Search Results (23)

Black chokeberry (BCK), known as Aronia melanocarpa (Michx.) Elliott, has been employed for various purposes throughout history, being exploited both for its nutritional properties (functional foods, beverages, food preservatives, and natural food colorants) and for its therapeutic benefits (including cardiovascular and metabolic settings). This paper presents the first report on the identification of inorganic elements in three standardized BCK extracts: frozen berries (FrozArs), dried berries (DryArs), and evaporated juice (EvArJ). Additionally, the antiproliferative and pro-apoptotic effects of these extracts on human pulmonary artery endothelial cells (HPAECs) were evaluated. Concentrations ranging from 1 μg/mL to 10 μg/mL were tested. Inorganic element analysis revealed detectable levels of metals, including aluminum (Al), cadmium (Cd), chromium (Cr), copper (Cu), iron (Fe), manganese (Mn), and zinc (Zn). Notably, cadmium was found in very low amounts (0.026 μg/g in the FrozArs), while iron was the most abundant element in the juice (597.665 μg/g). MTT assays demonstrated that all three extracts exhibited antiproliferative activity against HPAECs. Cell cycle analysis revealed a decrease in the G2/M phase for all extracts, along with an appearance of the sub-G0 phase at the highest concentration tested. The DryAr extract also slightly reduced the number of cells in the G0-G1 phase. Annexin V/PI staining indicated a mild increase in the percentage of necrotic cells associated with the DryAr extract. The potential implications of these findings are significant, particularly for those interested in the health effects of dietary supplements. Full article

Background: Cardiac aging is associated with myocardial remodeling and reduced angiogenesis. Counteracting these changes with natural products is a preventive strategy with great potential. The aim of this study was to evaluate the effect of Aronia melanocarpa fruit juice (AMJ) supplementation on age-related myocardial remodeling in aged rat hearts. Methods: Healthy male Wistar rats (n = 24) were divided into three groups: (1) young controls (CY)—age 2 months; (2) old controls (CO)—age 27 months; (3) AMJ group—27-month-old animals, supplemented with Aronia melanocarpa juice (AMJ) at a dose of 10 mL∙kg⁻¹ for 105 days. After this period, the hearts of the animals were fixed, embedded in paraffin, and immunohistochemical and morphometric analyses were performed. Results: A higher vascular and capillary density was found in the hearts of the AMJ group, as compared to CO. The mean number of CD34+ cells in the myocardium increased by 18.6% in the AMJ group, as compared to CO (p < 0.05). Furthermore, the angiotensin converting enzyme 2 (ACE2) immunoexpression in the myocardium increased by 37% (p < 0.05) and the Proto-oncogene Mas receptor (MAS1) immunoexpression increased by 6% (p < 0.05) in the AMJ group, as compared to CO. Conclusions: As a result of the application of AMJ, noticeable neovascularization was found, which indicates improved myocardial nourishment. The present study demonstrates for the first time that polyphenol-rich AMJ can positively influence age-related microvascular myocardial remodeling in rats, thus outlining its potential as a preventive agent for healthy cardiac aging. Full article

Aronia melanocarpa (black chokeberry) is gaining attention in the food and health sectors due to its rich polyphenolic compounds and potent antioxidant properties. This paper provides a comprehensive review of the current research on the functional applications, bioavailability improvement strategies, and potential uses of Aronia melanocarpa in the food industry. The review highlights key developments in processing techniques, such as microencapsulation and nanotechnology, aimed at enhancing the stability and bioavailability of its active compounds. In addition, the paper explores the diversification of Aronia products, including juices, fermented beverages, and functional foods, and the growing market demand. The potential uses of Aronia melanocarpa leaves and by-products for sustainable production are also examined. Finally, the paper addresses the challenges of consumer acceptance, astringency removal, and the need for further research into the metabolic mechanisms and health benefits of Aronia melanocarpa. Future prospects for the Aronia melanocarpa industry, particularly its role in natural and sustainable food markets, are discussed, with an emphasis on innovative product development and the efficient use of by-products. Full article

