20.500.12556/RUL-168495 Comparative evaluation of conventional and emerging maceration techniques for enhancing bioactive compounds in aronia juice research data underlying the article Ultrasound and microwave maceration techniques have been utilised to lower production costs and reduce processing time, while also preventing the degradation of nutrients like phenolics and vitamin C and preserving physical properties such as colour and viscosity. In this study, the effects of several traditional (cold, enzymatic, and thermal) and innovative (ultrasonic and microwave) maceration methods on some quality parameters of aronia juice were investigated. Microwave maceration significantly impacted the soluble solids content of the analysed juices and resulted in noticeably darker juice samples compared to the controls, with lower L*/lightness (20.1) and b*/blue-yellowness (−3.2) values and an increased a*/redness value (1.7). Different maceration methods also significantly impacted the rheological properties of the treated juices, among which MW treatment consistently showed a higher viscosity. Sorbitol and fructose were the main sugars identified, while malic acid and quinic acid accounted for 85% of the total acid content. Significant increases in the total sugar and acid concentrations were obtained in the juice samples from ultrasonic, microwave, and enzymatic maceration, while thermomaceration had no significant effect. The concentration of total phenolics ranged from 6.45 g/L in the thermomaceration samples to 9.86 and 14.07 g/L in the ultrasonic and microwave samples, respectively. The obtained results suggest that ultrasonic and microwave technologies were superior in terms of colour improvement and the extraction of sugars, acids, and phenolic compounds compared to traditional maceration methods. Ultrasound and microwave technologies present possible approaches to the improvement of aronia juice production in comparison to traditional methods. Aronia melanocarpa maceration ultrasound microwave extraction sugars acids phenolic compounds true false false Angleški jezik Ni določen Neznano 2025-04-16 08:33:01 2025-04-21 14:57:57 2025-04-22 03:56:53 0000-00-00 00:00:00 2024 0 0 Research data underlying the article that is published at https://www.mdpi.com/2304-8158/13/20/3255 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 ARONIA_MACERATION_DATA.xlsx ARONIA_MACERATION_DATA.xlsx Aronia maceration data 1 F7707859F5AED75B78BF502F24529890 d22478efc9f054498c3501d37daea5da2ee473f42119a724fdb940187938026a 9c070810-1a8b-11f0-b232-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=203439 Biotehniška fakulteta Poskus Poskus: Laboratorij 0 0 0