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Анотація
Дослідження присвячене обґрунтуванню доцільності застосування продуктів перероблення плодів чорноплідної горобини (Aronia melanocarpa) у виробництві харчових концентратів на прикладі желе. Проаналізовано структуру та мінеральний склад порошку із плодів чорноплідної горобини та запропоновано рецептуру харчового концентрату желе на його основі. Зневоднення плодів відбувалося у два етапи: попереднє – осмотичною дегідратацією (τ=1 год) та основне – сушінням у інфрачервоній сушарці (τ=6 год). Висушені плоди подрібнювали за допомогою лабораторного млина до крупності, яка забезпечує повний прохід матеріалу через сито №010. Встановлено, що горобиновий порошок має кристалічну пористу структуру та гідрофільні властивості, що дозволяє застосовувати його в якості харчової добавки функціонального призначення. Виявлено, що порошок з плодів горобини чорноплідної в своєму складі містить ряд необхідних організму людини мікронутрієнтів (K, Ca, Mg, Si, P), серед яких частка калію (7,34%) та кальцію (1,38%) була найвищою. Використання горобинового порошку у виробництві харчових продуктів може сприяти підвищенню загальної харчової цінності готових виробів, особливо в раціоні людей, які потребують підвищеного споживання калію, оскільки навіть 10 г порошку у рецептурі продукту на 24,5% забезпечує потребу в даному мікроелементі. Розроблено рецептуру концентрату желе на основі горобинового порошку. Результат сенсорного аналізу желе відповідно до шкали Лайкерта показав, що готовий продукт має відмінні показники за умови, що вміст горобинового порошку у рецептурі складає 77% до маси суміші концентрату. Попередня обробка плодів у цукровому розчині, при осмотичній дегідратації, забезпечила покращення їх смакових властивостей і дозволила виключити цукор із рецептури концентрату.
Ключові слова:
горобина чорноплідна, порошок, харчовий концентрат, желе, мінеральні речовини, клітковина
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Як цитувати
Samilyk, M., & IlіashenkoY. (2025). ОБҐРУНТУВАННЯ ДОЦІЛЬНОСТІ ЗАСТОСУВАННЯ ПОРОШКУ ГОРОБИНИ ЧОРНОПЛІДНОЇ У ВИРОБНИЦТВІ КОНЦЕНТРАТУ ЖЕЛЕ. Food Science and Technology, 18(4). https://doi.org/10.15673/fst.v18i4.3140
Номер
Розділ
Хімія харчових продуктів і матеріалів. Нові види сировини
Посилання
1. Yılmaz A, Guler E, Soydemir HE, Demirel S, Mollahaliloglu S, Ciftci V, Karadeniz T. Miracle plant: black chokeberry (Aronia melanocarpa). MASJAPS [Internet]. 2021 March [cited 2024 Jun 4];6(1):83-94. Available from: https://masjaps.com/index.php/mas/article/view/13
2. Sidor, Gramza-Michałowska. Black Chokeberry Aronia melanocarpa L.—A Qualitative Composition, Phenolic Profile and Antioxidant Potential. Molecules [Internet]. 15 October 2019 [cited 6 May 2025];24(20):3710. Available at: https://doi.org/10.3390/molecules24203710
3. Ghendov -Mosanu A, Ungureanu-Iuga M, Mironeasa S, Sturza R. Aronia Extracts in the Production of Confectionery Masses. Appl Sci [Internet]. 29 Jul 2022 [cited 6 May 2025];12(15):7664. Available at: https://doi.org/10.3390/app12157664
4. Nemetz NJ, Schieber A, Weber F. Application of Crude Pomace Powder of Chokeberry, Bilberry, and Elderberry as a Coloring Foodstuff. Molecules [Internet]. 4 May 2021 [cited 6 May 2025];26(9):2689. Available at: https://doi.org/10.3390/molecules26092689
