## 1 Introduction  
Nowadays, it is well known that the consumption of fruits and vegetables is essential for a healthy diet [1]. The health benefits are mainly attributed to the content of phenolic compounds, which reduce the likelihood of developing oxidative stress-related diseases [2]. Black chokeberry (_Aronia melanocarpa_) (BC) is a shrub of the Rosacea family that emerged from North America, being cultivated in Europe mainly in the central and east-south parts as an industrial crop [2, 3]. The shiny black fruits can be eaten fresh. However, frequently, they are processed due to the bitter taste and high astringency. These fruits, known as a superfood, have become very popular among consumers focused on diets with health-promoting properties, as they contain some of the highest in vitro antioxidant activity among fruits [2, 4]. Thus, in 2023, the market size of BC berries was estimated at 356.9 million dollars, being expected to increase by about 40% by 2033 [5]. Unlike other berries, like blackberries, red raspberries and strawberries, BC contains higher concentrations of bioactive phenolic compounds, such as anthocyanins, proanthocyanidins, phenolic acids and flavonoids, which can be used in the prevention or control of different diseases [6; 7]. For example, in vitro and in vivo studies have revealed that the consumption of BC is positively correlated with blood sugar and blood pressure regulation and lipid metabolism, being considered essential components in preventing metabolic disorders like diabetes and obesity [8]. Moreover, BC presents anti-inflammatory and antimutagenic properties and has the potential to prevent the development of different types of cancer [9]. The BC juice and extract were found to have a pronounced inhibiting effect on the growth of Gram-positive bacteria such as _Staphylococcus aureus_, _Listeria monocytogenes_, _Listeria innocua_ and _Bacillus cereus_ and a weaker effect on Gram-negative bacteria like _Pseudomonas aeruginosa_[10; 11]. These antibacterial properties make the components of BC fruits good candidates for food preservation, contributing to improving food safety [10]. Thus, it is not surprising that the global BC market was estimated at about USD 800 million in 2021, with a potential increase of up to 50% by 2028 [4]. BC fruits are frequently consumed as juice; however, after juice processing, about 50% of the dry weight of the fruit, containing the skin, fiber and seeds, is generated as pomace, which, in many cases, is either wasted through landfill or water or used as animal feed [4]. However, BC pomace was reported to contain higher amounts of phenolic compounds than BC juice [12]. Thus, it is important to maximize the valorization of this byproduct by using appropriate extraction technologies, which will further contribute to minimizing the environmental impact. Frequently, the extraction of antioxidants from byproducts is performed with conventional methods like maceration and thermal extraction processes, such as steam or hydrodistillation, as well as solvent extraction. These methods are time- and energy-consuming, involve large amounts of solvents and are not recommended for thermosensitive components [13]. New technologies that meet legal requirements regarding emissions while delivering high-quality extracts, with increased functionality and at reduced costs, have been promoted [13]. For example, ultrasound-assisted extraction (UAE) is a green technology that, due to the cavitation effect, can ensure high yields of extraction with superior reproducibility. In addition, UAE can achieve complete extraction in several minutes, leading to final extracts of high purity that retain their biological and functional properties, while reducing the consumption of organic solvents [14].