Black Chokeberry Extracts (Aronia melanocarpa) as an Ingredient of Functional Food—Potential, Challenges and Directions of Development

Academic Editors: Irinel Adriana Badea, Magdalena Mititelu and Rodica Olar Received: 30 September 2025 Revised: 28 October 2025 Accepted: 29 October 2025 Published: 30 October 2025 Citation: Wieloch, D.; Konopacka, D. Black Chokeberry Extracts (Aronia melanocarpa) as an Ingredient of Functional Food—Potential, Challenges and Directions of Development. Molecules 2025,30, 4237. https://doi.org/10.3390/ molecules30214237 Copyright: © 2025 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/ licenses/by/4.0/). Review Black Chokeberry Extracts (Aronia melanocarpa) as an Ingredient of Functional Food—Potential, Challenges and Directions of Development Dawid Wieloch * and Dorota Konopacka HortiFood Processing Centre, Fruit and Vegetable Storage and Processing Department, The National Institute of Horticultural Research, Rybickiego 15/17, 96-100 Skierniewice, Poland; dor[email protected] *Correspondence: [email protected] Abstract Functional food is gaining global importance as consumer demand for products delivering health benefits beyond basic nutrition increases. Black chokeberry (Aronia melanocarpa) is a promising candidate in this field, due to its exceptionally high content of bioactive compounds, particularly polyphenols with well-documented health-promoting properties. This article reviews the current state of knowledge about the functional food definition and the health benefits of chokeberries, with special emphasis given to their extracts as promising ingredients for novel product development. Efficient recovery methods for bioactive compounds from fruits, pomace, and leaves were discussed, including advances in green extraction technologies such as ultrasoundand microwave-assisted extraction, supercritical fluid extraction and enzyme-assisted extraction. Stabilization approaches, including microencapsulation and freeze-drying, which enhance the stability and bioavailability of phenolics, were also highlighted. The impact of aronia extracts on technological and sensory parameters of food was investigated. Applications in beverages, baked goods, dairy, and meat products demonstrate improved antioxidant capacity and storability. However, astringency remains a major sensory challenge. Future perspectives include optimization of processing strategies and developing synergistic formulations to maximize health benefits while ensuring consumer acceptance. Keywords: green extracts; chokeberry; functional food; polyphenols; anthocyanins 1. Introduction From the consumer’s perspective, functional food products in addition to their basic nutritional value can provide an additional, beneficial effect on the human body— supporting its functioning or reducing the risk of developing noncommunicable diseases. Growing consumer nutritional awareness, as well as technological advances in the food industry, are contributing to the dynamic development of this product segment. One way to obtain products with exceptional health-promoting properties is to enrich traditional raw materials with bioactive phytochemical compounds, e.g., by adding plant extracts [ 1 – 4 ]. In this context, black chokeberry (Aronia melanocarpa), also recognized as aronia, deserves special attention, as its exceptionally high content of polyphenols, including anthocyanins, flavonoids and phenolic acids, which give strong antioxidant and anti-inflammatory properties. Due to the high content of bioactives, a beneficial effect on the health of the cardiovascular system was detected [ 5 – 7 ]. Aronia extracts are available Molecules 2025,30, 4237 https://doi.org/10.3390/molecules30214237 Molecules 2025,30, 4237 2 of 21 in the form of juice concentrates, powders, water-alcoholic extracts, pomace and others, constituting a valuable functional ingredient that can be used in a wide range of food products. However, introducing products significantly enriched with aronia extracts into to the consumer market is associated with technological, sensory and regulatory challenges that must be considered in the process of designing functional food [8–11]. The aim of this article was to discuss the potential of black chokeberry extracts as a component of functional food, to point out key barriers to their implementation, as well as to identify possible directions for further development in this area. 2. Functional Food—Definitions and Market Significance The first definition of functional food comes from Japan. Research on this group of products began in 1984. In 1991, the Minister of Health of Japan approved a new food category