{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,4]],"date-time":"2026-08-04T04:42:44Z","timestamp":1785818564844,"version":"3.56.0"},"reference-count":71,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2022,1,19]],"date-time":"2022-01-19T00:00:00Z","timestamp":1642550400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100004281","name":"National Science Center","doi-asserted-by":"publisher","award":["DEC-2020\/04\/X\/NZ9\/00656 (MINIATURA 4)"],"award-info":[{"award-number":["DEC-2020\/04\/X\/NZ9\/00656 (MINIATURA 4)"]}],"id":[{"id":"10.13039\/501100004281","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Antioxidants"],"abstract":"<jats:p>In this study, an attempt was made to develop shortcrust pastries containing different amounts of chokeberry pomace (0%, 10%, 30%, 50%), modulating their degree of sweetness via the application of sucrose or erythritol. The obtained products were assessed for their nutritional value (energy value, protein, fats, dietary fibre, sugars, minerals). Bioactive compounds, as well as antioxidant and anti-diabetic properties in an in vitro model and sensory attributes, were also analysed. Increasing the proportion of chokeberry pomace in shortcrust pastries improved their nutritional value, especially their energy value (reduction of nearly 30% for shortcrust pastries with 50% pomace sweetened with erythritol), nutritional fibre content (10-fold higher in shortcrust pastries with the highest proportion of pomace) and potassium, calcium, magnesium, and iron content. Chokeberry pomace was also a carrier of 14 bioactive compounds. The most beneficial antioxidant and anti-diabetic effect was shown for shortcrust pastries containing 50% chokeberry pomace. In addition, it was shown that the use of erythritol as a sweetener has a beneficial effect on the perception of sensory attributes. Finally, it was shown that the developed products could be excellent alternatives to traditional shortcrust pastries and, at the same time, be a good way to utilize waste from the fruit industry.<\/jats:p>","DOI":"10.3390\/antiox11020190","type":"journal-article","created":{"date-parts":[[2022,1,19]],"date-time":"2022-01-19T08:20:57Z","timestamp":1642580457000},"page":"190","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":26,"title":["Chokeberry Pomace as a Component Shaping the Content of Bioactive Compounds and Nutritional, Health-Promoting (Anti-Diabetic and Antioxidant) and Sensory Properties of Shortcrust Pastries Sweetened with Sucrose and Erythritol"],"prefix":"10.3390","volume":"11","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-4205-1351","authenticated-orcid":false,"given":"Ewa","family":"Raczkowska","sequence":"first","affiliation":[{"name":"Department of Human Nutrition, Faculty of Biotechnology and Food Science, Wroc\u0142aw University of Environmental and Life Sciences, 37 Che\u0142mo\u0144skiego Street, 51-630 Wroc\u0142aw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5626-2662","authenticated-orcid":false,"given":"Paulina","family":"Nowicka","sequence":"additional","affiliation":[{"name":"Department of Fruit, Vegetable and Nutraceutical Plant Technology, Faculty of Biotechnology and Food Science, Wroc\u0142aw University of Environmental and Life Sciences, 37 Che\u0142mo\u0144skiego Street, 51-630 Wroc\u0142aw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0067-0691","authenticated-orcid":false,"given":"Aneta","family":"Wojdy\u0142o","sequence":"additional","affiliation":[{"name":"Department of Fruit, Vegetable and Nutraceutical Plant Technology, Faculty of Biotechnology and Food Science, Wroc\u0142aw University of Environmental and Life Sciences, 37 Che\u0142mo\u0144skiego Street, 51-630 Wroc\u0142aw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Marzena","family":"Styczy\u0144ska","sequence":"additional","affiliation":[{"name":"Department of Human Nutrition, Faculty of Biotechnology and Food Science, Wroc\u0142aw University of Environmental and Life Sciences, 37 Che\u0142mo\u0144skiego Street, 51-630 Wroc\u0142aw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7315-1983","authenticated-orcid":false,"given":"Zbigniew","family":"Lazar","sequence":"additional","affiliation":[{"name":"Department of Biotechnology and Food Microbiology, Faculty of Biotechnology and Food Science, Wroc\u0142aw University of Environmental and Life Sciences, 37 Che\u0142mo\u0144skiego Street, 51-630 Wroc\u0142aw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,1,19]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"100438","DOI":"10.1016\/j.fbio.2019.100438","article-title":"Nutritional and bioactive value of Rubus berries","volume":"31","author":"Schulz","year":"2019","journal-title":"Food Biosci."