5. Chandra S, Keluskar V, Naik Z, Sah K, Shetty A, Ammanagi R, Bagewadi A. Additive and synergistic effect of phytochemicals in prevention of oral cancer. Eur J Gen Dent [Internet]. 2012 [cited 2024 Jun 7]; 1(3):142. Available at: https://doi.org/10.4103/2278-9626.105354
6. Nowak D, Gośliński M, Kłębukowska L. Antioxidant and Antimicrobial Properties of Selected Fruit Juices. Plant Foods Hum Nutr [Internet]. 2022 July [cited 2024 Jun 13]. Available at: https://doi.org/10.1007/s11130-022-00983-2
7. King ES, Bolling BW. Composition, polyphenol bioavailability, and health benefits of aronia berry: a review. J Bioact [Internet]. 2020 [ cited 7 May 2025];11:13-30. Available at: https://doi.org/10.31665/jfb.2020.11235
8. Gerasimov MA, Perova IB, Eller KI, Akimov MY, Sukhanova AM, Rodionova GM, Ramenskaya GV. Investigation of Polyphenolic Compounds in Different Varieties of Black Chokeberry Aronia melanocarpa. Molecules [Internet]. 15 Herbal. 2023 [cited 7 May 2025]; 28(10):4101. Available at: https://doi.org/10.3390/molecules28104101
9. Bushmeleva K, Vyshtakalyuk A, Terenzhev D, Belov T, Parfenov A, Sharonova N, Nikitin E, Zobov V. Radical Scavenging Actions and Immunomodulatory Activity of Aronia melanocarpa Propylene Glycol Extracts. Plants [Internet]. 15 Nov. 2021 [cited 7 May 2025]; 10(11):2458. Available at: https://doi.org/10.3390/plants10112458
10. Olechno E, Puścion-Jakubik A, Soroczyńska J, Socha K, Cyuńczyk M, Zujko ME. Antioxidant Properties of Chokeberry Products—Assessment of the Composition of Juices and Fibers. Foods [Internet]. 5 Nov. 2023 [cited 13 May 2025];12(21):4029. Available at: https://doi.org/10.3390/foods12214029
11. Banach M, Wiloch M, Zawada K, Cyplik W, Kujawski W. Evaluation of Antioxidant and Anti-Inflammatory Activity of Anthocyanin-Rich Water-Soluble Aronia Dry Extracts. Molecules [Internet]. 4 Sep. 2020 [cited 7 May 2025];25(18):4055. Available at : https://doi.org/10.3390/molecules25184055
12. Cacak-Pietrzak G, Dziki D, Gawlik-Dziki U, Parol-Nadłonek N, Kalisz S, Krajewska A, Stępniewska S. Wheat Bread Enriched with Black Chokeberry (Aronia melanocarpa L.) Pomace: Physicochemical Properties and Sensory Evaluation. Appl Sci [Internet]. 2023 Jun [cited 2024 Jun 13]; 13(12):6936. Available at: https://doi.org/10.3390/app13126936
13. Petkovic M, Filipovic V, Filipovic J, Durovic I, Miletic N, Radovanovic J. Chemical, antioxidative, and sensory characteristics of wheat bread partially substituted with black chokeberry ( Aronia melanocarpa L.) powder. J Food Process Preserv [Internet]. 2020 November [cited 2024 Jun 13]. Available at: https://doi.org/10.1111/jfpp.15027
14. Raczkowska E, Nowicka P, Wojdyło A, Styczyńska M, Lazar Z. Chokeberry Pomace as a Component Shaping the Content of Bioactive Compounds and Nutritional, Health-Promoting (Anti-Diabetic and Antioxidant) and Sensory Properties of Shortcrust Pastries Sweetened with Sucrose and Erythritol. Antioxidants [Internet]. 19 Jan. 2022 [cited 13 May 2025];11(2):190. Available at: https://doi.org/10.3390/antiox11020190
15. Belyaeva OV, Sergeeva IY, Belyaeva EE, Chernobrovkina EV. Study of antioxidant activity of juices and beverages from blue honeysuckle and black chokeberry. IOP Conf Ser [Internet]. 2021 February [cited 2024 Jun 13]; 640(5):052008. Available at: https://doi.org/10.1088/1755-1315/640/5/052008