The current study focused on sourdough breads produced with various supplements consisting of freeze-dried black chokeberry juice, (i) unfermented and (ii) fermented by Lactiplantibacillus paracasei SP5, aiming to enhance their functionality and nutritional value. Specifically, the impact of these supplements on the quality of sourdough breads was evaluated in terms of their nutritional features, antimicrobial capacity, and sensorial characteristics. Sourdough breads produced with freeze-dried fermented chokeberry juice exhibited elevated concentrations of lactic acid (2.82–2.99 g/kg) and acetic acid (0.93–0.99 g/kg), which significantly prolonged their resistance to mould growth and rope contamination, maintaining freshness for over 13 days. These samples also demonstrated higher antioxidant activity, with DPPH values exceeding 4 μmol TE/g and ABTS values surpassing 218 mg TE/100 g, along with a total phenolic content ranging from 85.9 to 96.3 mg GAE/100 g. Additionally, these samples showed a greater reduction in phytate, an antinutrient, compared to all other samples, including the control. The sensory evaluation conducted with consumer panels indicated that sourdough breads prepared with freeze-dried fermented chokeberry juice achieved the highest ratings in terms of taste and appearance among all tested samples. The findings are highly promising and suggest the potential for commercializing the developed supplements in the production of additive-free sourdough bread with enhanced nutritional value. Full article

Grapefruit extracts and black chokeberry juice have antioxidant and antimicrobial properties. The aim of the experiment was to evaluate the effect of grapefruit-based preparations, Biosept Active and Citrogrep, and black chokeberry juice on the germination, vigor, and health of carrot seeds. The seeds of two cultivars were soaked for 30 min in 0.25% grapefruit-based preparations and in 5 and 25% chokeberry juice. Standard ISTA methods were used to evaluate seed germination and health. The chemical composition of the applied preparations and juice was analyzed with ultra-high-performance liquid chromatography electrospray ionization mass spectrometry. The grapefruit-based preparations differed significantly in their chemical composition, qualitatively and quantitatively, but in both of them, flavanones and flavones prevailed. Biosept Active improved seed germination especially in the cultivar, which was characterized by a lower initial seed quality. The significant positive correlations between germination at the first and final counts, as well as the contents of flavanones and flavones, were identified in this cultivar. Moreover, the negative correlations between the percentages of diseased seedlings, dead seeds, the percentages of seed infested with Cladosporium spp., Epicoccum nigrum, Melanospora simplex, and Ulocladium spp., and the investigated compounds were found. Chokeberry juice, at the higher concentration, showed some antioxidant activity; however, it frequently stimulated the growth of the fungi. Full article

The fruit, juice, and pomace of black chokeberry (Aronia melanocarpa) are a rich source of phenolic compounds and can be used to obtain enriched dairy products. Chokeberry fruit, due to its astringent taste, is less favorable or even unacceptable to consumers and is usually processed into juice, resulting in large quantities of pomace, which is often discarded as waste. The aim of this study is to valorize chokeberry fruit, juice, and pomace by incorporating them in different percentages (1, 2, and 3%) into yogurt as functional ingredients. The physicochemical (total solids content, fat, protein, titratable acidity, pH, color), textural (hardness, adhesion, cohesiveness, springiness, gumminess, and chewiness), antioxidant (DPPH scavenging activity and total phenolic content), and sensory characteristics of supplemented yogurts were investigated. The results showed that the addition of chokeberry pomace in yogurt increased their total solids content (from 11.46 ± 0.18% for the plain yogurt sample to 13.71 ± 0.18% for the yogurt sample with 3% chokeberry pomace), while the addition of fruit and juice decreased the protein content of the yogurt samples (from 4.35 ± 0.11% for the plain yogurt sample to 3.69 ± 0.15% for the yogurt sample with 3% chokeberry fruit and to 3.84 ± 0.1% for the yogurt sample with 3% chokeberry juice). There was no statistically significant change in the fat content of all samples of chokeberry-supplemented yogurt compared to plain yogurt. The pH of the yogurt samples decreased with the increase in the percentage of chokeberry fruit, juice, and pomace added to the yogurt (from 4.50 for the plain yogurt samples to 4.35, 4.30, and 4.20 for the yogurt samples supplemented with 1, 2, and 3% black chokeberry pomace). Inhibition of DPPH radical formation was higher in the yogurt samples with chokeberry fruit (57.84 ± 0.05%, 73.57 ± 0.11%, and 75.38 ± 0.05% inhibition for the samples with 1, 2, and 3% fruit) and pomace (up to 64.8 ± 0.11% inhibition for the sample with 3%), while total phenolic content decreased (from 392.14 ± 2.06 to 104.45 ± 2.63 µg/g) as follows: yogurt with chokeberry pomace > yogurt with chokeberry fruit > yogurt with chokeberry juice. The yogurt samples with the highest acceptance scores were the samples with 3% and 2% black chokeberry fruit, while the lowest acceptance score was obtained for the yogurt sample with 3% black chokeberry pomace. Chokeberry fruit, juice, and pomace can improve the physicochemical, textural, and antioxidant characteristics of yogurt, emphasizing that the antioxidant effect of yogurt could be substantially improved by the addition of chokeberry pomace due to its high phenolic content, while incorporation into yogurt is another way to valorize this by-product. Full article

