The Science Behind Tasteful Aronia: How Aplusberry's Fiber Encapsulation Technology Eliminates Astringency

Aronia melanocarpa is paradoxical: it contains the highest antioxidant density of any berry, yet its astringency makes it nearly inedible. For decades, processors attempted to solve this by diluting the juice with water or masking the bitterness with sugar. Both approaches failed to deliver a product that was both palatable and nutritionally superior.

Aplusberry, a food technology company spun out of the University of Nebraska-Lincoln, approached the problem differently. Rather than removing the tannins (which would eliminate the antioxidants), they developed a patent-pending method to structurally hide them.​

The 3-Step Processing Architecture

Step 1: Cold-Press Extraction (Minimizing Bitter Seed Oils)

Problem with Conventional Juicing:
Standard centrifugal juicers use high-speed metal blades (up to 15,000 RPM) that generate friction, heat, and oxidative stress. This process ruptures seed cells and extracts bitter tannins concentrated in the seed coat.​

Aplusberry's Solution:
Cold-pressing applies slow, hydraulic pressure to squeeze juice from the fruit flesh without breaking the seeds. Studies confirm that cold-pressed juices retain 30% more antioxidants and exhibit significantly lower oxidation markers compared to centrifugal extraction.

Step 2: Fiber Encapsulation (The Core Innovation)

This is Aplusberry's proprietary breakthrough, developed in collaboration with the University of Nebraska Food Science Department.

The Mechanism:
Astringency occurs when tannins bind to Proline-Rich Proteins (PRPs) in saliva, causing precipitation and the characteristic dry mouthfeel. Aplusberry adds organic soluble dietary fiber (likely pectin or inulin-based) that forms a microscopic barrier around polyphenolic molecules.

When you drink the juice:

1. In the Mouth: The fiber-coated tannins cannot bind to salivary proteins → No astringency.

2. In the Stomach: Digestive enzymes break down the fiber matrix, releasing the antioxidants for intestinal absorption → Full nutrient bioavailability.​

Why This Works:
The fiber doesn't chemically alter the tannins; it changes the food matrix structure. This is analogous to microencapsulation techniques used in pharmaceutical delivery systems, where active compounds are shielded until they reach the target site.

Step 3: High-Pressure Processing (HPP) Instead of Heat Pasteurization

Problem with Heat:
Traditional pasteurization (heating to 85°C) destroys heat-sensitive anthocyanins and Vitamin C. Research shows that thermal processing can reduce anthocyanin content by 20-40% within hours.

Aplusberry's Solution:
They use High-Pressure Processing (HPP), a non-thermal pasteurization method. The juice is subjected to pressures of 400-600 MPa (approximately 60,000 PSI) at cold temperatures. This pressure inactivates harmful bacteria and extends shelf life without applying heat.​

Why This Matters for Consumers

The result is a product that defies the traditional trade-off between taste and nutrition.

• 3× the antioxidants of standard berry juices

• No added sugar to mask bitterness

• Higher fiber content due to the encapsulation process

• Raw flavor profile (tastes like fresh berries, not cooked jam)

This technology represents a significant advancement in functional food engineering, demonstrating that industrial processing can enhance—not degrade—nutritional quality when applied intelligently.

References

1. Aplusberry. (2024). Why AroJuice - Patent Pending Green Process. https://aplusberry.com

2. Khaksar, G., et al. (2019). Effect of cold-pressed and normal centrifugal juicing on quality parameters. Foods.

3. Baykus, G., et al. (2024). Cold Pressed vs. Centrifugal Juice: Comparison in Terms of Nutrient Retention. Food Science and Engineering.

4. Bennick, A. (2002). Interaction of Plant Polyphenols with Salivary Proteins. Critical Reviews in Oral Biology & Medicine.

5. Hellström, J., et al. (2013). Stability of anthocyanins in berry juices stored at different temperatures. Journal of Food Composition and Analysis.

6. Shi, D., et al. (2024). Comprehensive Utilization Technology of Aronia melanocarpa. Foods.

7. Casas-Forero, N., et al. (2020). Influence of block freeze concentration and evaporation on bioactive compounds. Food Science and Technology.

8. University of Nebraska-Lincoln. (2020). Berry study leads to sweet faculty startup. NIC Campus News.