• Journal of Dairy Science and Biotechnology
• /
• v.37 no.2
• /
• pp.108-114
• /
• 2019

Aronia melanocarpa (black chokeberry) powder containing various bioactive compounds is widely used in the food industry. We examined the sensory attributes (taste, color, flavor, texture, and overall acceptability) of market milk, yogurt, and Kefir containing different concentrations of Aronia melanocarpa powder. In market milk, the scores of all categories except color were the same or lower in market milk containing 0.5%, 1.0%, 1.5%, or 2% Aronia melanocarpa powder than the control group (0%). No statistical difference in color and flavor was observed between Kefir and yogurt. However, there was a statistical difference between the control and treated groups in taste, texture and, overall acceptability (p<0.05). As the content of Aronia melanocarpa powder increased, color, flavor, taste, and overall acceptability scores generally decreased. Yogurt and Kefir, with the addition of 1% Aronia melanocarpa powder, displayed the highest scores.

• Food Science and Preservation
• /
• v.23 no.7
• /
• pp.1018-1025
• /
• 2016

To investigate biological activities in Aronia melanocarpa various drying methods were employed such as vacuum freeze drying, hot air drying and cold air drying. DPPH radical scavenging activity and ABTS radical scavenging activity of vacuum freeze dried Aronia melanocarpa was higher than hot and cold air dried Aronia melanocarpa. Vacuum freeze drying method showed the greatest contents of total phenol (15.34 g GAE/100 g), flavonoid (3.10 g GE/100 g) and tannin (2.46 g TE/100 g). Total anthocyanin content decreased to 163.52 mg C3G/100 g and 50.15 mg C3G/100 g for hot and cold air drying, respectively. Vacuum freeze-dried method increased the total anthocyanin content (743.09 mg C3G/100 g) when compared with fresh Aronia melanocarpa (163.52 mg C3G/100 g). Total proanthocyanidin content of vacuum freeze dried Aronia melanocarpa has increased to 6.21 g CE/100 g more than eight times compared with fresh Aronia melanocarpa (0.71 g CE/100 g). Chlorogenic acid and neochlorogenic acid content of vacuum freeze dried Aronia melanocarpa were higher than hot air dried and cold air dried Aronia melanocarpa, increasing about three times compared with fresh Aronia melanocarpa. These results suggested that vacuum freeze drying is optimal drying method to enhance biological activities in Aronia melanocarpa.

• Biomedical Science Letters
• /
• v.23 no.4
• /
• pp.333-338
• /
• 2017

This study was performed to assess microbial contamination of Aronia melanocarpa, blueberry, raspberry, and cranberry sold in several markets. We investigated total aerobic bacteria and detected foodborne bacteria by multiplex PCR from Aronia melanocarpa, blueberry, raspberry, and cranberry. Total aerobic bacteria of each sample showed mean 3.54 log CFU/g for Aronia melanocarpa, mean 1.90 log CFU/g for blueberry, and mean 1.40 log CFU/g for raspberry, but not detected in cranberry. Specially, Aronia melanocarpa contained high total aerobic bacteria contamination among various berries and contamination level reached 4.17 log CFU/g in sample 5. To evaluate the effect of distribution conditions, we also investigated total aerobic bacteria of various berries. Total aerobic bacteria showed mean 2.89 log CFU/g for berries in refrigerated distribution and 1.40 log CFU/g in frozen distribution, but not in dry distribution. For assessment of foodborne bacteria contamination, we conducted PCR with multiplex primers of E. coli O157, S. aureus, B. cereus, V. parahaemolyticus, L. monocytogenes, Y. enterocolitica, Salmonella spp., Shigella spp. Among these foodborne bacteria, B. cereus was amplified in Aronia melanocarpa in sample 4 and blueberry in sample 1, 2, 3, and 5. The result of quantitative analysis of B. cereus contamination showed 4.08 log CFU/g of Aronia melanocarpa in sample 4 and higher contamination rate 4.07 log CFU/g of blueberry in sample 3. These results suggest that strict food safety control in harvest and distribution of various berries is necessary to prevent foodborne disease and improve microbiological safety.