called FOSHU (Food for Specified Health Use). As a result of the Japanese government designating this type of product as a separate assortment, legislative work on the legal definition of functional food has begun both in Europe and in the USA. Despite more than three decades of discussion, no agreement has been reached on how to define and regulate the term. Different scientific and governmental institutions use different definitions of functional food, which differ from each other in terms of the adopted criteria and are not mutually identical. The most frequently quoted definition of functional food in Europe is the one developed under the Functional Food Science in Europe (FUFOSE) programme, coordinated by the International Life Sciences Institute (ILSI): “A product can be considered functional only if, at the same time as the basic nutritional value, it exerts an additional effect on one or more functions of the human body, both by improving general and physical conditions and/or reducing the risk of disease development. The amount of intake and form of functional food should be what is normally expected for nutritional purposes. Therefore, it cannot be in the form of pills or capsules, but in the form of normal food” [ 12 – 15 ]. In the United States, a new concept of defining the concept of “functional food” emerged in 1999. Researchers from the Functional Food Center and representatives of the Food and Drug Administration (FDA) and the Academic Society of Functional Foods and Bioactive Compounds (ASFFBC), in cooperation with the United States government, defined “functional food” as: “natural or processed foods that contain biologically active compounds that, in specific, effective, non-toxic amounts, provide clinically proven and documented health benefits using specific biomarkers, to promote optimal health and reduce the risk of chronic/viral diseases and manage their symptoms” [16,17]. According to the latest Global Market Insights report [ 18 ], the functional food segment will experience exceptionally dynamic growth. The compound annual growth rate (CAGR) for 2025–2034 is projected at 8–12%. This trend is driven by the growing interest in healthy lifestyles by consumers, who are increasingly making food and purchasing choices based on information about product composition and their impact on health [ 19 – 22 ]. The fact that the population is ageing and the related problem of escalating chronic diseases, which generate huge costs of medical care, are also important. This prompts both governments and international organizations to support all activities and regulations that may have a real impact on extending healthy life expectancy [ 23 ]. This creates great development opportunities for the food sector, and in particular for the functional food market. Within this broader context, the development and commercialization of black chokeberry (Aronia melanocarpa) products could strongly benefit from current market trends. Increasing consumer awareness of the health benefits associated with natural antioxidants has already boosted the popularity of chokeberry-based foods and beverages [ 24 ]. The fruit’s exceptionally high content of polyphenols, anthocyanins, and other bioactive compounds aligns well with the growing consumer preference for plant-derived ingredi- Molecules 2025,30, 4237 3 of 21 ents that provide measurable health-promoting effects. Consequently, industrial interest has shifted towards the extraction and concentration of bioactive compounds from black chokeberry, aimed at producing high-potency extracts for use as functional ingredients in various food matrices or as the basis for formulations exhibiting exceptionally strong antioxidant activity. 3. Black Chokeberry—Health-Promoting Properties and Bioactive Composition In the process of designing new food products from the functional food category, it is important to select raw materials with documented health-promoting properties, going beyond the standard nutritional value typical for raw materials of a given category. An example of such a fruit is the black chokeberry (Aronia melanocarpa), belonging to the Rosaceae family. Aronia is a fruit with a high content of bioactive compounds, primarily polyphenols, anthocyanins, flavonoids and phenolic acids [ 25 – 27 ], which are responsible for its broad spectrum of health-promoting properties. With regard to other pro-health properties Aronia also contains significant amounts of dietary fibre, sorbitol and some ascorbic acid. The scientific literature in this field is very rich [28–31]. Table 1presents the major bioactive compounds of black chokeberry (Aronia melanocarpa L.) and their