Search Results (104)

The sustainable management and valorization of agri-food by-products is a key challenge in the development of circular and resource-efficient food systems. This study aimed to evaluate the effect of incorporating varying amounts of black chokeberry (Aronia melanocarpa) pomace, a fruit-processing by-product, on the quality of beef burgers. Pomace was incorporated at levels of 0.0%, 0.5%, 1.0%, 2.0%, and 3.0%. The burgers were baked, vacuum-packed, and stored at 4 °C for 14 days. On the production day, cooking properties and chemical composition were determined, while during storage, pH, shear force, color parameters (CIEL*a*b*), organoleptic attributes, and microbiological quality were assessed. The results showed that increasing the pomace level from 0% to 3.0% increased (p < 0.05) the thermal loss and diameter shrinkage by 5.6 and 2.9 percentage points, respectively. In contrast, shear force was lower in burgers containing 3.0% pomace than in the control burgers, by 3.76 N on day 1 and by 5.11 N on day 14. Burgers supplemented with chokeberry pomace were significantly (p < 0.05) darker and exhibited lower redness and yellowness values than the control samples. Organoleptic evaluation showed that burgers containing 0.5–1.0% pomace achieved scores comparable to those of the control group across most evaluated attributes, indicating that 1.0% was the highest inclusion level that maintained acceptable organoleptic characteristics under the conditions of this study. Furthermore, chokeberry pomace supplementation did not adversely affect the microbiological quality of the burgers during storage, with mesophilic aerobic microorganism counts remaining below 5 log CFU/g in all treatments throughout the 14-day storage period. These findings demonstrate that low levels of shredded black chokeberry pomace, particularly 1.0%, can be incorporated into beef burger formulations without substantial deterioration of quality attributes, suggesting that the valorization of this fruit-processing by-product may offer opportunities to support more sustainable food production practices. Full article

Aronia melanocarpa puree is rich in anthocyanins and proanthocyanidins, but its pronounced tannin-derived astringency limits product acceptance. This study developed a non-removal astringency-modulation strategy using food-grade L-proline and evaluated its molecular basis, processing window, and quality effects. Ultraviolet–visible (UV–Vis) and Fourier-transform infrared (FT-IR) spectroscopic analyses suggested that L-proline altered the local microenvironment of procyanidin B2 (PC-B2) through hydrogen bonding, hydrophobic association, and molecular packing rearrangement, without evident disruption of the PC-B2 aromatic skeleton. In a PC-B2–bovine serum albumin model, an appropriate L-proline level reduced the protein precipitation rate from 45.3% to 31.2% and increased soluble phenolic retention, suggesting weakened polyphenol–protein precipitation. The strategy was then optimized in puree using machine learning-assisted multi-response analysis and Box–Behnken validation. The recommended condition was 150 mg/100 mL L-proline at 40 °C for 60 min, yielding a deastringency rate of 36.13%, with anthocyanin and vitamin C retention rates of 88.80% and 55.56%, respectively. The optimized treatment maintained red color, colloidal dispersion, and shear-thinning behavior; increased the anthocyanin digestion retention index from 50.0% to 87.4%; and improved overall sensory acceptance from 4.17 to 8.17. These findings support L-proline-mediated microenvironmental modulation as a mild processing approach for high-tannin cloudy berry products. Full article

Background: Inflammatory bowel disease (IBD), including Crohn’s disease (CD) and ulcerative colitis (UC), is a group of chronic gastrointestinal (GI) diseases with complex and multifactorial pathophysiology. The global prevalence of IBD is increasing, highlighting the need to develop new therapeutic approaches. Plant-derived extracts have recently gained prominence due to their anti-inflammatory properties. Methods: This study investigated: apricot leaves (ALE), peach leaves (PLE), black chokeberry fruit (BCHE), rosehip seeds (RSE), passion fruit seeds (PSE), and linden blossom (LBE) (all at the concentration 10–200 µg/mL) in RAW 264.7 mouse macrophages. Cytotoxicity was assessed using the neutral red uptake (NRU) assay, and anti-inflammatory activity was assessed using Griess assay in the lipopolysaccharide (LPS)-induced inflammation. Additionally, the mRNA expression levels of key inflammatory genes (interferon-γ (Ifn-γ), interleukin-6 (Il-6), nitric oxide synthase (Nos2), and tumor necrosis factor-α (Tnf-α)) were analyzed. Results: ALE and PLE exhibited minimal cytotoxicity and strong anti-inflammatory activity, reducing the expression of all analyzed genes. PSE demonstrated anti-inflammatory activity in the Griess assay, but did not alter mRNA expression. Conclusions: ALE and PLE exhibit promising anti-inflammatory properties and warrant further preclinical investigation. Comprehensive in vitro and in vivo studies are necessary to confirm these results. Full article

