International Journal of Life Science and Engineering
Articles Information
International Journal of Life Science and Engineering, Vol.3, No.1, Mar. 2018, Pub. Date: May 28, 2018
Shelf Stability with & Without Preservatives and Storage Conditions, Physico-Chemical Properties of Strawberry Juice Procured from Tangail District Bangladesh
Pages: 1-17 Views: 559 Downloads: 239
[01] Habibur Rahman, Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail, Bangladesh.
[02] Serajul Islam, School of Food Science and Technology, Jiangnan University, Wuxi, China.
[03] Dilruba Akter, Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail, Bangladesh.
[04] Nasim Talukder, Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail, Bangladesh.
[05] Noyazzesh Hossain, Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail, Bangladesh.
[06] Hafizur Rahman, Department of Fortification-USI, Nutrition International, Dhaka, Bangladesh.
[07] Abu Zubair, Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail, Bangladesh.
Research was conducted on observation of shelf stability of strawberry juice and physico-chemical & antioxidant properties of strawberry juice. The sample number SJ-1 without preservative and sample SJ-2, SJ-3, SJ-4 & SJ-5 with sodium benzoate & potassium metabisulphite preservatives of 5 mg, 20 mg, 5 mg & 10 mg respectively. The shelf stability was performed in two conditions at room (25°C) and freezing temperature (-18°C) of all the samples. On the other hand, the samples were analyzed for physico-chemical properties, sensory properties and microbiological test. The major physicochemical properties were moisture, ash, TSS and PH measured about 90.17%, 0.39%, 17% and 3.71 respectively and also antioxidant properties vitamin C was 60 mg/100gm. The TSS & PH were decreased at room temperature after 12 days and freezing temperature after 38 days about 6%, 8%, 5%, 7%, 6% and 10.5%, 10%, 10%, 10% 10% respectively of TSS, & about 3.15, 2.94, 3.32, 2.96, 3.12 and 3.62, 3.70, 3.71, 3.61 3.62 PH of sample SJ-1, SJ-2, SJ-3, SJ-4 and SJ-5. In case of tritable acidity, after 12 days the minimum was 1.60 and maximum 5.12 at room temperature whereas after 38 days the minimum was 1.31 and maximum was 2.88 at freezing temperature. The total viable bacteria load was observed minimum SJ-4 (8.2×104) and maximum in SJ-3 (1×105) after 10 days at the room temperature, whereas freezing temperature was SJ-3 (0.80×104) and SJ-1 (0.88×104) after 38 days. On the other hand, total fungal count was in SJ-3 (2.8×103) minimum and SJ-1 (4×103) maximum at room temperature, after 10 days, whereas freezing temperature was SJ-2 (0.80×103) and SJ-1 (0.95×103) after 38 days. In addition, total coliform count was found, SJ-5 in 0.77×102 minimum and SJ-1 in 0.94×102 maximum at freezing temperature after 10 days. Overall the shelf life was sound at 12 days in the room temperature and 38 days in freezing temperature. The strawberry juice easily preserves at homemade level until 12 days and among treated SJ-1, SJ-2 and SJ-3 sample was found most effective and better storage stability than other sample.
Strawberry Juice, Preservatives, Physico-Chemical & Antioxidant Properties, Tangail District, Sensory Properties & Bangladesh
[01] A. N. Chowdhury, A. Nargis, M. Z. Rahman, A. K. M. S. Alam, M. Ibrahim and S. Akhter (Nov. - Dec. 2013). IOSR Journal of Environmental Science, Toxicology And Food Technology (IOSR-JESTFT). e-ISSN: 2319-2402, p- ISSN: 2319-2399. PP: 50-54.
[02] A. Ruíz-Nieto, J. M. López-Aranda, R. López-Montero, J. López-Medina and J. J. Medina (1997). Analysis of sugars from strawberry cultivars of commercial interest - contents evolution. Acta Hort. 439, PP: 663-668.
[03] Md. Serajul Islam, Jakia Sultana Jothi, Monirul Islam and Md. Abu Zubair (2014) ‘`Antioxidant and Physico-Chemical Properties of Litchi Honey Procured from Gazipur and Tangail District, Bangladesh, ISSN 2320-7078 JEZS 2014; 2 (5): 207-211.