associated biological effects. Systematic reviews of the literature indicate the beneficial effect of aronia supplementation on the reduction in inflammation and oxidative stress in humans and animals. In clinical trials, a decrease in the levels of pro-inflammatory cytokines such as IL-6, TNFα and CRP was observed, as well as an increase in the anti-inflammatory interleukin IL-10. In addition, aronia supplementation improved the activity of antioxidant enzymes, among other superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GSH-Px), which confirms its role in the modulation of the immune system and antioxidant protection of the body [39–42]. In studies on animal models, aronia extracts have shown encouraging results in lowering uric acid levels, inhibiting xanthine oxidase activity, and reducing oxidative stress markers such as malondialdehyde, while increasing glutathione levels—indicating strong antioxidant activity and kidney protection in mice with hyperuricemia. These effects were comparable to those of the drug allopurinol, highlighting the potential of aronia as a natural functional agent in the treatment of hyperuricemia and related metabolic disorders [ 43 – 46 ]. Research also indicates the neuroprotective properties of aronia. Aronia extracts have demonstrated an ability to inhibit inflammatory processes in microglial cells and protect neurons against amyloid beta-induced apoptosis, which suggests potential in the prevention and treatment of neurodegenerative diseases such as Alzheimer’s disease [ 47 ]. These mechanisms include modulation of the expression of genes associated with apoptosis, reduction in oxidative stress, and improvement of mitochondrial function [48–51]. With a high content of anthocyanins and polyphenols, the cardioprotective effects of aronia were documented [ 52 – 54 ]. Surprisingly, the results of clinical trials in this regard are ambiguous. Meta-analysis of randomized controlled trials showed that aronia supplementation did not provide significant benefits in terms of cardiometabolic parameters in the general population. However, in selected subgroups, such as those with lower total cholesterol levels or at doses of anthocyanins above 50 mg/day, a beneficial effect was found to lower LDL cholesterol and systolic blood pressure [ 55 ]. Therefore, further well-designed studies are needed to confirm these observations [56]. Molecules 2025,30, 4237 4 of 21 Table 1. Principal classes of bioactive constituents in black chokeberry (Aronia melanocarpa L.) fruits and their relevance to nutritional and physiological functions. Bioactive Compounds Approximate Amount in Fruit Health Benefits and Functions Anthocyanins [32,33] 600–1000 mg/100 g fresh weight Cyanidin 3-O-galactoside, Cyanidin 3-O-arabinoside, Cyanidin 3-O-glucoside, Cyanidin 3-O-xyloside Strong antioxidants; anti-inflammatory; anti-cancer; cardiovascular protection by lowering cholesterol and improving vessel elasticity; improve glucose metabolism; reduce inflammatory markers Phenolic acids [34] 200–490 mg/100 g fresh weight Chlorogenic acid (5-O-caffeoylquinic acid), Neochlorogenic acid (3-O-caffeoylquinic acid), dicaffeoylquinic acids Anti-inflammatory; antioxidant; antibacterial; antidiabetic; DNA protection and chemopreventive effects against cancer; reduce heavy metal toxicity Flavonols [35] 35–77 mg/100 g fresh weight Quercetin 3-O-rutinoside, Quercetin 3-O-glucoside, Quercetin 3-O-vicianoside, Isorhamnetin glycosides, Kaempferol derivatives Potent antioxidants and anti-inflammatory agents; support immune system; promote vascular health Flavanols [36] 2–3.5 mg/100 g fresh weight (-)-Epicatechin Antioxidant; improve glucose metabolism; cardiovascular support Polyol [32] ~1–2 g/100 g fresh weight Sorbitol Acts as a prebiotic; safe for diabetics; supports oral health; mild laxative effect; contributes to sweetness with low glycemic index Dietary fibre [37,38] 3–8 g/100 g fresh weight Cellulose (~35%), hemicellulose (~34%), lignins (~24%) Supports digestive health by promoting beneficial gut bacteria; improves bowel movement; enhances satiety; aids detoxification Ascorbic acid [36] 8–30 mg/100 g fresh weight Vitamin C (ascorbic acid) Strong antioxidant; boosts immune function; supports collagen production; protects cells from oxidative stress As the latest clinical research results cited above indicate that the black chokeberry is a promising ingredient for creating the functional food. Nevertheless, a product formulated with aronia or aronia extracts demonstrate health-promoting effects, the processing methods used, require extensive optimization, facilitated by technological advancements. 