Aronia melanocarpa (black chokeberry) is a polyphenol-rich fruit recognized as a novel food ingredient; however, its efficacy against constipation and its underlying mechanisms remains poorly understood. In this study, we evaluated the therapeutic effects of the ethanol extract of A. melanocarpa fruit (AMFE) on loperamide-induced constipation in mice and investigated its mechanisms using serum pharmaco-chemistry, network pharmacology, and molecular docking analyses. AMFE treatment increased the intestinal transit rate and fecal water content in a dose-dependent manner, alleviated colonic histopathological damage, and restored the serum levels of gastrointestinal neurotransmitters (5-HT, MTL, SP, GAS, and VIP), inflammatory cytokines (IL-1β, IL-6, and TNF-α), and colonic oxidative stress markers (GSH and MDA). Using UHPLC-Q-TOF-MS, 31 compounds were identified in AMFE, of which 22 were detected in serum, including 14 prototype compounds and eight metabolites. Network pharmacology analysis revealed 472 common targets shared between AMFE and constipation, with AKT1, STAT3, JUN, GAPDH, IL-6, and TP53 as core targets. KEGG enrichment analysis highlighted the PI3K/AKT signaling pathway as a key regulatory axis. Molecular docking confirmed strong binding affinities between key active compounds (catechin, kaempferol, caffeic acid, naringenin, and isorhamnetin). Please see the core end of the document for further details on the references and targets, particularly isorhamnetin with GAPDH. Collectively, AMFE alleviated constipation through multi-component, multi-target, and multi-pathway mechanisms, providing a scientific basis for the development of A. melanocarpa as a functional food and therapeutic candidate for constipation. Full article

Aronia melanocarpa (commonly known as black chokeberry) is a Rosaceae species native to eastern North America that has long been recognized as both a food and medicinal plant. Its berries are rich in polyphenols, particularly anthocyanins such as cyanidin-3-O-galactoside (19–1282 mg/100 g), which are associated with a wide range of bioactivities, including antioxidant, anti-inflammatory, hepatoprotective, neuroprotective, cardiometabolic-regulating, and antitumor effects. These activities involve key signaling pathways such as Nrf2/KEAP1, NF-κB/MAPK, and PI3K/Akt, as well as inhibition of ferroptosis. The rich phytochemical profile of aronia supports diverse applications in the agri-food sector, including sports nutrition products, natural antioxidant additives, natural pigments, food preservation, and food coloring. Based on a systematic search of Scopus, PubMed, Web of Science, Google Scholar, Taylor & Francis, ScienceDirect, CNKI, and Wanfang Data up to October 2025, this narrative review summarizes the latest advances in aronia cultivation, chemical composition, pharmacological mechanisms, and food and clinical applications. Despite the growing body of evidence, significant gaps remain: clinical studies in humans are still limited, standardized extracts are lacking, and little is known about how these bioactive compounds behave during food processing and storage. This review highlights these gaps and outlines future research directions to maximize the potential of aronia for promoting human health. Full article

This study investigated the effects of black chokeberry (Aronia melanocarpa) (Michx.) Elliott powder addition (0.1–0.4%) on the quality attributes of cheese snacks produced from a blended camel–goat–cow milk base (60:20:20) using microwave vacuum drying. The snacks were evaluated for chemical composition, colour parameters, texture profile and water activity in order to assess how black chokeberry incorporation influences their physicochemical and sensory-related properties. Chemical analysis showed that the high protein content of the dried cheese matrix was maintained across all formulations, while fat, carbohydrate and energy values varied within a relatively narrow range, without a clear dose-dependent trend attributable solely to black chokeberry addition. Black chokeberry powder induced concentration-dependent colour changes, with decreased lightness and increased redness and overall colour difference, indicating visually noticeable shifts that may enhance product differentiation. Texture profile analysis revealed a significant reduction in fracturability at intermediate inclusion levels, suggesting a less brittle structure, whereas other texture parameters showed non-linear but statistically non-significant variations due to limited replication. All snacks exhibited very low water activity, consistent with shelf-stable, low-moisture products. A preliminary sensory test with untrained assessors indicated that black chokeberry-enriched snacks, particularly at around 0.3%, were generally well accepted, although the small panel size limits the strength of these conclusions. Overall, the findings suggest that small additions of black chokeberry powder can be used to develop visually attractive, high-protein cheese snacks with promising textural and sensory characteristics, while more comprehensive studies are needed to characterise their antioxidant properties, detailed nutritional profile and long-term stability. Full article