},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Jurikova, T., Mlcek, J., Skrovankova, S., Sumczynski, D., Sochor, J., Hlavacova, I., Snopek, L., and Orsavov\u00e1, J. (2017). Fruits of black chokeberry Aronia melanocarpa in the prevention of chronic diseases. Molecules, 22.","DOI":"10.3390\/molecules22060944"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"1625","DOI":"10.1055\/s-0028-1088306","article-title":"Chokeberry (Aronia melanocarpa)\u2014A review on the characteristic components and potential health effects","volume":"74","author":"Kulling","year":"2008","journal-title":"Planta Med."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"108","DOI":"10.1016\/j.foodchem.2019.01.108","article-title":"Black chokeberry (Aronia melanocarpa) polyphenols reveal different antioxidant, antimicrobial and neutrophil-modulating activities","volume":"284","author":"Denev","year":"2019","journal-title":"Food Chem."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"982","DOI":"10.1111\/1541-4337.12221","article-title":"Chokeberries (Aronia melanocarpa) and their products as a possible means for the prevention and treatment of noncommunicable diseases and unfavorable health effects due to exposure to xenobiotics","volume":"15","author":"Borowska","year":"2016","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"1645","DOI":"10.1007\/s00217-017-2872-8","article-title":"Comparative analysis of different groups of phenolic compounds in fruit and leaf extracts of Aronia sp.: A. melanocarpa, A. arbutifolia, and A. \u00d7prunifolia and their antioxidant activities","volume":"243","author":"Szopa","year":"2017","journal-title":"Eur. Food Res. Technol."},{"key":"ref_7","doi-asserted-by":"crossref","unstructured":"Oszmia\u0144ski, J., and Lachowicz, S. (2016). Effect of the production of dried fruits and juice from chokeberry (Aronia melanocarpa L.) on the content and antioxidative activity of bioactive compounds. Molecules, 21.","DOI":"10.3390\/molecules21081098"},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"67","DOI":"10.1515\/pjfns-2016-0009","article-title":"Effects of weather conditions on phenolic content and antioxidant capacity in juice of chokeberries (Aronia melanocarpa L.)","volume":"67","year":"2017","journal-title":"Pol. J. Food Nutr. Sci."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"104146","DOI":"10.1016\/j.jff.2020.104146","article-title":"Phytochemicals containing biologically active polyphenols as an effective agent against Covid-19-inducing coronavirus","volume":"73","author":"Chojnacka","year":"2020","journal-title":"J. Funct. Foods"},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"586","DOI":"10.4103\/2221-1691.248095","article-title":"Anti-cancer and anti-inflammatory activities of aronia (Aronia melanocarpa) leaves","volume":"8","author":"Hwang","year":"2018","journal-title":"Asian Pac. J. Trop. Biomed."},{"key":"ref_11","first-page":"177","article-title":"Influence of chokeberry juice on arterial blood pressure and lipid parameters in men with mild hypercholesterolemia","volume":"59","author":"Turczyn","year":"2007","journal-title":"Pharmacol. Rep."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"1094","DOI":"10.1002\/(SICI)1097-0010(20000515)80:7<1094::AID-JSFA569>3.0.CO;2-1","article-title":"Proanthocyanidins and tannin-like compounds\u2013nature, occurrence, dietary intake and effects on nutrition and health","volume":"80","author":"Scalbert","year":"2000","journal-title":"J. Sci Food Agric."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"1083","DOI":"10.1007\/s11947-019-02273-3","article-title":"Particle size and hydration properties of dried apple pomace: Effect on dough viscoelasticity and quality of sugar-snap cookies","volume":"12","author":"Ribotta","year":"2019","journal-title":"Food Bioprocess Technol."