Black Chokeberry Extracts (<em>Aronia melanocarpa</em>) as an Ingredient of Functional Food – Potential, Challenges and Directions of Development

Functional foods are gaining global importance as consumer demand for products de-livering health benefits beyond basic nutrition increases. Black chokeberry (Aronia melanocarpa) is a promising candidate in this field, due to its exceptionally high content of bioactive compounds, particularly polyphenols with well-documented health-promoting properties. This article reviews the current state of knowledge on the definition of functional foods and the health benefits of chokeberries, with special em-phasis given to their extracts as promising ingredients for novel product development. Efficient recovery methods for bioactive compounds from fruits, pomace, and leaves are discussed, including advances in green extraction technologies such as ultrasound- and microwave-assisted extraction, supercritical fluids, and enzyme-assisted methods. Stabilization approaches, including microencapsulation and freeze-drying, which en-hance the stability and bioavailability of phenolics, are also highlighted. The impact of aronia extracts on technological and sensory parameters of food is analyzed. Applica-tions in beverages, baked goods, dairy, and meat products demonstrate improved an-tioxidant capacity and storability; however, astringency remains a major sensory chal-lenge. Future perspectives include optimizing processing strategies and developing synergistic formulations to maximize health benefits while ensuring consumer ac-ceptance.