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

Review Not peer-reviewed version Black Chokeberry Extracts ( Aronia melanocarpa ) as an Ingredient of Functional Food – Potential, Challenges and Directions of Development Dawid Wieloch * and Dorota Konopacka Posted Date: 2 October 2025 doi: 10.20944/preprints202510.0178.v1 Keywords: extracts; chokeberry; functional food; polyphenols; anthocyanins Preprints.org is a free multidisciplinary platform providing preprint service that is dedicated to making early versions of research outputs permanently available and citable. Preprints posted at Preprints.org appear in Web of Science, Crossref, Google Scholar, Scilit, Europe PMC. Copyright: This open access article is published under a Creative Commons CC BY 4.0 license, which permit the free download, distribution, and reuse, provided that the author and preprint are cited in any reuse. Review Black Chokeberry Extracts (Aronia melanocarpa) as an Ingredient of Functional Food – Potential, Challenges and Directions of Development Dawid Wieloch * and Dorota Konopacka The National Institute of Horticultural Research, Fruit and Vegetable Storage and Processing Department, HortiFood Processing Centre, Rybickiego 15/17, 96-100 Skierniewice, Poland * Correspondence: [email protected] Abstract Functional foods are 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 on the definition of functional foods 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 are discussed, including advances in green extraction technologies such as ultrasoundand microwave-assisted extraction, supercritical fluids, and enzyme-assisted methods. Stabilization approaches, including microencapsulation and freeze-drying, which enhance the stability and bioavailability of phenolics, are also highlighted. The impact of aronia extracts on technological and sensory parameters of food is analyzed. 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 optimizing processing strategies and developing synergistic formulations to maximize health benefits while ensuring consumer acceptance. Keywords: extracts; chokeberry; functional food; polyphenols; anthocyanins 1. Introduction From the consumer's perspective, functional foods are products that, 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 non-communicable 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 healthpromoting 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) deserves special attention, as its exceptionally high content of polyphenols, including anthocyanins, flavonoids and phenolic acids, gives it strong antioxidant and anti-inflammatory properties and has a beneficial effect on the health of the cardiovascular system [5–7]. Aronia extracts are available 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 foods [8–11]. Preprints.org (www.preprints.org) | NOT PEER-REVIEWED | Posted: Posted: 2 October 2025 doi:10.20944/preprints202510.0178.v1 Disclaimer/Publisher’s Note: The statements, opinions, and data contained in all publications are solely those of the individual author(s) and contributor(s) and not of MDPI and/or the editor(s). MDPI and/or the editor(s) disclaim responsibility for any injury to people or property resulting from any ideas, methods, instructions, or products referred to in the content. © 2025 by the author(s). Distributed under a Creative Commons CC BY license. 2 of 17 The aim of this article is 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 in Japan approved a new food category called FOSHU (Food for Specified Health Use). As a result of the Japanese government designating this kind 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 foods, 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) program, 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 foods 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 aging and the related problem of escalating chronic diseases, generating 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. 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 [24–26], which are responsible for its broad spectrum of health-promoting properties. The scientific literature in this field is very rich [27–30]. Systematic reviews of the literature indicate, among other things, the beneficial effect of aronia supplementation on the reduction of inflammation and oxidative stress in humans and animals. In clinical trials, a decrease in the levels of pro-inflammatory cytokines such as IL-6, TNF-α 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 Preprints.org (www.preprints.org) | NOT PEER-REVIEWED | Posted: Posted: 2 October 2025 doi:10.20944/preprints202510.0178.v1 © 2025 by the author(s). Distributed under a Creative Commons CC BY license. 3 of 17 (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 [31–34]. 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 [35–38]. 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 [39]. These mechanisms include modulation of the expression of genes associated with apoptosis, reduction of oxidative stress, and improvement of mitochondrial function [40–43]. With a high content of anthocyanins and polyphenols, the cardioprotective effects of aronia should be obvious [44–46]. Surprisingly, however the results of clinical trials in this regard are ambiguous. Meta-analysis of randomized controlled trials showed that aronia supplementation does 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 [47]. However, further well-designed studies are needed to confirm these observations [48]. As the latest clinical research results cited above indicate, black chokeberry is a promising ingredient in functional foods. Nevertheless, a product formulated with it or its extracts to truly demonstrate health-promoting effects, the processing methods used, including methods for extracting, concentrating, and stabilizing bioactive ingredients, require extensive optimization, facilitated by technological advancements. 