The impact of additives on the quality indices of different black chokeberry products, developed using waste-free processing technology

Krasnova, Inta; Seglina, Dalija; Lācis, Gunārs; Āboltiņš, Aivars; Viškelis, Jonas

doi:10.1590/1981-6723.04723

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Brazilian Journal of Food Technology

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ORIGINAL ARTICLE • Braz. J. Food Technol. 26 • 2023 • https://doi.org/10.1590/1981-6723.04723 copy

The impact of additives on the quality indices of different black chokeberry products, developed using waste-free processing technology

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The aim of the study was to develop and analyze various black chokeberry (Aronia melanocarpa (Michx.)) products using waste-free treatment technology. The chemical composition of black chokeberry berries, and various processed products made from them (juice, pomace, pomace water extract, dried sweetened pomace, and syrup) are described. The effect of activated carbon (AC) on the reduction of proanthocyanidins content in black chokeberry berry juice and water extract and the effect of ascorbic acid additive on the sensory properties of dried sweetened pomace were investigated. Principal component analysis (PCA) resulted in one compact group of products representing the solid products of black chokeberry, and the first two factors of the PC1 (total anthocyanins and flavonoid content) described 98.38% of the total variability. It was concluded that AC allowed for reducing the content of proanthocyanidins in juices but did not affect their taste. However, reduced proanthocyanin content reduces the functionality of the products, and this information must be considered in new product development. The addition of ascorbic acid to dried sweetened black chokeberry pomace did not significantly affect the degree of liking of dried sweetened pomace. Black chokeberry products developed by waste-free technology are rich in biologically active compounds and could be used to produce new functional products.

Keywords:
Antioxidant activity; Activated carbon; Pomace; Extracts; Sensory analyses

Highlights

• Black chokeberries are a suitable raw material for the use of waste-free technology

• The representative indicators in solid chokeberry products are anthocyanins and phenols

• An innovative product – dried sweetened candies from black chokeberries pomace – was developed

Chemical parameters	Fresh berries	Frozen berries	Pomace after juice pressing	Press cake after water extraction	Dried sweetened pomace	Dried sweetened pomace with ascorbic acid
Titratable Acidity, (%)	7.67 ± 0.08^e	7.50 ± 0.08^d	4.65 ± 0.09^c	1.56 ± 0.06^b	1.22 ± 0.04^a	1.45 ± 0.02^b
Vitamin C, mg/100 g	89.49 ± 1.10^e	83.99 ± 1.20^d	93.36 ± 0.60^f	38.04 ± 0.59^a	45.88 ± 1.10^b	67.80 ± 0.63^c
Total anthocyanin content, g/100 g	2.31 ± 0.03^e	1.96 ± 0.02^d	2.45 ± 0.08^f	0.91 ± 0.05^a	1.16 ± 0.13^b	1.80 ± 0.07^c
Total flavonoid, CE g/100 g	1.2 1± 0.02^b	1.29 ± 0.02^c	1.85 ± 0.03^f	0.62 ± 0.01^a	1.44 ± 0.05^d	1.76 ± 0.06^e
Total phenolics, GAE mg/100 g	5.86 ± 0.04^c	5.40 ± 0.06^b	8.10 ± 0.06^e	3.13 ± 0.03^a	6.05 ± 0.23^d	6.41 ± 0.40^d
Total proanthocyanidin, CE g/100 g	2.29 ± 0.11^c	1.30 ± 0.00^a	3.76 ± 0.03^e	2.06 ± 0.02^b	2.30 ± 0.13^c	2.88 ± 0.07^d
DPPH^•+ TE mmol 100/ g	13.09 ± 0.32^d	10.59 ± 0.45^c	21.16 ± 0.45^e	8.37 ± 0.22^b	6.70 ± 0.38^a	8.06 ± 0.37^b
ABTS•+, TE mol/100 g	6.92 ± 0.25^d	4.68 ± 0.19^c	2.48 ± 0.27^b	1.31 ± 0.26^a	1.08 ± 0.12^a	2.53 ± 0.36^b
FRAP, TE mmol /100 g	18.15 ± 0.08^c	16.89 ± 1.10^d	27.22 ± 0.01^e	11.17 ± 0.01^a	10.92 ± 0.27^a	13.87 ± 0.48^b

Chemical parameters	Juice from fresh berries	Juice from frozen berries	Juice with activated carbon	Water extract from pomace	Water extract from pomace with activated carbon	Syrup from dried sweetened pomace	Syrup from dried sweetened pomace with ascorbic acid
Titratable Acidity, (%)	1.52 ± 0.01^g	1.35 ± 0.02f	1.09 ± 0.02^e	0.35 ± 0.02^b	0.28 ± 0.05^a	0.55 ± 0.02^c	0.69 ± 0.01^d
Vitamin C, mg/100 g	20.04 ± 0.56^c	16.20 ± 0.40^b	16.10 ± 0.90^b	6.65 ± 0.39^a	5.00 ± 0.30^a	21.83 ± 1.40^c	82.46 ± 1.62^d
Total anthocyanin content, mg/100 g	272.58 ± 10.36^g	219.81 ± 1.41^f	109.74 ± 0.15^e	54.85 ± 0.09^b	15.94 ± 0.34^a	65.24 ± 0.99^c	75.11 ± 0.58^d
Total flavonoid, CE g mg/100 g	207.09 ± 10.79^e	248.08 ± 1.93^f	163.46 ± 1.92^d	86.54 ± 0.00^c	67.31 ± 1.93^b	55.25 ± 0.85^a	57.56 ± 0.85^a
Total phenolics, GAE mg/100 g	857.21 ± 2.85^g	787.64 ± 2.30^f	507.49 ± 16.10^d	160.74 ± 1.15^b	118.83 ± 4.02^a	377.20 ± 17.27^c	557.91 ± 24.16^e
Total proanthocyanidin, CE mg/100 g	234.25 ± 10.97^cd	464.06 ± 6.92^e	290.78 ± 9.68^d	119.17 ± 11.19^b	65.40 ± 3.83^a	149.52 ± 12.85^b	230.40 ± 5.60^c
DPPH^•+ TE milli M 100/ g	2.85 ± 0.08^c	2.25 ± 0.05^b	1.78 ± 0.05^ab	0.76 ± 0.08^a	0.66 ± 0.05^a	1.13 ± 0.04^a	1.84 ± 0.05^c
ABTS^•+, TE Mol/100 g	1.40 ± 0.09^d	1.03 ± 0.05^c	0.85 ± 0.04^b	0.58 ± 0.03^a	0.42 ± 0.02^a	0.48 ± 0.01^a	0.64 ± 0.04^b
FRAP, TE milli M /100 g	2.64 ± 0.06^e	1.83 ± 0.03^c	1.21 ± 0.06^b	1.11 ± 0.05^a	0.65 ± 0.04^a	1.28 ± 0.06^a	1.48 ± 0.05^d

Instituto de Tecnologia de Alimentos - ITAL Av. Brasil, 2880, 13070-178 Campinas - SP / Brasil, Tel 55 19 3743-1762 - Campinas - SP - Brazil
E-mail: bjftsec@ital.sp.gov.br

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[1] *Corresponding Author: Inta Krasnova, Institute of Horticulture, Unit of Processing and Biochemistry, Graudu iela 1, Ceriņi, 3701, Dobele/Krimūnu - Latvia, e-mail: inta.krasnova@llu.lv