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Esatbeyoglu T, Fischer A, Legler AD, Oner ME, Wolken HF, Köpsel M, Ozogul Y, Özyurt G, De Biase D, Ozogul F. Physical, chemical, and sensory properties of water kefir produced from Aronia melanocarpa juice and pomace. Food Chem X 2023; 18:100683. [PMID: 37138825 PMCID: PMC10149414 DOI: 10.1016/j.fochx.2023.100683] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Revised: 04/14/2023] [Accepted: 04/17/2023] [Indexed: 05/05/2023] Open
Abstract
Water kefir is widely consumed all over the world due to its potential health benefits. The aim of this current study was to compare non-fermented juice and fermented beverage of water kefir produced from Aronia melanocarpa juice and pomace in terms of chemical, physical and sensory quality as well as valorisation of pomace in the production of water kefir. When compared to water kefir made with aronia juice, less reduction in total phenolic content (TPC), total flavonoid content (TFC) and total anthocyanin content (TAC) was observed in samples made with aronia pomace during the fermentation process. Similarly, greater antioxidant activity was demonstrated in water kefir made with aronia pomace than juice. Based on sensory evaluation, no difference was found in overall acceptability, taste, aroma/odor, and turbidity of water kefir made with aronia pomace before and after fermentation. Results indicated that aronia pomace has potential in water kefir production.
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Affiliation(s)
- Tuba Esatbeyoglu
- Gottfried Wilhelm Leibniz University Hannover, Institute of Food Science and Human Nutrition, Department of Food Development and Food Quality, Am Kleinen Felde 30, 30167 Hannover, Germany
- Corresponding authors.
| | - Annik Fischer
- Gottfried Wilhelm Leibniz University Hannover, Institute of Food Science and Human Nutrition, Department of Food Development and Food Quality, Am Kleinen Felde 30, 30167 Hannover, Germany
| | - Alessandra D.S. Legler
- Gottfried Wilhelm Leibniz University Hannover, Institute of Food Science and Human Nutrition, Department of Food Development and Food Quality, Am Kleinen Felde 30, 30167 Hannover, Germany
| | - Manolya E. Oner
- Gottfried Wilhelm Leibniz University Hannover, Institute of Food Science and Human Nutrition, Department of Food Development and Food Quality, Am Kleinen Felde 30, 30167 Hannover, Germany
- Alanya Alaaddin Keykubat University, Faculty of Engineering, Department of Food Engineering, Alanya, Antalya, Turkey
| | - Henrik F. Wolken
- Gottfried Wilhelm Leibniz University Hannover, Institute of Food Science and Human Nutrition, Department of Food Development and Food Quality, Am Kleinen Felde 30, 30167 Hannover, Germany
| | - Magdalena Köpsel
- Gottfried Wilhelm Leibniz University Hannover, Institute of Food Science and Human Nutrition, Department of Food Development and Food Quality, Am Kleinen Felde 30, 30167 Hannover, Germany
| | - Yesim Ozogul
- Cukurova University, Department of Seafood Processing and Technology, 01330, Adana, Turkey
| | - Gülsün Özyurt
- Cukurova University, Department of Seafood Processing and Technology, 01330, Adana, Turkey
| | - Daniela De Biase
- Sapienza University of Rome, Department of Medico-Surgical Sciences and Biotechnologies, 04100 Latina, Italy
| | - Fatih Ozogul
- Cukurova University, Department of Seafood Processing and Technology, 01330, Adana, Turkey
- Biotechnology Research and Application Center, Cukurova University, 01330, Adana, Turkey
- Corresponding authors.