16. Chang JY, Chen WC, Huang TK, Wang JC, Fu PS, Chen JH, Hung CC. Evaluation of the accuracy and limitations of three tooth-color measuring machines. J Dent Sci [Internet]. 2015 March [cited 2024 Jun 14]; 10(1):16-20. Available at: https://doi.org/10.1016/j.jds.2013.04.004
17. Pateiro M, Vargas-Ramella M, Franco D, Gomes da Cruz A, Zengin G, Kumar M, Dhama K, Lorenzo JM. The role of emerging technologies in the dehydration of berries: Quality, bioactive compounds, and shelf life. Food Chem [Internet]. 2022 September [cited 2024 Jun 14]:100465. Available at: https://doi.org/10.1016/j.fochx.2022.100465
18. VP C. Convective drying of food materials: An overview with fundamental aspects, recent developments, and summary. Heat Transf [Internet]. 2020 January [cited 2024 Jun 14];49(3):1281-313. Available at:
https://doi.org/10.1002/htj.21662
19. Sadowska A, Świderski F, Hallmann E, Świąder K. Assessment of Chokeberry Powders Quality Obtained Using an Innovative Fluidized-Bed Jet Milling and Drying Method with Pre-Drying Compared with Convection Drying. Foods [Internet]. February 1 2021 [cited May 13 2025]; 10(2):292. Available at: https://doi.org/10.3390/foods10020292
20. Bhatta S, Stevanovic Janezic T, Ratti C. Freeze-Drying of Plant-Based Foods. Foods [Internet]. 2020 January [cited 2024 Jun 14]; 9(1):87. Available at: https://doi.org/10.3390/foods9010087
21. Petkovic M, Durovic I, Miletic N, Radovanovic J. Effect of Convective Drying Method of Chokeberry (Aronia melanocarpa L.) on Drying Kinetics, Bioactive Components and Sensory Characteristics of Bread with Chokeberry Powder. Period Polytech Chem Eng [Internet]. 2019 May [cited 2024 Jun 14]. Available at:
https://doi.org/10.3311/ppch.13783
22. Güneş R. Evaluation of quality of aronia fruit powders obtained by convective hot air and freeze drying methods. GIDA J Food [Internet]. 2023 May [cited 2024 Jun 14]:1109-22. Available from: https://doi.org/10.15237/gida.gd23075
23. Nowak D, Gośliński M, Kłębukowska L. Antioxidant and Antimicrobial Properties of Selected Fruit Juices. Plant Foods Hum Nutr [Internet]. 2022 July [cited 2024 Jun 14]. Available at: https://doi.org/10.1007/s11130-022-00983-2
24. Doymaz I. Drying, color and rehydration characteristics of orange slices under infrared radiation heating. Lat Am Appl Res Int J [Internet]. 2022 January [cited 2024 Jun 14]; 52(1):43-8. Available from: https://doi.org/10.52292/j.laar.2022.826
25. Doymaz I. Drying behavior and some quality parameters of potato finger chips using infrared radiation. Lat Am Appl Res Int J [Internet]. 2021 September [cited 2024 Jun 14]; 51(4):261-7. Available from: https://doi.org/10.52292/j.laar.2021.779
26. Hay N, Quang Huy L, Van Kien P. A comprehensive review of the versatile dehydration processes [working title]; A review of drying methods assisted by infrared radiation, microwave and radio frequency [Internet]. 2022 November [cited 2024 Jun 15]. Available from: https://doi.org/10.5772/intechopen.108650
27. Sakare P, Prasad N, Thombare N, Singh R, Sharma SC. Infrared drying of food materials: recent advances. Food Eng Rev [Internet]. 2020 July [cited 2024 Jun 15];12(3):381-98. Available from: https://doi.org/10.1007/s12393-020-09237-w