In this study, black chokeberry (Aronia melanocarpa) juice pomace was used to enrich the extrudates from rice in order to create a functional food. A response surface methodology was applied to optimize the physical (expansion ratio, bulk density, moisture content, hardness, pellet durability index, and color) and functional (water solubility index, water absorption index) characteristics of the extrudates. A laboratory single-screw extruder was used to produce the extrudates and a full factorial experimental design was applied (N = 3²) to present the effect of the amount of chokeberry pomace (10 and 20%), the feed moisture content (14 and 20%) and the working screw speed (180 min⁻¹ and 220 min⁻¹) of the extruder on the physical and functional characteristics. The results showed that the three factors influenced all studied characteristics. An exception with statistically insignificant effect was the amount of chokeberry pomace on the expansion ratio, pellet durability index, water adsorption index, lightness, redness, and yellowness, the feed moisture content on the water solubility, water adsorption index, redness and yellowness, and the working screw speed on the bulk density and hardness. Full article

Spermatogenesis is a process that continues until the end of an individual’s life, although with reduced activity with advancing age. Inflammation, oxidation, and apoptosis are events considered as predictors of pathogenesis and the development of age-related diseases observed in aged testes. The use of natural compounds with antioxidant and anti-inflammatory properties has a beneficial effect on the inflammatory and oxidative status of the aged testis. The aim of this study was to determine the effect of supplementation with antioxidant-rich black chokeberry (Aronia melanocarpa) juice on several markers of oxidative stress and aging in rat testis. In total, 24 male Wistar rats were divided into three experimental groups: young controls aged 2 months, old controls aged 27 months, and 27-month-old rats supplemented with black chokeberry juice at a dose of 10 mL/kg for 3 months. A. melanocarpa juice supplementation led to reduced oxidative stress, manifested by increased immunoexpression of nNOS, eNOS, and MAS1 in the seminiferous tubules and in the Leydig cells. The morphometrically determined tubule structure data showed no significant differences between the three groups. However, the intensity of the immunoreaction for TRK-C and NT3 in Leydig cells was demonstrably higher in the supplemented old animals compared with the old controls. There was a significantly higher number of blood vessels around the seminiferous tubules in the supplemented animals compared to the old controls. These data indicate that supplementation with A. melanocarpa juice slows down aging processes in the testis and preserves the functional activity of Leydig cells. Full article

Consumers’ growing awareness of healthy nutrition results in an increase in demand for the production of beverages with health-promoting properties. An example of such a product is kvass produced in the fermentation process. This research aimed to determine the impact of plant additives on the antioxidant and sensorial properties of kvass made from bread based on mountain rye flour. The bread extract was fermented at different temperatures (28 and 34 °C). Additives of 3, 5, and 10% were used in the tests, which included black chokeberry juice and infusion, sea buckthorn fruit juice and infusion, and peppermint leaf infusion. A higher fermentation temperature in the production process resulted in an improvement in the organoleptic and antioxidant properties of the tested kvasses. The highest antioxidant activity was demonstrated by kvass with the addition of 10% black chokeberry juice (0.734 µmol Trolox g⁻¹ (ABTS), 4.90 µmol of Trolox g⁻¹ (DPPH)), and a peppermint leaf infusion (0.773 µmol Trolox g⁻¹ (ABTS), 4.71 µmol Trolox g⁻¹ (DPPH)). The conditions of kvass production and the type and amount of the additive influenced the selected physicochemical parameters of the obtained kvasses. The chromatographic analysis confirmed the content of 13 phenolic compounds in kvass with the addition of black chokeberry juice, which was 1.68–1.73 mg/100 mL of the finished product with a 10% share of the additive. The 11 phenolic compounds in kvass with the addition of peppermint infusion were confirmed for 7.65–6.86 mg/100 mL of the finished product with 10% of the additive. Kvass enriched with additives from black chokeberry fruit and peppermint leaves may be a promising new category of functional beverages with health-promoting properties resulting from the content of polyphenol compounds. It could be a better base for enrichment with raw materials that are richer in these compounds than pasteurized products. Full article

