Using some non-thermal techniques as a new processing to produce safe, high-quality orange juice that is very rich in phytochemicals

Using some non-thermal techniques as a new processing to produce safe, high-quality orange juice that is very rich in phytochemicals | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Using some non-thermal techniques as a new processing to produce safe, high-quality orange juice that is very rich in phytochemicals Sameh M. Ghanem, Nashaat N. Mahmoud, Mostafa M. Kadry, Mokhtar M. Salama, and 3 more This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-4172366/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract Objective: the goal of this study was to compare the effects of novel processing techniques thermal processing, pulsed electric field (PEF), orange peel extract (OPE), and ultraviolet (UV) on the physiochemical, microbiological inactivation, and sensory qualities of orange juice that was produced. Methods: using standard procedures, a phytochemical analysis was conducted, both quantitative and qualitative. Orange juice samples were subjected to UV light for 20 minutes using a germicidal fluorescent UV lamp, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method was used to measure the antioxidant activity and agar well diffusion technique was modified to assess antimicrobial activity. Results: The treatments could be applied singly or in combination (TOPE+UV, TOPE+PEF, TPEF+UV, and TOPE+PEF+UV). Orange juice samples underwent the following non-thermal treatments: a pulsed electric field (18.5 kV/cm for 500 µs at 100 Hz) for one-minute, thermal processing (at 90 °C for five minutes), non-thermal processing (UV treated at 25 °C for 20 minutes), and addition of 300 µl phytochemical-rich orange peel extract/100 ml juice. The ascorbic acid degradation for juice that was not thermally processed ranged from 11.11 to 20.5%, but thermal processing produced a higher percentage of degradation (62.8%). Some non-thermally processed juice samples had significantly higher carotenoid extractability (p<0.05) when compared to the control and thermally processed juice samples. Additionally, all non-thermally processed juice samples caused a critical increment (p<0.05) in the all-out phenolic content contrasted with the control and thermally treated juice tests. This resulted in the non-thermally processed juice samples having the highest antioxidant capacity compared to thermally processed juice samples. Compared to the control, thermal and non-thermal processing showed a discernible decrease in the microbial burden. Additionally, the sensory scores of the non-thermally processed samples were greater than those of the thermally processed sample but lower than those of the control sample. Conclusion: the results obtained are consistent with the preservation of orange juice while maintaining its quality attributes through the use of non-thermally processed juice. To produce fruit and vegetable juices with excellent nutritional value and pleasing flavours, heat treatment can be substituted with UV, PEF, and OPE technologies. Thermal processing ultraviolet pulsed electric field orange peel extract non-thermal processing orange juice. Figures Figure 1 INTRODUCTION Because non-thermal technologies can inactivate bacteria and enzymes while preserving the product's quality, research interest in these methods has increased over the past 10 years ( Senorans et al., 2003 ). Owing to the typically raised temperatures required to render pathogenic foods and spoilage microorganisms generated inactive, conventional pasteurization can negatively impact food products' quality by diminishing their nutritional content or changing their sensory qualities, like color and flavor. Other cutting-edge technologies rely on physical techniques to inhibit or stop the growth of microbes, allowing for a gentler processing environment and less intense heating. These consist of the use of continuous or pulsed ultraviolet (UV) light, increased hydrostatic pressure, ultrasonic (US), and pulsed electric fields (PEF) ( Leadley and Williams, 2005 and Barbosa-Canovas and Bermudez-Aguirre, 2008 ). In addition to being naturally sweet, tasty, and refreshing, fruit juices have a