[04] Aday MS and Caner C (2013). The shelf life extension of fresh strawberries using an oxygen absorber in the bio based package. L. W. T. Food Tech 52; PP: 102-109.
[05] Agnieszka Narwojsz and Eulalia Julitta Borowska (2010). Cranberry And Strawberry Juices – Influence Of Method Production On Antioxidants Content And Antioxidative Capacity. Pol. J. Natur. Sc., Vol 25 (2); PP: 209-214.
[06] Ali M (1965). Canning of fruits and vegetables and their juices. Effect of canning quality of juices from different varieties of oranges.
[07] Amanatidou, A. Slump, R. A. and Smid, E. J. (2003). Microbial interactions on minimally processed carrots under elevated oxygen and carbon dioxide concentrations. Acta Horti-culturae, 60; PP: 621-628.
[08] Ambreen Akhtar, Saddozai, Saeeda Raza and Shahzad Arshad Saleem (2012). Microbial Count And Shelf Life Of Strawberry Juice. Pakistan J. Agric. Res. Vol. 25, No. 3. PP: 218-223.
[09] Amin NU (1996). Evaluation of different strawberry cultivars for off season production under plastic tunnel. P. I.
[10] Arpita Basu, Marci Wilkinson, Kavitha Penugonda, Brandi Simmons, Nancy M Betts and Timothy J Lyonsb. Freeze-dried strawberry powder improves lipid profile and lipid peroxidation in women with metabolic syndrome: baseline and post intervention effects. Nutrition Journal, 2009 8: 43.
[11] Ayub M, Zeb A, Ullah J, Khattak MMAK (2005). Effect of nonnutritive sweeteners, chemical preservatives and antioxidants on microbial and sensory characteristics of dehydrated guava.
[12] Ayub M. and M. Bilal Khan (2001). Effect of different light conditions and colored glass bottles on the retention of quality characteristics of pomegranate syrup during storage at room temperature. Sarhad J. of Agric. 17 (4); PP: 629-632.
[13] AOAC Methods. Official Method of Analysis. Edn 15, Association of Official Agricultural Chemists, Washington DC, USA, 2005.
[14] Bailey et al. 1976, California Strawberry Commission 2012, Domoto et al. 2008, FAOSTAT 2012, Flora of China 2012, Nottingham 2003, van Wyk 2005.
[15] C. A. Lundergan, and I. N. Moore (1975). Variability in vitamin C content and color of strawberries in Arkansas, Arkansas Farm Research, 24, 2.
[16] Caldwell CR. A. Device for the semiautomatic determination of oxygen-radical absorbance capacity (2000 Dec 15). Anal Biochem; 287 (2); PP: 226-33.
[17] Childer NF (1980). The strawberry cultivars to marketing. P. IX. Hort.
[18] Childer NF (1983) Strawberry growing. Modern Fruit Science, Gainesvile, Hort Publ.
[19] D. Kilcast and P. Subramaniam. Leatherhead Food Research Association.
[20] DRI, Dietary Reference Intakes for Vitamin C, Vitamin E, Selenium and Carotenoid (2000).
[21] Helrich K. Official Methods of Analysis of AOAC International. AOAC International, Gaithersburg, 1990.
[22] Danijela Bursać Kovačević Branka Levaj Verica Dragović-Uzelac (2009). Free Radical Scavenging Activity and Phenolic Content in Strawberry Fruit and Jam. Agriculturae Conspectus Scientificus | Vol. 74 No. 3 (155-159).
[23] IBM SPSS Statistics. IBM SPSS Statistics for Windows. Version 20.0, IBM Corp.
[24] David A. Bender (2005). E. Barclay Poling. Strawberry Plant Structure and Growth Habit. Raleigh NC 27695-7609.
[25] Ensminger, A. H., M. E. Ensminger, J. E Kondale and JRK Robson (2007). Foods and Nutriton Encyclopedia.
[26] Escriche I, Chiralt A, Moreno J, Serra JA (2000). Influence of blanching-osmotic dehydration treatments on volatile fraction of strawberry. J Food Sci 65: 1107-1111.
[27] F. Giampieri, S. Tulipani, J. M. Alvarez-Suarez, J. L. Quiles, B. Mezzetti, and M. Batthino (2012). The Strawberry: Composition, nutritional quality and impact on human health, Nutrition J. 28 (1), 9-19.
