International Journal of Life Science and Engineering
Vol. 3, No. 1, 2018, pp. 1-17
http://www.aiscience.org/journal/ijlse
ISSN: 2381-697X (Print); ISSN: 2381-6988 (Online)
* Corresponding author E-mail address:
Shelf Stability with & Without Preservatives and Storage Conditions, Physico-Chemical Properties of Strawberry Juice Procured from Tangail District Bangladesh
Habibur Rahman1, Serajul Islam2, *, Dilruba Akter1, Nasim Talukder1, Noyazzesh Hossain1, Hafizur Rahman3, Abu Zubair1
1Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail, Bangladesh
2School of Food Science and Technology, Jiangnan University, Wuxi, China
3Department of Fortification-USI, Nutrition International, Dhaka, Bangladesh
Abstract
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.
Keywords
Strawberry Juice, Preservatives, Physico-Chemical & Antioxidant Properties, Tangail District,
Sensory Properties & Bangladesh
Received: February 19, 2018 / Accepted: March 22, 2018 / Published online: May 28, 2018
@ 2018 The Authors. Published by American Institute of Science. This Open Access article is under the CC BY license.
http://creativecommons.org/licenses/by/4.0/
2 Habibur Rahman et al.: Shelf Stability with & Without Preservatives and Storage Conditions, Physico-Chemical Properties of Strawberry Juice Procured from Tangail District Bangladesh
1. Introduction
Strawberry Fragaria x ananassa is one of the popular fruit of
the world. It is a highly priced fruit in all over the world (A. N.
Chowdhury et al., 2013). Over six hundred varieties occurred
which differs in taste, texture and size (Childer NF, 1983).
However, the "garden" varieties of strawberries with which
most of us are familiar today are known as Fragaria ananassa.
"Ananassa" is Latin for "ananas-like" Fragaria X ananassa,
strawberry (or garden or pineapple strawberry), is a perennial
herbaceous plant in the Rosaceae (rose family) is a hybrid
cultivar of two wild Fragaria species (Bailey et al. 1976,
California Strawberry Commission 2012, Domoto et al. 2008,
FAOSTAT 2012, Flora of China 2012, Nottingham 2003, van
Wyk 2005). Fragarin Chiloensis and Fragarin Verginiana
which were the precursor of all the present strawberry cultivars
(John, 1994). Strawberries can be successfully grown in cold
areas in the tropics and subtropics. Mature fruit in a short
period of time which is 30 to 40 days, non-perishable and must
be consumed in early after winning (Shakoor Wisal et al.,
2014). Must be handled carefully and fruit, while the transfer
to the market long as there are prospects for the deterioration
of fruit during transportation (Amin NU, 1996). Although other
Fragaria species are also cultivated, this hybrid is the primary
source of commercially produced strawberries (Bailey et al.
1976, California Strawberry Commission 2012, Domoto et al.
2008, FAOSTAT 2012, Flora of China 2012, Nottingham 2003,
van Wyk 2005).
Recently it has gained adaptability as well as popularity in
Bangladesh. Though Strawberry has introduced newly in
Bangladesh but now it has evolved as a money spinning cash
crop. In Bangladesh, micro propagation of strawberry played
a vital role in strawberry cultivation. (A. N. Chowdhury et al.,
2013). Strawberries are often eaten as a fresh fruit, famously
in strawberry shortcake and are also processed into ice
creams, jams and preserves, pies, mousses, fruit juice,
milkshakes, chocolates and various baked goods and candies.
Strawberries may also be fermented into wine or liqueur
(such as the Italian fragoli) (Bailey et al. 1976, California
Strawberry Commission 2012, Domoto et al. 2008, FAOSTAT
2012, Flora of China 2012, Nottingham 2003, van Wyk
2005). Artificial strawberry flavorings and aromas are also
widely used in many products like lip gloss, candy, hand
sanitizers, perfume, and many others (Source: Wikipedia).
