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206 Wild Edible Plants
that use the products of processing chokeberry fruits, particularly pomace, the waste
from juice production, which is also rich in nutrients and biologically active substances,
and, in addition, it is precisely in this way that the problem of waste disposal and its
transformation into a valuable source product is solved (Jurendić & Ščetar, 2021; Shi
et al., 2024).
Some applications of black chokeberry in food preparation is shown in Table 7.5.
The development of food products intended for different population groups is
recognized as one of the main trends in the modern global development of the food
industry (Ivanov et al., 2021). This category of food products includes food for athletes,
and chokeberries could nd wide application here to produce polyphenol supplements
to enhance exercise performance (Stankiewicz et al., 2023; Zare et al., 2023). It can be
lyophilized black chokeberry extract (Stankiewicz et al., 2023), complex supplement
based on chokeberry extract and bee pollen (Tirla et al., 2023) or aronia powder- enriched
bars (Bratosin et al., 2024).
Chokeberry was proposed to be used to enhance such dairy products as yogurt,
ker, and fermented milk (Uzunsoy, 2022). Chokeberry juice, 1, 2, and 3%, was added
to milk for yogurt preparation using a mixture culture of lactic acid bacteria and yeast
as starters and fermentation time 24 h at 37oC (Nguyen & Hwang, 2016). The test evaluation showed the highest score of 5.85 for yogurt with 2% of aronia juice (5.25 for control without additive). Addition of chokeberry increased number of lactic acid bacteria,
content of total polyphenol to 41.30 mg gallic acid equivalent (GAE)/ g (16.34 mg GAE/
g in control) and total avonoids to 142.5 mg catechin equivalent (CE)/ g (117.7 mg CE/
g in control). Antioxidant activity of enriched yogurt assessed with DPPH assay was
72.3% (59.5% in control) and with 2,2ʹ- azino- bis- 3- ethylbenzothiazoline- 6- sulfonic
acid (ABTS) assay was 69.8% (46.0% in control). Sensory evaluation of yogurt added
with chokeberry juice, 2%, obtained such scores: color, 6.35 (3.00 for control); avor,
5.10 (5.00 for control); taste, 6.00 (4.55 for control); mouth feel 5.70 (5.25 for control);
thickness, 5.55 (5.95 for control).
To prepare the goat milk yogurt enriched with chokeberry, fresh fruit pulp was
added, 10% (Cușmenco & Bulgaru, 2020). Addition of aronia resulted in some changes
in chemico- physical properties of yogurt: decrease of pH from 5.1 in control to 4.7;
increase of titrable acidity, ºT, from 90 to 94, and viscosity, Pa·s, from 5090 to 5450. The
content of total polyphenols, mg GAE/ 100 g, increased greatly from 12.3 to 187.2, and
antioxidant activity almost by 20 times. The content of vitamin C, mg/ 100 g, increased
from 0.84 to 14.73, and the content of carotenoids, mg/ 100 g, from 0.098 to 0.152.
Enriched yogurt had the high content of anthocyanins, 56.45 mg/ 100 g, which, in addition to its valuable biological properties, took part in the formation of the product’s
color as a natural dye. Sensory evaluation showed a better result for the fortied yoghurt, which scored 17.01 compared to 16.35 for the control.
It was shown that addition of aqueous extract of black chokeberry to concentration
of 2% w/ v, which is food- compatible, was effective to suppress the development bacteria of family Enterobacteriaceae, mesophilic bacteria, lactic acid bacteria, bacteria of
the genus Staphylococcus and Pseudomonas, as well as molds in raw pork meatballs
during their storage at 4oC for 8 days (Daoutidou et al., 2021).
