# Haskap Juicing Method Effects on Haskap Juice Quality
## 1 Introduction  
Haskap (_Lonicera caeruela_ L.), an emerging commercial berry, has been known for its health benefits among the people of Russia, Japan, and Northeastern China for centuries [1]. Japanese aborigines called it the \"elixir of life\". Haskap berries are rich in phenolic compounds and ascorbic acid, which can act as antioxidants within biological systems, promoting health [2]. Haskap consumption has also been reported to promote anti-inflammatory, anti-cancer, anti-diabetic, neuroprotective, and cardioprotective health benefits [1, 3, 4]. Previous studies asserting implications for human health were based on in vitro analysis, as well as preclinical trials in animal models and humans [5, 6]. Haskaps' bioactive components include anthocyanins and phenolics, such as cyanita-3-glucoside, chlorogenic acid, ferulic acid, and rutin [7]. Although it is well known that haskap berries are high in anthocyanins and overall phenolic content compared to some other berries, such as blueberries, the influence of processing procedures on berry basic nutrients remains largely unexamined. Here we assess and compare three common small-scale juicing methods for their effect on berry health attributes, examining the use of a steam juicer, fruit juicer, and fruit press. There is no optimal juice extraction method for various fruits and vegetables, but methods differ from fruits' and vegetables' juice extraction efficiencies, juice stability, quality, and nutritional values [8]. Household processing techniques usually focus on blending,juicing, and hand pressing [9]. Previous work has compared the centrifugal juicer, cold press (hydraulic press) juicer, and blenders for the extraction of juice from pineapple, guava, carrot, red dragon fruit, and white dragon fruit, showing superior results from the cold press juicer [10]. Some disadvantages of juicing methods compared to the blending extraction method include a potential reduction in antioxidants and phenolic compounds [11]. Blending, high-speed centrifugal juicing, and low-speed juicing vegetable extraction result in varied metabolites and antioxidant activities [12]. Cooking methods, such as blanching, have also been compared with juicing effects on flavonoids and tannin content in leafy greens [13]. Physico-mechanical properties (dimensional, gravimetrical, frictional, and aerodynamic) are critical to the design of juicing machines [14]. Steam juicer juicing methods had been used in juice extraction and preservation, and are demonstrated to maintain juice microbiological stability, although it may also alter phytochemical compounds and antioxidant capacity [15; 16; 17]. The fruit wine press is another widely used extraction method, used for macerated or non-macerated grapes and fruits before, during, or after fermentation [18]. On an industrial scale, advanced techniques are applied for the extraction of juice from fruits and vegetables. Thermal processing, high pressure processing, or combined treatments are often employed to target optimal flavor and storability [19]. Pre-storage processing treatments, such as high pressure and pulsed electric field processing have positive effects on storage for juices [20]. High pressure pasteurization helps maintain juice quality and extend the shelf life of juices [21]. Freeze crystallization has also shown success in maintaining juice qualities while promoting the preservation of juice nutritional properties [22]. UV-C radiation is another method used to maintain juice quality during storage [23]. The different scale of and type of operation (home gardening, U-pick, commercial, etc.) for haskap required different extraction methods and corresponding evaluation.