The fruit is widely appreciated for its characteristic aroma,
bright red color, juicy texture and sweetness (Source:
Wikipedia). The fruit is firm, red meat and sweet. More than
50% of the sucrose in strawberries is glucose. The red color
of the fruit is due to an anthocyanin pigment. Volatile esters
responsible for many of the fruit flavor are found in it. Of
nutritionally and strawberries contain carbohydrate low-
calorie and a potential source of vitamin C, fiber and
provides more vitamin C than oranges. (Shakoor Wisal et al.,
2014). Strawberry fruit also give an exceptional supply of
vitamin K, vitamin B5, vitamin B6, manganese, magnesium,
copper, potassium and omega 3 fatty acids (USDA, 2008)
(U.S. Dept. of Agriculture USDA (2011) Nutrient database
for standard referenc; USDA (1998) Nutrient database for
standard reference. U. S. Deptt. Agric.). Malic and
Citricacids are main organic acids which contribute to aroma.
Strawberries also contain the higher percentage of non-
nutrients e.g. phenols and flavonoids as compared to other
berry fruit (Hakkinen SH et al., 2000).
According to Food and Agriculture Organization (FAO),
world production of strawberries has exceeded 4 million
tons, in which United States contributes 28 percent (Food
and Agriculture Organization (FAO) (2009) Data on
Potassium sorbate in food and beverages. Nearly 10% of the
area harvested was in the U.S., but that accounted for more
than 25% of the total (1.3 mmt). Strawberry production is
particularly important in California, which produces 88% of
the U.S. total, valued at around $2.3 billion annually. The
U.S. harvest was more than 5 times that of any other country.
Other major producers include Turkey, Spain, Egypt, Korea,
and Mexico (Bailey et al. 1976, California Strawberry
Commission 2012, Domoto et al. 2008, FAOSTAT 2012,
Flora of China 2012, Nottingham 2003, van Wyk 2005.)
Strawberries are particularly susceptible to damage from
frost, and became the subject of a famous early field test of
releasing genetically engineered organisms into the
environment. Advanced Genetic Sciences, were tested in a
controversial field experiment on strawberries in 1987, in
which a bacterial solution was sprayed on the strawberry
plants before a frost. Although initial results suggested the
modified bacteria did prevent ice formation, concerns about
whether releasing these bacteria for commercial application
might adversely affect snow and ice formation, with
potentially large implications for regional weather patterns,
have inhibited widespread use of ice-minus bacteria in
strawberry cultivation. (Bailey et al. 1976, California
Strawberry Commission 2012, Domoto et al. 2008, FAOSTAT
2012, Flora of China 2012, Nottingham 2003, van Wyk
2005). Strawberry as an economic crop has encouraging
potentials for foreign exchange earnings. It can also increase
national income through the expansion of local industries and
higher incomes for farmers involved in its production.
2. Materials and Methods
Mature and fresh strawberries were collected from the
Kalihati, Tangail district. The strawberries were washed
followed by sorting; the juice was extracted using juice
International Journal of Life Science and Engineering Vol. 3, No. 1, 2018, pp. 1-17 3
extracting machine; the juice pasteurized before filling into
glass bottles then experiment in the laboratory of the
department of Food Technology and Nutritional Science,
Mawlana Bhashani Science and Technology University
where research work was carried out.
2.1. Preparation of Strawberries Juice
All strawberry samples were prepared according to
Association of Official Analytical Chemists (AOAC) standard
[20]. The filtered strawberry juice used muslin cloth and
measure the pH value by a pH meter. After that collected the
fresh juice into 200ml sealed sterilized transparent glass
bottles. Sodium benzoate and potassium meta-bisulphite were
added as a preservative where the amount minimum (5mg,
5mg) and maximum (20mg, 10mg) & without preservative
juice also collected as a sample. Afterwards, all juices were
pasteurized at 72°C for 15 minutes. After finished the
pasteurization, cooled samples for further processing. Finally,
Juice bottles were separated into two categories. One group
was kept in room temperature (25°C) and another group was
placed in the freezing (-18°C). Then juices samples were kept
for analyzed various physical, chemical and microbial tests.
Table 1. Specification of Strawberry Juice samples.
Juice Sample Melliferous plant Scientific Name Sample code Sample groups categories
Strawberry Fragaria ananassa
SJ-1 Strawberry juice without preservative
SJ-2 Strawberry juice with 5 mg preservative (Sodium Benzoate)
SJ-3 Strawberry juice with preservative 20 mg (Sodium Benzoate)
SJ-4 Strawberry juice with preservative 5 mg (Potassium Metabisulphite)
SJ-5 Strawberry juice with 10 mg preservative (Potassium Metabisulphite)
2.2. Physico-Chemical Properties
All strawberry juices samples were analyzed of moisture,
ash, TSS and PH as per the methods of AOAC [13]. Acidity
was determined by dissolving a known weight of sample in
distilled water and titration against 0.01 N NaOH using
phenolphthalein as indicator (Srivastava and Sanjeev, 2003).