4. Modern Techniques for Obtaining Plant Extracts and Their Formulation Modern techniques for extracting bioactive substances from plant tissue focus on maximising process efficiency while maintaining the chemical integrity of the extracted compounds, reducing energy consumption, reducing the use of synthetic solvents and being sustainable. This chapter discusses the most important innovative methods of obtaining plant extracts useful or prospective for berry fruits, with particular emphasis on their application in the design of functional foods. 4.1. Ultrasonically-Assisted Extraction (UAE) Ultrasound-Assisted Extraction (UAE) is a method 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. 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 [49–51]. 4.2. Microwave-Assisted Extraction (MAE) Microwave-Assisted Extraction (MAE) involves dielectric heating of the plant raw material using microwave radiation. Microwave energy causes a rapid increase in temperature and pressure inside plant cells, which leads to their disruption and release of active ingredients into the liquid phase. MAE enables fast and efficient extraction using environmentally friendly solvents such as water or ethanol and is beneficial for the isolation of thermolabile compounds [52]. Preprints.org (www.preprints.org) | NOT PEER-REVIEWED | Posted: Posted: 2 October 2025 doi:10.20944/preprints202510.0178.v1 © 2025 by the author(s). Distributed under a Creative Commons CC BY license. 4 of 17 4.3. Supercritical Fluid Extraction (SFE) Supercritical Fluid Extraction (SFE) is based on the use of supercritical carbon dioxide (CO2) (above 31 C and 73 atm) as a solvent. In this state, CO2 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 ideal for the production of high-quality food extracts [53]. 4.4. Accelerated Solvent Extraction (PLE/ASE) Pressurized Liquid Extraction (or Accelerated Solvent Extraction) is a technology that involves the use of an extraction liquid at elevated temperatures and pressures. Such conditions improve the solubility and diffusion rate of bioactive compounds. Thanks to its closed system, this technology allows for the quick and efficient extraction of polar compounds, such as phenols or glycosides, from a wide range of plant raw materials. The advantage of this method is the possibility of using friendly solvents (e.g. ethanol, water) and the reduction of process time compared to classic techniques [54]. 4.5. Extraction with Natural Eutectic Liquids (NADES) Natural Deep Eutectic Solvents (NADES) are biodegradable mixtures of natural organic compounds, such as amino acids, sugars or organic acids, which in the right proportions can form liquid systems with good solvent properties. NADES are non-toxic and clean label. They are increasingly used to extract herbs, fruits, and flowers in the production of dietary supplements and functional foods [53]. 4.6. Enzyme-Assisted Extraction (EAE) 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 fiber-rich tissues or cell walls that are difficult to break mechanically, such as leaves or seed husks. EAE is a benign method, carried out at low temperatures, which reduces the degradation of thermolabile compounds [55]. 4.7. Pulsed Electric Field (PEF) Pulsed Electric Field (PEF) is a non-thermal technology that uses short-term high-voltage pulses to induce electroporation of cell membranes. 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) [52]. 4.8. Hybrid Extractions and an Integrated Approach A new trend in the field of plant extract extraction is the use of integrated techniques, combining the advantages of several methods to optimize the process. Examples include combining UAE with NADES, MAE with enzymes, or PEF with supercritical extraction. A hybrid approach not only improves efficiency, but also makes better use of secondary raw materials and post-industrial waste [56,57]. 4.9. Stabilization of Extracts Using Microencapsulation Microencapsulation plays a key role in protecting and stabilizing the extracted plant extracts, allowing the concentration of the bioactive substance to be increased, also changing the extract form from liquid to powder. This process involves encapsulating bioactive compounds in a casing or protective matrix that protects them from environmental factors such as oxygen, light, high temperature or changes in the pH of the environment. Microencapsulation also enables a controlled release of ingredients and an improvement in their bioavailability and sensory characteristics [58]. Preprints.org (www.preprints.org) | NOT PEER-REVIEWED | Posted: Posted: 2 October 2025 doi:10.20944/preprints202510.0178.v1 © 2025 by the author(s). Distributed under a Creative Commons CC BY license. 5 of 17 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 [59,60]. 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 that stabilize active compounds, protecting them from oxidation and increasing their shelf life under storage conditions [61]. Ion gelation – a method 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 [62,63]. Microencapsulation not only increases the shelf life of active ingredients, but also allows for their better incorporation into various food matrices, such as beverages, yoghurts, snacks or dietary supplements [64,65]. The modern extraction techniques discussed above make it possible to extract bioactive components from diverse tissues, naturally rich in these compounds, which is the basis for the development of functional food. Their use allows for the effective and sustainable extraction of valuable biologically active ingredients from plant raw materials, including processing by-products [66–68]. The choice of the optimal technology should depend on the type of raw material, the chemical properties of the compounds obtained and the target application of the extract. The future of this field lies in the integration of technology, green chemistry and the personalization of functional ingredients according to consumer needs [69–73]. 