Bioactivity of Aronia Products, and The Promising Use of Aronia in Dairy Industry

Abstract

In recent years, foods are not only valued in terms of taste and nutritional value, but also preferred in terms of post-consumption health effects. In particular, the trend towards functional foods that offer health benefits beyond their nutritional value to consumers has increased. Dairy products have a very important place among functional foods, and fruit-added dairy products like fermented milk, kefir and yogurt etc. lead the way due to the consumption preferences. Aronia (Aronia melanocarpa) is a forest fruit originating from North America, but it is grown in many parts of Europe lately. The fruit is very rich in proanthocyanins, anthocyanins, procyanidin, phenolic acids, flavonols and flavanones. It is known as the fruit with the highest antioxidant activity, and shows antidiabetic, anti-inflammatory, antiviral, antibacterial, hypotensive, cardioprotective, hepatoprotective and anticarcinogenic properties. The fruit is mostly used as ingredient in wine, marmalade, fruit juice, tea, extract and as dietary supplement or food colorant. The health-promoting effects of aronia due to its bioactivity are enhanced with the functional dairy products, and lately aronia-added yogurt and kefir are industrially manufactured and marketed for dairy consumers. This review focuses on the health effects of aronia and the promising use of the fruit in dairy products.