Published in Scientific Papers. Series B, Horticulture, Vol. LXIV, Issue 2
Written by Monica-Alexandra LAZĂR, Monica CATANĂ, Luminița CATANĂ, Anda-Grațiela BURNETE, Răzvan Ionuț TEODORESCU, Adrian Constantin ASĂNICĂ, Nastasia BELC
At the industrial level, the fruits of Aronia melanocarpa are processed mainly in the form of juice, resulting significant quantities of Aronia pomace, which is noted by the content of polyphenols, antocyanins, dietary fibers, pectic substances, minerals and vitamins. In this paper are presented the results of the research performed to achieve a functional ingredient (powder) from Aronia waste resulting in fruit juice industry. For this purpose, Aronia pomace (from the conventional and organic culture of our country) was subjected to a convective drying process at 50°C or lyophilisation at -55°C to protect the bioactive compounds to a moisture content to allow their milling and turning them into powder and their stability in terms of quality. Powder achieved from Aronia pomace is characterized by total dietary fiber content (55.42-58.67%), minerals (1.97-2.73%), total sugar (12.72-15.89%), vitamin C (9.05-26.08 mg/100 g), and total polyphenols (50.26-96.92 mg GAE/g). At the same time, powder achieved from Aronia pomace has antioxidant capacity. Due to its complex biochemical composition and antioxidant potential, the functional ingredient achieved from Aronia pomace can be used to fortify bakery and pastry products.
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