Effect of pectinase-assisted maceration on yield and bioactive compounds in aronia (Aronia melanocarpa L. cv. ‘Nero’) and haskap (Lonicera caerulea L. cv. ‘Aurora’) juice

Abstract This study evaluated the effects of pectinase-assisted maceration (0, 100, and 200 ppm ROHAPECT ® MC) and pasteurization on juice yield, colour characteristics, sugars, organic acids, and phenolic compounds in aronia ( Aronia melanocarpa L. cv. ‘Nero’) and haskap ( Lonicera caerulea L. cv. ‘Aurora’) juices. Berry mashes were preheated to 50 °C and incubated with pectinase for 1 h prior to pressing. Enzymatic maceration significantly improved juice yield in both fruits, with increases of 5.6% in aronia and 11.0% in haskap at the highest enzyme concentration. Total sugars increased by 13.3% in aronia and 9.5% in haskap compared with the thermomacerated control, while total organic acids increased by 16.8% and 11.8%, respectively. Enzymatic treatment also significantly affected colour parameters, generally increasing lightness and redness in both juices. The sum of quantified phenolic compounds increased by 6.5% in aronia and 5.7% in haskap following treatment with 200 ppm pectinase. Anthocyanin concentration was not significantly affected in aronia juice but increased by 5.1% in haskap at the highest enzyme concentration. Principal component analysis further demonstrated that enzyme concentration was the main factor affecting the phenolic composition of both juices, whereas pasteurization had a less significant effect. Overall, pectinase-assisted maceration enhanced juice yield and improved the extraction of sugars, organic acids, and phenolic compounds in both aronia and haskap juices. However, differences in concentration of individual phenolic subclasses, particularly anthocyanins, indicate that the effectiveness of enzymatic maceration is dependent on the characteristics of the fruit matrix.