The addition of chokeberry ber in the amounts of 1.5%, and 3.0% to sheep milk
before its fermentation by Lactobacillus acidophilus or Lactobacillus rhamnosus,
Chokeberry and Hibiscus as Natural Food Additives 207
TABLE 7.5 Applications of black chokeberry in preparation of food products
FOOD
PRODUCT CHOKEBERRY EFFECT OF CHOKEBERRY ADDITION REFERENCE
Wheat bread Dry powder, 3% to
flour weight
Increased overall acceptance,
increased total polyphenol
(Yoon et al.,
2014)
content, antioxidant capacity, and
Cereal bars Pomace powder, 3%Increased antioxidant activity by
Sponge cakes Pomace powder to
replace 30% of:
flour sugar fat
decreased baking loss
61%; phenolic compounds by
756%
Decreased batter viscosity;
softer cakes
Highest viscosity; increased hardness
(Bratosin et al.,
2024)
(Quiles et al.,
2018)
Less mass loss during baking
Snack pellets Addition of 30%
fresh chokeberry
(crushed and
homogenized)
Increased antioxidant activity
above 90%; more than twice
polyunsaturated fatty acids
proportion in the total fatty
(Wójtowicz
et al., 2023)
acids; decreased the content of
Cow’s milk
yogurt
Cow’s milk
yogurt
Goat milk
yogurt
Chokeberry juice,
2% to milk
Chokeberry juice,
50 ml/ l,
Fresh chokeberry
fruit pulp, 10 %
saturated fatty acids
Increased overall acceptance;
number of lactic acid bacteria;
content of total polyphenols;
antioxidant activity
Increased comntent of phenolic
compounds; antioxidant activity.
Decreased pH; increased titrable
acidity and viscosity; increased
content of vitamin C; carotenoids;
(Nguyen &
Hwang,
2016)
(Dimitrellou
et al., 2020)
(Cușmenco
& Bulgaru,
2020)
total polyphenols; anthocyanins;
antioxidant activity; evaluation
Kefir Chokeberry juice,
13%, sweetened
Fermented
sheep milk
with sucrose
Chokeberry fiber,
1.5%, and 3.0%
score
Increased overall acceptability (Du & Myracle,
2018)
Stimulated the growth of f lactic acid
bacteria; increased the hardness
(Szajnar et al.,
2021)
and adhesiveness of milk; add
Confectionery
masses
0.5 % of
chokeberry
powder
specific taste and smell
Decreased moisture content; active
acidity; fat content; increased
antioxidant activity; the scores for
(Ghendov-
Mosanu
et al., 2022)
appearance, taste smell, color, and
consistency
208 Wild Edible Plants
stimulated the growth of both strains of lactic acid bacteria, increased the hardness and
adhesiveness of milk, but its effect on cohesiveness and springiness was not signicant.
Adding chokeberry ber gave the product a sour taste and imparted the avor and smell
of the additive. Adding chokeberry ber to fermented sheep milk can be used to expand
the range of functional foods due to the benecial properties of ber acting as a prebiotic for lactic acid bacteria (Szajnar et al., 2021).
The use of natural colors instead of synthetic ones meets public health and consumer concerns for food safety. Anthocyanins, polyphenolic pigments belonging
to the avonoid group, of Aronia melanocarpa could be used as natural colourants.
However, they are not stable. To prevent the loss of anthocyanin extracted from Aronia
melanocarpa, its encapsulation using maltodextrin and anionic polysaccharides has
been proposed. Encapsulated anthocyanins showed higher preservation, 88– 91%, after
storage at 25oC for 10 days than unencapsulated aronia, 47% (Jang & Koh, 2023).
