Evaluation of physico-chemical properties and bioactivity of derivatives of black chokeberry products obtained during osmotic dehydration

Authors

DOI:

https://doi.org/10.15587/2706-5448.2025.337008

Keywords:

black chokeberry, osmotic dehydration, syrup, powder, derivatives, biologically active substances, antioxidant properties

Abstract

The object of the study was black chokeberry derivatives, namely syrup and powder obtained by osmotic dehydration. The problem solved in the study is the lack of a comprehensive definition of the physicochemical properties and bioactivity of Aronia melanocarpa derivatives obtained by osmotic dehydration. The described problem limits the effective use of black chokeberry syrup and powder in the production of food products with increased biological value. During the study, an assessment of the complex of physicochemical characteristics (acidity, moisture, dry matter content) of black chokeberry derivatives obtained by osmotic dehydration was carried out. The content of bioactive compounds, such as anthocyanins, flavonoids, polyphenolic and hydroxycinnamic acids, was studied. As a result of the studies, it was found that they contain a high level of anthocyanins, flavonoids, polyphenolic compounds and tannins. The moisture content of the raw material was 7.6 ± 0.5%, and soluble solids – 58.9 ± 0.2%. In addition, a significant concentration of coloring substances (10.07 ± 0.05 g/dm3 in syrup and 82.7 ± 0.05 g/kg in powder) and bioactive components was found, which determines the high antioxidant activity of the product. The results obtained are explained by the high natural bioactivity of black chokeberry in combination with the use of the osmotic dehydration process for its processing. The results obtained during the study allowed us to assess the potential of using osmotic dehydration for black chokeberry processing. In practice, the results of the study can be used to develop new technologies for processing and storing black chokeberry-based products, in particular for the production of natural dyes and additives to functional foods or beverages. Such additives can be used in the food industry to create products with increased antioxidant properties, as well as to improve taste and preserve the beneficial properties of the product during storage.

Supporting Agency

  • The research was conducted within the framework of scientific and technical work 0124U002836 “Development of technologies for the production of food products with added value based on the principles of sustainable development” at the expense of the executors.

Author Biographies

Maryna Samilyk, Sumy National Agrarian University

Doctor of Technical Sciences, Professor

Department of Technology and Food Safety

Yana Illiashenko, Sumy National Agrarian University

PhD Student

Department of Technology and Food Safety

Svetlana Tkachuk, National University of Life and Environmental Sciences of Ukraine

Doctor of Veterinary Science, Professor

Department of Veterinary Hygiene named after professor A. K. Skorokhodko

 

Tetiana Prylipko, Higher Educational Institution "Рodillia State University"

Doctor of Agricultural Sciences, Professor, Head of Department

Department of Food Production Technologies and Food Standardization

Tetiana Koval, Higher Educational Institution "Рodillia State University"

PhD, Associate Professor

Department of Chemistry

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Evaluation of physico-chemical properties and bioactivity of derivatives of black chokeberry products obtained during osmotic dehydration

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Published

2025-08-29

How to Cite

Samilyk, M., Illiashenko, Y., Tkachuk, S., Prylipko, T., & Koval, T. (2025). Evaluation of physico-chemical properties and bioactivity of derivatives of black chokeberry products obtained during osmotic dehydration. Technology Audit and Production Reserves, 4(3(84), 67–72. https://doi.org/10.15587/2706-5448.2025.337008

Issue

Vol. 4 No. 3(84) (2025): Chemical engineering

Section

Food Production Technology

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Copyright (c) 2025 Maryna Samilyk, Yana Illіashenko, Svetlana Tkachuk, Tetiana Prylipko, Tetiana Koval

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