The aim(目的) of this study was to create(创建) various formulations of yogurt enriched with freeze(冻结)-dried adjuncts, namely(即) (i) probiotic Lactobacillus plantarum ATCC 14917 culture(文化), and (ii) L. plantarum ATCC 14917 fermented black chokeberry juice, along with a commercial(商业) starter culture(文化). The goal was to enhance(提高) functionality and optimize the nutritional(营养) value(价值) of the products. These new yogurt-style(风格) formulations were subsequently(随后) compared with commercially produced yogurt. All products demonstrated(演示) favorable(有利) physicochemical properties, and the probiotic strain(应变) consistently(一贯) maintained viable(可行) levels exceeding 7 log(日志) cfu/g throughout(遍及) the entire(整个) storage(存储) period(时期). The fermented milk produced with the adjunct-free L. plantarum cells, as well as the yogurt produced with the proposed(提出) lactobacilli-fermented chokeberry juice, exhibited the highest lactic acid(酸) production(生产) (1.44 g/100 g yogurt by the end of storage(存储)). Levels of syneresis were observed at lower(较低) values(价值) in yogurt produced with freeze(冻结)-dried fermented chokeberry juice. Yogurts prepared(准备) with the lactobacilli-fermented freeze(冻结)-dried chokeberry juice displayed elevated total(总) phenolic content(内容) and antioxidant capacity(容量) (25.74 µg GAE/g and 69.05 µmol TE/100 g, respectively(分别)). Furthermore, sensory tests revealed a distinctive(鲜明) fruity flavor(风味) in samples incorporating fermented juice. The results demonstrate(演示) that probiotic L. plantarum-fermented chokeberry juice enhances(提高) both the antioxidant capacity(容量) and the viability of beneficial(有益) bacteria(细菌) in yogurt while it can be readily(欣然) applied and commercialized, especially in the form of a freeze(冻结)-dried formulation. Full article

Black chokeberry juice production results in a large amount of pomace, which is usually regarded as waste. Nevertheless, it contains significant amounts of anthocyanins, which can be utilized as health-promoting components, but also as food colorants. To take advantage of their benefits, green extraction methods such as microwave-assisted (MAE) and ultrasound-assisted extraction (UAE) are widely used for their isolation. This study aimed to evaluate the effects of MAE and UAE parameters (solvent, treatment time, temperature, or ultrasound amplitude) on the extraction yield of anthocyanins from black chokeberry pomace and to compare the effectiveness of these two green extraction methods with conventional reflux extraction, both in terms of total anthocyanins yield and effects on individual compounds. In both techniques, acidification of the extraction solvent did not show a significant effect on anthocyanin content. For MAE, a temperature increase from 40 to 60 °C positively affected the extraction yield, while 4 min was a substantial treatment time for the extraction. Conversely, UAE required 10 min of treatment time with no effect on amplitude. UPLC ESI-MS² analysis confirmed the presence of 6 anthocyanins in the obtained extracts, with significantly higher levels of cyanidin-3-O-xyloside and cyanidin-3-O-arabinoside were in ones isolated by green extraction techniques. Full article

This scientific paper is based on the results of the research focused on the growing and processing of selected medicinal plants. Black chokeberry (Aronia melanocarpa) was included in the research because it is currently one of the most sought-after superfoods in Europe and throughout the world. Based on authentic data and literary sources, the model of economic efficiency was developed for assessment of the establishment and operation of the black chokeberry plantation in the Slovak Republic. The modelled plantation shall be spread over 10 hectares with an intensive method of cultivation (high soil quality, deep plowing, drip irrigation, fertilization with organic and inorganic fertilizer and mechanized fruit harvesting). This intensive cultivation method is characterized by higher yields in t/ha compared to an extensive cultivation method. The model is reviewed over a 12-year period. In this paper are presented three alternatives for processing total production. “Alternative A” represents the sale of the harvest to either the final consumer or the processor for further processing (fresh fruit). “Alternative B” represents the finalization of production in the form of apple–aronia juice (ratio 25% aronia–75% apple). “Alternative C” represents the finalization of production in the form of apple–aronia juice (ratio 50% aronia–50% apple). Full article

