Effect of pectinase treatment on extraction of antioxidant phenols from pomace, for the production of puree-enriched cloudy apple juices

► Enzymatic pomace treatment had a positive effect on the production of puree-enriched cloudy apple juices. ► Puree-enriched cloudy apple juices were high in antioxidant phenolics. ► After enzymatic treatment of pomace there were increased contents of polymeric procyanidins in puree-enriched cloudy juices. ► The use of apple pomace as a technological alternative to mechanical press. ► This processing is promising for the production of new beverages or drinks as a good source of natural bioactive compounds.