Ascorbic acid was determined by the direct colorimetric
method using 2, 6- dichlorophenol- indophenols as
decolorizing agent by ascorbic acid in sample extract and in
slandered ascorbic acid solution (AOAC, 2000).
2.3. Antioxidant Content
Vitamin C compounds from strawberry juice samples were
detected by Scavenger method and each juice sample was
determined according to the colorimetric assay developed by
Zhishen et al. [89].
2.4. Sensory Evaluation
The panel members were teachers and students of Food
Technology & Nutritional Science department evaluated the
product fortnightly for Appearance, color, flavor, aroma,
texture consistency and overall acceptability by Hedonic scale
term used in tasting panels where the judges indicate the extent
of their like or dislike for the food. (David A. Bender, 2005). A
nine-point Hedonic scale used for sensory evaluation of
strawberry juice samples stored at different storage condition.
2.5. Statistical Analysis
The data obtained were statistically analyzed for analysis of
variance (ANOVA) and consequently Duncan's Multiple Range
Test (DMRT) was used to determine significant difference. Data
were analyzed using the software, IBM SPSS Statistics, version
22 at the 5% level of significance (P= 0.05) [23].
3. Result and Discussion
3.1. Physico-Chemical Analysis The fresh strawberry juices were analyzed for physico-
chemical. The figure 1 shows that, the proximate
composition Moisture, Ash, PH and TSS were 90.17%,
0.39%, 3.71 and 17% respectively.
Figure 1. Proximate composition of fresh strawberry juice.
4 Habibur Rahman et al.: Shelf Stability with & Without Preservatives and Storage Conditions, Physico-Chemical Properties of Strawberry Juice Procured from Tangail District Bangladesh
The figure 2 shows that, the percentage of Total Soluble
Solids (TSS) of preserved strawberry juice from 3 to 12 day.
After 12 days, it was found that the TSS remarkably
decreased in SJ-1, SJ-2, SJ-3, SJ-4 and SJ-5. Most notable
changes occurred in SJ-3 which was 15 to 5 percent and in
SJ-5 which was 15 to 6 percent. On the other hand, the figure
3 shows that, the percentage of Total soluble Solids of
preserved strawberry juice from 3 to 38 day where was
gradually decreased in TSS of the sample SJ-1, SJ-2, SJ-3,
SJ-4 and SJ-5 after 38 days. Most remarkable decrease
occurred in SJ-2, SJ-4 and SJ-5 which was 16 to 10 percent
and also sample SJ -1, SJ-3 about 16.5 to 10.5 percent.
Figure 2. TSS in Room Temperature at 12 days.
Figure 3. TSS in Freezing Temperature at 38 days.
The figure 4 shows that, the PH of preserved strawberry juice
from 3 to 12 day. It was found that the PH remarkably
decreased sample SJ-1, SJ-2, SJ-3, SJ-4 and SJ-5 after 12
days. Most notable changes occurred in SJ-2 about 3.73 to
2.94 and in SJ-4 about 3.72 to 2.96. On the other hand, the
figure 5 shows that, the PH of preserved strawberry juice
from day 3 to day 38. It was gradual decreased in the PH of
SJ -1, SJ -2, SJ -3, SJ-4 and SJ -5 after 38 days. Most
remarkable decrease occurred in SJ-2 about 3.88 to 3.70 and
in SJ-5 about 3.88 to 3.62. SJ -1 and SJ-4 sample was slight
decrease and sample SJ-3 a little bit change occurred.
International Journal of Life Science and Engineering Vol. 3, No. 1, 2018, pp. 1-17 5
Figure 4. PH of strawberry juice in Room Temperature at 12 days.
Figure 5. PH of Strawberry juice at Freezing temperature at 38 days.
The figure 6 shows that, the titrable acidity of preserved
strawberry juice from 3 to 10 days. The titrable acidity of SJ-
1, SJ-3 and SJ-5 remarkably changed after 10 days. There
was no change in titrable acidity of SJ-2 and SJ-4. Most
significant increase occurred in SJ-1 which was 0.96 to 2.56.
