Aronia mitschurinii is a deciduous shrub native to North America. Aronia, along with hascaps, elderberries, and mulberries, makes a new generation of super fruits with the content of phenolic antioxidants much higher than for well-known assai berries. The unpopular taste of tannins can be balanced when berries are used in juices, jams, or other sweetened products. Another obstacle is a high content of sorbitol, that limits recommended per-day consumption.
This research is focused on now being patented all-natural, colorants-, preservantes-, and sugar-free power aid drinks using aronia juice. The typical power aid drinks on the market has high sugar content, calories overload, and cardiovascular risks. Aronia juice naturally has a high content of potassium, magnesium, selenium, iron, and zinc. Organic mineral drops complement it by other cations from natural minerals. Adding young ginger, freeze-dried organic berries, earl gray and/or medical herbal brews to the basic power aid drink, sweetened by organic stevia, helps avoiding the tannins' flavor, and allows variety of flavors, while adding more health benefits to the drink.
Here we present the phytochemical characterization of all developed drinks, along with best processing practices after performing thermal decomposition experiments. Qualitative screenings have shown the presence of Flavonoids, Glycosidases, Polyphenols, and Saponins. Drink characterization analysis on the basic ginger drink has indicated pH (3.82), Conductivity (47.44µS/cm), and brix percentage (3.3%). Further quantitative research has shown a sufficient amount of Anthocyanins (37 mg/g C3G), Polyphenols (10mg/g GAE), Flavonoids (1.00mg/g QE), Tannins (0.45mg TA/g) in the pasteurized drinks.