Nutritional and Physico-Chemical Characteristics of Innovative Bars Enriched with Aronia melanocarpa By-Product Powder

In a quest to meet the rising demand for nutrient-rich products, this study delves into the realm of innovative bars enriched with Aronia melanocarpa by-product powder. By repurposing waste material from fruit pressing, the research unveils a sustainable approach to enhancing the health profile of food products. Two variants of bars were used: one as a control and the other enriched with freeze-dried aronia by-product powder. Both bars had similar nutrient content, containing approximately 10% fibre, 12.20% protein, 20.51% fat, and 429-430 kcal calories. The investigation showcases a remarkable 61% increase in antioxidant activity in bars enriched with freeze-dried aronia powder compared to traditional bars. In vitro digestion tests demonstrated enhanced nutrient release in aronia powder-enriched bars. Moreover, a 70-day storage analysis demonstrated the microbiological stability of the bars, which is essential for their commercial viability (final total viable cell count 4.41 log(10) CFU/g). Also, total fungi-yeast and moulds increased to 4.17 +/- 0.131 log(10) CFU/g for aronia bars and to 3.91 +/- 0.107 log(10) CFU/g for control bars after 70 days of storage. This collaborative research effort not only sheds light on the nutritional and physico-chemical characteristics of the innovative bars but also propels the development of functional food products with heightened antioxidant content and bioactive compounds.