Probiotic stability and bioactive enhancement in black chokeberry ( Aronia melanocarpa ) juice: a functional beverage study

Abstract BACKGROUND The potential health benefits of probiotics, especially in combination with natural compounds, have attracted considerable consumer attention. While traditionally incorporated in dairy products, non‐dairy probiotic options expand consumption possibilities. Black chokeberry ( Aronia melanocarpa ) is noted for its abundant bioactive compounds and health‐promoting properties, making it an ideal carrier for probiotics. This study examines the synergistic interaction between black chokeberry juice and probiotic cultures, specifically evaluating the viability of Lactobacillus acidophilus DSM 20079 and Lactococcus lactis MG 1363, alongside assessments of physicochemical attributes and consumer acceptance throughout 28 days of refrigerated storage at 4 °C. RESULTS Initial probiotic counts ranged from 7.67 log CFU mL −1 ( L. acidophilus + L. lactis ) to 8.02 log CFU mL −1 ( L. acidophilus ). L. acidophilus showed higher viability in early storage, while L. lactis populations remained stable initially but declined significantly after 7 days. Antioxidant activity and phenolic and anthocyanin contents were assessed, with total phenolic content varying from 3480 ± 133 to 4536.2 ± 200.3 mg GAE L −1 . Probiotic juices indicated higher phenolic content than non‐probiotic samples, with catechins and epicatechins being predominant. Consumer acceptance was high, with scores between 6.43 and 7.86 on an 8‐point scale, indicating general likability. CONCLUSION The study concludes that black chokeberry juice is a suitable food matrix for maintaining probiotic viability up to 21 days, with no adverse effects on bioactive content or sensory qualities. For longer storage, individual probiotics are recommended. Probiotic chokeberry juice, enriched in polyphenols, offers potential physiological benefits, making it a promising functional beverage. © 2025 Society of Chemical Industry.