The main objective of the work was to prepare a series of new activated biocarbons by chemical activation of black chokeberry seed and to assess their suitability for removing cationic and anionic dyes from an aqueous medium. Activation of the precursor was performed at 550 °C with orthophosphoric acid, using conventional or microwave-assisted heating. The activated biocarbons were characterized in terms of elemental composition, textural parameters, surface morphology, acid-base character of the surface, as well as electrokinetic properties. Adsorption tests were carried out against two organic compounds: methylene blue (thiazine dye of cationic character) and Congo red (azo dye of anionic character). The influence of the initial dye concentration (5–120 mg/L), temperature (20–40 °C), and solution pH (2–10) on dye removal efficiency from the liquid phase was investigated. Additionally, kinetic adsorption tests were carried out to determine the rate and mechanism of the dyes removal process. Microwave-assisted chemical activation with H₃PO₄ proved to be a very effective approach for generating a high specific surface area (884 m²/g) and a micro/mesoporous structure, which directly increases the adsorption capacity of activated biocarbons towards cationic and anionic synthetic dyes. The maximum adsorption capacities for methylene blue and Congo red were 194.5 and 68.6 mg/g, respectively. It was also confirmed that the choice of heating method at the activation stage plays a key role in determining the physicochemical properties and adsorption performance of the activated biocarbons prepared from waste biomass. In general, carbonaceous adsorbents derived from black chokeberry seeds exhibit high potential for the treatment of dye-contaminated wastewater. Full article

This study aimed to evaluate the potential of branches of black chokeberry, sea buckthorn, and black currant as raw materials for the development of pharmacologically active compounds, primarily oligomeric proanthocyanidins (OPCs), as they exhibit a broad spectrum of biological activities, including antioxidant, antimicrobial, anti-inflammatory, anticancer, etc. Branch biomass collected in spring and autumn of 2023–2025 was analyzed for its functional group profile and used for the isolation of OPCs with ethanol, an ethanol–water mixture (1:1, v/v), and an ethanol–acetone–water mixture (4:1:5, v/v/v). The highest yield of OPCs (up to 14% of DB) was achieved using the ethanol–acetone–water solvent mixture. Using LC-MS/MS, the OPC composition was analyzed and found to consist of dimers (m/z 577), trimers (m/z 865), and tetramers (m/z 1153). The maximum OPC content was observed in autumn samples. Mechanical pretreatment enhanced OPC accessibility by disrupting cell walls and increasing particle surface, facilitating release from the matrix and yielding up to 1.2-fold more OPCs than from untreated biomass. Quantification of 22 elements in the biomass by ICP-MS revealed low levels of toxic metals along with the presence of nutritionally relevant elements. Therefore, from a chemical safety perspective, biomass can be considered suitable for use as a source of OPCs. Full article

Berry skins are rich in phenolic compounds but are commonly discarded as low-value waste during berry wine production. The present study evaluated how primary alcoholic fermentation affects the retention and transformation of phenolics in berry skins of blackcurrant (Ribes nigrum L.), black chokeberry (Aronia melanocarpa L.), lingonberry (Vaccinium vitis-idaea L.), rowanberry (Sorbus aucuparia L.), and cranberry (Vaccinium macrocarpon L.). Non-fermented and fermented skin fractions were analysed using Folin–Ciocalteu and HPLC to determine total and individual phenolic profiles. Primary fermentation induced significant species-dependent changes in phenolic composition. Blackcurrant, lingonberry, and rowanberry skins exhibited substantial decreases in total phenolics (−66%, −26%, and −57%, respectively), driven by strong losses of flavan-3-ols and hydroxycinnamic acids. In contrast, cranberry and chokeberry skins showed net increases in phenolic content (+47% and +18%, respectively), associated with the release of bound phenolics and the appearance of new low-molecular-weight phenolic acids such as gallic acid. Across all species, fermentation enhanced biotransformation into simpler phenolics while reducing major native anthocyanins and catechins. These results demonstrate that the influence of primary fermentation on berry skins is not uniform but dictated by their inherent phenolic architecture. Berries rich in polymeric or conjugated phenolics benefit from fermentation through increased phenolic extractability. The findings provide a comparative basis for optimizing fermentation and post-processing strategies to enhance the valorization potential of berry by-products in food and nutraceutical applications. Full article

