Food Science and Technology Department

 

First Advisor

Jayne Stratton

Second Advisor

Andréia Bianchini

Committee Members

Changmou Xu

Date of this Version

8-2024

Document Type

Thesis

Citation

A thesis presented to the faculty of the Graduate College at the University of Nebraska in partial fulfillment of requirements for the degree of Master of Science

Major: Food Science and Technology

Under the supervision of Professor Jayne Stratton

Lincoln, Nebraska, August 2024

Comments

Copyright 2024, Juan Diego Villegas Posada. Used by permission

Abstract

Aronia melanocarpa, also known as chokeberry, is gaining popularity for its high antioxidant content and health benefits, including reducing oxidative stress and inhibiting cancer gene expression. However, its characteristic bitterness and astringency limit its broader appeal. Chokeberry's low pH places it in the acid foods category, making it ideal for safe home canning. An acidic environment combined with heat treatment inhibits harmful bacteria like Clostridium botulinum. Home canning preserves food by sealing it in airtight containers and heating it to destroy spoilage microorganisms.

Developing safe and palatable recipes is essential for making chokeberries suitable for home canning. A statistical approach, surface response methodology, is used to optimize jam and salsa recipes through controlled sensory evaluations. Once recipes are finalized, thermal lethality studies determine their safety, with shelf-life studies assessing product stability over 12 to 18 months. Additionally, the project examines the impact of processing on the natural compounds in Aronia, particularly polyphenols. Antioxidant levels are measured using ABTS assays, as studies have shown that storage and processing can significantly reduce these beneficial compounds, though some, like proanthocyanidins, may increase after pasteurization.

Advisor: Jayne Stratton

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