• Journal of People, Plants, and Environment
• /
• v.23 no.4
• /
• pp.465-473
• /
• 2020

Background and objective: Aronia melanocarpa, called black chokeberry, is a natural product belonging to the family rosaceae, and is known to contain polyphenolic antioxidants including cyanidin-3-galactoside, cyanidin-3-arabinoside, cyanidin-3-xyloside, and cyanidin-3-glucoside Because of the abundance of anthocyanins, Aronia has been studied to be used in various industries. Methods: Aronia melanocarpa extract was treated 24 hours a day to RAW 264.7 cells with inflammations induced by LPS. After extracting total RNA, the amount of inflammatory cytokine expression was measured using RT-PCR. After processing the Aronia liposome using Aronia extract and the layer-by-layer electrostatic deposition method in keratinocyte cells at the same time, we checked the synthesis of Hyaluronic acid enhanced through the formation of Aronia liposome using ELISA. Results: The treatment of Aronia extract in inflammation-induced RAW 264.7 cells conducted to check the anti-inflammatory efficacy of Aronia extract inhibited inflammatory cytokines including TLR4, TNF-α, IL-1β, COX-2, and iNOS and increased the mRNA expression of HAS2 genes related to moisturizing. Based on the anti-inflammatory and moisturizing effect of Aronia extract, the Aronia liposome technology was introduced to Aronia extract to produce Aronia liposome. Conclusion: The liposome formation of Aronia extract is expected to be used as a functional material in treating various inflammatory skin diseases by controlling the moisture content of the corneocytes by increasing the expression rate of genes associated with the synthesis of hyaluronic acid, while retaining the efficacy of its components.

• Korean Journal of Pharmacognosy
• /
• v.44 no.1
• /
• pp.91-96
• /
• 2013

The results of the alcohol decomposition ability of Aronia melanocarpa are as follows. Plasma alcohol concentration of the Aronia group was ca. 48.9% lower than the control group, but half an hour faster in that of Aronia before alcohol group, ca. 54.9% higher and half an hour later than that of the control group. ALDH(acetaldehyde dehydrogenase) of the Aronia group was ca. 243% higher than that of the control group. But maximal ALDH of the group taking Aronia before alcohol administration showed 0.5h faster and ca. 267% higher than that of the control group. This result shows that the activity of ALDH was increased by the Aronia. Aronia group's AST and ALT are increasing with similar patterns and their levels continually under the control's, but ca. 12.6% lower at AST and ca. 19.0% lower at ALT than those of control group. Ca. 21.7% lower at AST and ca. 40.5% lower at ALT in the Aronia group before alcohol administration than those of the control group. This result shows that Aronia has a role of suppressor against the liver damage. Therefore, this study proved lucidly the protective effects of Aronia on the hepatocyte.

• The Korean Journal of Food And Nutrition
• /
• v.30 no.5
• /
• pp.1087-1095
• /
• 2017

We examined the quality characteristics of pound cake with prepared Aronia melanocarpa powder, which included the physical characteristics, antioxidant activity and sensory evaluation in this study. Pound cakes were prepared with various ratios of Aronia powder (0, 5, 10, 15, 20%). No significant difference in loss rate or weight was found from increased Aronia powder concentration. The color of pound cake was darker and reddish with the addition of Aronia powder. Lightness (L) and yellowness (b) significantly decreased with the addition of Aronia powder, whereas redness (a) increased (p<0.05). the qualities of hardness, cohesiveness, gumminess and chewiness of the pound cake prepared with the addition of Aronia powder were significantly increased when compared to control(p<0.05), with exception of 20% addtion. Total phenolic contents and DPPH radical scavenging activity was significantly elevated by the addition of Aronia powder(p<0.05). The pound cake with 10% Aronia powder showed the strongest positive sensory properties with regard to taste and overall palatibility. These results suggest that the addition of 10 % Aronia to pound cake batter could well serve to improve the overall quality, texture and taste of the final product.