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"575","DOI":"10.1002\/ejlt.201100313","article-title":"Lipophilic components in black currant seed and pomace extracts","volume":"114","author":"Dobson","year":"2012","journal-title":"Eur. J. Lipid Sci. Technol."},{"key":"ref_15","first-page":"1","article-title":"Characterization of the industrial residues of seven fruits and prospection of their potential application as food supplements","volume":"2015","author":"Dantas","year":"2015","journal-title":"J. Chem."},{"key":"ref_16","first-page":"22","article-title":"Black chokeberry\u2014Valuable medicinal and useful plant","volume":"3","author":"Mroczek","year":"2009","journal-title":"Panacea"},{"key":"ref_17","first-page":"31","article-title":"Potential uses of waste products from fruit and vegetable processing","volume":"2","author":"Fronc","year":"1994","journal-title":"Ochr. Srod."},{"key":"ref_18","first-page":"100","article-title":"Possibilities of retrieving and making a practical use of phenolic compounds from the waste products: Blackcurrant and chokeberry pomace and spent hops","volume":"4","author":"Baranowski","year":"2009","journal-title":"Z. Nauka Technol. Jakosc"},{"key":"ref_19","first-page":"429","article-title":"Utilization of Some Fruits and Vegetables Waste as a Source of Dietary Fiber and Its Effect on the Cake Making and Its Quality Attributes","volume":"19","author":"Sharoba","year":"2013","journal-title":"J. Agroaliment. Proc. Technol."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"809","DOI":"10.1007\/s00217-005-0002-5","article-title":"Aronia melanocarpa phenolics and their antioxidant activity","volume":"221","author":"Wojdylo","year":"2005","journal-title":"Eur. Food Res. Technol."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"1","DOI":"10.17816\/KMJ2020-381","article-title":"Children and adolescents\u2019 obesity is the 21st century health problem","volume":"101","author":"Bocharova","year":"2020","journal-title":"Kazan Med. J."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"255","DOI":"10.1007\/s13197-011-0365-5","article-title":"Dietary fibers in foods: A review","volume":"49","author":"Dhingra","year":"2012","journal-title":"J. Food Sci. Technol."},{"key":"ref_23","unstructured":"American Association of Cereal Chemists (AACC) (2000). Approved Methods of the American Association of Cereal Chemists, American Association of Cereal Chemists (AACC). [10th ed.]."},{"key":"ref_24","unstructured":"AOAC (1990). Official Methods of Analysis of the Association of Official Analytical Chemists, Association of Official Analytical Chemists. [15th ed.]. AOAC Method 979.09, 2005."},{"key":"ref_25","unstructured":"American Association of Cereal Chemists (AACC) (2000). Approved Methods of Analysis, AACC International. [11th ed.]. Method 02-03.02."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"632","DOI":"10.1016\/j.jff.2018.07.061","article-title":"Phenolic and carotenoid profile of new goji cultivars and their anti-hyperglycemic, anti-aging and antioxidant properties","volume":"48","author":"Nowicka","year":"2018","journal-title":"J. Funct. Foods"},{"key":"ref_27","unstructured":"European Committee for Standardization (2009). EN 15505. Foodstuffs. Determination of Trace Elements. Determination of Sodium and Magnesium by Flame Atomic Absorption Spectrometry (AAS) after Microwave Digestion, CEN."},{"key":"ref_28","unstructured":"European Committee for Standardization (2003). EN 14082. Foodstuffs. Determination of Trace Elements. Determination of Lead, Cadmium, Zinc, Copper and Iron by Atomic Absorption Spectrometry (AAS) after Dry Ashing, CEN."},{"key":"ref_29","unstructured":"Food and Nutrition Institute (2013). PB-06\/AAS. Determination of Calcium in Milk and Dairy Products by Flame Atomic Emission Spectrometry (EAS), Food and Nutrition Institute."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"353","DOI":"10.1016\/j.jff.2019.03.029","article-title":"Characterization in vitro potency of biological active fractions of seeds, skins and flesh from selected Vitis vinifera L. cultivars and interspecific hybrids","volume":"56","author":"Tkacz","year":"2019","journal-title":"J. Func. Foods"},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"1231","DOI":"10.1016\/S0891-5849(98)00315-3","article-title":"Antioxidant activity applying an improved ABTS radical cation decolorization assay","volume":"26","author":"Re","year":"1999","journal-title":"Free Radic. Biol. Med."