4. Modern Techniques for Obtaining Plant Extracts Recent years have brought rapid advances in extraction technologies aimed at improving the recovery, purity, and stability of plant bioactive compounds. In addition to enhancing process efficiency and preserving the chemical integrity of the extracted compounds, modern techniques also focus on reducing energy consumption, minimizing the use of synthetic solvents, and ensuring overall process sustainability. This section discusses the most important innovative methods for obtaining plant extracts relevant to berry fruits, with particular emphasis on their potential applications in the design of functional foods. 4.1. Ultrasound-Assisted Extraction Ultrasound-Assisted Extraction (UAE) is a technique that uses ultrasonic waves at 20–100 kHz to induce the phenomenon of cavitation in an extraction liquid. Cavitation leads to the formation of gas bubbles, which, when imploding in the vicinity of plant particles, causes mechanical damage to cell walls and thus facilitates the diffusion of bioactive compounds into the solvent [ 57 ]. This technology is characterized by high efficiency, low solvent consumption and short process time. UAE is particularly useful for the extraction of phenolic compounds, flavonoids and anthocyanins from fragile raw materials such as fruits, leaves or flowers [58]. The reduced extraction time and moderate Molecules 2025,30, 4237 5 of 21 temperatures are crucial for preserving thermolabile phytochemicals, making this especially advantageous for heat-sensitive bioactive compounds. For the extraction of polyphenolic compounds from most plant matrices, a 30–40 min treatment at 40 kHz and 40–60 ◦ C has been reported to provide satisfactory recovery yields [59]. 4.2. Microwave-Assisted Extraction Microwave-Assisted Extraction (MAE) involves dielectric heating of the plant raw material using microwave radiation with a frequency from 0.3 to 300 GHz, mainly at 2.45 GHz . Microwave energy induces a rapid rise in temperature and pressure within plant cells, provided that the selected solvent has a high dielectric constant and efficiently absorbs microwave radiation. Solvents such as ethanol, methanol and water are sufficiently polar to be heated by microwave energy, thus making the technique suitable for extraction of bioactive such as wide range of polyphenols. MAE offers a rapid delivery of energy to a total volume of solvent and solid plant matrix with subsequent heating of the solvent and solid matrix, efficiently and homogeneously. Internal superheating leads to cell wall disruption and release of active ingredients into the liquid phase. Although in the case of the extraction of thermolabile compounds, high temperatures may cause the degradation of extracts. As the process is really rapid, the final losses are relatively low. For example the extraction of tea polyphenols and caffeine from green tea leaves, in 4 min MAE achieved a higher extraction yield than an extraction at room temperature for 20 h or ultrasonic extraction for 90 min [ 58 ]. In summary, compared to traditional solvent extraction techniques, MAE is rapid, uses less solvent, is economical, and enables higher extraction yield [59]. 4.3. Supercritical Fluid Extraction Supercritical Fluid Extraction (SFE) is based on the use of supercritical carbon dioxide (CO 2 ) (above 31 ◦ C and 73 atm.) as a solvent. In this state, CO 2 exhibits both liquid and gas properties, which enables the effective dissolution of non-polar components. Due to the low process temperature and the absence of residual solvents, this method is best-suited for the production of high-quality food extracts, including extraction of thermally labile compounds and is widely used in both laboratory and industrial applications [60]. 4.4. Accelerated Solvent Extraction Pressurized Liquid Extraction (or Accelerated Solvent Extraction) (PLE/ASE) is a technique that involves the use of an extraction liquid at elevated temperatures and pressures. Such conditions improve the solubility and diffusion rate of bioactive compounds. The closed system in which this technique is performed results in both the time saving and the efficient extraction of polar compounds, such as phenols or glycosides, from a wide range of plant based raw materials. The advantage of this method is the possibility of using friendly solvents (e.g., ethanol, water) and the reduction in process time compared to conventional techniques [61]. 