*4.2. Color Analysis*

Apples were either cut in half or ground with a commercial juicer (Sana juicer by Omega EUJ—707), and the change in color (Spectrophotometer CM-700d; Konica Minolta) was monitored over time, 1 h for the halves and 10 min for the pomace. Parameters a\*, b\*, and L\* were recorded and parameter ∆E was calculated according to the following formula:

$$
\Delta \mathcal{E} = \sqrt{\Delta a^2 + \Delta b^2 + \Delta L^2}
$$