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"4619","DOI":"10.1021\/jf010586o","article-title":"Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe","volume":"49","author":"Ou","year":"2001","journal-title":"J. Agric. Food Chem."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"314","DOI":"10.1007\/s11130-018-0688-8","article-title":"Inhibitory potential against digestive enzymes linked to obesity and type 2 diabetes and content of bioactive compounds in 20 cultivars of the peach fruit grown in Poland","volume":"73","author":"Nowicka","year":"2018","journal-title":"Plant Foods Hum. Nutr."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"4610","DOI":"10.1021\/jf5008264","article-title":"In vitro inhibitory effect on digestive enzymes and antioxidant potential of commonly consumed fruits","volume":"62","author":"Majewska","year":"2014","journal-title":"J. Agric. Food Chem."},{"key":"ref_35","unstructured":"Piggott, J.R. (1988). Scaling and ranking methods. Sensory Analysis of Foods, Elsevier Applied Science."},{"key":"ref_36","doi-asserted-by":"crossref","unstructured":"World Medical Association (2013). World Medical Association Declaration of Helsinki: Ethical principles for medical research involving human subjects. J. Am. Med. Assoc., 310, 2191\u20132194.","DOI":"10.1001\/jama.2013.281053"},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"661","DOI":"10.3109\/09637486.2014.908170","article-title":"Effect of pomegranate peel supplementation on nutritional, organoleptic and stability properties of cookies","volume":"65","author":"Ismail","year":"2014","journal-title":"Int. J. Food Sci. Nutr."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"55","DOI":"10.5923\/j.fph.20120201.11","article-title":"Nutritional assessment of wheat biscuits and fortified wheat biscuits with citrus peel powder","volume":"2","author":"Youssef","year":"2012","journal-title":"Food Public Health"},{"key":"ref_39","doi-asserted-by":"crossref","unstructured":"Czaja, T., Sobota, A., and Szostak, R. (2020). Quantification of ash and moisture in wheat flour by Raman spectroscopy. Foods, 9.","DOI":"10.3390\/foods9030280"},{"key":"ref_40","first-page":"1","article-title":"Nutritional contents and medicinal properties of wheat: A review","volume":"22","author":"Kumar","year":"2011","journal-title":"Life Sci. Med. Res."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"14","DOI":"10.1111\/j.1745-4557.2010.00307.x","article-title":"Effect of erythritol on quality characteristics of reduced-calorie Danish cookies","volume":"33","author":"Lin","year":"2010","journal-title":"J. Food Qual."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"244","DOI":"10.3390\/agriculture2030244","article-title":"Stability of chokeberry bioactive polyphenols during juice processing and stabilization of a polyphenol-rich material from the by-product","volume":"2","author":"Adamiuk","year":"2012","journal-title":"Agriculture"},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"109232","DOI":"10.1016\/j.foodres.2020.109232","article-title":"Impact of defined thermomechanical treatment on the structure and content of dietary fiber and the stability and bioaccessibility of polyphenols of chokeberry (Aronia melanocarpa) pomace","volume":"134","author":"Schmid","year":"2020","journal-title":"Food Res. Int."},{"key":"ref_44","first-page":"31","article-title":"Sugar alcohols: Chemistry, production, health concerns and nutritional importance of mannitol, sorbitol, xylitol, and erythritol","volume":"3","author":"Awuchi","year":"2017","journal-title":"Int. J. Adv. Acad. Res. Sci. Technol. Eng."},{"key":"ref_45","first-page":"403","article-title":"Valorisation of Aronia melanocarpa pomace for development of functional ingredients with high nutritional value and antioxidant capacity","volume":"LXIV","author":"Burnete","year":"2020","journal-title":"Sci. Pap. B Hortic."