4.5. Extraction with Natural Eutectic Liquids Natural Deep Eutectic Solvents (NADES) are biodegradable mixtures of natural organic compounds, such as amino acids, sugars or organic acids, which in the appropriate proportions can form liquid systems with enhanced solvent properties. NADES are nontoxic and therefore allow to classify the extract as “green-labelled” functional food. The latest research indicated the ability of NADESs towards selective extraction of phenolics: anthocyanins, flavonoids and phenolic acids from berry fruit, including aronia. The technique is considered a highly promising approach for the sustainable production of dietary supplements and functional food [60]. Molecules 2025,30, 4237 6 of 21 4.6. Enzyme-Assisted Extraction Enzyme-Assisted Extraction (EAE) uses hydrolytic enzymes such as pectinase, cellulase and hemicellulase to degrade the cellular structure of plant material. These enzymes facilitate the release of active ingredients, especially from fibre-rich tissues or cell walls that are difficult to break mechanically, such as leaves or seed husks. EAE is a benign technique, carried out at low temperatures, which reduces the degradation of thermolabile compounds. The enzyme concentration and pH vary depending on the enzymes’ nature and action. The EAE is usually utilized in conjunction with other extraction techniques as the enzymes make non-extractable phytochemicals accessible to the solvent and hence vulnerable for extraction [59,62]. 4.7. Pulsed Electric Field Pulsed Electric Field (PEF) is a non-thermal technique in which short-term highvoltage pulses (microseconds to milliseconds intervals) are applied in order to induce electroporation of cell membranes. Electric field intensity above critical limits (0.8–1 V) leads to changes in the cellular structure, creating pores which facilitate diffusion of intracellular material. Thus, PEF allows cell permeability to be increased and thus facilitates the release of secondary metabolites into the solvent. This technique is increasingly used as a pre-step before actual extraction (e.g., UAE, IAE, SFE) [63]. 4.8. Hybrid Extractions and an Integrated Approach Contemporary research on the extraction of bioactive compounds from plant materials is increasingly shifting towards combined (“hybrid”) approaches that merge the advantages of different techniques to maximize yield, enhance extract quality, and ensure more efficient utilization of raw materials, including post-production residues. Examples of such hybrid strategies include coupling ultrasound-assisted extraction (UAE) with natural deep eutectic solvents (NADES), microwave-assisted extraction (MAE) with enzymatic cell wall degradation, and pulsed electric field (PEF) treatment combined with supercritical fluid extraction (SFE). These integrated methods not only shorten extraction time and improve recovery efficiency but also align with the principles of the circular economy by enabling the valorization of secondary materials (e.g., chokeberry pomace) and reducing both energy and solvent consumption. In the case of berry fruits, where bioactive compounds are often tightly bound to the tissue matrix and enclosed within the intact skin, hybrid extraction approaches appear particularly advantageous. The combined application of techniques can offer additive or even synergistic benefits—for example, by enhancing the disruption of fruit tissue structure, improving solvent penetration, lowering the required process temperature, and thus reducing the degradation of thermolabile bioactive compounds [64,65]. Nevertheless, a review of the literature indicates that while numerous studies have focused on individual extraction techniques for chokeberry (e.g., ultrasound-assisted extraction, microwave-assisted extraction, enzymatic treatments), research exploring the integration of multiple methods remains scarce. One of the few notable exceptions is the “extraction–adsorption” process proposed by Galván D’Alessandro et al., in which chokeberry extraction was coupled with the use of an adsorption resin (XAD-7HP) in a single step. This integrated approach achieved up to 82% recovery of total polyphenols and up to 92% of anthocyanins—a remarkable improvement compared with non-hybrid extraction methods [66]. Molecules 2025,30, 4237 7 of 21 5. Stabilization of Extracts Using Microencapsulation Plant extracts obtained using the advanced techniques described above, particularly those rich in anthocyanins and phenolic acids, are highly sensitive to oxygen, light, elevated temperature, or extreme pH changes. To preserve the benefits achieved through highyield and selective extraction methods of bioactive compounds, it is essential to apply stabilization techniques. Among them, microencapsulation has become one of the most widely used approaches, as it allows bioactive constituents to be embedded within a protective matrix that