Extract of chokeberry (Aronia melanocarpa) fruits of fruit powder could nd
application in confectionery as substitutes for synthetic dyes (Ghendov- Mosanu et al.,
2022). Recipe of confectionery masses, which can be further used as a lling for sweets,
cookies, and other products, included 664.0 g sugar, 143.0 g molasses, 115.0 g cocoa
butter, 63.0 g skimmed milk powder, and 15.0 mL ethanolic solution 60% (v/ v) (control). In experiment mass ethanolic solution was replaced with the same amount of
chokeberry extract and 5 g of aronia powder. Sensory evaluation of confectionery
masses showed that chokeberry extract and powder had a positive effect on all sensory characteristics, especially appearance, taste, color, and texture. Sensory evaluation
score for control was 17.31, for mass with ethanolic extract 19.71, and for mass with
powder 24.85. The scores for appearance were 3.5, 4.2, and 5.0; taste 3.0, 3.9, and 4.5,
smell 3.1, 3.5, and 4.9, color 3.6, 3.9, and 4.9; consistency 4.16, 4.2, and 5.0 for control,
for mass with ethanolic extract, and for mass with aronia powder. Moisture content in
mass with powder decreased to 4.1% (6.2 % in control), active acidity pH to 5.3 (6.1
in control), water activity to 0.672 (0.697 in control), and fat content, g/ 100 g, to 43.2
(53.2 in control). Antioxidant activity DPPH, µM TE/ 100 g, increased to 8.15 (3.96 in
control). Addition of chokeberry powder to confectionery masses had a positive effect
on its color saturation, conrming the possibility of using chokeberry fruits as a source
of natural pigments for food products.
Thus, the analysis of the experience of using chokeberry in food production is promising for the development of new and diverse products with improved nutritional and
functional characteristics. One possible application of chokeberry extracts or powders is
their use in confectionery to replace synthetic dyes and produce products with improved
properties.
Hibiscus. Hibiscus is mainly used for making various drinks and as a food coloring.
The herbal tea from Hibiscus owers is known all around the world. A non- alcoholic
drink soborodo, very popular in Nigeria, is prepared from dried red hibiscus calyces by
their soaking in hot water for a few mnutes, ltration, sweetening, and avoring (Bolade
et al., 2009). The beverage traditionally prepared from Hibiscus sabdariffa owers is
very popular in Mexico. This beverage contains soluble dietary ber, 0.66 g/ l, and its
antioxidant capacity was 335 µM TE/ 100 mL if beverage measured by ABTS (Sáyago-
Ayerdi et al., 2007). Hibiscus calyces are widely used for production of red local wine
by yeast Saccharomyces cerevisiae (Ire, 2020; Okoro, 2007). Very often Hibiscus
Chokeberry and Hibiscus as Natural Food Additives 209
TABLE 7.6 Applications of hibiscus calyx extracts in preparation of food products
FOOD PRODUCT HIBISCUS EFFECT OF HIBISCUS ADDITION REFERENCE
Probiotic
koumiss from
Addition of hibiscus
extract, 05– 1%
goat milk
Beef steaks Spraying with
hibiscus extract
Cookies Dry powder
of seeds for
replacement of
flour, 20%
Candies Addition of hibiscus
extract, 10%
Increased red color and viscosity
of the final product
Extending of shelf life,
reduction of mesophiles
and psychrophiles bacteria
concentrations
Increased content of dietary
fibre, total phenolic content,
scavenging activity, overall
acceptance
Increased the content of
total phenolic compounds,
(Nuraeni
et al.,
2014)
(Marquez-
Rodríguez
et al.,
2020)
(Nyam et al.,
2014)
(Bolade et al.,
2019)
antioxidant activity, scores for
color and aroma
sabdariffa extract is mixed with another drink like papaya, pineapple, carrot, or orange
juice to produce functional beverages (Ogundele et al., 2016). Jam produced from fresh
and dried hibiscus calyces had high overall acceptability, 7.6 and 8.1, respectively, but
the vitamin C content was almost twice as high in jam made from fresh hibiscus calyces.
However, the scores for appearance, aroma, taste, and mouthfeel were slightly higher
for the jam from dried calyces (Ochelle et al., 2024).
Hibiscus extract is proposed to be used in manufacturing of different types of food
products (Table 7.6).
As the extract of Hibiscus sabdariffa has a high content of phenolic compounds, it
could possess antibacterial properties and be used as a food preservative. A phenolic extract
of hibiscus calyces demonstrated antimicrobial activity against foodborne pathogens
Listeria monocytogenes, Escherichia coli, Salmonella enterica, Staphylococcus aureus,
and Bacillus cereus (Marquez- Rodríguez et al., 2020). Spraying beef steaks with this
extract made it possible to extend their shelf- life (Marquez- Rodríguez et al., 2020). In
addition, the sprayed meat had a pleasant taste, so, application of hibiscus extract was
recommended as an antibacterial marinade for meat.