high nutritional content (heavy in vitamins, phytochemicals, and occasionally fiber). If nutritional losses during processing are kept to a minimum and juice digestion is less difficult than that of fruits, then juices may be a better option for intake than fruits in terms of nutrients per serving ( Başlar et al., 2016 ). Regretfully, several microorganisms, including molds, yeasts, and bacteria that can withstand acidity, can lead to deterioration and unfavorable changes in the organoleptic properties of juices ( Tournas et al., 2006 ). Juices must be treated to prevent spoilage and extend shelf life. Traditional thermal processing controls deterioration but affects appearance, sensory characteristics, and nutritional value. Non-thermal techniques, naturally occurring antimicrobials, and hurdle strategies are employed to prolong the duration of product freshness, reduce quality loss, and adapt to changing consumer perceptions due to increased income, urbanization, and transportation ( Siddiqui and Rahman, 2014 Aaby et al., 2018 ). Eating films, pulsed electric fields, ozone, UV, ultrasonography, high hydrostatic pressure processing, additives, modified-atmosphere packaging, essential oils as antimicrobials and antioxidants, and so on are all examples of non-thermal technologies that can be used to ensure that food retains its sensory qualities and nutritional values while being processed at lower temperatures and in shorter times. These technologies can also improve food safety and prolong the usefulness of food products ( Alzamora et al., 2016 and Zhang et al., 2019 ). The use of ultraviolet (UV) radiation prevents juices from going rancid. Utilizing a wavelength of 200–280 nm, it contains microorganisms from transcribed DNA ( Franz et al., 2009 and Caminiti et al., 2012 ). When used to preserve fruit juices, ultraviolet light reduces hazardous resistant microorganisms by a factor of five ( Koutchma, 2009 ). Juices can be safely kept using UV light ( Alabdali et al., 2020 ). Inactivating microbial cells can be accomplished using beat electric field (PEF) handling related to low to direct temperatures (< 50 ◦C). Along these lines, it shows guarantee as an option in contrast to regular warm safeguarding procedures for food varieties in fluid structure that incorporate bioactive or heat-delicate parts, like vegetable and natural product juices. Organisms' aversion to PEF medicines relies upon numerous cell qualities, like size and shape ( Toepfl et al., 2006 ). Furthermore, variables, including pH of the product, electrical conductivity, soluble solids, and water activity (aw), influence how well the technology affects biochemical reactions and inactivates microbes ( Aronsson and Ronner, 2001 ). PEF offers the advantage of maintaining product freshness and quality. ( Ramaswamy et al., 2005 ). The right now acknowledged hypothesis of cell permeabilization expresses that a trans-film potential is produced when free charges collect on one or the other side of the layer because of openness to an outside electrical field. The layer is harmed or obliterated when the instigated film potential arrives at a particular field strength ( Aronsson et al., 2005 ). Essential oils included in citrus peel extracts prevent the growth of microorganisms ( Chun-Lin et al., 2013 ). So, Khandpur and Gogate ( 2016 ) created an innovative strategy by combining further juice preservation techniques with the active compounds recovered from orange peel wastes. Food handling is pivotal in getting ready nourishment for utilization and upgrading the item's quality and timeframe of realistic usability. Beat electric field (PEF) therapy of vegetable and organic product juices with bright radiation (UV), rejuvenating ointment of orange strip remove (OPE), and other non-warm innovations is one of the most encouraging. These techniques may render microorganisms and enzymes inactive, prolonging the products' shelf life while maintaining their vitamins, nutritional content, aroma compounds, and sensory attributes. This study planned to assess the impacts of non-warm handling techniques on the quality and conservation of squeezed orange utilizing a blend of bright light, beat electric field, and orange-strip