## 1 Introduction  
Apple juice is one of the most widely consumed fruit beverages worldwide. It is valued for its sensory attributes and potential health benefits [1]. Regular consumption has been associated with positive effects on cardiovascular health, oxidative stress reduction, and modulation of inflammatory markers due to its rich content of polyphenols and antioxidants [2, 3]. However, the presence of suspended solids, pectin, starch, and proteins in pressed juice contributes to turbidity and viscosity, which can negatively impact its visual appeal and shelf stability in terms of the clarified, filtered apple juice [4]. To address consumer preferences and meet international food standards, apple juice undergoes a critical step in its processing: clarification [5]. The objective of clarification techniques is to remove suspended particles, enhance color stability, and improve organoleptic properties while maintaining the nutritional integrity of the juice. Conventional clarification methodologies encompass mechanical filtration, sedimentation, and centrifugation, frequently accompanied by enzymatic [6],chemical [7], or physical treatments [8]. Enzymatic clarification, particularly using pectinases, cellulases, and amylases, has become the preferred approach due to its efficiency in breaking down polysaccharides and reducing juice viscosity, thus improving yield and clarity [9; 10]. Clarification is achieved through the combined use of negatively charged (silica, bentonite) and positively charged, highly surface-active, so-called clarifying agents [11]. These agents can be of mineral origin (e.g., bentonite), be of protein origin (e.g., casein, gelatin), or be synthetic materials (e.g., polymers, PVPP) [12]. The most prevalent of the positively charged agents is gelatin, a protein derived from collagen found in animal tissues, with other derivatives, such as chitosan, egg white, casein, and fish collagen, also being employed [11]. The number of consumers choosing vegan products has been increasing rapidly in recent years. The vegan food market was valued at USD 14.2 billion in 2018 and is predicted to reach USD 31.4 billion by 2026 [13; 14]. This trend is prompting food companies to explore plant-based alternatives to traditional animal-based ingredients, such as gelatin, as demand for juices made exclusively with plant-based additives and processing aids is increasing [15]. In response to these demands, manufacturers are exploring strategies to meet both consumer and economic expectations. Researchers are exploring alternative clarification methods, including the use of plant-based and mineral-fining agents. Vegan-friendly clarifiers, such as pea protein and other plant-derived proteins, have gained popularity as substitutes for traditional animal-based fining agents like gelatin or casein [16; 17; 18]. Additionally, mineral-based clarifiers, such as bentonite and silica sol, have been shown to be effective in removing colloidal haze and polyphen compounds [19]. The selection of a clarifier has been demonstrated to influence not only the clarity of the final product but also its color stability and sensory properties. Consequently, it is imperative to optimize treatment conditions to ensure the efficacy and consistency of the clarification process [20]. Moreover, individuals who follow a vegetarian or vegan diet, or those who abstain from animal-derived ingredients for cultural reasons, are also hesitant to choose products that contain animal-based additives. The increasing popularity of plant-based alternatives can be attributed to concerns regarding sustainability and ethical issues associated with animal proteins [21]. The efficacy of pea, potato, and wheat proteins is comparable, offering a vegan and environmentally friendly solution [22]. Several studies have been conducted on the utilization of plant proteins, with particular attention directed towards their application in the enhancement of quality in Moroccan red wines.