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Lim JM, Yoo YJ, Lee SH, Jang TH, Seralathan KK, Lee EY, Tae HJ, Yim EJ, Jeong DY, Oh BT. Anti-inflammatory, anti-lipogenesis, and anti-obesity benefits of fermented Aronia vinegar evaluated in 3T3-L1 cells and high-fat diet induced C57BL/6 mice. FOOD BIOTECHNOL 2022. [DOI: 10.1080/08905436.2022.2124263] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Affiliation(s)
- Jeong-Muk Lim
- Division of Biotechnology, Advanced Institute of Environment and Bioscience, College of Environmental and Bioresource Sciences, Jeonbuk National University, Iksan, South Korea
| | - Yeo-Jin Yoo
- College of Veterinary Medicine and Bio-safety Research Institute, Jeonbuk National University, Iksan, Korea
| | - Seong-Hyeon Lee
- Division of Biotechnology, Advanced Institute of Environment and Bioscience, College of Environmental and Bioresource Sciences, Jeonbuk National University, Iksan, South Korea
| | - Tae-Hu Jang
- Division of Biotechnology, Advanced Institute of Environment and Bioscience, College of Environmental and Bioresource Sciences, Jeonbuk National University, Iksan, South Korea
| | - Kamala-Kannan Seralathan
- Division of Biotechnology, Advanced Institute of Environment and Bioscience, College of Environmental and Bioresource Sciences, Jeonbuk National University, Iksan, South Korea
| | - Eui-Yong Lee
- College of Veterinary Medicine and Bio-safety Research Institute, Jeonbuk National University, Iksan, Korea
| | - Hyun-Jin Tae
- College of Veterinary Medicine and Bio-safety Research Institute, Jeonbuk National University, Iksan, Korea
| | - Eun-Jung Yim
- Microbial Institute for Fermentation Industry (MIFI), Sunchang, South Korea
| | - Do-Youn Jeong
- Microbial Institute for Fermentation Industry (MIFI), Sunchang, South Korea
| | - Byung-Taek Oh
- Division of Biotechnology, Advanced Institute of Environment and Bioscience, College of Environmental and Bioresource Sciences, Jeonbuk National University, Iksan, South Korea
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Olechno E, Puścion-Jakubik A, Zujko ME. Chokeberry (A. melanocarpa (Michx.) Elliott)—A Natural Product for Metabolic Disorders? Nutrients 2022; 14:nu14132688. [PMID: 35807867 PMCID: PMC9268775 DOI: 10.3390/nu14132688] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2022] [Revised: 06/25/2022] [Accepted: 06/25/2022] [Indexed: 11/16/2022] Open
Abstract
Abnormal metabolism of substances in the body can result in metabolic disorders which include obesity, cardiovascular diseases, diabetes, hypertension, chronic kidney disease, liver disease, or cancer. Foods rich in antioxidants can help to prevent and treat various types of disorders. Chokeberry fruits are rich in polyphenols, especially cyanidins, and therefore, can show a beneficial health effect. The aim of this study was to summarize and systematize reports about the effects of chokeberry on various metabolic parameters. Studies from 2000 to 2021, published in the PubMed and Google Scholar databases, were reviewed. The review of studies shows that chokeberry may have a positive effect in dyslipidemia and hypertension and may increase the body’s antioxidant defense mechanisms. The anti-inflammatory effect, in turn, may translate into a reduction in the risk of metabolic disorders over a longer period of use. Changes in glucose levels were reported by studies in which the intervention lasted more than 10 weeks in patients with carbohydrate metabolism disorders. The effects of protecting the liver, inhibiting platelet aggregation, lowering uric acid levels, and having a protective effect on the kidneys require additional confirmation in human clinical trials. Consumption of chokeberry fruit did not impact on anthropometric measurements; however, it seems that chokeberry fruit can be recommended in many metabolic disorders due to the richness of bioactive ingredients.
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Affiliation(s)
- Ewa Olechno
- Department of Food Biotechnology, Faculty of Health Science, Medical University of Białystok, Szpitalna 37 Street, 15-295 Białystok, Poland; (E.O.); (M.E.Z.)
| | - Anna Puścion-Jakubik
- Department of Bromatology, Faculty of Pharmacy with the Division of Laboratory Medicine, Medical University of Białystok, Mickiewicza 2D Street, 15-222 Białystok, Poland
- Correspondence: ; Tel.: +48-85-748-54-69
| | - Małgorzata Elżbieta Zujko
- Department of Food Biotechnology, Faculty of Health Science, Medical University of Białystok, Szpitalna 37 Street, 15-295 Białystok, Poland; (E.O.); (M.E.Z.)
