Strawberry pure

High hydrostatic pressures Antioxidant capacity Strawberry puree Blackberry puree 80.6-100% 100-168% Patras and others 2009 Patras and others 2009... 

Cerrutti, P., Alzamora, S.M. and Vidales, S.L. (1997) Vanillin as an antimicrobial for producing shelf-stable strawberry puree. Journal of Food Science 62, 608-610. 

In strawberry puree, pressurization above 250 MPa generated a poly-phenoloxidase activity loss of 60%, while peroxidase activity decreased in 25% with pressures above 230 MPa. A combination of temperature and pressure reduced the activity of pectin methyl esterase in orange juice by up to 50% (Cano et al., 1997). As shovm by Basak and Ramaswamy (1996), the inactivation of pectin methyl esterase in orange juice depends on pressure level, time of treatment, pH, and soluble solids content. In Satsuma mandarin juice, 300-400 MPa for 10 min was required to partially inactivate the pectin methyl esterase, which was reactivated neither after treatment nor during storage. This demonstrated that the greater the concentration of soluble solids in the medium the lower the inactivation of the enzyme (Ogawa et al., 1990). 

Jin, T., Zhang, H., and Boyd, G. (2010) Incorporation of preservatives in polylactic acid films for inactivating Escherichia coli 0157 H7 and extending microbiological shelf life of strawberry puree. J. Food Prot, 73, 812-818. 

Terefe, N.S., Yang, Y.H., Knoerzer, K., Buckow, R., and Versteeg, C. (2009) High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry puree. Innovative Food Science and Emerging Technologies, 11, 52-60. 

Downey, G. and Kelly, J.D., Detection and quantification of apple adulteration in diluted and sulfited strawberry and raspberry purees using visible and near-infrared spectroscopy, J. Agric. Food Chem., 52, 204, 2004. 

Patras A, Brunton NP, DaPieve S and Butler F. 2009. Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry puree. Innov Food Sci Emerg Technol doi 10.1016/j.ifset.2008.12.004. 

Fast food Strawberries are at their best harvested when fully colored and eaten as soon as possible—not that you will need much prompting They do not keep well, nor do they freeze except as a puree, since freezing destroys their texture. 

Nozaki et al. [23] characterised the production of (+)-mesifuran [2,5-di-methyl-4-methoxy-3(2H)-furanone], an important flavour compound in arctic bramble, but which also occurs in strawberry and pineapple. After lipase-catalysed (Candida antarctica) enantioface-differentiating hydrolysis of the enol acetate, the pure optically active (+)-mesifuran could be obtained. 

A process for imparting a strawberry flavor or aroma to a foodstuff which comprises adding thereto from about 0.5 up to about 25 parts per million, based on the weight of said foodstuff of a composition consisting essentially of synthetically produced substantially pure 2-methyl-2-pentenoic acid. 

DIRECT. Copper sprays depending on incidence, 3 and 6 weeks after planting, at budburst in spring, for strawberries grown over two seasons, treat the new growth after pruning (concentration with 50% pure copper 0.05-0.1%). 

Fiber. Diets rich in dietary fiber, especially prebiotic fiber, have broad physiological benefits, including decreased blood levels of cholesterol and lowered risk of several types of cancer and coronary artery disease. The top superfruit sources of fiber are mangoes, figs, oranges, strawberries, the Rubus berries (raspberries, blackberries, boysenberries), goji berries (wolfberries), kiwifruits, dates, a ai berries (as a puree or pulp), seaberries, and dried plums (prunes). 

Silk Soymilk products (silksoymilk.com)—include blueberry, raspberry, cherry, and strawberry juice/puree in nutrient-fortified soy milk yogurt with six active cultures... 

Kellogg s Special K Blueberry Cereal (specialk.eom/ /products)— provides whole grains with dried blueberry pieces and puree in a cereal fortified with excellent percentages of daily values for dietary fiber, vitamins A, C, and D, six B vitamins, and four essential minerals other superfruits featured are strawberry, raisin, cranberry, and elderberry in cereals or nutrition bars... 

The dose response and metabolism of strawberry anthocyanins were examined with 12 healthy adults who had consumed each of three different doses of strawberry anthocyanin. The four main anthocyanins in pureed strawberries were pelargonidin 3-O-glucoside (94, 87.8%), cyanidin 3-0-glucoside (60, 7.7%), pelargonidin-3-rutinoside (4.5%), and pelargonidin-3-(6"-acetoyl)glucoside (trace) (Fig. 21). 

Oral administration of 100, 200, or 400 g pureed strawberries corresponded with 15,30, or 60 imol anthocyanin, respectively. The urine metabolites of strawberry anthocyanins were collected 24 h after each anthocyanin administration and the urine samples were analyzed. 

In a food processor, puree avocado, strawberries, blueberries, and stevia until smooth (or use a hand blender). Serve immediately. 

Rodrigo, D., Loey, A. van., and Hendrickx, M. 2007. Combined thermal and high pressure color degradation of tomato puree and strawberry juice. Journal of Food Engineering 79 553-560. 

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