shields them from degradation and loss of functionality. In practice, encapsulation serves as the final stage of the technological process: it increases the concentration of active compounds, enables the conversion of liquid extracts into powder form, reduces pigment and antioxidant degradation. The protective matrix prevents losses during processing and storage, resulting in a higher content of the active ingredient in the finished product. In addition, microencapsulation may improve the dispersion and solubility of poorly soluble compounds and allow their controlled release in the gastrointestinal tract, which may increase their bioavailability and efficacy. The work of Mehta et al. [ 67 ] indicated that microencapsulation allows the concentration of an active ingredient in a product to be increased [ 68 , 69 ]. Thus, microencapsulation can be regarded as a natural extension of the extraction stage—transforming the fragile chemistry of the extract into a stable powder technology ready for application in food, nutraceutical, or pharmaceutical formulations [59]. The most commonly used microencapsulation methods include: Spray drying—a technique in which a suspension of an extract is sprayed with a carrier (e.g., maltodextrin) in a drying chamber where hot air evaporates water. The resulting powder contains microcapsules with good solubility and stability. It is a fast, cost-effective and easy method to scale up industrially [70,71]. Co-crystallization—a technique in which a bioactive ingredient is deposited together with an excipient (e.g., sugar, polyols) during crystallization. Molecular structures are formed in order to stabilize active compounds, protecting them from oxidation and increasing their shelf-life under storage conditions [68,72]. Ion gelation—a technique that uses a reaction between a polymer (e.g., sodium alginate) and divalent ions (usually calcium). After mixing the extract with the polymer solution, an ion solution is added to the mixture, which leads to the formation of gel microspheres. This technique is particularly useful for encapsulation of aqueous extracts and ensures their high chemical stability [73,74]. The extraction and stabilization techniques described above represent the main methods applicable to various plant materials. Their adaptation to black chokeberry (Aronia melanocarpa) and optimization for specific functional food applications are discussed in the following section. 6. Aronia Extracts—Methods of Obtaining Black chokeberry fruits are an excellent raw material for the production of extracts with high biological activity. The choice of the optimal technology should depend on the type of raw material, the chemical properties of the target compounds, and the intended application of the extract. The choice of extraction method depends on the intended form of the final extract, which directly affects its chemical composition and profile of bioactive compounds. The modern extraction techniques discussed enable the recovery of bioactive compounds from various plant tissues naturally rich in these substances, forming the basis for the development of functional foods. According to the literature, not only fruits but also the leaves of black chokeberry bushes, as well as their processed by-products [ 75 – 77 ], can be considered valuable sources of polyphenolic components [ 78 – 81 ]. The future of this field Molecules 2025,30, 4237 8 of 21 innovation lies in the integration of technology, green chemistry and the personalization of functional ingredients according to consumer needs [82–86]. Figure 1illustrates the main technological schemes for producing aronia-based extracts (from fruits, pomace and leaves) used as components of functional food. Figure 1. Methods of obtaining different types of black chokeberry extract. It should be noted that aronia extracts are used not only in the food industry, but also in cosmetics and dietary supplements. By reviewing the literature on this topic, articles were selected that address the topic of using black chokeberry (Aronia melanocarpa) fruit extracts in food products. Table 2presents a summary of extract types, extraction techniques and their added value in the context of enriching food with bioactive ingredients. Table 1summarizes the different extract types described in the literature, their production techniques, and the reported technological and functional effects observed in case studies. The data were compiled based on an analysis of scientific publications from 2016 to 2025. The wide range of extraction and formulation methods applied to Aronia melanocarpa demonstrates its versatility as a raw material and its promising