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Article

The Effect of Plant Additives on the Stability of Polyphenols in Dried Black Chokeberry (Aronia melanocarpa) Fruit

1
Department of Gastronomy Sciences and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland
2
Department of Biotechnology and Food Microbiology, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland
*
Author to whom correspondence should be addressed.
Foods 2021, 10(1), 44; https://doi.org/10.3390/foods10010044
Received: 3 November 2020 / Revised: 20 December 2020 / Accepted: 23 December 2020 / Published: 26 December 2020
(This article belongs to the Special Issue Functional and Fortified Foods)
Chokeberry fruit exhibits a high level of pro-health potential, associated with a significant amount of polyphenol content and antioxidant activity. The fruit is easily perishable and therefore needs to be processed in short order to ensure its availability throughout the year. For this purpose, the fruit is dried, which has an impact on the preservation of bioactive components such as polyphenols. In the study, chokeberry fruit was influenced by a suspension of spices, including clove and cinnamon, and subsequently dried using the freeze-drying, convection, and microwave radiation methods. Freeze-drying was concluded to be the most desirable method of drying, which preserves the largest amount of polyphenols while soaking fruit in a suspension of cinnamon or cloves accelerated the loss of anthocyanins during the storage period. The obtained test results may constitute a valuable source of information for manufacturers in designing new products with increased pro-health potential, whose properties result from the high content of polyphenols and other plant additives. View Full-Text
Keywords: black chokeberry; Aronia melanocarpa; cinnamon; Cinnamomum; clove; Syzygium aromaticum; fruits; drying method; polyphenols; bioactive compounds black chokeberry; Aronia melanocarpa; cinnamon; Cinnamomum; clove; Syzygium aromaticum; fruits; drying method; polyphenols; bioactive compounds
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MDPI and ACS Style

Sidor, A.; Drożdżyńska, A.; Brzozowska, A.; Gramza-Michałowska, A. The Effect of Plant Additives on the Stability of Polyphenols in Dried Black Chokeberry (Aronia melanocarpa) Fruit. Foods 2021, 10, 44. https://doi.org/10.3390/foods10010044

AMA Style

Sidor A, Drożdżyńska A, Brzozowska A, Gramza-Michałowska A. The Effect of Plant Additives on the Stability of Polyphenols in Dried Black Chokeberry (Aronia melanocarpa) Fruit. Foods. 2021; 10(1):44. https://doi.org/10.3390/foods10010044

Chicago/Turabian Style

Sidor, Andrzej, Agnieszka Drożdżyńska, Anna Brzozowska, and Anna Gramza-Michałowska. 2021. "The Effect of Plant Additives on the Stability of Polyphenols in Dried Black Chokeberry (Aronia melanocarpa) Fruit" Foods 10, no. 1: 44. https://doi.org/10.3390/foods10010044

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