Search Results (244)

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

Promising approach for the expansion of the functional food sector is combining various ingredients with potential health benefits. The aim of this study was to create protein aggregates by freeze-drying encapsulation. Rice or pea proteins were used as carriers for encapsulation of chokeberry juice polyphenols. Additionally, disaccharides (sucrose and trehalose) were added to explore possible enhancement of encapsulation of polyphenols. Two methods were employed for complexation of ingredients prior to freeze-drying: one based on complexation of all ingredients at the same time and the other on complexation first of proteins with disaccharides and then with chokeberry juice. All parameters affected the binding of polyphenols on proteins. Total polyphenols, proanthocyanidins, individual polyphenols, and antioxidant potentials of created protein aggregates were determined. When rice protein was the main carrier, the addition of disaccharides caused a decrease in total polyphenols and proanthocyanindins contents (22.41–24.01 mg GAE/g and 6.36–7.28 mg PB2E/g, respectively) in comparison to aggregates without their addition (28.03 mg GAE/g and 8.57 mg PB2E/g, respectively). In the case of pea proteins, a different trend was observed. Aggregates without disaccharide addition had a lower amount of total polyphenols and proanthocyanindins (21.25 mg GAE/g and 5.56 mg PB2E/g, respectively) than those with disaccharide addition (21.42–26.44 mg GAE/g and 6.37–9.45 mg PB2E/g, respectively). Interactions between compounds were proven through IR spectra, and they included changes in amid structures, as well as hydrogen bonds and hydrophobic interactions. Such formulated plant-based protein aggregates can be used in the food industry for the enrichment of foods with polyphenols, incensement of antioxidant potential, and prolonging stability of products. 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

Pulsed electric field (PEF) technology represents a promising non-thermal method for enhancing the extraction of bioactive compounds from plant matrices. This study investigated the influence of PEF treatment on the bioactive compounds composition of aqueous extracts obtained after processing blackcurrant, redcurrant, chokeberry, raspberry, and blackberry seeds. The seeds were treated at 8 kV or 10 kV electrode voltage, and 50 kJ/kg energy input, and the resulting extracts were analyzed for total polyphenol content (TPC), antioxidant capacity (ABTS and DPPH assays), anthocyanin composition (HPLC-DAD), and color parameters (L*, a*, b*). The PEF treatment significantly enhanced the release of polyphenols, anthocyanins, and antioxidant compounds, particularly in chokeberry, raspberry, and blackberry seed extracts. Extracts obtained after PEF treatment exhibited higher TPC, in a range between 0.57 and 3.00 mg GAE/g, and higher radical scavenging activity in a range 2.33–35.07 µmol TE/g in ABTS assay and 1.07–12.27 µmol TE/g in DPPH assay. Also, more intense red coloration was determined, confirming that electroporation facilitated pigment and phenolic migration into the aqueous phase. These findings demonstrate that PEF is an efficient and solvent-free intensification technique for the valorization of berry by-products, generating aqueous fractions rich in natural antioxidants and colorants that support circular and sustainable fruit-processing practices. 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

In response to the increasing consumer demand for healthier diets and the needs of individuals with gluten intolerance, chestnut flour (CF) emerges as a valuable unconventional ingredient for sustainable and functional nutrition. This study evaluated the nutritional, phytochemical, and functional properties of gluten-free biscuits formulated with whole rice flour (RF), CF, and their mixtures, where RF was replaced by CF at 0% (control), 10%, 30%, 70%, 90%, and 100% (w/w). In addition, in the 50% CF formulation, 5% of RF was substituted with fruit powders rich in phenolic compounds and recognized as fortifying agents, such as chokeberry (CP), açaí (AP), and blueberry (BP). Proximate composition, macro- and microelement content, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity (DPPH and FRAP assays) were determined for the individual flours, composite flours, fruit powders, and biscuit formulations. Structural characteristics were assessed using Small- and Wide-Angle X-ray Scattering (SAXS/WAXS) analysis and Fourier Transform Infrared Spectroscopy (FTIR). Results showed that CF incorporation enhanced both the nutritional and functional profile of flours and biscuits, increasing protein, fiber, lipid, and mineral contents while reducing carbohydrates, and improving TPC, TFC, DPPH, and FRAP values. Fortification with 5% CP, AP, or BP further boosted the phytochemical content of the biscuits, with the chokeberry-enriched sample exhibiting the highest TPC (348.88 mg GAE/100 g d.s.), TFC (253.82 mg QE/100 g d.s.), DPPH (50.36%), and FRAP (21.07 μM Fe²⁺/g d.s.). The combination of 50% CF and 5% CP provided dual benefits, significant bioactive enrichment alongside the preservation of desirable technological properties. Complementary SAXS/WAXS and FTIR analyses indicated that CF and fruit powders enhanced molecular interactions and matrix cohesion, which may contribute to improved texture and antioxidant potential of the biscuits. Overall, this formulation offers a promising and practical approach to developing functional gluten-free biscuits with enhanced nutritional, phytochemical, functional, and structural characteristics. Full article

Addressing global food waste challenges, this study investigated plant-based byproducts, spent coffee grounds, apple, and chokeberry pomaces, as sources of phenolic acids and biodegradable carriers for lipase immobilization. The goal was to enhance the lipophilicity and functionality of natural phenolics by enzymatic lipophilization. Microbial lipase from A. oryzae was immobilized on these materials, with native spent coffee grounds (NSCG) showing the highest activity (6.0 U/g hydrolytic; 1036 U/g synthetic). Chlorogenic acid (CGA), predominant in extracts, served as a model substrate. Using response-surface methodology, optimal conditions for butyl-CGA synthesis were determined. This is the first report of CGA lipophilization using food-waste-immobilized biocatalysts, where reaction yield for NSCG increased with alcohol chain length, peaking with dodecanol (34.06%). Among synthesized esters, butyl chlorogenate displayed the highest antioxidant activity, comparable to free CGA and BHT, and increased lipophilicity, though a “cut-off” effect appeared for longer chains. Medium-chain esters (C6, C8) showed selective antimicrobial activity against Gram-positive bacteria. While lipophilization of chokeberry pomace and spent coffee grounds extracts reduced antioxidant activity, short-chain esters (C4–C6) improved rapeseed oil stability. The findings highlight food waste as a sustainable source for developing biocatalysts and value-added bioactives with enhanced functional properties. Full article

Consumers prefer snacks that are tasty, healthy, and crunchy. However, optimizing crunchiness using sensory methods is time-consuming and expensive. Therefore, this paper proposes a new approach to measuring instrumental crunchiness. Whole strawberries of the “Honeoya” variety were osmotic dehydrated in a sucrose solution or chokeberry juice concentrate for 1, 2, and 3 h before freeze-drying. Texture was analyzed using acoustic emission (AE) and a compression test. The crunchiness index was calculated taking into account the number of AE events and mechanical energy. The content of bioactive substances, water activity, and porosity of the freeze-dried products were also assessed. Freeze-dried fruits that were osmotically dehydrated in chokeberry juice concentrate were characterized by lower final water activity and higher content of bioactive substances, but their crunchiness was the lowest. The crunchiest, loudest, and least hard were freeze-dried strawberries osmotically dehydrated in the sucrose solution. The tested freeze-dried strawberries differed in the range of sound frequencies generated, which indicates a different cracking mechanism. 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