Aronia Extracts in the Production of Confectionery Masses

Abstract

The article examines the opportunity to use extracts and Aronia melanocarpa (Michx.) Elliot fruit powders in the production of sugar confectionery for the substitution of synthetic dyes. In the technology of manufacturing confectionery masses, synthetic dyes are used that can cause various allergic reactions, as well as hyperactivity syndrome and lack of concentration in children. The composition of hydroalcoholic extracts was analyzed, and the metabolites of polyphenols, individual anthocyanins and organic acids were quantified. Antioxidant capacity and CIELab chromatic parameters were tested. The technology for manufacturing confectionary masses with extract and powder of aronia was developed. The sensory profile, physicochemical and microbiological quality parameters, antioxidant activity and color characteristics of the confectionary masses with the extract and powder of aronia addition were determined on the 1st and 50th day from the production date. The evolution of DPPH antioxidant activity of confectionery masses during storage was measured in vitro, in the conditions of gastric digestion. The results showed that Aronia melanocarpa (Michx.) Elliot extract is rich in polyphenols, flavonoids and tannins, the main organic acids being represented by malic, citric, acetic and ascorbic acid. During the 50th storage day, the antioxidant activity was higher in confectionery masses containing aronia compared to the control. The sensory and microbiological testing of confectionary masses demonstrated that the combination of extract and aronia powder ensures the optimal shelf life and organoleptic scores. It was demonstrated that during the storage of confectionery masses with aronia, the physicochemical indicators of quality were in accordance with the regulated admissible values. Positive effects of aronia were observed on confectionery masses’ color saturation. These results underline the opportunity to use aronia extract and/or powder in confectionery industry to replace synthetic dyes and obtain products with enhanced functionality.

Investigating the potential of wine lees as a natural colorant and functional ingredient in jelly production

“…Gelatin can form very thermally stable and mechanically strong gel networks in the presence of phenolic acids and flavonoids of plant origin such as caffeic acid, chlorogenic acid, ferulic acid, and rutin via covalent bonding 18 . The functional qualities of jelly with the addition of ingredients such as raspberry and orange powder, 4 ethanolic dry extract of green propolis, 19 and aronia extract 20 have been evaluated. Natural colorants such as Spirulina platensis , red pitaya powder, and purple carrots have been employed in the production of food products such as jelly, candy, ice cream, and fruit juice 21 .…”