[28] Food and Agriculture Organization (FAO) (2009) Data on Potassium sorbate in food and beverages. United States Food and Drug Administration.
[29] Francesca Giampieri, Sara Tulipani, José Miguel Alvarez-Suarez and Maurizio Battino. Strawberry: Composition, nutritional quality, and impact on human health. Article in Nutrition 28 (1): 9-19.
[30] GACULA, M. C. (1975). The design of experiments for shelf-life study. Journal of Food Science, 40, 399-403.
[31] Galleta, Bringhurst (1995). Small fruit culture and nutritional value. The AV publishing west report, USA.
[32] Giampieri F, Alvarez-Suarez JM, Mazzoni L, Romandini S, Bompadre S, Diamanti J, Capocasa F, Mezzetti B, Quiles JL, Ferreiro MS, Tulipani S and Battino M (March, 2013). "The potential impact of strawberry on human health". Natural product research 27 (4-5): 448-55.
[33] H. J. Siefkes-Boer, K. S. H. Boyd-Wilson, M. Petley and M. Walter (2009). Influence of Cold-Storage Temperatures on Strawberry Leak Caused by Rhizopus Spp. New Zealand Plant Protection 62; p. 243-249.
[34] H. T. Lawless and H. Heymann (1998) “Sensory Evaluation of Food: Principles and Practices,” Chapman and Hall, NewYork, p. 827.
[35] Habib AR, Masud T, Sammi S, Soomro AH (2007). Effect of storage on physiochemical composition and sensory properties of mango (mangifera indica L.) variety Dosehri. Pak J Nut 6: 143-148.
[36] Hakkinen SH and Torronen AR (2000). Content of flavonols and selected phenolic acids in strawberries and Vaccinium species, influence of cultivar, cultivation site and technique. Food Res Int 33: 517-524.
[37] IFST (1993). Shelf Life of Foods – Guidelines for its Determination and Prediction. London: Institute of Food Science & Technology. IFT (1974). Shelf life of foods. Journal of Food Science, 39, 1-4.
[38] Igor Dubrovi, Zoran Herceg, Anet Re`ek Jambrak, Marija Badanjak and Verica Dragovi-Uzelac (2011). Effect of Ultrasound and Pasteurization on Anthocyanins, Food Technol. Biotechnol. 49 (2). P. 196-204.
[39] Iman S, Ayub M, Abbas M, Qazi IM (2006). Analysis of intermediate moisture apple slices during storage. Sarhad J Agric 22: p. 545-549.
[40] Ingrid Aguilo´ -Aguayo, Gemma Oms-Oliu, Robert Soliva-Fortuny and Olga Martı´n-Belloso (2009). Changes in quality attributes throughout storage of strawberry juice processed by high-intensity pulsed electric fields or heat treatments. LWT - Food Science and Technology. 42; PP: 813-818.
[41] Johanna Bakker, Peter Bridle and Sara Jane Bellworthy (January, 2006). Strawberry juice colour: A study of the quantitative and qualitative pigment composition of juices from 39 genotypes. Journal of the Science of Food and Agriculture. Volume 64, Issue 1; pages: 31-37.
[42] John (1994) Fruit size and general characteristics of strawberry varieties. Infos Paris, 117; PP: 19-23.
[43] Johnson AH and Peterson MS (1974). Encyclopedia of Food Technology.
[44] KRESS-ROGERS, E. (1997). Handbook of Biosensors and Electronic Noses: Medicine, Food and the Environment.
[45] Khan A, Shamrez B, Litaf U, Zeb A, Rehman Z, et al. (2014). Effect of Sucrose Solution and Chemical Preservatives on Overall Quality of Strawberry Fruit. J. Food Process Technol. 6: 413.
[46] Khan MM (2010). Preservation of strawberry syrup with benzoate and sorbate.
[47] Krebs HA, Wiggins D, Stubbs M, Sols A and Bedoya F (1983). Studies on the mechanism of the antifungal action of benzoate. Biochem J. 214: 657-663.
[48] Kumar SP, Sagar and VR (2008). Quality of osmovac dehydrated ripe mango slices influenced by packaging material and storage temperature. J. Sci. Industrial Res 67: 1108-1114.