separate. These strategies contrast from ordinary warm handling. MATERIALS AND METHODS Materials: Orange fruit samples: The Baladi cultivar's orange fruit (Citrus X sinensis) was bought from Daltex Agribusiness in El Gharbia, Egypt, and was sent quickly to the lab in Walk 2023 for handling. Essential oil of orange peel extract: El-Marwa Food Industries, a subsidiary of the Juhayna group, supplied the essential oil derived from Baladi oranges on the 6 th of October in the City of Egypt. Chemicals: The logical grade synthetics and reagents utilized in scientific methods were acquired from El-Gamhouria Exchanging for Synthetic substances and Medications Organization, Egypt, and fabricated by Sigma-Aldrich, CO (St. Louis, MN, USA). Microbial strains: The Science of Normal and Microbial Item Division at the Public Exploration Community in Giza, Egypt, acquired four bacterial strains, which included Escherichia coli and Pseudomonas sp (gram-negative), Bacilus subtilus and Staphylococcus aureus (gram-positive), and Aspergillus niger (fungal). Once the identity and purity of these microbes were verified, they were subsequently cultivated again to generate active cultures. Methods: Technological Methods: Preparation of orange juice: The newly washed orange natural products were handled for juice extraction utilizing a homegrown juice extractor (Braun model NO: B-2007, 1.750-liter blender chopper security switch power: 220-240V, 50/60 Hertz, 450 W, Different rates Germany), after the fruits were peeled and chopped with a sharp knife. Orange juice was filtered through a disinfected folded muslin fabric to get pure juice. This removed big pulp particles. The orange juice obtained after processing was gathered and kept at -20 ◦C until the physicochemical studies were carried out. Design and main components of the technology system : The unit shown in Figure 1 is designed to investigate the effects of novel processing techniques, such as combining treatments (TOPE+UV, TOPE+PEF, TPEF+UV, and TOPE+PEF+UV) with thermal processing, on the physiochemical, microbiological inactivation, and sensory characteristics of the produced orange juice. The unit was created in collaboration with the food sciences and technology department, the department of agriculture at Al-Azhar University in Nasr City, Cairo, Egypt, and the agricultural engineering faculty. Analyzing the various methods used to treat orange juice : Table 1: displays the thermally treated and non-thermally processed orange juice samples, with the untreated sample as the control. Table 1: Analysing the various methods used to treat orange juice: Treatments* Thermal processing Non-thermal processing treatments UV (min.) PEF(min.) OPE (µl/100 ml) Control 0 0 0 0 TP 90 о C /5 min 0 0 0 OPE 0 0 0 300 Uv20 0 20 0 0 PEF 0 0 1 0 OPE+Uv20 0 20 0 300 OPE+ PEF 0 0 1 300 PEF+Uv20 0 20 1 0 OPE +Uv20+ PEF 0 20 1 300 * Control : raw juice untreated; TP : thermal processed; UV/PEF/OPE : non thermal methods. Thermal pasteurization of orange juice: Orange juice was subjected to indirect heating in a double jacket suit for five minutes at 90 degrees Celsius. After that, the juice was packaged in sterile, clean bottles and allowed to cool to room temperature by Sorrivas et al. (2006). Non-thermal technique of orange juice samples: Orange juice samples were subjected to individual non-thermal treatment (OPE, UV radiation, and PEF) and combination non-thermal therapy (first PEF treatment, followed by UV radiation treatment, and finally OPE addition). The processing factors were selected based on a preliminary experiment that used each hurdle separately to find the ideal concentration and exposure period. These outcomes for the therapy were attained: Pulsed electric field ( PEF ) treatment : Freshly cleansed orange juice (50 mL batch) was subjected to a PEF treatment for one minute at 18.5 kV/cm for 500 µs at 100 Hz. (El Sayed et al., 2020) . UV treatment: Using a germicidal fluorescent UV lamp (30 W, 89.3 cm length, 2.5 cm diameter, Holland) in a batch system, orange juice samples were subjected to UV light for 20 minutes. Rather than petri dishes, a glass square shape estimating 86.44 cm long and 18 cm in width was used. The juice level was kept up with at 