potential in the development of modern functional food. Molecules 2025,30, 4237 9 of 21 Table 2. Characteristics of aronia extracts used for functional food enhancement: product formulation, techniques used, application and technological effects. Extract Type Technique Application The Added Value of the Enriched Product References Aronia juice concentrate/juice Cold pressing, filtration, pasteurization, concentration (up to 65 Brix) Osmotic impregnation before drying fruit, Improved colour (∆E > 6.0), increased antioxidant capacity (DPPH + 45%); inhibition of anthocyanin degradation by 30% during storage [87–89] Aronia powder (freeze-dried) Freeze-drying (−40 ◦C, 0.1 mbar for 48 h); convection drying (60 ◦C for 24 h); Pressurized Liquid Extraction, PLE, Microwave-Assisted Extraction, MAE, Supercritical CO2Extraction, scCO2. Sweet confectionery, drinks, dairy desserts, supplements, food additive Higher polyphenol content (820–900 mg GAE/100 g for freeze-dried vs. 470 mg GAE/100 g for hot air drying); Anthocyanin behaviour above 85%; PLE yielded the highest total phenolics but was less effective for heat-sensitive anthocyanins. MAE achieved a balanced extraction of phenolics and anthocyanins with strong antioxidant activity. scCO2 extraction was more selective and eco-friendly but generally yielded lower phenolics than PLE and MAE. [64,90–92] Aronia pomace Drying with hot air (50–60 ◦ C); grinding Bread, snacks, pectin substitutes dairy products Improvement of fibre content (up to 22% d.m.), reduction in polyphenol losses by up to 10% during baking, increase in moisture retention in baked goods by 15–18% [93–96] Conventional ethanol extract rich in phenolic/polyphenolic compounds Extraction with 50% ethanol (1:10 m/v, 60 ◦C, 30 min); ultrasound-assisted (20 kHz, 30 min) Oil emulsions, meat, supplements Total polyphenols (TPC) up to 2400 mg GAE/100 g; reduction in TBARS in meat by 40–60% during storage (14 days, 4 ◦C) [60,97–99] Innovative ethanol extract rich in anthocyanin/procyanide SPE (Solid Phase Extraction) from ethanol and water (50:50), purification on C18 columns. Extraction-adsorption method. Jelly beans, natural colourants. Maintaining colour stability (up to 85%) at pH 3–4; inhibition of ascorbic acid oxidation by 52%; colour fastness 28 days at 4 ◦C. Increased yield and purity of anthocyanin extract produced from chokeberry pomace using a new method compared to the traditional SPE method. [100,101] Aronia leaf extract Hydroalcoholic extraction (60% ethanol, 1:15 m/v, 40 ◦C, 2 h), microencapsulation Meat products Reduction in lipid oxidation (TBARS) by 42% in beef burgers, increase in sensory acceptability (panel 8/9 pts.) [62] Microencapsulated Aronia extracts/Nonencapsulated extract Spray drying (inlet temperature 170 ◦C, output temperature 80 ◦C); co-crystallization with maltodextrin or alginate gelation Yoghurts, dairy desserts, dietary supplements Retention of 90–95% of polyphenols after 6 weeks of storage, reduction in Maillard reaction, greater stability at pH 4–5 [67,102] Aronia powder rich in dietary fibre Pomace drying (55 ◦C, 24 h), mechanical separation Fermented products (e.g., sheep’s milk) Increase in the number of LAB by 1.5 log CFU/mL; improved texture, increase in overall sensory acceptance [103] Macrogels with aronia juice Gelation of biopolymers (e.g., carboxymethylcellulose, pea protein) Functional gummies, gelled products Anthocyanin retention at 80%, improving antioxidant stability, masking astringent taste [65] Aronia natura dye extract for replacing synthetic bye E-131, E-162 l Water-ethanol extraction, filtration Jelly beans, pastries, drinks Colour fastness for 4 weeks (4 ◦ C, pH 3.0); 65% increase in ORAC of gummies, compliance with “clean label” standards [93,100] Fixed oil from berries Supercritical Fluid Extraction (SFE–CO2)Oil fraction from whole dried A. melanocarpa berries Rich in essential fatty acids (≈70% PUFA: linoleic + α-linolenic), high β-carotene and α-tocopherol—nutritional and cosmetic potential [79] Polyphenol-rich extract from pomace Pressurized Liquid Extraction (PLE) Microwave-Assisted Extraction (MAE) + cryogrinding preprocessing Recovery of polyphenols and anthocyanins from chokeberry pomace Higher initial polyphenol concentration; efficient waste recycling; high functional value product Improved behaviour of heat-sensitive compounds; rapid achievement of high concentrations [92] Extract from leaves PLE and MAE Leaves of A. melanocarpa (rather than fruit) Allows use of leaves as raw material; varies polyphenol profile according to technique—greater flexibility in functional production [104] 7. 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