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Cultivation of plant cells under controlled conditions is a highly effective and fast developing technology that recently was considered as a branch of cellular agriculture. Cellular agriculture is a multidisciplinary approach for sustainable and renewable production of agricultural goods and raw materials at cellular, rather than organismal, level. However, in contrast to the rapid advance in development of cultured meat and precision fermentation, the production of nutritional supplements from plant cells is still in its infancy. One of the limiting factors, striating commercialization of plant cells for food production, is the low yields of target bioactive metabolites. In this work, the changes in phenolics, anthocyanins and exopolysaccharides accumulation during cultivation of Aronia melanocarpa (Michx.) Elliott cell suspension cultures in darknessor under illumination (16 light and 8 dark) were investigated. The data showed that the highest contents of total phenolics (8.17 ± 0.39 mg GAE/g DW), total anthocyanins (0.011 ± 0.001 mg cyanidin-3-glucoside equivalents/g DW) and antioxidant activities (DPPH—21.36 ± 0.29 µM TE/g DW; TEAC—10.08 ± 0.07 µM TE/g DW; FRAP—34.85 ± 1.47 µM TE/g DW; and CUPRAC—126.74 ± 9.15 µM TE/g DW) were achieved when the cells were grown under illumination (16 light and 8 dark). In contrast, when the culture was grown indarkness, the highest amounts of accumulated dry biomass (8.68 ± 0.35 g/L) and exopolysaccharides production (2.10 ± 0.07 g/L) were reached. The results demonstrated that light can be used as an affordable and highly effective factor to control the production of valuable antioxidants by black chokeberry cell suspension culture.

The aroma bouquet of wine depends mainly on grape (variety, crop, climate, location, and so on), yeasts/microorganisms, and wine aging. Additionally, the wine flavor can be modulated by adding herbs, extracts, byproducts, and so on. The aim of the present study was to characterize aromatized wine-type beverages (AWTBs) prepared by supplementation with rose oil industry byproducts (ROIBs). Three approaches were employed: 1. dried ROIBs were added to the grape must, followed by fermentation with Saccharomyces cerevisiae (ARW_CoF); 2. dried ROIBs were added to preliminarily prepared rosé (ARW_M); 3. 70% (v/v) ethanolic extracts of ROIBs were added to preliminarily prepared rosé (ARW_E). The polyphenol content in the modified beverages increased significantly from 230.00 ± 5.21 (control) to 296.13 ± 3.57 (ARW_M_100), 295.50 ± 3.78 (ARW_CoF_100), and 293.73 ± 4.29 (ARW_E_400) µmol GAE/L. The addition of ROIBs did not alter the formation of higher alcohols, since their contents in the AWTBs and the control were below 65 mg/L. The amount of phenethyl alcohol increased significantly from 1.07 ± 0.15 mg/L to 4.08 ± 0.30, 4.96 ± 0.24, and 5.77 ± 0.28 mg/L in the ARW_E_400, ARW_M_100, and ARW_CoF_100, respectively. The sensory evaluation revealed a preference for AWTBs from the ARW_CoF series. The results suggested that rose byproducts could be successfully utilized for the preparation of new AWTBs enriched with phenolic antioxidants, while exhibiting a distinctive and pleasant rose aroma.