New Research Explores Elderberry Pulp as a Value-Added Ingredient in Kefir Ice Cream
New research published in Foods demonstrates another promising opportunity for elderberry as a value-added food ingredient. Researchers evaluated European elderberry (Sambucus nigra) pulp added at 3%, 6%, and 9% concentrations to kefir-based ice cream and examined its effects on antioxidant properties, color, texture, melting behavior, aroma, microstructure, and sensory acceptance.
The results showed that adding elderberry pulp significantly increased the product's total phenolic content and antioxidant capacity while providing a natural red-purple color. Total phenolic content increased with elderberry concentration, reaching 694.16 mg GAE/100 g dry matter in the 9% formulation. Elderberry also influenced the ice cream's physical structure, density, melting characteristics, and aroma profile.
Importantly from a product-development perspective, elderberry improved the sensory acceptance of the kefir ice cream compared with kefir ice cream without elderberry. Researchers found that formulations containing 6% to 9% elderberry pulp provided the best overall balance of technological performance, antioxidant properties, and sensory acceptability.
For elderberry growers and processors, the study highlights an expanding opportunity beyond traditional syrups, juices, gummies, and supplements. Elderberry pulp may have potential as a functional, naturally coloring ingredient in fermented dairy products and frozen desserts—creating another possible value-added market for harvested fruit.
It is important to note that this was a food science and product-development study, not a human clinical trial. The reported antioxidant measurements describe properties of the food formulations and should not be interpreted as evidence that consuming the product prevents or treats disease.
Published August 27, 2026, the research adds to the growing scientific literature demonstrating the versatility of elderberry as an ingredient in innovative food products.
Read the full peer-reviewed study:
Multianalytical Characterization of Elderberry (Sambucus nigra L.) Pulp-Enriched Kefir Ice Cream