A slight decrease in SJ-3 which was 1.92 to 1.60 and increase
in SJ-5 was 3.84 to 4.16. On the other hand, the figure 7
shows that, the titrable acidity of preserved strawberry juice
from day 3 to day 38. The titrable acidity of SJ-1, SJ-2, SJ-3,
SJ-4 and SJ-5 respectively remarkable change occurred after
38 days. Most notable increase in the titrable acidity was 0.96
to 2.88 of the sample SJ-1. A slight increase found 1.24 to
1.92 in SJ-3 and also decreased 1.92 to 1.31 in SJ-5. A little
bit increase occurred in SJ-2 and SJ-4 which were 1.28 to 1.6
and 1.6 to 1.92 respectively.
6 Habibur Rahman et al.: Shelf Stability with & Without Preservatives and Storage Conditions, Physico-Chemical Properties of Strawberry Juice Procured from Tangail District Bangladesh
Figure 6. Titrable acidity of Strawberry juice in Room Temperature at 12 days.
Figure 7. Titrable acidity of Strawberry juice in Freezing Temperature at 38 days.
The figure 8 shows that, the total viable count of preserved
strawberry juice from 3 to 10 days in 3rd diluted samples. The
TVC should not be more than 1×104 (Gulf standards, 2000).
Total bacteria recorded in SJ-1, SJ-2, SJ-3, SJ-4 and SJ-5 were
exceeded the Gulf standards after 10 days. Most notable
increase in SJ-3 which was 3.7 ×10 to 1×105. On the other
hand, figure 9 shows that, the Total viable count of preserved
strawberry juice from 3 to 38 day in 3rd diluted samples. TVC
should not be more than 1×104 (Gulf standards, 2000). Here
from 3 to 38 day, there found a gradual increase of total viable
recorded in SJ-1, SJ-2, SJ-3, SJ-4 and SJ-5 which didn’t
exceed the Gulf standards. Most notable increase found after
38 days beyond the standard limit total bacteria recorded in SJ-
1 and SJ-2 which were 0.38×103 to 0.88 ×103 and 0.35×103 to
0.85×103 respectively. A slight increase found in SJ-3, SJ-4
and SJ-5 which were 0.39×103 to 0.80×103, 0.48 ×103 to
0.84×103 and 0.4×103 to 0.87×103 respectively.
International Journal of Life Science and Engineering Vol. 3, No. 1, 2018, pp. 1-17 7
Figure 8. TVC of strawberry juice at Room Temperature at 10 days.
Figure 9. TVC of strawberry juice in Freezing Temperature at 38 days.
The figure 8 shows that, the Total fungal count of preserved
strawberry juice after 10 days in 3rd diluted samples. The
Gulf standards show that the yeast and mould count should
not be more than 1×103 cfu ml-1 in juices (Ambreen Akhtar
Saddozai et al., 2012). Here were found, total bacteria
recorded in SJ-1, SJ-2, SJ-3, SJ-4 and SJ-5 exceeded the Gulf
standards which were 0.04×103, 0.032×103, 0.028×103,
0.038×103 and 0.034×103 respectively after 10 days.
Moreover, mould and yeast growth has also been observed
by various researchers during their work on strawberry juice
(Amanatidou et al., 2003). On the other hand, figure 11
shows that, the Total fungal count of preserved strawberry
juice after 10 to 38 days in 3rd diluted samples. The Gulf
standards show that the yeast and mould count should not be
more than 1 × 103 cfu ml-1 in juices (Ambreen Akhtar
Saddozai et al., 2012). Here from day 10 to day 38, there
occurred a gradual increase of total bacteria recorded in SJ-1,
SJ-2, SJ-3, SJ-4 and SJ-5 which didn’t exceed the Gulf
standards. Most notable increase found after 38 days beyond
the standard limit total bacteria recorded in SJ-1, SJ-2 and
SJ-4 which were 0.65×103 to 0.95×103, 0.5×103 to 0.80×103
and 0.6×103 to 0.89×103 respectively. A slight increase was in
SJ-3 and SJ-5 which were 0.61×103 to 0.85×103 and
0.61×103 to 0.86×103 respectively.
