USE OF ELDER (SAMBUCUS NIGRA L.) IN THE FOOD INDUSTRY: STATE AND FURTHER PROSPECTS. OVER-VIEW
UDC 664
Abstract
A steady trend towards a healthy lifestyle contributes to a significant increase in consumer demand for natural food products for functional and preventive purposes. Such products have a balanced chemical composition, provide a balanced diet, promote health, improve physical and mental performance, increase the body's resistance to adverse environmental influences. In order to meet the needs of the consumer, the food industry develops new food products and makes changes to the recipes of traditional products. Over the past decades, many natural sources of raw materials have been explored that can significantly increase the nutritional value of food products and fully replace synthetic food additives. Numerous studies confirm that black elder (Sambucus nigra L.) has high antioxidant activity and is a good source of many important biologically active compounds. Therefore, in many countries, elderberry is used in the food industry as a raw material and food additive. The high content of anthocyanins, as well as other polyphenols and vitamins in elderberry, confirms that it can be used not only as a dye, but also as an antioxidant. Due to the presence of bioactive compounds in elderberry, its use in food production as a raw material component will allow obtaining functional products with a high antioxidant capacity. However, it is necessary to study and correctly use the required amount of elderberry additive and the technology of adding elderberries to food in order to ensure a positive effect on the nutritional and technological properties of the finished food product, without worsening the organoleptic characteristics of food products. The purpose of this article is to review the main biologically active compounds present in elderberry, as well as its potential use in the food industry.
Downloads
Metrics
References
Baeza R., Sánchez V., Salierno G., Molinari F., López P., Chirife J. Food Science and Technology International, 2020, vol. 27(2), pp. 135–144. DOI: 10.1177/1082013220937867.
De Froidmont-Goertz I., Faure U., Gajdzinska M., Haentjens W., Krommer J., Lizaso M. et al. Food 2030 Food Path-ways for Action: Research and Innovation Policy as a Driver for Sustainable, Healty and Inclusive Food Systems, Luxembourg, 2020.
Pateiro M., Barba F.J., Dominguez R., Sant’Ana A.S., Khaneghah A.M., Gavahian M., Gomez B., Lorenzo J.M. Food Res. Int., 2018, vol. 113, pp. 156–166. DOI: 10.1016/j.foodres.2018.07.014.
Domínguez R., Pateiro M., Gagaoua M., Barba F.J., Zhang W., Lorenzo J.M. Antioxidants, 2019, vol. 8, p. 429. DOI: 10.3390/antiox8100429.
Lourenço S.C., Moldão-Martins M., Alves V.D. Molecules, 2019, vol. 24, p. 4132. DOI: 10.3390/molecules24224132.
Da Silva R.F.R., Barreira J.C.M., Heleno S.A., Barros L., Calhelha R.C., Ferreira I.C.F.R. Molecules, 2019, vol. 24, p. 2359. DOI: 10.3390/molecules24132359.
Pateiro M., Vargas F.C., Chincha A.A.I.A. et al. Food Res. Int., 2018, vol. 114, pp. 55–63. DOI: 10.1016/j.foodres.2018.07.047.
Domínguez R., Gullón P., Pateiro M., Munekata P.E.S., Zhang W., Lorenzo J.M. Antioxidants, 2020, vol. 9, p. 73. DOI: 10.3390/antiox9010073.
Munekata P.E.S., Rocchetti G., Pateiro M., Lucini L., Domínguez R., Lorenzo J.M. Food Sci., 2020, vol. 31, pp. 81–87. DOI: 10.1016/j.cofs.2020.03.003.
Munekata P.E.S., Gullón B., Pateiro M., Tomasevic I., Domínguez R., Lorenzo J.M. Antioxidants, 2020, vol. 9, p. 815. DOI: 10.3390/antiox9090815.
Munekata P.E.S., Pateiro M., Bellucci E.R.B., Domínguez R., da Silva Barretto A.C., Lorenzo J.M. Adv. Food Nutr. Res., 2021, vol. 98, pp. 171–205. DOI: 10.1016/bs.afnr.2021.02.008.