Constantly growing amounts of food waste act as an encouragement to find new solutions to recover valuable components. Fruit industry by-products, such as pomaces obtained after juice pressing, are a source of bioactive compounds, e.g., polyphenols, which are known as anti- oxidative molecules. The process of bioactive compound extraction may be, however, harmful to the environment and energy-consuming. In the following study, sonication was used to improve extraction efficiency and decrease energy and organic solvent consumption. Black currant and chokeberry pomaces obtained as by-products of juice pressing were dried. Bioactive extracts were collected in ultrasound-assisted processes, which were conducted using an ultrasonic homogenizer, applying different parameters of ultrasound amplitudes (30%, 55%, and 80%) and times of sonication (2 min, 6 min, and 10 min) and using water as an extractant. The total polyphenol content of the extracts was determined in a Folin–Ciocalteu assay and their antioxidant capacity of them was determined in an ABTS study. The values of the total polyphenol content were significantly higher when sonication was applied, reaching an over 1.7-fold higher value of polyphenol content in the chokeberry extract when an 80% amplitude and 10 min time of the ultrasound treatment was implemented, compared to the control (maceration with water). According to the literature, the main groups of polyphenols found in chokeberry pomace are anthocyanins, followed by phenolic acids and flavonols, and black currant pomace consists mainly of anthocyanins. Differences in antioxidant capacity values were also significant, reaching a maximum level of 13.7 μmol Trolox equivalent/ml of chokeberry extract and 20.5 μmol Trolox equivalent/ml of black currant extract. Both of the highest results were noted when an 80% amplitude and 10 min time of ultrasound treatment were applied. Alternative extraction methods accelerate the extraction process and allow bioactive compound-rich extracts to be obtained from the berry fruit by-products. Full article

The effects of thermal-assisted high hydrostatic pressure (TAHHP), high hydrostatic pressure (HHP), and thermal pasteurization (TP) treatments on the quality of aronia juice were evaluated in this study. The results showed that TAHHP and HHP significantly decreased the aerobic plate counts of aronia juice. No significant differences in terms of physicochemical properties, such as pH and total soluble solids, were observed between aronia juice treated with high pressure or thermal pasteurization treatment after 28 days of storage. TAHHP and HHP affected the colour and antioxidant characteristics of aronia juice, though to a significantly lower extent than TP. This result demonstrates that TAHHP and HHP can better maintain the original quality of aronia juice than TP. In summary, both TAHHP and HHP can maintain the microbiological safety and original quality characteristics of aronia juice. TAHHP can effectively increase the safety and duration of cold storage of aronia juice, and hence is highly useful for the juice industry. Full article

Black chokeberries are a valuable source of anthocyanins and other phenolic compounds, but they are underutilized due to their unpalatable astringent taste. The aim of this study was to determine the potential of using black chokeberry juice as a health-promoting ingredient in apple juice with a view to develop a new functional food product and to increase the dietary consumption of bioactive compounds. Mixed juices were prepared from apple (A) juice and black chokeberry (BC) juice at 95:5 (ABC5), 90:10 (ABC10), 85:15 (ABC15), and 80:20 (ABC20) volumetric ratios. Comparative studies on the effect of heat treatment (90 °C, 10 min) and storage (four months, 20 °C) on the physicochemical and antioxidant properties of apple, black chokeberry, and mixed juices were carried out. The soluble solids content, titratable acidity, total phenolic, total anthocyanin and ascorbic acid content, and antioxidant activity increased while the total soluble solids/titratable acidity ratio decreased with increasing addition levels of BC juice. Mixing A juice with BC juice at 95:5 and 90:10 volumetric ratios improved the color and enhanced the palatability and general acceptability of the juice. The percentage losses of anthocyanins and polyphenols registered after heat treatment and storage increased with increasing addition levels of BC juice. Full article