8 Habibur Rahman et al.: Shelf Stability with & Without Preservatives and Storage Conditions, Physico-Chemical Properties of Strawberry Juice Procured from Tangail District Bangladesh
Figure 10. TFC of strawberry juice at Room Temperature.
Figure 11. TFC of strawberry juice at freezing temperature.
The figure 12 shows that, the Total fungal count of preserved
strawberry juice after 17 to 38 days in 3rd diluted samples.
The coliform should not be more than 1×102 (Gulf standards,
2000). Here from day 17 to day 38, there found a gradual
increase of total coliform recorded in SJ-1, SJ-2, SJ-3, SJ-4
and SJ-5 which didn’t exceed the Gulf standards. Most
notable increase found after 38 days beyond the standard
limit total bacteria recorded in SJ-4 which was 0.18×102 to
0.88×102. A slight was in SJ-1, SJ-2, SJ-3 and SJ-5 which
was 0.31×102 to 0.94×102, 0.26×102 to 0.90×102, 0.25×102 to
0.89×102 and 0.17×102 to 0.77×102 respectively.
International Journal of Life Science and Engineering Vol. 3, No. 1, 2018, pp. 1-17 9
Figure 12. TCC of strawberry juice at freezing temperature.
3.2. Sensory Evaluation
Hedonic scale term used in tasting panels where the judges
indicate the extent of their like or dislike for the food (David
A. Bender, 2005). A nine-point Hedonic scale used for
sensory evaluation of strawberry juice samples stored at
different storage condition.
The figure 13 shows that, the sensory evaluation of preserved
strawberry juice from 3 to 12 day based on Hedonic Scale.
The shown evaluation of appearance, color, flavor, texture
and overall taste of strawberry juice. The overall taste found
of SJ-1 after 3 days was moderately liked and finally it was
rejected by panelists after 12 days. On the other hand, figure
14 shows that, the sensory evaluation of preserved strawberry
juice from 3 to 12 day at room temperature based on Hedonic
Scale. The sensory evaluation shown that of appearance,
color, flavor, texture and overall taste of strawberry juice.
Here found that overall taste of SJ-2 after 3 days was slightly
liked and finally it was rejected by panelists after 12 days.
Figure 13. Sensory Evaluation of SJ-1 at Room Temperature.
10 Habibur Rahman et al.: Shelf Stability with & Without Preservatives and Storage Conditions, Physico-Chemical Properties of Strawberry Juice Procured from Tangail District Bangladesh
Figure 14. Sensory Evaluation of SJ-2 at Room Temperature.
The figure 15 shows that, the sensory evaluation of preserved
strawberry juice from 3 to 12 day based on Hedonic Scale.
The overall taste shown that of SJ-3 was slightly liked after 3
days and finally it was rejected by panelists after 12 days. On
the other hand, figure 16 shows that, the sensory evaluation
of preserved strawberry juice from day 3 to day 12 at room
temperature based on Hedonic Scale. The evaluation of
appearance, color, flavor, texture and overall taste of
strawberry juice. Here found that overall taste of SJ-4 after 3
days was neither liked nor disliked by panelists. And finally
overall taste of S J-4 after 12 days was rejected by panelists.
Figure 15. Sensory Evaluation of SJ-3 at Room Temperature.
International Journal of Life Science and Engineering Vol. 3, No. 1, 2018, pp. 1-17 11
Figure 16. Sensory Evaluation of SJ-4 at Room Temperature.
The figure 17 shows that, the sensory evaluation of preserved
strawberry juice from day 3 to day 12 based on Hedonic
Scale. Here found that overall taste of SJ-5 after 3 days was
neither liked nor disliked and finally it was rejected by
panelists after 12 days. By the way, the figure 18 shows that,
the sensory evaluation of preserved strawberry juice from
day 3 to day 38 based on Hedonic Scale. It was found the
overall taste of SJ-1 after 3 days was liked moderately.
Finally, the overall taste was liked slightly of SJ-1 after 41
days.
Figure 17. Sensory Evaluation of SJ-5 at room temperature.
12 Habibur Rahman et al.: Shelf Stability with & Without Preservatives and Storage Conditions, Physico-Chemical Properties of Strawberry Juice Procured from Tangail District Bangladesh
Figure 18. Sensory Evaluation of SJ-1 at freezing temperature.