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"77","DOI":"10.1016\/j.indcrop.2013.08.051","article-title":"Polyphenolic and basic chemical composition of black chokeberry industrial by-products","volume":"51","author":"Milala","year":"2013","journal-title":"Ind. Crops Prod."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"127399","DOI":"10.1016\/j.foodchem.2020.127399","article-title":"The effect of baking conditions on protein digestibility, mineral and oxalate content of wheat breads","volume":"332","author":"Bredaliol","year":"2020","journal-title":"Food Chem."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"409","DOI":"10.1016\/j.foodchem.2016.08.121","article-title":"Influence of juice processing factors on quality of black chokeberry pomace as a future resource for colour extraction","volume":"217","author":"Vagiri","year":"2017","journal-title":"Food Chem."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"8581","DOI":"10.1021\/jf402449q","article-title":"Underutilized chokeberry (Aronia melanocarpa, Aronia arbutifolia, Aronia prunifolia) accessions are rich sources of anthocyanins, flavonoids, hydroxycinnamic acids, and proanthocyanidins","volume":"61","author":"Taheri","year":"2013","journal-title":"J. Agric. Food Chem."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"255","DOI":"10.1089\/jmf.2009.0062","article-title":"Aronia plants: A review of traditional use, biological activities, and perspectives for modern medicine","volume":"13","author":"Kokotkiewicz","year":"2010","journal-title":"J. Med. Food"},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"61","DOI":"10.1016\/j.jfca.2003.12.003","article-title":"Flavonoids from black chokeberries, Aronia melanocarpa","volume":"18","author":"Slimestad","year":"2005","journal-title":"J. Food Compos. Anal."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.foodchem.2013.09.029","article-title":"Determination of chokeberry (Aronia melanocarpa) polyphenol components using liquid chromatography-tandem mass spectrometry: Overall contribution to antioxidant activity","volume":"146","author":"Lee","year":"2014","journal-title":"Food Chem."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"1791","DOI":"10.1111\/1750-3841.14660","article-title":"Phenolic composition, radical scavenging activity and an approach for authentication of Aronia melanocarpa berries, juice, and pomace","volume":"84","author":"Winterhalter","year":"2019","journal-title":"J. Food Sci."},{"key":"ref_54","first-page":"2431","article-title":"Phenolic content, antioxidant capacity, radical oxygen species scavenging and lipid peroxidation inhibiting activities of extracts of five black chokeberry (Aronia melanocarpa (Michx.) Elliot) cultivars","volume":"4","author":"Rop","year":"2010","journal-title":"J. Med. Plants Res."},{"key":"ref_55","doi-asserted-by":"crossref","unstructured":"Blanch, G.P., and del Castillo, M.L.R. (2021). Effect of Baking Temperature on the Phenolic Content and Antioxidant Activity of Black Corn (Zea mays L.) Bread. Foods, 10.","DOI":"10.3390\/foods10061202"},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"381","DOI":"10.17221\/210\/2020-PSE","article-title":"Influence of baking on anthocyanin content in coloured-grain wheat bread","volume":"66","author":"Lachman","year":"2020","journal-title":"Plant Soil Environ."},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"597","DOI":"10.1016\/j.lwt.2015.08.057","article-title":"Effects of baking conditions and dough formualtions on phenolic compounds stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour","volume":"65","year":"2016","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_58","first-page":"219","article-title":"Investigating the antioxidant potential of chokeberry (Aronia melanocarpa) products","volume":"52","author":"Kapci","year":"2013","journal-title":"J. Food Nutr. Res."},{"key":"ref_59","doi-asserted-by":"crossref","unstructured":"Banach, M., Wiloch, M., Zawada, K., Cyplik, W., and Kujawski, W. (2020). Evaluation of antioxidant and anti-inflammatory activity of anthocyanin-rich water-soluble aronia dry extracts. Molecules, 25.","DOI":"10.3390\/molecules25184055"},{"key":"ref_60","doi-asserted-by":"crossref","first-page":"369","DOI":"10.1016\/S1381-1177(03)00052-3","article-title":"Human digestive and metabolic lipases\u2014A brief review","volume":"22","author":"Mukherjee","year":"2003","journal-title":"J. Mol. Catal. B Enzym."