Lorenzo J.M., Pateiro M., Domínguez R., Barba F.J., Putnik P., Kovačević D.B., Shpigelman A., Granato D., Fran-co D. Food Res. Int., 2018, vol. 106, pp. 1095–1104. DOI: 10.1016/j.foodres.2017.12.005.
Lorenzo J.M., Vargas F.C., Strozzi I. et al. Food Res. Int., 2018, vol. 114, pp. 47–54. DOI: 10.1016/j.foodres.2018.07.046.
Domínguez R., Zhang L., Rocchetti G., Lucini L., Pateiro M., Munekata P.E.S., Lorenzo J.M. Food Chem., 2020, vol. 330, p. 127266. DOI: 10.1016/j.foodchem.2020.127266.
Ağalar H.G. Nonvitamin and Nonmineral Nutritional Supplements. Academic Press: Cambridge, MA, USA, 2019, pp. 211–215.
Cordeiro T., Fernandes I., Pinho O., Calhau C., Mateus N., Faria A. Int. J. Gastron. Food Sci., 2021, vol. 24, p. 100316. DOI: 10.1016/j.ijgfs.2021.100316.
Costa C.P., Patinha S., Rudnitskaya A., Santos S.A.O., Silvestre A.J.D., Rocha S.M. Foods, 2022, vol. 11, p. 104. DOI: 10.3390/foods11010104.
Akbulut M. et al. Pharmacognosy magazine, 2009, vol. 5, no. 20, pp. 320–323. DOI: 10.4103/0973-1296.58153.
Borowska J. et al. Roczniki Akademii Rolniczej w Poznaniu. Ogrodnictwo, 2000, vol. 31, no. 2, pp. 13–17.
Divis P. et al. Journal of Elementology, 2015, vol. 20, no. 3, pp. 549–557. DOI: 10.5601/jelem.2015.20.1.758.
Neves M.B., Gonçalves F., Wessel D.F. Appl. Sci., 2021, vol. 11, p. 6941. DOI: 10.3390/app11156941.
Wieland L.S., Piechotta V., Feinberg T., Ludeman E., Hutton B., Kanji S., Seely D., Garritty C. BMC Complement Med. Ther., 2021, vol. 21, p. 112. DOI: 10.1186/s12906-021-03283-5.
Barak V., Halperin T., Kalickman I. Eur. Cytokine Netw., 2001, vol. 12, pp. 290–296.
Salvador Â.C., Król E., Lemos V.C. et al. Int. J. Mol. Sci., 2017, vol. 18, p. 13. DOI: 10.3390/ijms18010013.
Młynarczyk K., Walkowiak-Tomczak D., Łysiak G.P. J. Funct. Foods., 2018, vol. 40, pp. 377–390. DOI: 10.1016/j.jff.2017.11.025.
Torabian G., Valtchev P., Adil Q., Dehghani F. J. Funct. Foods., 2019, vol. 54, pp. 353–360. DOI: 10.1016/j.jff.2019.01.031.
Tiralongo E., Wee S.S., Lea R.A. Nutrients, 2016. DOI: 10.3390/nu8040182.
Jiang H., Zhang W., Li X., Xu Y., Cao J., Jiang W. Food Res. Int., 2021, vol. 147, p. 110539. DOI: 10.1016/j.foodres.2021.110539.
Baeza R., Sánchez V., Salierno G., Molinari F., López P., Chirife J. Food Sci. Technol. Int., 2020, vol. 27, pp. 135–144. DOI: 10.1177/1082013220937867.
Najgebauer-Lejko D., Liszka K., Tabaszewska M., Domagała J. Molecules, 2021, vol. 26, p. 2345. DOI: 10.3390/molecules26082345.
Petruț G.S.M., Mureșan V., Vlaic R.M.M., Mureșan C.C., Pop C.R., Buzgău G., Mureșan A.E., Ungur R.A., Muste S. Antioxidants, 2021, vol. 10, p. 1093. DOI: 10.3390/antiox10071093.
Vujanović M., Majkić T., Zengin G., Beara I., Tomović V., Šojić B., Đurović S., Radojković M. RSC Adv., 2020, vol. 10, pp. 44805–44814. DOI: 10.1039/d0ra09129d.
Młynarczyk K. et al. Molecules, 2020, vol. 25, no. 4, p. 876. DOI: 10.3390/molecules25040876.
