The Effect of Plant Additives on the Stability of Polyphenols in Cloudy and Clarified Juices from Black Chokeberry (Aronia melanocarpa)

Effect of gelatin edible coating with Aronia melanocarpa pomace polyphenols on the cold storage of chilled pork

In this research, the Aronia melanocarpa pomace polyphenols (AMPPs) were extracted and purified. The purified AMPPs contained the most abundant chlorogenic acid (CGA) at 36.91 mg/100 mg, followed by chrysin at 8.61 mg/100 mg. At a concentration of 60 μg/mL, the purified AMPPs exhibited stronger scavenging activity against: DPPH radical, hydroxyl radical, ABTS∙+, and also showed greater Fe3+ reducing activity than the VC control group. To solve the problem of easy spoilage of chilled meat during storage, gelatin edible coatings containing Aronia melanocarpa pomace polyphenols, referred to as G/AMPPs, were investigated for their effect on the chilled storage of pork. At a 1:1 volume ratio of 1 % polyphenol solution to 3 % gelatin solution, the G/AMPPs coating effectively curbed pH, TVB-N, TVC, drip loss, and b* value increases in chilled pork, while delaying declines in hardness, adhesion, a* value and L* value; The TVB-N content and TVC values demonstrated that the G/AMPPs coating significantly extended the shelf life of chilled pork by up to 15 days. The results showed that G/AMPPs had good preservative, antibacterial and antioxidant effects on chilled pork and thus development of G/AMPPs based coating shows appeared to offer promise for meat preservation.

Impact of thermal processing on dietary flavonoids

Flavonoids are a class of polyphenols which are widely distributed in natural products and foods. They have diverse bioactivities, including anti-inflammatory, anti-aging, and antioxidant activities. Generally, the foods rich in flavonoids are usually consumed after thermal processing. However, thermal stability of flavonoids is usually low, and thermal processing could cause either positive or negative influences on their stability and bioactivities. In this review, the effects of thermal processing on thermal stability and bioactivity of dietary flavonoids from different food sources are summarized. Then, strategies to improve thermal stability of dietary flavonoids are discussed and the effect of some promising thermal technologies are also preliminary clarified. The promising thermal technologies may be alternative to conventional thermal processing technologies.

Addition of Medicinal Plants Increases Antioxidant Activity, Color, and Anthocyanin Stability of Black Chokeberry (Aronia melanocarpa) Functional Beverages

The present study investigates the effect of the addition of medicinal plants, such as lady's mantle, lavender, rosehip, and meadowsweet, on the chemical composition, antioxidant activity, and color intensity of ready-to-drink aronia nectar during pasteurization and long-term storage. Pasteurization caused a significant decrease in anthocyanin content of aronia nectar, which reduced to 20% of the initial value after four months of storage. Herbs provided different protection to aronia anthocyanins that degraded more slowly during the four-month storage compared to pasteurized control without herbs. The addition of medicinal plants enriched aronia nectar with phenolic compounds and increased its antioxidant activity by up to 52% in meadowsweet-aronia nectar. Moreover, it was accompanied by a color intensity magnification due to co-pigmentation of aronia anthocyanins and herbal phenolics. In contrast to anthocyanins, which constantly degraded during the whole period, color intensity began to stabilize after 30 days, demonstrating that co-pigmentation was progressively established during the time and rosehip provided the best stabilization of aronia nectar color. Current research demonstrates for the first time that medicinal plants such as lady's mantle, rosehip, and especially meadowsweet can be used to increase antioxidant activity, color, and anthocyanin stability of black chokeberry functional beverages.

Effect of supplementation with dried fruit pomace on the performance, egg quality, white blood cells, and lymphatic organs in laying hens

The aim of the current study was to assess the impact of raspberry (RA), black currant (BC), and black chokeberry (CA) dried pomace, at 30 g per kg of feed, on performance, egg quality, white blood cells, heterophil:lymphocyte ratio, and lymphatic organs in Hy-Line laying hens. Hens fed a basal diet comprised the control group (CO). A total of 480, 42-week-old Hy-Line commercial hybrid laying hens were randomly divided into 4 equal groups differing in the diet: in control group (CO), the birds received a standard diet, in groups CH, BC and RA, the birds were fed with a standard diet enriched with 30 g/kg of dried fruit pomace: Black chokeberry, black currant, and raspberry, respectively.