[49] LABUZA, T. P. and SCHMIDL, M. K. (September, 1985). Accelerated shelf-life testing of foods. Food Technology, 57-64, 134.
[50] L. M. Ausman. and J. Mayer. Criteria and recommendations for vitamin C intake, Nutrition Reviews, 57, 1999, 222-224.
[51] Lanny Sapeia and Lie Hwaa (2014). Study on the Kinetics of Vitamin C Degradation in Fresh Strawberry Juices. Procedia Chemistry 9; PP: 62-68.
[52] Lesław Juszczak and Teresa Fortuna. Viscosity of Concentrated Strawberry Juice. Effect of Temperature And Soluble Solids Content. Electronic Journal of Polish Agricultural Universities. Series Food Science Technology: 2003-06-02.
[53] M. A. Koyuncu, and T. Dilmacunal (2010). Determination of Vitamin C and Organic Acid Changes in Strawberry by HPLC during Cold Storage. pp. 95-98.
[54] M. C. N. Nunes, M. B. Morais, J. K. Brecht, and S. A. Sargent (1995). Quality of strawberries after storage in controlled atmosphere at above optimum storage temperatures. Proceedings of the Florida state Horticulture Society. 108, pp. 273-278.
[55] M. C. N. Nunes, J. K. Brecht, A. M. M. B. Morais and S. A. Sargent. Physical and chemical quality characteristics of strawberries after storage are reduced by a short delay to cooling. Florida Agricultural Experiment Station Journal Series No. R-04001.
[56] MCGINN, C. J. P. (1982). Evaluation of shelf life. IFST Proceedings, 15 (3) (Part 2).
[57] M. Ayub, J. Ullah, M. Ali, and Z. Alam (2010). Evaluation of Strawberry Juice Preserved with chemical Preservatives at Refrigeration Temperature, International Journal of Metabolism, 2 (2). pp. 27-32. 153-161.
[58] McCance and Widdowson. The Composition of Foods, 4th Edition. (Cambridge: Royal Society of Chemistry, 1978).
[59] Muhammad Ayub, Javid Ullah, Ali Muhammad and Alam Zeb (February, 2010). Evaluation of strawberry juice preserved with chemical preservatives at refrigeration temperature. International Journal of Nutrition and Metabolism. Vol. 2 (2); pp. 027-032.
[60] NODC Taxonomic Code, database (version 8.0), 1996.
[61] Nutrition Facts and Analysis for Strawberries, raw, 100 g; USDA Nutrient Database, SR-21. Conde Nast. 2014. Retrieved 26 April 2014.
[62] PATRICK, M. (2000). Leatherhead Food RA, personal communication.
[63] P. M. Da Silva, J. E. de Carvalho, F. M. Lajolo, M. I. Genovese and K. Shetty (2010). Evaluation of Antiproliferative, Anti-Type 2 Diabetes, and Antihypertension Potentials of Ellagitannins from Strawberries (Fragaria × ananassa Duch.) Using In Vitro Models, Journal of Medicinal Food, 13 (5), 1027-1035.
[64] P. Schieberle and T. Hofmann (January 20, 1997). Evaluation of the Character Impact Odorants in Fresh Strawberry Juice by Quantitative Measurements and Sensory Studies on Model Mixtures. J. Agric. Food Chem., 1997, 45 (1), pp. 227-232.
[65] Patti son DJ, Selman AJ, Goodson NJ, Lunt M, Bunn D, Luben R, Welch A, Bingham S, Khaw KT, Day N and Symmons DP (July, 2004). Vitamin C and the risk of developing inflammatory polyarthritis: prospective nestedcase-control study. Ann Rheum Dis. 63 (7): 843-7. PMID: 15194581.
[66] R Sabina, SH Miyan and MM Hoque (2011). Studies on the effects of chemical preservatives on the quality of strawberry (Fragaria ananassa) juice in Bangladesh. International Journal of Natural Sciences. Vol 1, No 4 IJNS 2011 1 (4): 97-101.
[67] Rosaceae of North America Update, database (version 2011).
[68] Sabrina B, Renata BB, Bruna M, Petrus RR, Carmen, et al. (2009). Quality and sensorial characteristics of osmotically dehydrated mango with syrups of inverted sugar and sucrose. Sci. Agric. (Piracicaba, Braz) 66: 40-43.