Rodrigues S., de Brito E.S., de Oliveira Silva E. Exotic Fruits, Academic Press: Cambridge, MA, USA, 2018, pp. 181–185.
Sidor A., Gramza-Michałowska A. J. Funct. Foods, 2015, vol. 18, pp. 941–958. DOI: 10.1016/j.jff.2014.07.012.
Lee J., Finn C.E. J. Sci. Food Agric., 2007, vol. 87, pp. 2665–2675. DOI: 10.1002/jsfa.3029.
Szalóki-Dorkó L., Stéger-Máté M., Abrankó L. Int. J. Food Sci. Technol., 2015, vol. 50, pp. 1317–1323. DOI: 10.1111/ijfs.12773.
Wu H., Johnson M.C., Lu C.H., Fritsche K.L., Thomas A.L., Cai Z., Greenlief C.M. Acta Hortic., 2015, vol. 1061, pp. 43–52. DOI: 10.17660/ActaHortic.2015.1061.3.
Przybylska-Balcerek A., Szablewski T., Szwajkowska-Michałek L., Świerk D., Cegielska-Radziejewska R., Krejpcio Z., Suchowilska E., Tomczyk Ł., Stuper-Szablewska K. Molecules, 2021, vol. 26, p. 2910. DOI: 10.3390/molecules26102910.
Timofeyeva V.N., Burak L.Ch., Zen'kova M.L., Cherepanova A.V. Vestnik Mogilevskogo gosudarstvennogo uni-versiteta prodovol'stviya, 2012, no. 1(12), pp. 3–7. (in Russ.).
Burak L.Ch. Krymskiy ekonomicheskiy vestnik, 2012, vol. 1, no. 1(01), pp. 60–62. (in Russ.).
Burak L.Ch., Zavaley A.P. Pishchevaya promyshlennost', 2021, no. 11, pp. 83–87. DOI: 10.52653/PPI.2021.11.11.001. (in Russ.).
Mahboubi M. Adv. Tradit. Med., 2020, vol. 21, pp. 405–414. DOI: 10.1007/s13596-020-00469-z.
Bartak M., Lange A., Słońska A., Cymerys J. Rev. Bionatura, 2020, vol. 5, pp. 1264–1270. DOI: 10.21931/RB/2020.05.03.18.
Schön C., Mödinger Y., Krüger F., Doebis C., Pischel I., Bonnländer B. Food Agric. Immunol., 2021, vol. 32, pp. 650–662. DOI: 10.1080/09540105.2021.1978941.
Gracián-Alcaide C., Maldonado-Lobón J.A., Ortiz-Tikkakoski E., Gómez-Vilchez A., Fonollá J., López-Larramendi J.L., Olivares M., Blanco-Rojo R. Appl. Sci., 2020, vol. 10, p. 8259. DOI: 10.3390/app10228259.
Najgebauer-Lejko D., Liszka K., Tabaszewska M., Domagała J. Molecules, 2021, vol. 26, p. 2345. DOI: 10.3390/molecules26082345.
Nemetz N.J., Schieber A., Weber F. Molecules, 2021, vol. 26, p. 2689. DOI: 10.3390/molecules26092689.
Gagneten M., Corfield R., Mattson M.G., Sozzi A., Leiva G., Salvatori D., Schebor C. Powder Technol., 2019, vol. 342, pp. 1008–1015. DOI: 10.1016/j.powtec.2018.09.048.
Busso Casati C., Baeza R., Sánchez V. J. Berry Res., 2019, vol. 9, pp. 431–447. DOI: 10.3233/JBR-190409.
Kahraman G., Özdemir K.S. J. Food Meas. Charact., 2021, vol. 15, pp. 4838–4847.
Dellagreca M., Fiorentino A., Monaco P., Previtera L., Simonet A.M. Natural Product Letters, 2000, vol. 14(3), pp. 175–182. DOI: 10.1080/10575630008041228.
Dellagreca M., Fiorentino A., Monaco P., Previtera L., Temussi F., Zarrelli A. Natural Product Research, 2003, vol. 17(3), pp. 177–181. DOI: 10.1080/1057563021000040772.