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Jurendić T, Ščetar M. Aronia melanocarpa Products and By-Products for Health and Nutrition: A Review. Antioxidants (Basel) 2021; 10:antiox10071052. [PMID: 34209985 PMCID: PMC8300639 DOI: 10.3390/antiox10071052] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2021] [Revised: 06/23/2021] [Accepted: 06/26/2021] [Indexed: 11/16/2022] Open
Abstract
Due to factors such as cultivar, fertilization, maturation or climate conditions, as well as the date of their harvest, chokeberries (Aronia melanocarpa) differ in their content of minerals, vitamins, carbohydrates, amino acids, organic acids, fats, aroma compounds and especially polyphenols, substances exerting a beneficial impact on health. The total content of the most important ingredients, polyphenolic compounds, influence many proven chokeberry activities like antioxidative, anti-inflammatory, hypotensive, antiviral, anticancer, antiplatelet, antidiabetic and antiatherosclerotic, respectively. Polyphenolic compounds such as anthocyanins, flavonoids, procyanidins and phenolic acids in different rates and amounts are responsible for all mentioned activities. In the human body, they undergo different biotransformative processes strengthening their bioactivity inside and outside cells. The popularity of chokeberry has been significant lately because of its effects on human health and not just because of its nutritional value. The main interest in this review has been refocused on the chokeberry benefits to human health, nutritional contribution of its components, particularly polyphenolic compounds, and its physiological effects.
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Affiliation(s)
- Tomislav Jurendić
- Bioquanta Ltd. for Research and Development, Trg Zlate Bartl 11/A, 48000 Koprivnica, Croatia
- Correspondence: ; Tel.: +385-48-863-467
| | - Mario Ščetar
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
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Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks. Foods 2021; 10:foods10040768. [PMID: 33916805 PMCID: PMC8065681 DOI: 10.3390/foods10040768] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Revised: 03/28/2021] [Accepted: 04/01/2021] [Indexed: 02/07/2023] Open
Abstract
On the frame of this research survey, a novel potentially probiotic strain (Lactobacillus paracasei SP5) recently isolated from kefir grains was evaluated for chokeberry juice fermentation. Chokeberry juice was retrieved from the variety Aronia melanocarpa, a plant known to provide small, dark berries and to be one of the richest sources of antioxidants. The juice was subsequently fermented inoculating L. paracasei SP5 for 48 h at 30 °C. The fermented juices were left at 4 °C and tested regarding microbiological and physicochemical characteristics for 4 weeks. The potentially probiotic strain was proved capable of performing lactic acid fermentation at 30 °C. Cell viability of L. paracasei was detected in high levels during fermentation and the whole storage period, while the fermented juice showed higher levels of viability in juice with 40.3 g/L of initial sugar concentration. No ethanol was detected in the final fermented juice. Fermented chokeberry juice was characterized by aromatic desirable volatiles, which were retained in adequate levels for the whole storage period. Specifically, the occurrence of organic esters detected in fermented juices is considered as positive evidence of the provision of fruity and floral notes to the final product. During storage, total phenolics content and antioxidant activity were observed in higher levels in fermented chokeberry juice compared with non-fermented juice. Subsequently, fermentation of chokeberry juice by potentially probiotic lactic acid bacteria could provide high industrialization potential, providing the market with a nutritional beverage of good volatile quality with an enhanced shelf-life compared with an unfermented fresh juice.
