National Announcement

On September 12, 2018, the National Health Commission issued the Announcement on 2 New Food Ingredients, including Black-fruited Adeno-ribbed Liriodendron Fruit (No. 10, 2018), which formally approved Black-fruited Adeno-ribbed Liriodendron Fruit and Globular Candida (Gossypium) as new food ingredients. The description of Black-fruited Adeno-ribbed Liriodendron Fruit is as follows:

Aronia melanocarpa (Michx.) Ell. is a kind of shrub berry tree of Rosaceae family, genus Aronia, introduced from abroad. Its fruit has a long history of consumption in Eurasia and North America, and it is mainly used to produce coloring agent, syrup, juice, jam and fruit wine, etc. Some areas in China have been planted since 2005. Some areas in China have been planted with black-fruited rowan since 2005, and it has been planted in Liaoning, Jiangsu, Zhejiang, Jilin and other provinces and regions.

According to the Food Safety Law and the Administrative Measures for the Review of the Safety of New Food Ingredients, the reviewing body organizes experts to review and pass the safety assessment materials of the black-fruited Adenophora rowan fruit. The production units of new food ingredients should produce and use them in accordance with the content of the announcement and meet the food safety requirements. In view of the insufficient information on the safety of the consumption of black-fruited rowan fruit in infants and young children, pregnant women and lactating women, the above groups of people should not consume the product in terms of the principle of risk prevention, and the labeling and instructions should be marked as inappropriate for the population.

The food safety indicators of this raw material in accordance with China’s current national standards for food safety in the implementation of the provisions of the fruit.

Rich nutrients

The fruit of the black-fruited glandular-ribbed rowan fruit is rich in a variety of nutrients. As shown in Table 1:

At present, the black-fruited rowan fruit is planted in large quantities in the northeastern part of China. The black-fruited rowan fruit is rich in a variety of functional factors, with anti-aging, soften blood vessels, lower blood pressure, beauty and other medicinal value, the use of its fruit and extract active substances can be processed into fruit wine, fruit vinegar, fruit tea and so on, with strong health care functions.

Application of black-fruited rowan fruit

At present, in the global scope, countries on the black-fruited adenium rowan processing and development. Foreign product research and development is mainly focused on improving the utilization value of rowan by-products, research and development of new applications of food industry products and other aspects.

For example, natural pigments are extracted from Rowania nigra and used to produce edible films for smart food packaging, or pomace powder is mixed with starch to produce ready-to-eat organized cereal products with low glycemic load.

In addition to juice, jam and other common products, Germany, Croatia and other countries will be black fruit adenosine rowan fruit pomace and leaves made of fruit tea for drinking, while there are a series of extract capsules as dietary supplements into the market.

In contrast, the domestic research on Rowania nigra is relatively immature, and the research and development of Rowania nigra products are still in the laboratory stage.

According to the China Knowledge Network and online market research, there are fewer types of rowan products, and according to the product database of FoodPartner.com, rowan is generally used in dairy products and beverages in the form of juice concentrates and fruit powders.

Difficulties in the development of black-fruited glandular-ribbed rowan fruit

1.De astringency

Through the application of polyvinyl pyrrolidone (PVP), gelatin, tannase, yeast have a certain effect on the de-astringency of Ribes nigrum juice, but the introduction of PVP, gelatin and so on have a certain impact on the subsequent production, tannase, yeast is more costly.

In the production of juice can be lactic acid bacteria fermentation treatment to improve the sour taste of juice, this method can not only effectively improve the taste of juice can also increase the nutritional value.

2.Color protection and clarification
Low turbidity and high anthocyanin content is considered to be the main indicator of effective clarification of anthocyanin-rich juice, the pectin, protein and polyphenols contained in the juice of black-fruited adeno-ribbon rowan, all of which will lead to turbidity of the juice.

The highly reducing polyphenols and vitamin C are easily oxidized to form quinones, which cause melanin aggregation to a certain extent, so color protection and clarification of black-fruited Adenanthus nigra preparations are needed. Adding gelatin, egg white, chitosan and other clarifiers into the juice is a common processing method, through the interaction between clarifiers and turbidogenic substances in the juice to remove these substances to achieve the purpose of color protection and clarification.

3. The effect of processing on the active substances
The effect of different processing methods on the active substances in fruit raw materials varies greatly when producing products. Juice and jam can be produced from Rowania nigra, but the active substances contained in Rowania nigra are lost during the processing and storage of these products, especially during thermal processing.

In terms of juice processing methods, compared with the traditional pasteurization treatment, it was found that microwave and ultrasonic treatments have a significant effect on the retention of juice quality, and ultrasonically treated samples have a higher retention of active substances during storage.

Meanwhile, some emerging non-thermal processing technologies including high pressure processing and pulsed electric field can be applied in the production of Nigella sativa products, which can maximize the retention of biologically active components in the food raw materials in addition to effectively inactivating microorganisms and reducing the concentration of mycotoxins.

In addition, the active substances in Rowania nigra can be encapsulated by using wall materials with highly branched structures to protect and stabilize the active substances, a common encapsulation method being the preparation of Rowania nigra anthocyanoside microcapsules by spray drying.