioxidant and
anti inflammatory Phytonutrients)
 Mood improver 24

25. REFERENCES
 http://thejuicedietrecipes.blogspot.com/2013/04/benefits-of-
drinking-strawberry-juice.html
 http://juicers-best.com/blogs/benefits-of-juicing/6859618-
benefits-of-juicing-strawberries
 http://digital.csic.es/bitstream/10261/81966/4/HYPERBARIC
%20_STORAGE.pdf
 http://onlinelibrary.wiley.com/doi/10.1002/jsfa.2740600411/a
bstract
 http://ucanr.edu/datastoreFiles/608-729.pdf
 http://milnefruit.com/fruit-vegetables-purees.html
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