The study concentrates on researching possibilities of using computer image analysis and neural modeling in order to assess selected quality discriminants of spray-dried chokeberry powder. The aim of the paper is quality identification of chokeberry powders on account of their highest dying power, the highest bioactivity as well as technologically satisfying looseness of powder. The article presents neural models with vision technique backed up by devices such as digital camera as well as electron microscope. Reduction in size of input variables with PCA has influence on improving the processes of learning data sets, thus increasing effectiveness of identifying chokeberry fruit powders included in digital pictures, which is shown in the results of the conducted research. The effectiveness of image recognition are presented by classifying abilities as well as low Root Mean Square Error (RMSE), for which the best results are achieved with typology of network type Multi-Layer Perceptron (MLP). The selected networks type MLP are characterized by the highest degree of classification at 0.99 and RMSE at 0.11 at most at the same time.

The present study focused on the development of gel-based capsules from sodium alginate and different berries fresh juice: chokeberry, sea buckthorn, and blueberry. Obtained through extrusion method, the macrocapsules were added into yoghurt, a well-known and consumed dairy product. In order to establish the changes that can occur into the food product, the samples were tested during 7, respectively 15 days storage in refrigeration conditions. According to the results, the antioxidant activity increased during storage and gels can represent a good option for bioactive substances’ encapsulation. Sensorial analysis performed indicated that consumers are open to consuming yoghurt berries capsules and, according to the results observed into scientific literature, they no longer rejected the product due to bitterness and sourness of sea buckthorn or aronia.

The objective of this study was to create yogurts enriched with freeze-dried probiotic culture and freeze-dried fermented black chokeberry juice, in conjunction with a commercial starter culture. This approach was adopted to boost functionality and optimize the nutritional content of the yogurt. The study specifically investigated the impact of supplements, which included (i) freeze-dried probiotic culture Lactobacillus plantarum ATCC 14917 and (ii) freeze-dried fermented chokeberry juice Lactobacillus plantarum ATCC 14917, as adjuncts in different formulations of yogurt. These formulations were then compared with commercially produced yogurt. All the products exhibited favorable physicochemical properties, and the probiotic strain consistently maintained levels exceeding 7 log cfu/g throughout the entire storage period. The highest lactic acid production was observed in yogurts produced with the proposed adjuncts (1.44 g/100 g yogurt at the 28th days of storage). Levels of syneresis were observed in lower values in yogurt produced with freeze-dried fermented chokeberry juice. Yogurts prepared with the supplement derived from fermented juice displayed elevated total phenolic content and antioxidant capacity (25.74 µg GAE/g and 69.05 µmol TE/100g respectively). Moreover, sensory tests indicated an exceptional aroma and fruit flavor. The results demonstrate that the inclusion of dried probiotic-fermented chokeberry juice as an adjunct in yogurt production enhances both the antioxidant capacity and the growth of beneficial bacteria. Furthermore, the dried form of this product makes it a significant candidate for industrialization potential due to its stability and ease of application.