5. Aronia Extracts – Methods of Obtaining Black chokeberry fruits, which are a rich source of biologically active compounds, including polyphenolic compounds, are an excellent raw material for the production of extracts with high bioactivity. As indicated by the literature data, the leaves of aronia bushes are also considered valuable source of polyphenolic components [74–77]. Depending on the method of preparation of the plant material, the aronia extracts can have different forms and chemical profiles. Figure 1 illustrates most of the possible technological diagrams for the production of aronia-based extracts (fruits, pomace and leaves) used as components of functional foods. It is worth noting that aronia extracts are used not only in the food industry, but also in cosmetics and dietary supplements. By reviewing the literature on the subject, the articles were selected in which the topic of the use of black chokeberry fruit extracts (Aronia melanocarpa) in food products appears. Table 1 presents data for the groups of extracts described in the literature, their production techniques as well as the described effects of applications in the case studies. Preprints.org (www.preprints.org) | NOT PEER-REVIEWED | Posted: Posted: 2 October 2025 doi:10.20944/preprints202510.0178.v1 © 2025 by the author(s). Distributed under a Creative Commons CC BY license. 6 of 17 Table 1. Characteristics of aronia (Aronia melanocarpa L.) extracts used for functional food enhancement: extract type, techniques used, application and technological effects. The data were compiled on the basis of an analysis of scientific publications from 2016–2024. 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 fruits, Improved colour (ΔE > 6.0), increased antioxidant capacity (DPPH +45%); inhibition of anthocyanin degradation by 30% during storage [78–80] Aronia powder (freezedried) Freeze-drying (-40°C, 0.1 mbar for 48h); convection drying (60 °C for 24h) Sweet confectionery, drinks, dairy desserts Higher polyphenol content (820-900 mg GAE/100g for freezedried vs. 470 mg GAE/100g for hot air drying); Anthocyanin behavior above 85% [56,81,82] Aronia pomace Drying with hot air (50-60°C); grinding Bread, snacks, pectin substitutes dairy products Improvement of fiber content (up to 22% d.m.), reduction of polyphenol losses by up to 10% during baking, increase in moisture retention in baked goods by 15-18% [83–86] Phenolic/polyphenolic extracts Extraction with 50% ethanol (1:10 m/v, 60°C, 30 min.); ultrasoundassisted (20kHz, 30 min.) Oil emulsions, meat, supplements Total polyphenols (TPC) up to 2400 mg GAE/100g; reduction of TBARS in meat by 40-60% during storage (14 days, 4°C) [49,53,87,88] Anthocyanin/procyanide extracts SPE (Solid Phase Extraction) from ethanol and water (50:50), purification on C18 columns. Extraction-adsorption method. Jelly beans, natural colourants. Maintaining color 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. [89,90] Aronia leaf extract Hydroalcoholic extraction (60% ethanol, 1:15 m/v, 40°C, 2h), microencapsulation Meat products Reduction of lipid oxidation (TBARS) by 42% in beef burgers, increase in sensory acceptability (panel 8/9 pts.) [55] Microencapsulated extracts Spray drying (inlet temperature 170°C, output temperature 80°C); co-crystallation with maltodextrin or alginate gelation Yoghurts, dairy desserts, dietary supplements Retention of 90-95% of polyphenols after 6 weeks of storage, reduction of Maillard reaction, greater stability at pH 4-5. [64] Dietary fiber (powder) Pomace drying (55°C, 24h), mechanical separation Fermented products (e.g. sheep's milk) Increase in the number of LAB bacteria by 1.5 log CFU/mL; improved texture, increase in overall sensory acceptance [91] 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 [57] Preprints.org (www.preprints.org) | NOT PEER-REVIEWED | Posted: Posted: 2 October 2025 doi:10.20944/preprints202510.0178.v1 © 2025 by the author(s). Distributed under a Creative Commons CC BY license. 7 of 17 Natural aronia dye replacing E-131, E-162 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 [83,89] Preprints.org (www.preprints.org) | NOT PEER-REVIEWED | Posted: Posted: 2 October 2025 doi:10.20944/preprints202510.0178.v1 © 2025 by the author(s). Distributed under a Creative Commons CC BY license. 8 of 17 Figure 1. Methods of obtaining black chokeberry extract. 6. Application Possibilities and Stability of Extracts in Technological Processes The addition of black chokeberry extracts, whether in the form of juice, powder, phenolic extract or microcapsules, increases the content of phenolic compounds and the antioxidant potential of food products. The effectiveness of the enrichment operation depends on the type of matrix, the processing technique and the presence of stability aids (e.g. maltodextrin, vegetable proteins, osmotic carriers). Obtaining a product rich in polyphenol compounds, especially anthocyanins, does not guarantee that their stability will be maintained during storage or trade. The research by Zlabur et al. [56], investigated the effect of the addition of chokeberry pomace powder on the chemical properties and antioxidant capacity of apple juice, which was subsequently treated with conventional ultrasound and high-intensity ultrasound, in order to extract the components from the juice carrier matrix. Powdered chokeberry pomace increased DPPH activity by more than 45% and the total polyphenol content to 950 mg GAE/100ml, regardless of the applied ultrasound power. Babaoglu et al. [87], on the other hand, conducted trials to use the antioxidant activity of extract from pomace aronia to improve beef oxidative stability, while testing its antimicrobial activity. These studies showed that the presence of aronia extract in beef reduced the level of substances reacting with thiobarbituric acid (TBARS) by 50-60% during cold storage, which proves the strong antioxidant effect of the extract. In addition, these studies demonstrated the effect of aronia pomace extract on the inhibition of the growth of mesophilic aerobic bacteria, the total number of psychotrophic aerobic bacteria and E. coli bacteria. A positive effect on inhibiting the growth of E. coli and S. aureus bacteria was observed in studies by Li et al. [92]. It was demonstrated that black chokeberry extract has a bacteriostatic effect and extends the shelf life of fresh apples. Kowalczyk et al. 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