Aliç B., Olcay N., Demir M.K. Journal of the Institute of Science and Technology, 2021, pp. 1140–1153.
Li Q.-Y., Wang W., Li L.-H., Wang W.-J. Biochemical Systematics and Ecology, 2021, vol. 96, p. 104266. DOI: 10.1016/j.bse.2021.104266.
Lechtenberg M. eLS, 2021, pp. 1–18. DOI: 10.1002/9780470015902.a0029316.
Yulvianti M., Zidorn C. Molecules, 2021, vol. 26, p. 719. DOI: 10.3390/molecules26030719.
Stuppner S., Mayr S., Beganovic A., Beć K., Grabska J., Aufschnaiter U., Groeneveld M., Rainer M., Jakschitz T., Bonn G.K., Huck C.W. Sensors, 2020, vol. 20(17), p. 4983. DOI: 10.3390/s20174983.
Thomas A.L., Byers P.L., Vincent P.L., Applequist W.L. Medicinal and Aromatic Plants of North America, 2020, vol. 6, pp. 119–139. DOI: 10.1007/978-3-030-44930-8_5.
Senica M. et al. Journal of the Science of Food and Agriculture, 2017, vol. 97, pp. 2623–2632. DOI: 10.1002/jsfa.8085.
Bromley B.G.M., Hughes D.C.S., Leong N.A. Annals of Pharmacotherapy, 2005, vol. 39, pp. 1566–1569. DOI: 10.1345/aph.1E634.
Williamson E., Driver S., Baxter K. Stockley’s herbal medicines interactions. A guide to the interactions of herbal med-icines, dietary supplements and nutraceuticals with conventional medicines. Pharmaceutical Press, London, 2009.
Senica M., Stampar F., Veberic R., Mikulic-Petkovsek M. LWT – Food Sci. Technol., 2016, vol. 72, pp. 182–188. DOI: 10.1002/jsfa.8085.
Stirpe F. Toxicon, 2004, vol. 44, pp. 371–383. DOI: 10.1016/j.toxicon.2004.05.004.
Tejero J. et al. Molecules, 2015, vol. 20, pp. 2364–2387. DOI: 10.3390/molecules20022364.
Förster-Waldl E. et al. Clinical & Experimental Allergy, 2003, vol. 33, pp. 1703–1710. DOI: 10.1111/j.1365-2222.2003.01811.x.
Jimenez P. et al. Food chemistry, 2013, vol. 136, pp. 794–802. DOI: 10.1016/j.foodchem.2012.09.011.
Jiménez P. et al. Molecules, 2017, vol. 22, p. 95. DOI: 10.3390/molecules22010095.
Diviš P., Pořízka J., Vespalcová M., Matějíček A., Kaplan J. J. Elem., 2015, vol. 20, pp. 549–557. DOI: 10.5601/jelem.2015.20.1.758.
Cais-Sokolińska D., Walkowiak-Tomczak D. J. Dairy Sci., 2021, vol. 104, pp. 1318–1335. DOI: 10.3168/jds.2020-18770.
Skrypnik L.N., Kurashova A.A. Khimiya rastitel'nogo syr'ya, 2019, no. 1, pp. 127–137. DOI: 10.14258/jcprm.2019014037. (in Russ.).
Kuznetsova Ye.A., Bychkova T.S., Gromova V.S. i dr. Tekhnologiya i tovarovedeniye innovatsionnykh pishchevykh produktov, 2020, no. 6(65), pp. 46–49. DOI: 10.33979/2219-8466-2020-65-6-46-49. (in Russ.).
Gostishchev D.A., Deyneka V.I., Sorokopudov V.N. i dr. Nauchnyye vedomosti Belgorodskogo gosudarstvennogo universiteta. Seriya: Meditsina. Farmatsiya, 2011, no. 16(111), pp. 261–266. (in Russ.).
Soldatkina L.M., Tyutyunnik T.V., Menchuk V.V. i dr. Visnyk Odesʹkoho natsionalʹnoho universytetu. Khimiya, 2019, vol. 24, no. 1(69), pp. 38–52. DOI: 10.18524/2304-0947.2019.1(69).158418. (in Russ.).