},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"397","DOI":"10.1016\/j.jff.2016.06.024","article-title":"Evaluation of phytochemicals, antioxidant capacity, and antidiabetic activity of novel smoothies from selected Prunus fruits","volume":"25","author":"Nowicka","year":"2016","journal-title":"J. Funct. Foods"},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"112247","DOI":"10.1016\/j.lwt.2021.112247","article-title":"Physicochemical characterization and biological potential of Japanese quince polyphenol extract treated by different drying techniques","volume":"152","author":"Turkiewicz","year":"2021","journal-title":"LWT"},{"key":"ref_63","doi-asserted-by":"crossref","first-page":"1457","DOI":"10.1016\/j.procbio.2014.06.002","article-title":"Pancreatic \u03b1-amylase and lipase inhibitory activity of polyphenolic compounds present in the extract of black chokeberry (Aronia melanocarpa L.)","volume":"49","author":"Worsztynowicz","year":"2014","journal-title":"Process Biochem."},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"36","DOI":"10.3164\/jcbn.10-116","article-title":"Cyanidin-3-rutinoside alleviates postprandial hyperglycemia and its synergism with acarbose by inhibition of intestinal \u03b1-glucosidase","volume":"49","author":"Adisakwattana","year":"2011","journal-title":"J. Clin. Biochem. Nutr."},{"key":"ref_65","doi-asserted-by":"crossref","first-page":"1401","DOI":"10.1021\/acs.jafc.7b05033","article-title":"Erythritol attenuates postprandial blood glucose by inhibiting \u03b1-glucosidase","volume":"66","author":"Wen","year":"2018","journal-title":"J. Agric. Food Chem."},{"key":"ref_66","doi-asserted-by":"crossref","first-page":"218","DOI":"10.32725\/jab.2019.020","article-title":"Chokeberry juice supplementation in type 2 diabetic patients\u2014Impact on health status","volume":"17","author":"Arvandi","year":"2019","journal-title":"J. Appl. Biomed."},{"key":"ref_67","doi-asserted-by":"crossref","first-page":"203","DOI":"10.3233\/JBR-160134","article-title":"Effect of Aronia melanocarpa (black chokeberry) supplementation on the development of obesity in mice fed a high-fat diet","volume":"6","author":"Baum","year":"2016","journal-title":"J. Berry Res."},{"key":"ref_68","doi-asserted-by":"crossref","first-page":"1445","DOI":"10.3945\/jn.114.190512","article-title":"Cardiometabolic risk factors are associated with high urinary enterolactone concentration, independent of urinary enterodiol concentration and dietary fiber intake in adults","volume":"144","author":"Frankenfeld","year":"2014","journal-title":"J. Nutr."},{"key":"ref_69","doi-asserted-by":"crossref","first-page":"375","DOI":"10.1017\/S0007114512004953","article-title":"Dietary fibre consumption and insulin resistance-the role of body fat and physical activity","volume":"110","author":"Breneman","year":"2013","journal-title":"Br. J. Nutr."},{"key":"ref_70","doi-asserted-by":"crossref","first-page":"307","DOI":"10.1007\/s11130-016-0561-6","article-title":"Effect of fruit pomace addition on shortbread cookies to improve their physical and nutritional values","volume":"71","author":"Roszkowska","year":"2016","journal-title":"Plant Foods Hum. Nutr."},{"key":"ref_71","doi-asserted-by":"crossref","first-page":"474","DOI":"10.1590\/fst.02120","article-title":"Qualitative properties of cookies enriched with berries pomace","volume":"41","year":"2021","journal-title":"Food Sci. Technol."}],"container-title":["Antioxidants"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2076-3921\/11\/2\/190\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T22:04:07Z","timestamp":1760133847000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2076-3921\/11\/2\/190"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2022,1,19]]},"references-count":71,"journal-issue":{"issue":"2","published-online":{"date-parts":[[2022,2]]}},"alternative-id":["antiox11020190"],"URL":"https:\/\/doi.org\/10.3390\/antiox11020190","relation":{},"ISSN":["2076-3921"],"issn-type":[{"value":"2076-3921","type":"electronic"}],"subject":[],"published":{"date-parts":[[2022,1,19]]}}}