Hibiscus sabdariffa seeds, a by- product from the roselle processing industry, in
the form of dry powder was proposed to be used for partial replacement (20%) of our
in cookie preparation (Nyam et al., 2014). Hibiscus dry powder with moisture content
6.6%, was a good source of crude ber (24.7 %), phenolic compounds (18.8 mg GAE/
100 g seed), and exhibited DPPH radical scavenging capacity (44.7%). Final cookies
with our replacement had increased content of dietary ber, 5.6 g/ 100 g, in comparison
with 0.9 g/ 100 g in the control without plant additive, higher total phenolic content 60.2
mg GAE/ 100 g compared to 28.4 mg GAE/ 100 g in control, and stronger scavenging
activity, 98.0% than the control cookie 82.2 %. Overall acceptance of cookies added
with hibiscus powder was 7.0±0.83, but for control it was 5.0±1.07.
210 Wild Edible Plants
Hibiscus sabdariffa aqueous extract was incorporated, 10%, in preparation of
candies, sugar confectionery, to improve their nutritional quality (Bolade et al., 2019).
Addition of hibiscus extract increased the content of total phenolic compounds from
1.21 mg GAE/ g to 6.82 GAE/ g and antioxidant activity measured with DPPH assay
from 1.09 µM TE/ g to 3.81 µM TE/ g. Candy with hibiscus extract had higher scores
for color and aroma, but lower for texture, while overall acceptabilities were similar for
control, 7.9, and for enriched candy, 7.6.
Hibiscus calyces are promising sources of water- soluble red dyes for use as natural
food colorants. Extract from the calyx of hibiscus has high amounts of anthocyanins,
mainly delphinidin 3- O- sambubioside and cyanidin 3- O- sambubioside, and their content reaches 0.75 mg/ mL extract (Sinela et al., 2017). However, it should be taken into
account that the stability of anthocyanins depends on many external factors, including
light, temperature, and pH of the environment. Thus, it was found, that losses of 3- Osambubioside and delphinidin 3- O- sambubioside after the storage of hibiscus extract
for 60 days at a temperature 4oC were 17 and 11%, but they consisted 98 and 99 %
at 37oC, respectively (Sinela et al., 2017). The losses of total anthocyanins and total
phenolics observed on 22 days of storage were 3% and 26% (temperature 4oC, dark) and
43% and 39% (25°C, light), respectively (Paraíso et al., 2020). To increase stability of
anthoсyanins in hibiscus extract, encapsulation was proposed. The red pigments from
hibiscus in the form of encapsulated anthocyanin powder was used for coloring strawberry jam and hard candy (Khalil & Abdel- Azeim, 2008) and gummy candy (Younesi
et al., 2023).
In addition to its properties as a dye, anthocyanins have biologically active abilities
such as anti- inammatory, antioxidant, antitumor, antidiabetic and antiobesity, and cardiovascular protection (Pojer et al., 2013; Wallace & Giusti, 2019). Thus, hibiscus can
be used in the preparation of various functional foods, and extracts and powders from
hibiscus calyces can serve as natural colorants in various food products, imparting them
health- promoting properties.
7.4 APPLICATION OF CHOKEBERRY AND
HIBISCUS EXTRACTS IN MARSHMALLOW
TECHNOLOGY
Marshmallow is an aerated confectionery product possessing excellent taste qualities and enjoying great demand of consumers, especially among children. To make
it look more attractive, dyes are used to color the product in soft pink tones. Synthetic
sulfonated, mono- azo dye carmoisine (C20H12N2Na2O7S2) is usually used for this purpose. However, the safety of synthetic azo dyes is associated with health concerns and
a potential health risk (Barciela et al., 2023; Leo et al., 2018). Meanwhile, chokeberry
and hibiscus contain signicant amounts of anthocyanins, which can be used as natural
food colorants (Artamonova et al., 2017a, 2017b).