[69] Sana Sarfaraz, Ghulam Sarwar, Leena Baig, Ayesha Khalid and Wajeeha Fatima (2015). Screening of strawberry juice for role in fecal evacuation. The Pharma Innovation Journal 2015; 4 (6): 07-09. ISSN: 2277- 7695. 4 (6): 07-09.
[70] Shakoor Wisal, Manzoor Ahmad Mashwani and Saqib Noor (February, 2014). Storage Studies of Strawberry Juice with TSS of 7.5 and 20.5° Brix Preserved with Sodium Benzoate and Potassium Sorbate Stored at Ambient Temperature. International Journal of Basic & Applied Sciences IJBAS-IJENS Vol: 14 No: 01.
[71] Shanshan Qiu, Jun Wang, and Liping Gao (2014). Discrimination and Characterization of Strawberry Juice Based on Electronic Nose and Tongue: Comparison of Different Juice Processing Approaches by LDA, PLSR, RF, and SVM. J. Agric. Food Chem., 62 (27), pp. 6426-6434.
[72] Talens P, Escriche I, Navarrete NM and Chiralt A (2003). Influence of osmotic dehydration and freezing on the volatile profile of kiwi fruit. Food Res Int 36: 635-642.
[73] Tiwari Brijesh kumar, Colm P O'Donnell, Ankit Patras and P J Cullen (November, 2008). Anthocyanin and Ascorbic Acid Degradation in Sonicated Strawberry Juice. Journal of Agricultural and Food Chemistry 56 (21): 10071-7.
[74] The PLANTS Database, database (version 4.0.4), 1996.
[75] The PLANTS Database, database (version 5.1.1), 2000.
[76] U.S. Dept. of Agriculture USDA (2011). Nutrient database for standard reference. Oregon.
[77] U.S Dept. of Agriculture USDA (1998). Nutrient database for standard reference, (www oregon-strawberries.Org).
[78] USDA (1998). Nutrient database for standard reference.
[79] Vanessa Higgins (December 16, 2014).
[80] Viberg U, Alklint C, Akesson B, Onning G, Sjoholm I, Kumpulainen JT and Salonen JT (1999). The effect of processing on total antioxidative capacity in strawberries. Natural antioxidants and anticarcinogens in nutrition, health and disease: Proceedings of the Second International Conference on Natural Antioxidants and Anticarcionogens in Nutrition, Health and Disease.
[81] W. C. Frazier and D. C. Westhoff, Food Microbiology (New York: Hill Publishing Co., 1978).
[82] Watson, C. J. Wright, T. Mc. Burney, A. J. Taylor and R. S. T. Linforth RS. (Oct. 2002). Influence of harvest date and light integral on the development of strawberry flavor compounds. J Exp Bot. 53 (377): 2121-9.
[83] Wisal S, Ullah J, Zeb A and Khan MZ (2013). Effect of refrigeration temperature, sugar concentrations and different chemicals preservatives on the storage stability of strawberry juice. Int J Engg Tech 13: 160-168.
[84] Zia A and Ayub M (2012). Quality evaluation of melon cubes preserved in sweetener solution.
[85] Zeb, A, I. Ahmad K. and M. Ayub (2009). Grape juice preservation with benzoate and sorbate. J. Advance in Food Sci. 31 (1): 17-21.
[86] Strawberry Plant Structure (from Integrated Pest Management for Strawberries, Publication 3351, Univ. Calif., 1994).
[87] Dr. Tareq Tamimi (March, 2015). 25 Best Benefits of Strawberries for Skin, Hair and Health.
[88] Articles: Strawberries - calories, nutritional values and interesting facts.
[89] Zhishen J, Mengcheng T, Jianming W. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem 1999; 64: 555-559.
[90] Strawberry News: Growing Strawberries, growing strawberries in Bangladesh, strawberries, July 22nd, 2015.
[91] Strawberry Varieties: day-neutral, everbearing, fragaria, june-bearing, list of strawberry types, list of strawberry varieties, strawberry types, Strawberry Varieties, types of strawberries, May 28th, 2010.
MA 02210, USA
AIS is an academia-oriented and non-commercial institute aiming at providing users with a way to quickly and easily get the academic and scientific information.
Copyright © 2014 - American Institute of Science except certain content provided by third parties.