0.26 mm. The examination was directed in a laminar stream bureau following the strategy depicted by Foda et al. (2022) with an example volume of 405 mL. The normal UV radiation portion utilized was 3.525 J, still up in the air ( Keyser et al., 2008). Orange peel extract (OPE) addition: First, we conducted a phytochemical survey of the orange peel to determine its content of phytochemical compounds known for their antibacterial and antioxidant ability. This work was done as follows: The orange peel extract was subjected to a qualitative assay using standard protocol to detect the presence of secondary metabolites from plant like saponins, glycosides, cardiac glycosides, steroids, tannins, quinone, phenol, diterpenes, anthraquinone, terpenoids, coumarin, flavonoids, and alkaloids (Harbone, 1973; Trease and Evans, 2003). Then The PSE/UV treated juice was mixed with 300 µl/100 ml (OPE) of microorganisms, the most inhibitory concentration found. Packaging of orange juice samples: Juice samples that were not treated, thermally processed, and non-thermally processed were set in sterile jugs and put away at - 20°C until they were examined for physiochemical, microbiological, and sensory quality, by Guo et al . (2014). Physiochemical analyses: Physiochemical parameters: The AOAC, (2016) method was employed to determine titratable acidity (T.A.), the total soluble solids (T.S.S.), and pH value. Determination of vitamin C (L-Ascorbic acid): According to AOAC (2016), the level of ascorbic acid in orange juice samples was determined using a titratable method with 2,6-dichlorophenol-indophenols. The outcome was measured as the amount of ascorbic acid in milligrams per 100 millilitres of the sample. Estimation of total carotenoid content: The process of isolating and quantifying the total carotenoids was carried out using the method developed by Asker and Treptow (1993). Total phenolic compounds (TPC) estimation: Jaramillo-Flores et al. (2003) calculated the total amount of phenolic compounds . Antioxidant activity assessment: The method used is the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method was used to measure the antioxidant activity, as reported by Lee et al. (2007). Colour identification: Using the Hunter Lab color system (Hunter, Lab Scan XE - Reston, VA, USA), the juice samples' hues were evaluated. The instrument was aligned utilizing a white tile (L*= 92.46; a*= - 0.86 and b*= -0.16). L* (Softness/haziness), a* (redness/greenness), and b* (yellowness/blueness), as indicated by Feng et al. (2013). The color values were quantified as colour differences (ΔE) relative to the control using the following equation: ΔE = [(ΔL ∗ ) 2 +(Δa ∗ ) 2 + (Δb ∗ ) 2 ] 1/2 Sensory evaluation of tested samples: Twenty specialists from the Food Science and Innovation Division at the Personnel of Agribusiness, Al-Azhar College in Cairo, Egypt, assessed the squeezed orange examples utilizing tangible examination. The juice samples were frozen immediately and stored at -20 °C until the sensory analysis. Nine-point hedonic scales (1=dislike excessively to 9=like extremely) were used to ask panelists about their level of satisfaction with orange juice samples based on color, taste, odor, consistency, texture, and overall acceptability. For each sample, about 20 milliliters were served. Water and unsalted crackers were available for palate cleaning in between samples, as per Guo et al. (2014). Microbiological tests: Assessing the antimicrobial properties of orange peel extract (OPE): Antimicrobial activity against various microorganisms, including Aspergillus niger, Bacillus subtillis, E. Coli, Pseudomonas aeruginosa, and Staphylococcus aureus, was ascertained using Mathur et al. (2011) via the application of OPE concentrations of 100, 150, 200, 250, and 300 µl. Quantification of bacterial, fungal, and yeast populations: Procedures of total bacteria, molds, and yeasts were used. Hatcher et al. (1992). A computerized colony counter was used to count Colony Forming Units (CFU) in every microbiological analysis conducted following incubation. The information was given as (log CFU) per milliliter of juice. Statistical analysis Each trial was directed with at least three reproduces. The information