• Korean Journal of Food Science and Technology
• /
• v.52 no.3
• /
• pp.255-262
• /
• 2020

Obesity is a critical health issue in Korea, where half of all adults are overweight and a third obese. Aronia melanocarpa -rich in flavonoids and phenolics- with antioxidant and anti-inflammatory activities, could have anti-obesity activity and reduce body fat mass by upregulating lipolysis and β-oxidation in obese mice. Male C57BL/6J mice (n=12) were assigned into four groups: normal chow (18% kcal from fat); high-fat diet control (HFD, 45% kcal from fat); HFD+A. melanocarpa (200 mg/kg diet); HFD+Xenical (500 mg/kg diet, positive control). Antioxidant capacity of A. melanocarpa was established in vitro and in vivo. Weight loss was induced as decreased adiposity and lowered respiratory quotient at rest suggested oxidation of stored fat. Adiposity reduction, accompanied with elevated fat utilization, was owing to enhanced activity of hormone-sensitive lipase. Thus, A. melanocarpa lowered adiposity by enhancing lipolysis and utilization of fatty acids in visceral fat.

• The Korean Journal of Food And Nutrition
• /
• v.36 no.6
• /
• pp.445-451
• /
• 2023

This study investigated the antioxidant activities of wine made with aronia (Aronia melanocarpa). The ethanol concentration of the aronia wine was increased up to 7.8±0.1% on the 8th day of fermentation. Compared to other types of wine, the total amount of organic acids was highest in raspberry wine, followed by grape wine, arona wine, and aronia juice. Because, acetic, oxalic, and succinic acids were not detected in the aronia juice, but were detected in the aronia wine, it was determined that they were produced during alcohol fermentation. The polyphenol content in the aronia juice and wine was higher than in the grape wine and raspberry wine and was twice as much in the aroni wine than in the aronia juice. The flavonoid content in aronia juice and wine was higher than in commercial grape wine and raspberry wine. The DPPH radical scavenging ability was higher than 50% in the aronia wine and juice samples. ABTS radical scavenging activity was higher in aronia juice and wine than in raspberry wine and grape wine. The results of this study suggest that the development of wine with high antioxidant activity is possible if wine is made with aronia.

• Korean journal of food and cookery science
• /
• v.30 no.2
• /
• pp.161-169
• /
• 2014

The quality characteristics and antioxidant activities of Cheongpomook prepared with different amounts of aronia (Aronia melanocarpa) powder were studied. Freeze-dried aronia powder was incorporated into mung bean starch at different levels (1, 3 and 5% aronia powder based on the total weight of mung bean starch). Moisture content in control group was 89.7% and was not significantly different from the different levels of aronia powder groups. Syneresis, hardness, chewiness and gumminess were increased with higher amounts of aronia powder in Cheongpomook. In chromaticity determination, the L value of the samples decreased but the a and b values increased with increasing the levels of aronia powder in Cheongpomook. The total polyphenols, flavonoids and anthocyanin contents were proportionally increased with increasing the levels of aronia powder added in Cheongpomook. The antioxidant activity measured by DPPH and ABTS radical scavenging activities was significantly higher than control and increased proportionally to the aronia powder concentration. The sensory evaluation indicated that the 5% aronia powder showed the best preference in color, taste, flavor, hardness, and overall acceptance. These results suggest that aronia powder may be useful ingredient in Cheongpomook to improve quality and antioxidant potential.

• Journal of Dairy Science and Biotechnology
• /
• v.36 no.3
• /
• pp.155-163
• /
• 2018

In this study, the antibacterial activity of Aronia melanocarpa (black chokeberry) ethanol extract against Bacillus cereus, Staphylococcus aureus, Cronobacter sakazakii, and Salmonella Enteritidis was investigated using the spot-on-lawn assay. The results showed that this extract exhibited antibacterial activities against Bacillus cereus (complete inhibition) and Staphylococcus aureus (partial inhibition), but did not inhibit the growth of Cronobacter sakazakii and Salmonella Enteritidis. This study shows that the Aronia melanocarpa (black chokeberry) ethanol extract was more effective against Gram-positive bacteria than Gram-negative bacteria. Hence, it is suggested that Aronia melanocarpa could be a useful food supplement, and could be utilized as a naturally derived additive for maintaining the safety of various dairy products. Furthermore, future research should be conducted to examine the possibility of using such products as functional ingredients for improving the anti-oxidative and anti-inflammatory activities of food products.