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September 30, 2025Applied SciencesOpen Access

Effects of Preservation Methods on the Volatile Compound Profile and Physicochemical Properties of Aronia melanocarpa Berries

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Authors

EGElżbieta Górska‐HorczyczakEJEwelina JamrózKŻKlara Żbik

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Overview

Comparative analysis of drying methods reveals significant influence on the volatile compound profile and antioxidant activity in aronia berries.

Key Points

  • Freeze-drying helped preserve the color and volatile compounds of aronia berries, maintaining their quality effectively.
  • The total phenolic content in freeze-dried berries (79.99 mg GAE/g dw) was nearly identical to fresh fruit, demonstrating preservation effectiveness.
  • Convective drying and freezing led to a decrease in antioxidant activity compared to freeze-drying, indicating method significance.
  • Processing methods notably altered volatile compounds, with fresh fruits primarily containing alcohols and processed fruits dominated by aldehydes.

Cite This Study

Górska‐Horczyczak et al. (2025) studied this question.

synapsesocial.com/papers/68dc26218a7d58c25ebb2e14https://doi.org/10.3390/app151910470
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Analysis of the volatile constituents of black chokeberry (<i>Aronia melanocarpa</i> Ell.)1985 · 20 citations
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  3. 3Changes in fruit quality in black chokeberry (<i>Aronia melanocarpa</i>) during maturation2000 · 55 citations
  4. 4Influence of lactic acid fermentation on the phenolic profile, antioxidant activities, and volatile compounds of black chokeberry ( <i>Aronia melanocarpa</i> ) juice2024 · 22 citations
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