In order to create biologically valuable non-alcoholic beverages it was necessary to produce low-calory fruit juices with high antioxidative values and pleasurable sensory features, during which process it was of crucial importance to choose the fruit crops rich in Anthocyanin and Phytonutrients, such as the berry fruits: strawberries, raspberries, blackberries and cherries. The juices produced using various technological procedures of production, with the goal of ascertaining the effect of enzymic and thermal treatment on antioxidative values and the content of bioactive components.

It was necessary to do some sweetness correction to the created juices, due to their natural sourness, and this was achieved by adding apple juice in the range of 5-10%. In order to raise the antioxidative capacity and produce a positive effect on the reduction of body weight, the cardiovascular and immune systems, this was necessary.

Fruit represents an important source of phenolic compounds, bioactive secondary metabolites, which are the most responsible for antioxidative properties and other beneficial health effects. Dietary products represent the biggest potential for production of functional food, and fruit juices, as an invaluable source of energy, as well as biological and active materials, are categorized as important functional beverages.

Phenolic compounds have the role of “the collector” of free radicals (hydroxyl radicals, hydroperoxide radicals, superoxide anion radicals etc.). They prevent their oxidation, act in an antioxidative way, preventing various damages to the cell membrane, enzymes and genetic material in the human organism (Rice-Evans et al., 1997; Shahidi et al., 2015). This is why it is necessary to constantly ingest antioxidants through our diet, and some of the richest natural sources of antioxidants are fresh fruits and fruit juices (Fang and Bhandari, 2010).