Fermented black chokeberry (Aronia melanocarpa (Michx.) Elliott) products – A systematic review on the composition and current scientific evidence of possible health benefits
Oleg Frumuzachi, Sascha Rohn, Andrei Mocan
Abstract
• Black chokeberry represents a highly nutritious functional food. • Low bioavailability of phenolic compounds limits chokeberries’ health benefits. • Fermentation improves its compound composition and sensory attributes. • Fermented chokeberry products have higher levels of bioactive compounds. • Fermented chokeberry products offer anti-obesity effects and antioxidant protection. Black chokeberry ( Aronia melanocarpa (Michx.) Elliott) is recognized for its potential health benefits, largely attributed to its high phenolic content. However, many phenolic compounds possess a low bioavailability, potentially limiting their beneficial effects. Fermentation of chokeberry has been proposed as a method to improve bioavailability, bioactive composition, sensory qualities, and nutritional value. This systematic review provides an overview of fermented chokeberry products, including compound composition, sensory attributes, and health benefits observed in in vivo and in vitro studies. While sensory evaluations highlighted diverse flavour profiles and acceptability, human intervention studies suggested potential benefits for glucose-dependent insulinotropic peptide increase. Animal models indicated anti-obesity and immunomodulatory properties, while in vitro studies demonstrate antioxidant, anti-melanogenesis, and anti-diabetic effects. Despite some promising findings in human and animal trials, challenges such as participant adherence and dosing inconsistencies force further protocol improvements. Through continuous scientific research, fermented chokeberry products may emerge as functional foods contributing to human health.