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Sidor A, Drożdżyńska A, Brzozowska A, et al. The Effect of Plant Additives on the Stability of Polyphenols in Dried Black Chokeberry (. Foods. 2020;10(1)doi: 10.3390/foods10010044.
Sidor, A., Drożdżyńska, A., Brzozowska, A., & Gramza-Michałowska, A. (2020). The Effect of Plant Additives on the Stability of Polyphenols in Dried Black Chokeberry (. Foods (Basel, Switzerland), 10(1), . https://doi.org/10.3390/foods10010044
Sidor, Andrzej, et al. "The Effect of Plant Additives on the Stability of Polyphenols in Dried Black Chokeberry (." Foods (Basel, Switzerland) vol. 10,1 (2020). doi: https://doi.org/10.3390/foods10010044
Sidor A, Drożdżyńska A, Brzozowska A, Gramza-Michałowska A. The Effect of Plant Additives on the Stability of Polyphenols in Dried Black Chokeberry (. Foods. 2020 Dec 26;10(1). doi: 10.3390/foods10010044. PMID: 33375255; PMCID: PMC7824072.
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Foods. 2020 Dec 26;10(1). doi: 10.3390/foods10010044.

The Effect of Plant Additives on the Stability of Polyphenols in Dried Black Chokeberry (.

Foods (Basel, Switzerland)

Andrzej Sidor, Agnieszka Drożdżyńska, Anna Brzozowska, Anna Gramza-Michałowska

Affiliations

  1. Department of Gastronomy Sciences and Functional Foods, Faculty of Food Science and Nutrition, Pozna? University of Life Sciences, Wojska Polskiego 31, 60624 Pozna?, Poland.
  2. Department of Biotechnology and Food Microbiology, Faculty of Food Science and Nutrition, Pozna? University of Life Sciences, Wojska Polskiego 31, 60624 Pozna?, Poland.

PMID: 33375255 PMCID: PMC7824072 DOI: 10.3390/foods10010044

Abstract

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.

Keywords: Aronia melanocarpa; Cinnamomum; Syzygium aromaticum; bioactive compounds; black chokeberry; cinnamon; clove; drying method; fruits; polyphenols

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