Colorectal cancer (CRC) is among the three most commonly diagnosed malignancies worldwide and remains a major public health challenge, emphasizing the need for effective preventive strategies. Considering the current chemotherapy limitations of key agents, natural products widely researched as dietary supplements can complement conventional treatments. This review concentrates on Aronia melanocarpa (black chokeberry), including its fruits, leaves and pomace, as a rich source of bioactive compounds with well-documented anticancer properties. Notably, A. melanocarpa contains high levels of polyphenols such as cyanidin-3-galactoside, cyanidin-3-arabinoside, chlorogenic acid, quercetin, and epicatechin, as well as biologically active polysaccharides, including pectins and arabinogalactans. These compounds, through their antioxidant and anti-inflammatory activities, are involved in modulating apoptosis pathways specifically targeting cancer cells. Moreover, their complexes may enhance chemopreventive efficacy through synergistic mechanisms. Recent studies show that supplementation with aronia products can improve inflammatory markers such as interleukin-6 and tumor necrosis factor alpha, highlighting its potential role in modulating the tumor microenvironment. Collectively, these findings position A. melanocarpa as a promising candidate for use in integrative strategies aimed at the prevention and adjunctive treatment of CRC. Full article

Induced resistance in plants is a promising strategy for pest management, helping to reduce dependence on synthetic pesticides. However, no study has yet examined the interaction between Tetranychus urticae and Aronia melanocarpa, including host acceptance, performance, and antioxidant defence mechanisms. In this study, host acceptance of T. urticae was evaluated using two A. melanocarpa ecotypes: a non-cultivar (AMe) and the cultivated variety ‘Galicjanka’ (AGe). Leaf morphological traits (trichome density and length) and key life-history parameters of the mite (fecundity, egg development time, and larval duration) were assessed. Mite feeding effects on oxidative stress markers (hydrogen peroxide—H₂O₂; thiobarbituric acid reactive substances—TBARS) and antioxidant enzyme activity (guaiacol peroxidase—GPX ascorbate peroxidase—APX) were analysed by ecotype and infestation duration. Results showed low fecundity and prolonged development, indicating that neither ecotype is a preferred host for T. urticae. Ecotype-dependent differences in acceptance and mite performance suggest that variation in trichome density and biochemical traits may influence susceptibility. Baseline differences in H₂O₂ and TBARS imply a role in constitutive resistance, while their induction, accompanied by increased GPX and APX activity, highlights oxidative stress and antioxidant defences as key components of A. melanocarpa responses to mite attack. Full article

Chokeberry (Aronia melanocarpa L.) is a valuable raw material rich in health-promoting compounds, including anthocyanins, making it an excellent ingredient in food such as bread. In this research, water in the bread recipe was substituted with chokeberry extract (ChE). Dried chokeberry powder was used to obtain extracts with 0 and 7.5 °Brix content. Two types of water chokeberry extracts (0 and 7.5 °Brix ChE) were applied in the wheat bread recipe with doses of 10, 15, 20, and 30% (m/m), replacing water, respectively. The obtained chokeberry extract contributed to the enrichment of the bread in total polyphenol content and the antioxidant capacity. The control bread sample (i.e., without the extract) had a total polyphenol content (TPC) of 25.706 mgGAE/100 g, while the bread samples with the extract had TPC values ranging from 29.037 to 45.282 mgGAE/100 g. At the same time, adding chokeberry extract to the bread matrix contributed to increasing the antioxidant capacity. Bread with ChE was characterized by the same dough yield and loaf volume of bread compared to the control sample, but with changed oven loss, total baking loss, bread yield, specific volume, bread acidity and porosity of the crumb. However, there was no statistically significant effect on the chewiness and cohesiveness of the crumb in the sample texture (α = 0.05). A small effect of anthocyanins on the color of bread was observed, and sugars played the dominant role in the tested samples. Chokeberry in the form of an aqueous extract added to wheat bread can be an excellent ingredient in bread, fulfilling both a nutritional and technological function in the design of functional foods. Full article