28. Samilyk M, Helikh A, Bolgova N, Potapov V, Sabadash S. The application of osmotic dehydration in the technology of producing candied root vegetables. East Eur J Enterp Technol [Internet]. 2020 Jun [cited 2024 Jun 15];3(11(105)):13-20. Available from: https://doi.org/10.15587/1729-4061.2020.204664
29. Bae S, Choi JY, Lee HJ, Kim J, Moon KD. The effect of osmotic dehydration pretreatment with sweeteners on the quality of dried aronia berries. Korean J Food Preserv [Internet]. 2020 July [cited 2024 Jun 15];27(4):468-75. Available from: https://doi.org/10.11002/kjfp.2020.27.4.468
30. Pandiselvam R, Tak Y, Olum E, Sujayasree OJ, Tekgül Y, Çalışkan Koç G, Kaur M, Nayi P, Kothakota A, Kumar M. Advanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: impact on bioactive components, texture, color, and sensory properties of food. J Texture Stud [Internet]. 2021 Novenber [cited 2024 Jun 15]. Available from: https://doi.org/10.1111/jtxs.12643
31. Masri AA, Bakar FIA, Abidin MZ, Malik NH. Development of Antioxidant Jelly Using Tropical Fruits TJNPR [Internet].2023 July [cited 2024 Jun 15]; 7(7):3433-8. Available from: http://www.doi.org/10.26538/tjnpr/v7i7.22
32. Official web portal of the Parliament of Ukraine [Internet]. On approval of the Norms of physiological needs of the population of Ukraine in basic nutrients and energy; [cited May 6, 2025]. Available at : https://zakon.rada.gov.ua/laws/show/z1206-17#Text
2. Sidor, Gramza-Michałowska. Black Chokeberry Aronia melanocarpa L.—A Qualitative Composition, Phenolic Profile and Antioxidant Potential. Molecules [Internet]. 15 October 2019 [cited 6 May 2025];24(20):3710. Available at: https://doi.org/10.3390/molecules24203710
3. Ghendov -Mosanu A, Ungureanu-Iuga M, Mironeasa S, Sturza R. Aronia Extracts in the Production of Confectionery Masses. Appl Sci [Internet]. 29 Jul 2022 [cited 6 May 2025];12(15):7664. Available at: https://doi.org/10.3390/app12157664
4. Nemetz NJ, Schieber A, Weber F. Application of Crude Pomace Powder of Chokeberry, Bilberry, and Elderberry as a Coloring Foodstuff. Molecules [Internet]. 4 May 2021 [cited 6 May 2025];26(9):2689. Available at: https://doi.org/10.3390/molecules26092689
5. Chandra S, Keluskar V, Naik Z, Sah K, Shetty A, Ammanagi R, Bagewadi A. Additive and synergistic effect of phytochemicals in prevention of oral cancer. Eur J Gen Dent [Internet]. 2012 [cited 2024 Jun 7]; 1(3):142. Available at: https://doi.org/10.4103/2278-9626.105354
6. Nowak D, Gośliński M, Kłębukowska L. Antioxidant and Antimicrobial Properties of Selected Fruit Juices. Plant Foods Hum Nutr [Internet]. 2022 July [cited 2024 Jun 13]. Available at: https://doi.org/10.1007/s11130-022-00983-2
7. King ES, Bolling BW. Composition, polyphenol bioavailability, and health benefits of aronia berry: a review. J Bioact [Internet]. 2020 [ cited 7 May 2025];11:13-30. Available at: https://doi.org/10.31665/jfb.2020.11235
8. Gerasimov MA, Perova IB, Eller KI, Akimov MY, Sukhanova AM, Rodionova GM, Ramenskaya GV. Investigation of Polyphenolic Compounds in Different Varieties of Black Chokeberry Aronia melanocarpa. Molecules [Internet]. 15 Herbal. 2023 [cited 7 May 2025]; 28(10):4101. Available at: https://doi.org/10.3390/molecules28104101
9. Bushmeleva K, Vyshtakalyuk A, Terenzhev D, Belov T, Parfenov A, Sharonova N, Nikitin E, Zobov V. Radical Scavenging Actions and Immunomodulatory Activity of Aronia melanocarpa Propylene Glycol Extracts. Plants [Internet]. 15 Nov. 2021 [cited 7 May 2025]; 10(11):2458. Available at: https://doi.org/10.3390/plants10112458