Chokeberry and Hibiscus as Natural Food Additives 211
TABLE 7.7 Chemical compositon and total antioxidant capacity (TAC) of black
chokeberry and hibiscus cryopowders
INDICATORS CHOKEBERRY POWDER HIBISCUS POWDER
Anthocyanins, g/ 100 g 2.8±0.2 6.2±0.2
Pectin, mg/ 100 g 9.0±0.5 2.4±0.1
Low molecular weight phenolic
11.2±0.1 7.8±0.1
compounds g/ 100 g
Tannins, g/ 100 g 5.3±0.3 5.0±0.2
Vitamin C, mg/ 100 g 15.0±0.7 19.2±0.2
β- carotene, mg/ 100 g 2.0±0.1 n.d
TAC, Coulombs/ 100 g 1170.0±175.5 2251±132.6
n.d, not detected.
Characteristics of chokeberry and hibiscus cryopowders. Chemical compositions and
total antioxidant capacity of black chokeberry and hibiscus powders obtained by cryogenic freezing at temperatures below – 35 °С with particle size from 10 to 30 m were
shown in Table 7.7.
Cryopowders from chokeberry and hibiscus calyces contain a signicant amount of
anthocyanins, so they can be used as a colorant for confectionery products, in particular
marshmallow for dyeing it pink. In addition, the presence of phenolic compounds,
tannins, and vitamin C in the powders will allow products with increased nutritional
value and antioxidant properties to be obtained.
Extract from plant powder was prepared by treating it with a 40% alcohol solution
containing 1% of citric acid (powder: extractant ratio was 1:10) at temperature about
65oC for chokeberry powder and about 30oC for hibiscus powder for 15 min under
the stirring 10 rpm. To increase the extraction efciency, citric acid was added to the
alcohol- water solution, since the degree of anthocyanin extractability depends on the
pH of the extraction medium (Brønnum- Hansen & Flink, 2007). Extract was separated
by centrifugation, the precipitate was used for re- extraction, and the resulting liquid
fraction was combined with the rst. Physico- chemical characteristics of black chokeberry and hibiscus extracts are shown in Table 7.8.
Total antioxidant capacity (TAC) was measured by coulometric titration of
samples with electrogenerated bromine and expressed in units of quantity of electricity,
Coulombs (C) (Gybsky et al., 2016).
7.5 PRODUCTION OF MARSHMALLOW WITH
CHOKEBERRY AND HIBISCUS EXTRACTS
Marshmallows are a sweet, soft treat. The main ingredients for marshmallows were
sugar, gelatin, molasses, citric acid, dye, and avoring. Gelatin is used as a foaming
agent; sugar provides the sensory, structural, and mechanical properties; molasses acts
212 Wild Edible Plants
TABLE 7.8 Physico- chemical characteristics of black chokeberry and hibiscus extracts
INDICATORS CHOKEBERRY EXTRACT HIBISCUS EXCTRACT
Soluble solids, g/ 100g 7.2 6.8
pH 3.2 3.4
Anthocyanins, mg/ 100 g 170±5 545±16
Pectin, mg/ 100 g 550±16 200±6
Low molecular weight phenolic
370±11 468±14
compounds mg/ 100 g
Tannins, mg/ 100 g 320±10 376±11
TAC, Coulombs/ 100 g 281±15 252±12
FIGURE 7.2 Marshmallow: control (A); with black chokeberry (B), and hibiscus (C) extracts.
as an anti- crystallizer and contributes plastic properties; citric acid improves the taste
of the products, and the dye gives it the color. The marshmallow production process
consists of preparation of sugar- molasses syrup; mixing of ingredients; mechanical processing (whipping or aeration); molding of products; cutting, and standing. Chokeberry
and hibiscus extracts were added in aerated mixture in the amounts 9% and 3%, respectively. The amount of added citric acid was decreased by 11% and 23% in the case of
chokeberry extract or hibiscus extract applications, respectively.
