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Toward gentle chokeberry juice production by ultrasound-assisted enzymatic maceration 1 1 Introduction 1 2 Materials and methods 2 2.1 Materials 2 2.1.1 Chemicals and standards 2 2.1.2 Raw materials for the chokeberry juice production 2 2.2 Methods 2 2.2.1 Chokeberry juice production 2 2.2.2 Extraction and quantification of anthocyanins 2 2.2.3 Characterization of physicochemical parameters 3 2.2.4 Characterization of polysaccharides in berries, juices, and pomaces 3 2.2.4.1 Preparation of alcohol insoluble residue (AIR) 3 2.2.4.2 Molecular weight distribution 3 2.2.5 Determination of particle size in the juices 3 2.2.6 Statistical analysis 3 3 Results and discussion 3 3.1 General juice composition and yields 3 3.2 Cell wall polysaccharide degradation analyzed via HP-SEC 4 3.3 Particle size distribution of juices 4 3.4 Anthocyanin stability 6 4 Conclusion 7 Funding 7 CRediT authorship contribution statement 7 Declaration of competing interest 7 Data availability 7 Acknowledgments 7 Appendix A Supplementary data 7 References 7

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Language

EN

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nonfiction