10. Olechno E, Puścion-Jakubik A, Soroczyńska J, Socha K, Cyuńczyk M, Zujko ME. Antioxidant Properties of Chokeberry Products—Assessment of the Composition of Juices and Fibers. Foods [Internet]. 5 Nov. 2023 [cited 13 May 2025];12(21):4029. Available at: https://doi.org/10.3390/foods12214029
11. Banach M, Wiloch M, Zawada K, Cyplik W, Kujawski W. Evaluation of Antioxidant and Anti-Inflammatory Activity of Anthocyanin-Rich Water-Soluble Aronia Dry Extracts. Molecules [Internet]. 4 Sep. 2020 [cited 7 May 2025];25(18):4055. Available at : https://doi.org/10.3390/molecules25184055
12. Cacak-Pietrzak G, Dziki D, Gawlik-Dziki U, Parol-Nadłonek N, Kalisz S, Krajewska A, Stępniewska S. Wheat Bread Enriched with Black Chokeberry (Aronia melanocarpa L.) Pomace: Physicochemical Properties and Sensory Evaluation. Appl Sci [Internet]. 2023 Jun [cited 2024 Jun 13]; 13(12):6936. Available at: https://doi.org/10.3390/app13126936
13. Petkovic M, Filipovic V, Filipovic J, Durovic I, Miletic N, Radovanovic J. Chemical, antioxidative, and sensory characteristics of wheat bread partially substituted with black chokeberry ( Aronia melanocarpa L.) powder. J Food Process Preserv [Internet]. 2020 November [cited 2024 Jun 13]. Available at: https://doi.org/10.1111/jfpp.15027
14. Raczkowska E, Nowicka P, Wojdyło A, Styczyńska M, Lazar Z. Chokeberry Pomace as a Component Shaping the Content of Bioactive Compounds and Nutritional, Health-Promoting (Anti-Diabetic and Antioxidant) and Sensory Properties of Shortcrust Pastries Sweetened with Sucrose and Erythritol. Antioxidants [Internet]. 19 Jan. 2022 [cited 13 May 2025];11(2):190. Available at: https://doi.org/10.3390/antiox11020190
15. Belyaeva OV, Sergeeva IY, Belyaeva EE, Chernobrovkina EV. Study of antioxidant activity of juices and beverages from blue honeysuckle and black chokeberry. IOP Conf Ser [Internet]. 2021 February [cited 2024 Jun 13]; 640(5):052008. Available at: https://doi.org/10.1088/1755-1315/640/5/052008
16. Chang JY, Chen WC, Huang TK, Wang JC, Fu PS, Chen JH, Hung CC. Evaluation of the accuracy and limitations of three tooth-color measuring machines. J Dent Sci [Internet]. 2015 March [cited 2024 Jun 14]; 10(1):16-20. Available at: https://doi.org/10.1016/j.jds.2013.04.004
17. Pateiro M, Vargas-Ramella M, Franco D, Gomes da Cruz A, Zengin G, Kumar M, Dhama K, Lorenzo JM. The role of emerging technologies in the dehydration of berries: Quality, bioactive compounds, and shelf life. Food Chem [Internet]. 2022 September [cited 2024 Jun 14]:100465. Available at: https://doi.org/10.1016/j.fochx.2022.100465
18. VP C. Convective drying of food materials: An overview with fundamental aspects, recent developments, and summary. Heat Transf [Internet]. 2020 January [cited 2024 Jun 14];49(3):1281-313. Available at:
https://doi.org/10.1002/htj.21662
19. Sadowska A, Świderski F, Hallmann E, Świąder K. Assessment of Chokeberry Powders Quality Obtained Using an Innovative Fluidized-Bed Jet Milling and Drying Method with Pre-Drying Compared with Convection Drying. Foods [Internet]. February 1 2021 [cited May 13 2025]; 10(2):292. Available at: https://doi.org/10.3390/foods10020292
20. Bhatta S, Stevanovic Janezic T, Ratti C. Freeze-Drying of Plant-Based Foods. Foods [Internet]. 2020 January [cited 2024 Jun 14]; 9(1):87. Available at: https://doi.org/10.3390/foods9010087