Incorporation of chokeberry and hibiscus extracts in marshmallow allowed the
production of pink products with a pleasant aroma without synthetic dyes and avors
(Figure 7.2, Tables 7.9 and 7.10)
Marshmallow with black chokeberry extract exhibited higher antioxidant capacity
than the sample with hibiscus extract due to its higher amount added in candy.
The content of biologically active substances in the marshmallow enriched with
plant extract being packed in a plastic bag and a paper box did not change signicantly
during storage for 30 days at a temperature + 18oC and humidity ˂75% and consisted of
90– 95% from the initial values (Table 7.11).
Meanwhile, intensity of color was kept during storage and its loss consisted after 15
and 30 days of storage 5% and 18% for marshmallow enriched with chokeberry extract
and 11% and 35% for marshmallow enriched with hibiscus extract, respectively.
So, incorporation of extracts from black chokeberry and hibiscus calyces in
marshmallows enriches them with bioactive substances and increases the nutritional value.
Chokeberry and Hibiscus as Natural Food Additives 213
TABLE 7.9 Sensory characteristics of marshmallow with black chokeberry and hibiscus
extracts
INDICATOR CHARACTERISTS OF MARSHMALLOW WITH EXTRACT
CONTROL CHOKEBERRY HIBISCUS
Shape Correct shape with clear contour without deformation. Minor bulges
are allowed.
Surface Dry, non- sticky, free from coarse hardening, evenly sprinkled with a
mixture of starch and powdered sugar.
Color White Light pink Pink
Taste and smell Sweet and
sour
Sweet and sour, with a hint
of chokeberry
Sweet and sour, with a
hint of hibiscus
Structure Uniform, finely dispersed
Consistency Soft, foamy, elastic
TABLE 7.10 Physico- chemical characteristics of marshmallow with black chokeberry and
hibiscus extracts
MARSHMALLOW
INDICATORS
CONTROL
WITH CHOKEBERRY
EXTRACT
WITH HIBISCUS
EXTRACT
Moisture content, % 19.0±0.7 21.5±0.9 19.0±0.8
Reducing substances, % 11.0±0.5 13.0±0.6 13.0±0.6
Total acidity, degree 3.5±0.1 3.5±0.1 3.5±0.1
Density, g/ ml 0.53±0.02 0.64±0.02 0.51±0.02
TAC, Coulombs/ 100 g 15.8±3.0 69.3±5.0 36.3±4.1
TAC – total antioxidant capacity.
TABLE 7.11 Chemical compositon of marshmallow with black chokeberry and hibiscus
extracts
MARSHMALLOW WITH EXTRACT FROM
COMPOUNDS
CHOKEBERRY HUBISCUS
INITIAL AT 30 DAY INITIAL AT 30 DAY
Anthocyanins, mg/ 100 g 15.0±0.8 13.5±0.8 16.4±0.7 14.8±0.7
Pectin, mg/ 100 g 49.5±1.5 47.0±1.5 6.0±0.2 5.7±0.2
PC
, mg/ 100 g 33.0±1.0 31.4±1.0 22.5±0.6 20.3±1.5
LMW
Tannins, mg/ 100 g 28.8±0.9 27.4±0.9 11.3±1.4 10.7±0.3
PC
– low molecular weight phenolic compounds.
LMW
214 Wild Edible Plants
7.5 CONCLUSIONS
The use of wild plants and some fruits in human nutrition attracts attention as sources of
useful substances that can nd a variety of applications in the production of functional
foods. Chokeberry and hibiscus contain a signicant amount of phenolic compounds,
organic acids, vitamins, macro- and microelements and have a long history of use in
folk and traditional medicine, so their application as ingredients in food preparation can
be considered benecial to human health. The high content of anthocyanins in these
plants makes them a preferred source of natural food dyes to replace the synthetic ones
currently used in food products. On the example of marshmallow production, it has
been shown that the inclusion of extracts from black chokeberry and hibiscus calyces in
confectionery products increases their nutritional and health value.
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