The figure 19 shows that, the table above represents the
sensory evaluation of preserved strawberry juice after 3 to 38
days based on Hedonic Scale. Here found that overall taste of
SJ-2 after 3 days was liked very much. And finally overall
taste of SJ-2 after 38 days was liked moderately by panelists.
On the other hand, the figure 20 shows that, the sensory
evaluation of preserved strawberry juice after 3 to 38 days
based on Hedonic Scale. The overall taste was liked very
much of SJ-3 after 3 days. Finally, overall taste was liked
moderately of SJ-3 after 38 days.
Figure 19. Sensory Evaluation of SJ-2 at freezing temperature.
International Journal of Life Science and Engineering Vol. 3, No. 1, 2018, pp. 1-17 13
Figure 20. Sensory Evaluation of SJ-3 at freezing temperature.
The figure 21 shows that, the sensory evaluation of preserved
strawberry juice after 3 to 38 days based on Hedonic Scale.
Here found that overall taste of SJ-4 after 3 days was liked
moderately & finally overall taste was liked slightly of SJ-4
after 38 days. By the way, the figure 22 shows that, the
sensory evaluation of preserved strawberry juice after 3 to 38
days based on Hedonic Scale. Here found that overall taste of
SJ-5 after 3 days was liked moderately. Finally, overall taste
was liked slightly of SJ-5 after 38 days.
Figure 21. Sensory Evaluation of (SJ-4) at freezing temperature.
14 Habibur Rahman et al.: Shelf Stability with & Without Preservatives and Storage Conditions, Physico-Chemical Properties of Strawberry Juice Procured from Tangail District Bangladesh
Figure 22. Sensory Evaluation of SJ-5 at freezing temperature.
The Overall taste comparison among strawberry juice
without preservative SJ-1 & with preservative (Sodium
Benzoate) 5 mg SJ-2, by the way strawberry juice with
preservative (Sodium Benzoate) 20 mg SJ-3, Strawberry
juice with preservative (Potassium Metabisulphite) 5 mg SJ-4
and strawberry juice with preservative (Potassium
Metabisulphite) 10 mg SJ-5 in Freezing temperature.
The figure 23 shows that, it occurred negligible changes in
overall taste of SJ-1, SJ-2, SJ-3, SJ-4 and SJ-5 at freezing
temperature after 12 days. Whereas the little changes
occurred in overall taste of SJ-1, SJ-2, SJ-3, SJ-4 and SJ-5 at
freezing temperature after 38 days. Finally, SJ-4 and SJ-5
sample were objectionable changed after 38 days.
Figure 23. Overall taste comparison among SJ-1, SJ-2, SJ-3, SJ-4 and SJ-5 at freezing temperature.
3.3. Antioxidant Properties
The strawberry juices contain a number of compounds
known to act as antioxidants, including ascorbic acid. The
vitamin C content of tested fresh strawberry juices samples
was found 60.05 mg/100 g. Shakoor Wisal et al. (2014)
investigated the vitamin C content a potential source of
vitamin C than oranges.
International Journal of Life Science and Engineering Vol. 3, No. 1, 2018, pp. 1-17 15
4. Conclusion
In this study strawberry juice were prepared for strawberry
preservation. The strawberry juice were processed and sealed
sterilized glass bottles. Bottles were stored in room and
freezing temperature up to 38 days and observed to physico-
chemical properties, microbiological and sensory qualities.
Results indicated that, the physico-chemical parameters were
slightly changed such as moisture, ash, TSS, pH and vitamin
C at freezing temperature.
In case of sensory evaluation, a significant changed in
appearance, color, flavor, texture and overall taste was
noticed in preserved juice than fresh strawberry juice. The
overall taste of preserved juice was better in freezing
temperature than room temperature. The microbial analysis
was found that juice preserved minimal microbial content in
freezing temperature than room temperature whereas the
preservative juice was low microbial content than without
preservatives in room temperature. The overall, preservative
and without preservative juice were minimal microbial
content in freezing temperature. The microbial parameter was
superior quality with preservative juice and as there was no
perceptible microbial contamination or growth during the
preserved period. So the preservative juice can be considered
as a safe consumption.
Finally, the shelf life of preserved juice was 12 days at room
temperature and 38 days in freezing temperature. So the
freezing strawberry juice was wonderful substitute for
consumption. Government agencies such as BSTI must set
up regulations in controlling the proper production of
strawberry juice in industries throughout the country.
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