The document discusses the processing and nutritional value of strawberry juice. It outlines the key steps in processing strawberry juice which include preparation, crushing, enzyme treatment, pressing, depectinization, filtration, pasteurization, chemical preservation, packaging and freezing. The document notes that strawberry juice contains many vitamins, minerals and antioxidants that provide health benefits such as reducing inflammation and risk of cancer. It concludes by stating strawberry juice is a nutrient dense beverage.

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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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