## 4 Conclusions  
This study investigated the use of plant-based and traditional clarifying agents in the clarification of apple juice, with the objective of evaluating the impact of different treatments on the final product's clarity, color, and antioxidant properties. This study's findings indicated that gelatin-based combinations, particularly those containing silica, exhibited the most effective clarification results as they resulted in higher sedimentation volumes and enhanced turbidity reduction. Notably, plant-based proteins exhibited noteworthy outcomes, presenting a viable substitute for conventional animal-derived clarifiers. From a sustainability standpoint, the rising demand for plant-based solutions in food processing reinforces the necessity of the further exploration of these alternatives. While gelatin maintains its effectiveness, plant proteins could emerge as a competitive option if optimized formulations are developed.  
Figure 4: The effect of clarifying agents on the total polyphenol content (TPC) of apple juice. MM (medium protein dosage and medium mineral dosage), HM (high protein dosage and medium mineral dosage), MH (medium protein dosage and high mineral dosage). E (gelatin), L (LittoFresh Liquid—plant-based protein), F (FloaCilar—plant-based protein). Each value is expressed as mean \(\pm\) standard deviation. The type of mineral-based agent had a significant effect (F(2;101) = 17.147; \(p\) < 0.001). The type of protein-based clarification agent had a significant effect (F(2;101) = 3.739; \(p\) < 0.05). The types of clarification agents had a significant effect (F(4;101) = 5.080; \(p\) < 0.001). The presence of different letters indicates that the groups in question are significantly different. Lower-case letter: comparison of proteins at fixed mineral clarification agents and concentrations.  
The findings of the present study indicate that the most effective clarifying agent combination is plant-based (LittoFresh Liquid and FloaClair) in combined use with bentonite-based agents (GranuBent Pore-Tec or Soporit Pore-Tec). This combination has been shown to reduce turbidity, improve transmittance, and retain higher polyphenol and antioxidant levels in comparison with traditional gelatin-based clarifiers. The optimal action concentration was identified as the medium levels (MM: medium mineral and medium protein dosage), which exhibited the optimal balance between clarity and polyphenol retention. Higher doses of protein-based agents led to excessive polyphenol removal, thereby diminishing the antioxidant benefits of the juice.  
Future research should focus on refining these alternatives, evaluating their sensory impacts, and scaling up their application in industrial fruit juice production. This study contributes to the ongoing efforts toward more sustainable and efficient juice clarification methods, aligning with consumer preferences and industry trends.  
Conceptualization, M.M. and J.K.; methodology, J.K.; software, J.K. and I.D; validation, J.K. and I.D.; formal analysis, J.K.; investigation, C.B. and J.K.; resources, M.M.; data curation, C.B. and J.K.; writing--original draft preparation, M.M. and J.K.; writing--review and editing, J.K. and C.B.; visualization, J.K. and C.B.; supervision, M.M.; project administration, M.M.; funding acquisition, M.M. All authors have read and agreed to the published version of the manuscript.  
This research received no external funding.  
Not applicable.  
The raw data supporting the conclusions of this article will be made available by the authors upon request.  
The authors declare no conflicts of interest.