Differences in yolk color were observed between the CO and groups BC and RA, as well as between groups CA and BC (P < 0.001). The eggs of group RA were characterized by a lower weight (P = 0.001 and P = 0.002) and shell density (P = 0.025 and P = 0.002) in comparison to eggs from the control group CO. The lightest yolk color was observed in the eggs of group BC in comparison with the other groups (P = 0.006). The greatest yolk weight was observed for group CH, while the smallest was for group CO (P = 0.017). Laying hens in the groups BC and RA were characterized at wk 62 of age by a higher percentage of spleen in comparison with the control group CO (P = 0.018).

In conclusion, the BC and RA diet resulted in a paler yolk color and was associated with slightly poorer shell quality parameters. On the other hand, the CH and BC diet had a positive impact on the immune system of the laying hens, as confirmed by the changes in the white blood cell smear and the higher spleen percentage. Therefore, the use of these by-products in the diets of poultry, i.e., dried pomace of black chokeberry and black currant may have a positive impact by improving the immunological status of laying hens.

The Effect of Plant Additives on the Stability of Polyphenols in Dried Black Chokeberry (Aronia melanocarpa) Fruit

Chokeberry fruit exhibits a high level of pro-health potential, associated with a significant amount of polyphenol content and antioxidant activity. The fruit is easily perishable and therefore needs to be processed in short order to ensure its availability throughout the year. For this purpose, the fruit is dried, which has an impact on the preservation of bioactive components such as polyphenols. In the study, chokeberry fruit was influenced by a suspension of spices, including clove and cinnamon, and subsequently dried using the freeze-drying, convection, and microwave radiation methods. Freeze-drying was concluded to be the most desirable method of drying, which preserves the largest amount of polyphenols while soaking fruit in a suspension of cinnamon or cloves accelerated the loss of anthocyanins during the storage period. The obtained test results may constitute a valuable source of information for manufacturers in designing new products with increased pro-health potential, whose properties result from the high content of polyphenols and other plant additives.

Antioxidant, Antimicrobial and Antiviral Properties of Herbal Materials

Recently, increasing public concern about hygiene has been driving many studies to investigate antimicrobial and antiviral agents. However, the use of any antimicrobial agents must be limited due to their possible toxic or harmful effects. In recent years, due to previous antibiotics' lesser side effects, the use of herbal materials instead of synthetic or chemical drugs is increasing. Herbal materials are found in medicines. Herbs can be used in the form of plant extracts or as their active components. Furthermore, most of the world's populations used herbal materials due to their strong antimicrobial properties and primary healthcare benefits. For example, herbs are an excellent material to replace nanosilver as an antibiotic and antiviral agent. The use of nanosilver involves an ROS-mediated mechanism that might lead to oxidative stress-related cancer, cytotoxicity, and heart diseases. Oxidative stress further leads to increased ROS production and also delays the cellular processes involved in wound healing. Therefore, existing antibiotic drugs can be replaced with biomaterials such as herbal medicine with high antimicrobial, antiviral, and antioxidant activity. This review paper highlights the antibacterial, antiviral, and radical scavenger (antioxidant) properties of herbal materials. Antimicrobial activity, radical scavenger ability, the potential for antimicrobial, antiviral, and anticancer agents, and efficacy in eliminating bacteria and viruses and scavenging free radicals in herbal materials are discussed in this review. The presented herbal antimicrobial agents in this review include clove, portulaca, tribulus, eryngium, cinnamon, turmeric, ginger, thyme, pennyroyal, mint, fennel, chamomile, burdock, eucalyptus, primrose, lemon balm, mallow, and garlic, which are all summarized.

The Use of Antioxidant Potential of Chokeberry Juice in Creating Pro-Healthy Dried Apples by Hybrid (Convection-Microwave-Vacuum) Method

The visible trend in the development of the snack market focuses on the use of innovative technologies such as low-temperature or hybrid processes that allow the preservation of native ingredients of raw plant materials. In addition, the high antioxidant potential of, for example, chokeberry fruit can be used to support technological processes and create new products. The aim of the study was to evaluate the possibility of using chokeberry juice concentrate as a component of an osmotic solution to enrich apple samples with natural bio-ingredients and obtain dried apples with increased content of ingredients with antioxidant properties; pro-healthy apple chips. The research material consisted of apples that underwent osmotic dehydration in solutions of sucrose or sucrose and chokeberry juice concentrate and then were dried by the freeze-drying or the hybrid method. The freeze-drying was more beneficial for maintaining the vitamin C content, while the use of the hybrid method resulted in the preservation of more polyphenolic compounds. The sensory evaluation indicated the need to modify the composition of the osmoactive solution. Due to the use of chokeberry juice concentrate, the content of vitamin C, polyphenols, and the antioxidant activity of dried apples was increased.