Abstract: The specification provides methods for extracting juice, anthocyanin, pectin, proanthocyanidin, and/or other phenolic compounds, from fruit material such as cranberry fruit, presscake, and/or pomace, through a sequential extraction procedure.

Abstract: The specification provides methods for extracting juice, anthocyanin, pectin, proanthocyanidin, and/or other phenolic compounds, from fruit material such as cranberry fruit, presscake, and/or pomace, through a sequential extraction procedure.

Abstract: The specification provides methods for extracting juice, anthocyanin, pectin, proanthocyanidin, and/or other phenolic compounds, from fruit material such as cranberry fruit, presscake, and/or pomace, through a sequential extraction procedure.

Abstract: A method of processing a fruit or vegetable is described. The method includes contacting a fruit or vegetable in an optimizer with a first deacidified juice, the first deacidified juice including at least one bulking agent and a sugar concentration that is at least about equal to the sugar concentration in the fruit or vegetable, under conditions sufficient to transfer acids from the fruit or vegetable to the first deacidified juice and bulking agent from the first deacidified juice to the fruit or vegetable, thereby producing an acidified juice and an infused fruit or vegetable product. The method also includes removing acids from the acidified juice to produce a second deacidified juice, mixing the second deacidified juice with at least one bulking agent, and, optionally, recycling the second deacidified juice comprising at least one bulking agent to the optimizer.

Abstract: The specification provides methods for extracting juice, anthocyanin, pectin, proanthocyanidin, and/or other phenolic compounds, from fruit material such as cranberry fruit, presscake, and/or pomace, through a sequential extraction procedure.