Recently, Aronia berries have been cultivated in East European countries as well as Germany and Denmark in large scales. Several researchers have been investigated Aronia melanocarpa as one of the attractive berries regarding its high content of anthocyanin (AC) and consequently high antioxidant capacity [1].

During the juice production, nearly 50% of the AC will be discarded in the residual pomace. These residues still contain high amount of AC and hence recovery of them can improve the economy of the juice/food additive related factories [2]. Conventional technologies for extraction of the AC normally consist of a pasteurization section with high temperature (about 90 C) which has deleterious effects on the structure and functional activities of AC. Therefore, there is a drive to find alternative techniques that can preserve the product quality and minimize the energy consumption in treatment of fruit juices as well as their pomace.