Search Results (99)

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

Black chokeberry is a valuable raw material for the food and pharmaceutical industries due to its bioactive compounds and unique health properties. Aronia berries are distinguished by a volatile compound profile that varies depending on the species, cultivation location, and processing method. The aim of this study was to compare changes in selected physical and chemical parameters and the volatile compound profile of Aronia melanocarpa (Michx.) Elliot was subjected to convective drying, freeze-drying, and freezing. To assess changes in chokeberry quality, measurements of the average fruit diameter, average fruit weight, color and pH were used. Total polyphenol content, total antioxidant activity and the profile of volatile compounds were examined. The color parameters of freeze-dried chokeberries retained a color profile most similar to that of fresh fruit. The total phenolic content of freeze-dried fruit (79.99 ± 0.32 mg GAE/g dw) was comparable to that of fresh fruit (79.67 ± 0.54 mg GAE/g dw), while both dried and frozen fruit showed a decrease. A significant increase in antioxidant activity was noted in freeze-dried fruit. The volatile compound profile of fresh fruit was dominated by alcohols (mainly ethanol, hexanol, and (Z)-3-Hexen-1-ol), while aldehydes (mainly benzaldehyde) dominated in processed fruit. It was found that the processing method has a significant impact on both the amount and composition of VOCs in chokeberries. Full article

Black chokeberry (Aronia melanocarpa L.) pomace (BCP), a major by-product of juice production, is an underutilized source of polyphenols and anthocyanins with strong antioxidant properties. This study aimed to optimize and compare three green extraction techniques—pressurized liquid extraction (PLE), microwave-assisted extraction (MAE), and ultrasound-assisted extraction (UAE)—for recovering total polyphenols (TP) and total monomeric anthocyanins (TMA) from BCP, with reflux extraction as a benchmark. The effects of temperature, extraction time, and solid–solvent ratio were evaluated, and cryogrinding was assessed as a pre-treatment. PLE achieved the highest TP yields at elevated temperatures but reduced anthocyanin recovery, while MAE offered a balance of high TP and TMA, with strong antioxidant capacity. Cryogrinding enhanced TP extraction, with only 1 min of cryogrinding maximizing yield. UPLC-MS/MS analysis of optimized MAE extract confirmed cyanidin-3-glucoside and cyanidin-3-galactoside as dominant anthocyanins, alongside notable flavonols and phenolic acids, validating the rich phenolic profile. Overall, MAE combined with 1 min of cryogrinding proved to be the most effective approach for preserving heat-sensitive compounds while achieving high yields. These findings demonstrate that optimized green extraction can efficiently valorize BCP, supporting sustainable food processing and waste reduction in line with circular economy principles. Full article

Aronia melanocarpa (black chokeberry) is a medicinally valuable small fruit species, yet its commercial propagation remains limited by low rooting and genotype-specific responses. This study developed an efficient, callus-free micropropagation and rooting protocol using a Shrub Plant Medium (SPM) supplemented with 5 mg/L BAP in large 660 mL jars, which yielded up to 27 shoots per explant. Optimal rooting (100%) was achieved with 0.5 mg/L NAA + 0.25 mg/L IBA in half-strength SPM. In the second phase, supervised machine learning models, including Random Forest (RF), XGBoost, Gaussian Process (GP), and Multilayer Perceptron (MLP), were employed to predict morphogenic traits based on culture conditions. XGBoost and RF outperformed other models, achieving R² values exceeding 0.95 for key variables such as shoot number and root length. These results demonstrate that data-driven modeling can enhance protocol precision and reduce experimental workload in plant tissue culture. The study also highlights the potential for combining physiological understanding with artificial intelligence to streamline future in vitro applications in woody species. Full article

Background/Objectives: Anthocyanin (ACN)-rich foods are known to influence the gut microbiota composition, but the temporal dynamics and structural specificity of these effects remain poorly understood. This study investigated how distinct ACN-rich fruit supplements impact the gut microbiome over time in the context of a Western-style diet. We hypothesized that ACN-induced microbial shifts would occur rapidly, differ by ACN source, and require continued intake to persist. Methods: C57BL/6J mice were fed the total Western diet (TWD) supplemented with freeze-dried powders from bilberry (BB), tart cherry (TC), chokeberry (CB), elderberry (EB), black currant (BC), or black raspberry (BRB) for 0, 1, 3, or 7 days. Cocoa polyphenols (CPs) were included as a comparator with a distinct polyphenol profile. Fecal microbiota were collected at 0, 1, 3, and 7 days post exposure and analyzed by 16S rRNA sequencing. Results: ACN-rich supplements induced rapid microbial shifts detectable within one day of exposure. However, most changes reverted toward the baseline within days of supplement withdrawal, indicating limited persistence. Among the ACNs, BRB produced the most sustained microbiome alterations. Microbial responses varied by ACN source, suggesting that differences in glycoside and aglycone structures influence the community composition. Conclusions: ACN-rich foods can induce rapid but largely transient alterations in the gut microbiome, with variability linked to the polyphenol structure. These findings highlight the ecological sensitivity of the microbiome to specific dietary components and underscore the importance of sustained intake for maintaining microbial shifts. Full article

Black chokeberry (Aronia melanocarpa; BC) pomace represents an excellent source of compounds with health-promoting properties. This study investigated the contribution of ultrasound treatment to the recovery of phenolic compounds in comparison with conventional extraction, using water and ethanol solvents. The ultrasound amplitude was tested between 20% and 60%, for 10 min, with the highest concentrations of total polyphenols and antioxidant activity being measured at a 30% amplitude. Ultrasound treatment was able to reduce the extraction time for the efficient recovery of antioxidants, from 24 h as required in conventional extraction to several minutes while using lower amplitudes. Regardless of the ultrasound extraction conditions, the ethanolic extracts provided higher content of antioxidants compared to water extracts. The chromatographic analysis highlighted the presence of 48 bioactive compounds, including phenolic acids, isoflavones, flavones, flavanones, proanthocyanidins, flavonols and terpenes. BC extracts showed potential to inhibit the growth of Escherichia coli and Staphylococcus aureus. In addition, the potential mechanism associated with the antibacterial activity was revealed after performing molecular docking tests involving, as receptors, essential proteins for the survival and colonization functions of E. coli and S. aureus. Full article