Incorporating Aronia Berry Powder into Bread Recipes: A Gateway to Timeless Health

Tuesday May 14, 2024

Bread is one of the basic food products consumed widely in many regions of the world. In Europe, wheat bread is particularly popular, most often produced from low-extraction white flour. The advantages of such bread are a crunchy crust, soft, fluffy, and light-colored crumbs, and easy digestibility [1]. However, white wheat bread is characterized by a relatively low nutritional value, containing a high amount of carbohydrates and little dietary fiber, mineral components, vitamins, or other bioactive compounds, regular consumption of which is an essential element of preventive healthcare [2].

Bread, due to its frequent consumption, provides a good food matrix for introducing various recipe additives, such as oily plant seeds [3], flour from other types of grains or pseudocereals [4], flour from legume seeds [5], spices, herbs [6], and dried vegetable and fruit extracts [7].  Aronia fruits are characterized by an exceptionally high content of active substances that have a beneficial effect on the body, which is why they are called a superfruit or superberry [8]. These compounds include polyphenols, including anthocyanins, flavonoids, tannins, and phenolic acids. The total content of polyphenols in aronia fruits is 2000–8000 mg per 100 g of dry matter, including about 500 mg of anthocyanins [9].

Ripe aronia berries are characterized by a tart and bitter taste, and therefore are rarely consumed in their unprocessed form as a dessert fruit. They are widely used in processing as a raw material for the production of juices, jams, preserves, beverages, wines, liqueurs, and infusions, as well as fruit teas and jellies, and for obtaining food extracts and dyes[10].

Binmei Biotechnology: Aronia Berry Powder and Aronia Berry Liquid Extract

Binmei Aronia Berry products adopt unique astringent removal technology, refreshing taste, not dry. Rich in anthocyanins and vitamins, it helps clear free radicals, delay aging, and release youthful vitality. The products are suitable for fields such as baking, confectionery, beverages, alcoholic beverages, ice cream, dairy products, etc.

Binmei Aronia berry liquid extract
Binmei Aronia Berry Powder

Benmei Laboratory conducted tests on the color stability of our Aronia Berry product under different pH conditions ranging from pH 2 to 9. The results demonstrate that our Aronia Berry product, as a natural red colorant developed by Benmei, meets the diverse pH requirements of various application scenarios exceptionally well. It exhibits outstanding red color performance, ensuring consistent vibrancy across a wide range of pH levels.

Benmei Laboratory has conducted extensive experiments regarding the optimal temperature for the application of our Aronia Berry product, including baking experiments and more. We have abundant experimental data and images available, which can serve as valuable references for research and development professionals interested in our Aronia Berry product. If you are interested and require further information, please feel free to leave a message to contact us. We are eager to share relevant experimental materials with you.

From left to right: PH2-9

[1]Conte, P.; Fadda, C.; Piga, A.; Collar, C. Techno-functional and nutritional performance of commercial breads available in Europe. Food Sci. Technol. Int. 201622, 621–633.

[2]Capurso, A.; Capurso, C. The mediterranean way: Why elderly people should eat whole wheat sourdough bread—A little known component of the mediterranean diet and healthy food for elderly adults. Aging Clin. Exp. Res. 202032, 1–5.

[3]Cacak-Pietrzak, G.; Dziki, D.; Gawlik-Dziki, U.; Sułek, A.; Wójcik, M.; Krajewska, A. Dandelion flowers as an additive to wheat bread: Physical properties of dough and bread quality. Appl. Sci. 202313, 477.

[4]Romankiewicz, D.; Hassoon, W.H.; Cacak-Pietrzak, G.; Sobczyk, M.; Wirkowska-Wojdyła, M.; Ceglińska, A.; Dziki, D. The effect of chia seeds (Salvia hispanica L.) addition on quality and nutritional value of wheat bread. J. Food Qual. 20172017, 7352631. 

[5]Yamsaengsung, R.; Schoenlechner, R.; Berghofer, E. The effects of chickpea on the functional properties of white and whole wheat bread. Int. J. Food Sci. Technol. 201045, 610–620.

[6]Cacak-Pietrzak, G.; Dziki, D.; Gawlik-Dziki, U.; Sułek, A.; Kalisz, S.; Sujka, K. Effect of the addition of dried dandelion roots (Taraxacum officinale F.H. Wigg.) on wheat dough and bread properties. Molecules 202126, 7564.

[7]Czubaszek, A.; Czaja, A.; Sokół-Letowska, A.; Kolniak-Ostek, J.; Kucharska, A. Changes in antioxidant properties and amounts of bioactive compounds during simulated in vitro digestion of wheat bread enriched with plant extracts. Molecules 202126, 6292. 

[8]Mayer-Miebach, E.; Adamiuk, M.; Behsnilian, D. Stability of chokeberry bioactive polyphenols during juice processing and stabilization of a polyphenol-rich material from the by-product. Agriculture 20122, 244–258.

[9]Ochmian, I.; Grajkowski, J.; Smolik, M. Comparsion of some morphological features, quality and chemical content of four cultivars of chokeberry fruits (Aronia melanocarpa). Not. Bot. Horti. Agrobot. 201240, 253–260.

[10]Kitryte, V.; Kraujaliene, V.; Sulniute, V.; Pukalskas, A.; Rimantas Venskutonis, P. Chokeberry pomace valorization into foodingredients by enzyme-assisted extraction: Process optimization and product characterization. Food Bioprod. Process. 2017105, 36–50.

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