21. Petkovic M, Durovic I, Miletic N, Radovanovic J. Effect of Convective Drying Method of Chokeberry (Aronia melanocarpa L.) on Drying Kinetics, Bioactive Components and Sensory Characteristics of Bread with Chokeberry Powder. Period Polytech Chem Eng [Internet]. 2019 May [cited 2024 Jun 14]. Available at:
https://doi.org/10.3311/ppch.13783
22. Güneş R. Evaluation of quality of aronia fruit powders obtained by convective hot air and freeze drying methods. GIDA J Food [Internet]. 2023 May [cited 2024 Jun 14]:1109-22. Available from: https://doi.org/10.15237/gida.gd23075
23. Nowak D, Gośliński M, Kłębukowska L. Antioxidant and Antimicrobial Properties of Selected Fruit Juices. Plant Foods Hum Nutr [Internet]. 2022 July [cited 2024 Jun 14]. Available at: https://doi.org/10.1007/s11130-022-00983-2
24. Doymaz I. Drying, color and rehydration characteristics of orange slices under infrared radiation heating. Lat Am Appl Res Int J [Internet]. 2022 January [cited 2024 Jun 14]; 52(1):43-8. Available from: https://doi.org/10.52292/j.laar.2022.826
25. Doymaz I. Drying behavior and some quality parameters of potato finger chips using infrared radiation. Lat Am Appl Res Int J [Internet]. 2021 September [cited 2024 Jun 14]; 51(4):261-7. Available from: https://doi.org/10.52292/j.laar.2021.779
26. Hay N, Quang Huy L, Van Kien P. A comprehensive review of the versatile dehydration processes [working title]; A review of drying methods assisted by infrared radiation, microwave and radio frequency [Internet]. 2022 November [cited 2024 Jun 15]. Available from: https://doi.org/10.5772/intechopen.108650
27. Sakare P, Prasad N, Thombare N, Singh R, Sharma SC. Infrared drying of food materials: recent advances. Food Eng Rev [Internet]. 2020 July [cited 2024 Jun 15];12(3):381-98. Available from: https://doi.org/10.1007/s12393-020-09237-w
28. Samilyk M, Helikh A, Bolgova N, Potapov V, Sabadash S. The application of osmotic dehydration in the technology of producing candied root vegetables. East Eur J Enterp Technol [Internet]. 2020 Jun [cited 2024 Jun 15];3(11(105)):13-20. Available from: https://doi.org/10.15587/1729-4061.2020.204664
29. Bae S, Choi JY, Lee HJ, Kim J, Moon KD. The effect of osmotic dehydration pretreatment with sweeteners on the quality of dried aronia berries. Korean J Food Preserv [Internet]. 2020 July [cited 2024 Jun 15];27(4):468-75. Available from: https://doi.org/10.11002/kjfp.2020.27.4.468
30. Pandiselvam R, Tak Y, Olum E, Sujayasree OJ, Tekgül Y, Çalışkan Koç G, Kaur M, Nayi P, Kothakota A, Kumar M. Advanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: impact on bioactive components, texture, color, and sensory properties of food. J Texture Stud [Internet]. 2021 Novenber [cited 2024 Jun 15]. Available from: https://doi.org/10.1111/jtxs.12643
31. Masri AA, Bakar FIA, Abidin MZ, Malik NH. Development of Antioxidant Jelly Using Tropical Fruits TJNPR [Internet].2023 July [cited 2024 Jun 15]; 7(7):3433-8. Available from: http://www.doi.org/10.26538/tjnpr/v7i7.22
32. Official web portal of the Parliament of Ukraine [Internet]. On approval of the Norms of physiological needs of the population of Ukraine in basic nutrients and energy; [cited May 6, 2025]. Available at : https://zakon.rada.gov.ua/laws/show/z1206-17#Text