Skrypnik L.N., Kurashova A.A., Fedurayev P.V. Fenol'nyye soyedineniya: cvoystva, aktivnost', innovatsii: Sbornik nauchnykh statey po materialam X Mezhdunarodnogo simpoziuma. [Phenolic compounds: properties, activity, innova-tions: Collection of scientific articles based on the materials of the X International Symposium]. Moscow, 2018, pp. 379–382. (in Russ.).
Zhou Y., Gao Y.G., Giusti M.M. Plants, 2020, vol. 9, p. 1721. DOI: 10.3390/plants9121721.
López-Fernández O., Domínguez R., Pateiro M., Munekata P.E.S., Rocchetti G., Lorenzo J.M. Antioxidants, 2020, vol. 9, p. 479. DOI: 10.3390/antiox9060479.
Kiprovski B., Malenčić Đ., Ljubojević M., Ognjanov V., Veberic R., Hudina M., Mikulic-Petkovsek M. Sci. Hortic., 2021, vol. 277, p. 109792. DOI: 10.1016/j.scienta.2020.109792.
Młynarczyk K., Walkowiak-Tomczak D., Staniek H., Kidoń M., Łysiak G.P. Molecules, 2020, vol. 25, p. 876. DOI: 10.3390/molecules25040876.
Neves C.M.B., Pinto A., Gonçalves F., Wessel D.F. Appl. Sci., 2021, vol. 11, p. 6941. DOI: 10.3390/app11156941.
Burak L.Ch., Zavaley A.P. European Science, 2020, no. 4(53), pp. 6–17. (in Russ.).
Cordeiro T., Viegas O., Silva M., Martins Z.E., Fernandes I., Ferreira I.M.L.P.V.O., Pinho O., Mateus N., Calhau C. Meat Sci., 2020, vol. 167, p. 108083. DOI: 10.1016/j.meatsci.2020.108083.
Veberic R., Jakopic J., Stampar F., Schmitzer V. Food Chem., 2009, vol. 114, pp. 511–515. DOI: 10.1016/j.foodchem.2008.09.080.
Kammerer D.R., Schillmöller S., Maier O., Schieber A., Carle R. Eur. Food Res. Technol., 2007, vol. 224, pp. 667–679.
Burak L.Ch. Yestestvennyye i tekhnicheskiye nauki, 2012, no. 4(60), pp. 355–359. (in Russ.).
Różyło R., Wójcik M., Dziki D., Biernacka B., Cacak-Pietrzak G., Gawłowski S., Zdybel A. Int. Agrophys., 2019, vol. 33, pp. 217–225. DOI: 10.31545/intagr/109422.
Patent 2616825 (RU). 2017. (in Russ.).
Patent 2631682 (RU). 2017. (in Russ.).
Sun-Waterhouse D., Jin D., Waterhouse G.I.N. Food Res. Int., 2013, vol. 54, pp. 781–789. DOI: 10.1016/j.foodres.2013.08.035.
Du X., Myracle A.D. Int. Food Res. J., 2018, vol. 25, pp. 1373–1383.
Jin S.K., Kim G.D., Jeong J.Y. J. Food Qual., 2021, 6636335. DOI: 10.1155/2021/6636335.
Burak L.Ch. Nauka, pitaniye i zdorov'ye: Sbornik nauchnykh trudov XVIII Mezhdunarodnoy nauchno-prakticheskoy konferentsii. [Science, nutrition and health: Collection of scientific papers of the XVIII International Scientific and Prac-tical Conference]. Minsk, 2020, pp. 139–144. (in Russ.).
Sorokopudov V.N., Voloshchenko L.V., Myachikova N.I. Promyshlennaya botanika: sostoyaniye i perspektivy razvitiya: Materialy VII Mezhdunarodnoy nauchnoy konferentsii. [Industrial botany: state and development prospects: Proceedings of the VII International Scientific Conference]. Donetsk, 2017, pp. 389–393. (in Russ.).
Patent 2595514 (RU). 2016. (in Russ.).
Chervyak S.N., Pogorelov D.Yu., Yermikhina M.V., Mikheyeva L.A. Magarach. Vinogradarstvo i vinodeliye, 2017, no. 3, pp. 31–33. (in Russ.).