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Black Chokeberry Aronia melanocarpa L .-A Qualitative Composition, Phenolic Profile and Antioxidant Potential. Molecules 2019; 24:molecules24203710. [PMID: 31619015 PMCID: PMC6832535 DOI: 10.3390/molecules24203710] [Citation(s) in RCA: 71] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2019] [Revised: 10/02/2019] [Accepted: 10/09/2019] [Indexed: 11/18/2022] Open
Abstract
Black chokeberry (Aronia melnocarpa) is a source of many bioactive compounds with a wide spectrum of health-promoting properties. Fresh, unprocessed chokeberry fruits are rarely consumed due to their astringent taste, but they are used in the food industry for the production of juices, nectars, syrups, jams, preserves, wines, tinctures, fruit desserts, jellies, fruit teas and dietary supplements. Polyphenols are biofactors that determine the high bioactivity of chokeberries, some of the richest sources of polyphenols, which include anthocyanins, proanthocyanidins, flavonols, flavanols, proanthocyanidins, and phenolic acids. Chokeberry fruit and products have great antioxidant and health-promoting potential as they reduce the occurrence of free radicals. This publication reviewed the scientific research regarding the phenolic compounds and the antioxidant potential of chokeberry fruits, products and isolated compounds. These findings may be crucial in future research concerning chokeberry based functional food products. Chokeberry fruits can be considered as promising component of designed food with enhanced antioxidant potential. However, like other plants and medicinal products of natural origin, black chokeberry requires extensive studies to determine its antioxidant potential, safety and mechanisms of action.
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Rahmani J, Clark C, Kord Varkaneh H, Lakiang T, Vasanthan LT, Onyeche V, Mousavi SM, Zhang Y. The effect of Aronia consumption on lipid profile, blood pressure, and biomarkers of inflammation: A systematic review and meta-analysis of randomized controlled trials. Phytother Res 2019; 33:1981-1990. [PMID: 31237052 DOI: 10.1002/ptr.6398] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2019] [Revised: 04/29/2019] [Accepted: 05/08/2019] [Indexed: 11/08/2022]
Abstract
Plant derivatives, such as anthocyanin-rich phytochemicals, have been reported to elicit a positive effect on lipid profile. Therefore, the aim of this study was to systematically review and meta-analyze the effects of Aronia consumption on lipid profiles, blood pressure, and biomarkers of inflammation in randomized controlled trials. A systematic search was performed in PubMed/MEDLINE, Cochrane, and SCOPUS up to December 2018. Seven studies were identified and analyzed in this meta-analysis. Our study found a significant increase in high-density lipoprotein (HDL; weighted mean difference [WMD]: 1.48 mg/dl, 95% confidence interval, CI, [1.29, 1.68]) and diastolic blood pressure (WMD: 2.55 mmHg, 95% CI [0.63, 4.47]) following Aronia consumption. There was no significant effect on systolic blood pressure and C-reactive protein, tumor necrosis factor, and interleukin-1. Furthermore, subgroup analysis showed that cholesterol (WMD: -7.18, 95% CI [-13.90, -0.46]) and low-density lipoprotein (LDL; WMD: -5.84, 95% CI [-6.91, -4.77]) decreased more significantly in interventions less than 10 weeks in duration. Dose-response analysis demonstrated a significant reduction in triglyceride levels when dose of Aronia was increased to 300 mg/day. In conclusion, the results demonstrated a significant increase in HDL and reduction in total cholesterol and LDL among patients supplementing with Aronia.
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Affiliation(s)
- Jamal Rahmani
- Department of Community Nutrition, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology Research Institute, Student Research Committee, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Cain Clark
- Centre for Sport, Exercise and Life Sciences, Coventry University, Coventry, UK
| | - Hamed Kord Varkaneh
- Students' Scientific Research Center (SSRC), Tehran University of Medical Sciences (TUMS), Tehran, Iran.,Department Clinical Nutrition and Dietetics, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology Research Institute, Student Research Committee, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Theophilus Lakiang
- National Institute of Mental Health and Neuro Sciences (NIMHANS), Bangalore, India
| | - Lenny T Vasanthan
- Department of Physical Medicine and Rehabilitation, Physiotherapy Unit, Christian Medical College and Hospital, Vellore, India
| | - Vincent Onyeche
- National Institute for Freshwater Fisheries Research, New Bussa, Nigeria
| | - Seyed Mohammad Mousavi
- Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Student Research Committee, Tehran University of Medical Sciences (TUMS), Tehran, Iran
| | - Yong Zhang
- School of Public Health and Health Management, Chongqing Medical University, Chongqing, China
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