Functional food is gaining global importance as consumer demand for products delivering health benefits beyond basic nutrition increases. Black chokeberry (Aronia melanocarpa) is a promising candidate in this field, due to its exceptionally high content of bioactive compounds, particularly polyphenols with well-documented health-promoting properties. This article reviews the current state of knowledge about the functional food definition and the health benefits of chokeberries, with special emphasis given to their extracts as promising ingredients for novel product development. Efficient recovery methods for bioactive compounds from fruits, pomace, and leaves were discussed, including advances in green extraction technologies such as ultrasound- and microwave-assisted extraction, supercritical fluid extraction and enzyme-assisted extraction. Stabilization approaches, including microencapsulation and freeze-drying, which enhance the stability and bioavailability of phenolics, were also highlighted. The impact of aronia extracts on technological and sensory parameters of food was investigated. Applications in beverages, baked goods, dairy, and meat products demonstrate improved antioxidant capacity and storability. However, astringency remains a major sensory challenge. Future perspectives include optimization of processing strategies and developing synergistic formulations to maximize health benefits while ensuring consumer acceptance. Full article

Wheat starch is among the most widely used ingredients in food products. Adding phytochemicals to wheat starch-based foods impacts their properties during processing and influences their quality during storage. This research aimed to investigate the impact of aqueous extract from chokeberry fruits on pasting and textural properties of starch pastes/gels. The extracts from chokeberry with different total extract content (0 and 7 °Brix) were obtained and applied at various doses (10, 20, and 30% w/w) as a natural additive to the 5% (w/w) wheat starch suspension. Furthermore, the obtained starch gels with chokeberry extracts were stored for 14 days at 4 °C. The pasting characteristic process showed that wheat starch pastes containing chokeberry extracts (0 and 7 °Brix) had a higher tendency towards retrogradation. Moreover, the results of the texture analysis confirmed this observation because the hardness values of the wheat starch gels with chokeberry extracts were higher compared to starch gels without the extract (during their 14-day storage). On the other hand, the stability of the gels during storage was also determined by the form of the extract used. The course of changes in hardness values observed during storage indicated that the sugar contained in the extract contributed to smaller fluctuations in these changes. Such observations are important from the point of view of designing starch-based gels that are subjected to storage under refrigerated conditions. Full article

Introduction: Sarcopenia, the progressive age-related decline in skeletal muscle mass, strength, and function, represents a major contributor to morbidity, frailty, and reduced quality of life in older adults. Oxidative stress and chronic low-grade inflammation are increasingly recognized as central mechanisms driving its onset and progression, through pathways involving mitochondrial dysfunction, impaired satellite cell activity, and dysregulated protein turnover. Objective: The purpose of the following manuscript is to summarize current research on the molecular and cellular interactions between oxidative stress and inflammation in sarcopenia, as well as to assess Aronia melanocarpa’s potential as a nutritional intervention. Methods: A narrative review was conducted by searching PubMed, Scopus, and Web of Science for peer-reviewed literature published between 2000 and 2024. Keywords included “sarcopenia”, “oxidative stress”, “inflammation”, “Aronia melanocarpa”, “polyphenols”, and even “functional foods”. Eligible publications provided mechanistic, preclinical, or clinical findings on skeletal muscle biology and A. melanocarpa bioactivity. Results: This narrative review examines the relationship between oxidative stress and inflammation in sarcopenia, focusing on NF-κB-mediated inflammatory signaling, Nrf-2-dependent antioxidant defenses, myokines like myostatin and irisin, and macrophage polarization in muscle homeostasis. Aronia melanocarpa (black chokeberry) is highlighted as a polyphenol-rich fruit with a distinct profile of anthocyanins and proanthocyanidins that have strong antioxidant and anti-inflammatory properties. According to preclinical, clinical, and nutritional studies, A. melanocarpa bioactives modulate redox balance, suppress pro-inflammatory cytokine production, increase antioxidant enzyme activity, and regulate metabolic and regenerative signaling pathways important for skeletal muscle health. Conclusions: Overall, the data suggest A. melanocarpa’s potential as a functional food and nutraceutical candidate for the prevention and treatment of sarcopenia. However, further translational and clinical research is needed to determine the appropriate intake, bioavailability, and long-term efficacy in human populations. Full article