Zakharov V.L., Dubrovina O.A., Gulidova V.A., Zubkova T.V. Vestnik Michurinskogo gosudarstvennogo agrarnogo universiteta, 2017, no. 3, pp. 101–107. (in Russ.).
Ishunina T.A., Boyeva S.G. Khimiya rastitel'nogo syr'ya, 2017, no. 2, pp. 163–169. DOI: 10.14258/jcprm.2017021171. (in Russ.).
Patent 2751230 (RU). 2021. (in Russ.).
Opyt i perspektivy vyrashchivaniya netraditsionnykh yagodnykh rasteniy na territorii Belarusi i sopredel'nykh stran: materialy Mezhdunarodnogo nauchno-prakticheskogo seminara. [Experience and prospects for growing non-traditional berry plants in Belarus and neighboring countries: Proceedings of the International Scientific and Practical Seminar]. Minsk, 2021, 148 p. (in Russ.).
Panasyuk A.L., Kuz'mina Ye.I., Yegorova O.S. Pishchevaya promyshlennost', 2021, no. 10, pp. 13–19. DOI: 10.52653/PPI.2021.10.10.017. (in Russ.).
Burak L.Ch., Zavaley A.P. Tekhnologii pishchevoy i pererabatyvayushchey promyshlennosti APK – produkty zdorovogo pitaniya, 2021, no. 4, pp. 38–47. DOI: 10.24412/2311-6447-2021-4-38-47. (in Russ.).
Burak L.Ch. Tekhnologii pishchevoy i pere-rabatyvayushchey promyshlennosti APK – produkty zdorovogo pitaniya, 2021, no. 2, pp. 79–88. DOI: 10.24412/2311-6447-2021-2-79-88. (in Russ.).
Maksimenko M.G., Martsinkevich D.I. Opyt i perspektivy vyrashchivaniya netraditsionnykh yagodnykh rasteniy na territorii Belarusi i sopredel'nykh stran: materialy Mezhdunarodnogo nauchno-prakticheskogo seminara. [Experience and prospects for growing non-traditional berry plants in Belarus and neighboring countries: Proceedings of the Inter-national Scientific and Practical Seminar]. Минск, 2021, pp. 71–74. (in Russ.).
Burak L.Ch. Novyye tekhnologii, 2020, vol. 16, no. 5, pp. 20–27. DOI: 10.47370/2072-0920-2020-16-5-20-27. (in Russ.).
Ashurbekova F.A., Guseynova B.M., Daudova T.I. Pishchevaya promyshlennost', 2020, no. 1, pp. 18–22. DOI: 10.24411/0235-2486-2020-10005. (in Russ.).
Bazayeva K.I., Khimilonova A.A. Vestnik nauchnykh trudov molodykh uchonykh, aspirantov i magistrantov FGBOU VO «Gorskiy gosudarstvennyy agrarnyy universitet», Vladikavkaz, 2020, pp. 128–130. (in Russ.).
Sydor V.M., Koshova V.M., Boyarsʹka O.V., Lavna M.I. Tekhnolohycheskyy audyt y rezervy proyzvodstva, 2015, vol. 4, no. 4(24), pp. 52–55. DOI: 10.15587/2312-8372.2015.47701. (in Russ.).
![](http://journal.asu.ru/public/journals/1/article_10937_cover_ru_RU.png)
Copyright (c) 2022 chemistry of plant raw material
![Creative Commons License](http://i.creativecommons.org/l/by/4.0/88x31.png)
This work is licensed under a Creative Commons Attribution 4.0 International License.
This work is licensed under a Creative Commons Attribution 4.0 International License.
The authors, which are published in this journal, agree to the following conditions:
1. Authors retain the copyright to the work and transfer to the journal the right of the first publication along with the work, at the same time licensing it under the terms of the Creative Commons Attribution License, which allows others to distribute this work with the obligatory indication of the authorship of this work and a link to the original publication in this journal .
2. The authors retain the right to enter into separate, additional contractual agreements for the non-exclusive distribution of the version of the work published by this journal (for example, to place it in the university depository or to publish it in a book), with reference to the original publication in this journal.
3. Authors are allowed to post their work on the Internet (for example, in a university repository or on their personal website) before and during the review process of this journal, as this may lead to a productive discussion, as well as more links to this published work.