Functional Coloring: Utilizing Aronia melanocarpa Extract as a Health-Promoting Replacement for Artificial Colorants in Confectionery

Abstract

Matching the general trend of replacing synthetic additives with healthier natural products, the present
research studies the effects of different concentrations of
chokeberry extract which substitute carmoisine dye in jelly
candies. Also, the colour and antioxidant properties of the
aforementioned extract and their changes at various pH and
in presence of different mineral salts from foods are analysed. The phenolic content of the extract was determined
using HPLC and spectrophotometric methods. A high
concentration of polyphenols was found in the chokeberry
extract, of which around 97% were flavonoids. Catechin,
epicatechin, ferulic acid and its methyl esther, protocatechuic, gallic and para-hydroxybenzoic acids were the major
phenolics identified in the extract. The total antiox- idant
activity decreased in acidic media, while close-to- neutral
and alkaline pH values did not exhibit any effect on this
parameter. Furthermore, the green/red colour parame- ter,
the chroma and the hue angle were enhanced in the most
acidic media (pH 2.3 and 3.5). From the studied salts,CaCl2
and KNO3 had the most significant effects on colour. The
chokeberry extract proved to be suitable as replace- ment of
carmoisine dye in jelly candies, as the physico- chemical
and microbiological properties comply with the regulated
requirements. More than that, the extract improved the
antioxidant and sensory properties of jellies in all studied
concentrations and the best total sensoryscore was obtained
for 1.5% extract. After 5 and 50 days of storage, the
microbiological properties were improved in candies
prepared with aronia extracts compared to car- moisine, as
the total viable count registered important diminutions