was genuinely dissected utilizing the SPSS programming (variant 20.0) created by IBM Programming, Inc., Chicago, USA, in 2018. The examination followed a totally randomized plan, as Gomez and Gomez (1984) portrayed. The mean value minus the standard error (SE) is reported for each outcome. At a significance level of 5%, the statistical analysis was completed with an ANOVA (one-way analysis of variance). After that, Duncan's multiple range tests (p < 0.05) were carried out. RESULTS AND DISCUSSION Table 2 Phytochemical screening of orange peel extract (OPE) Tests Orange peel extract Alkaloids + Tannins + Flavonoids + Saponins + Phenol + Glycosides + Quinone + Diterpenes + Steroids + Cardiac glycosides - Anthraquinone - Terpenoids + Coumarin + (+) mean present, (-) mean absent. Fruit peels have long been known to be advantageous for preserving human health. Fruit peel extracts' antibacterial qualities make them useful for various medical applications ( Lobo et al., 2010 ). Residual materials from fruits, including seeds, barks, stems, peels, and leaves, are typically thrown away but are today posing a significant disposal challenge to the food and agriculture sectors ( Ghasemi et al., 2009 ). Compared to other fruit sections, the peel was discovered to comprise more beneficial chemicals with antioxidant capabilities ( Lim et al., 2006 ). Fruit peels contain more significant concentrations of naturally occurring bioactive components, such as carotenoids, saponins, phenolic acids, and quercetin derivatives, than the flesh ( Goulas and Manganaris 2012 ). A sizable market for natural sources in pharmaceuticals and food products shows excellent potential. This has developed due to the significance of natural bioactive chemicals. According to Ighodaro ( 2012 ) , plants' polyphenols are considered an honest, free radical defense and effective as antioxidants, anticancer agents, and antimicrobials for human health. This investigation showed that the orange peel extract included alkaloids, terpenoids, coumarin, flavonoids, phenol, quinone, diterpenes, glycosides, and tannins. Conversely, cardiac glycosides and anthraquinone were not present. Orange peel was subjected to a preliminary qualitative phytochemical examination, which identified the following compounds: alkaloids, phenol, quinone, diterpenes, steroids, terpenoids, coumarin, flavonoids, and saponins ( Table 2 ). Numerous biological and medicinal qualities are said to be present in these secondary metabolites ( Gul et al., 2017 ). Non-nutritive plant compounds with variable degrees of disease-preventive qualities are called phytochemicals. They are excellent sources of unprocessed medical ingredients for conventional and alternative treatment. Phytochemicals can exhibit a variety of health-promoting behaviors. They, such as polyphenols and carotenoids, can function as antioxidants and shield cells from the damaging effects of free radicals ( Omoregie and Osagie, 2012 ). By preventing the growth of tumors, they might also aid in lowering the risk of cancer ( Devasagayam et al., 2004 ). Citrus peels are high in nutrients and include a variety of phytochemicals that have the potential to be used as dietary supplements or in the manufacture of pharmaceuticals ( Chede, 2013 ). Citrus peel powder extract is subject to phytochemical examination, which reveals the presence of either saponin or steroid. Triterpenoid glycosides are distinguished by their hemolytic action on red blood cells, forming characteristics, and bitter or astringent taste ( Gul et al., 2017 ). Saponin has cheerful (lowering cholesterol) and negative (cytotoxic permeabilization of the gut) effects in addition to structure-dependent biological activities. Saponin helps treat cardiovascular disease by lowering blood cholesterol by blocking its reabsorption ( Lawal et al., 2013 ). Because saponins' non-sugar component directly exhibits antioxidant action, there may be a lower chance of heart disease and cancer. Fruits, vegetables, and herbs derive their color from flavonoids as well. Alkaloids play a significant role in medicine and are present in the majority of expensive medications. They have advertised an animal's physiological impact. According to Okwu and Josiah ( 2006 ) , tannin has a significant role in accelerating the healing of wounds. Additionally, Iwu ( 1983 ) demonstrated that tannins have anti-diabetic effects. When consumed internally, the phenol in orange peel acts as an antibacterial and lowers inflammation. Antioxidant content and antioxidant activity of OPE essential oil: Antioxidant content and orange-peel extract (OPE) activity are displayed in Table 3 . The results indicate that OPE has an antioxidant activity of 91.60% and ascorbic acid, total carotenoids, and total phenols content of 56.18, 16.23, and 163.39 mg/100 ml, respectively. These findings are corroborated by Hegazy and Ibrahium ( 2012 ) , Montero-calderon et al. ( 2019 ), and Foda et al. ( 2022 ), since they discovered that orange peel extract contains a wide variety of active chemicals and has a high level of antioxidant activity. Table 3 Antioxidant content and antioxidant activity of Essential oil (OPE): Parameter Content Ascorbic acid (mg/100 ml) 56.18 Total carotenoids content (mg/100 ml) 16.23 Total phenols content (mg/100 ml) 163.39 Antioxidant activity (%) 91.60 Antimicrobial activity of Essential oil (OPE): Table 4 displays OPE's antibacterial activity. The outcomes demonstrate that orange peel extract is antibacterial against every tested microorganism. Since the most potent antibacterial, the highest level of antimicrobial activity was observed when using the maximum concentration (300 µl) against the tested microbial strains; the antimicrobial activity increases with increasing levels of orange peel extract. The same pattern was seen by Khandpur and Gogate ( 2016 ) , Shehata et al. ( 2020 ) and Foda et al. ( 2022 ), given that it was observed that orange peel extract had antibacterial properties toward certain microorganisms. Table 4 Antimicrobial activity of (OPE) against different bacteria species and fungi strains: Inhibition zone (mm) 2 Concentration of OPE (µl) E. coli Pseudomonas aeruginosa Staphylococcus aureus Bacillus subtillis Aspergillus niger 100 6 8 5 7 5 150 7 10 6 8 5 200 9 13 8 11 7 250 13 16 11 14 9 300 17 19 14 16 12 Effect of processing methods on bioactive compounds and physical and chemical properties of orange juice produced : Juices' physicochemical properties are linked to safe, healthy quality standards and significantly affect their palatability, acceptance, and quality among consumers. The primary bioactive components found in orange juice were measured to compare the impact of various processing methods. The physiochemical properties of orange juice samples treated thermally and non-thermally are displayed in Table 5 . The findings indicate that there were no appreciable variations in pH values (3.62 to 3.65), TA (1.05 to 1.08%), or TSS (11.38 to 11.400Brix) between the control, heat, and hurdle treatments. These outcomes concur with Yuk et al. ( 2014 ) for orange juice that has been heat-treated. These outcomes for UV agree with the conclusions of Walkling Ribeiro et al. , (2008) and Kaya et al. ( 2015 ). They found that juice treated with UV-C, including apple, pomegranate, and lemon-melon blends, did not significantly change in pH, TA, or TSS. Additionally, it was demonstrated that fruit juices' physicochemical characteristics, such as their pH, acidity, and soluble solids, were unaffected by PEF treatments (Schilling et al., 2007 ) and grapefruit (Riener et al., 2009 ). Additionally, El Sayed et al. ( 2020 ) discovered that there was no discernible alteration (p > 0.05) in the acidity and pH of the strawberry juice, suggesting that none of the treatments caused the organic acids to continue to be released. Table 5 Effect of processing methods on bioactive compounds and physical and chemical properties of orange juice produced: Treatments Parameter Control TT OPE Uv20 PEF1 OPE+ Uv20 OPE + PEF1 PEF1+ Uv20 OPE + PEF1+ Uv20 PH 3.65 a ± 0.03 3.63 a ± 0.02 3.65 a ± 0.04 3.65 a ± 0.03 3.64 a ± 0.03 3.63 a ± 0.04 3.64 a ± 0.02 3.63 a ± 0.03 3.62 a ± 0.05 T.A (%) 1.06 a ± 0.04 1.08 a ± 0.05 1.06 a ± 0.03 1.05 a ± 0.05 1.07 a ± 0.04 1.05 a ± 0.05 1.07 a ± 0.06 1.06 a ± 0.04 1.08 a ± 0.06 T.S.S (Brix) 11.40 a ± 0.06 11.39 a ± 0.04 11.39 a ± 0.07 11.38 a ± 0.09 11.40 a ± 0.06 11.38 a ± 0.08 11.39 a ± 0.05 11.39 a ± 0.07 11.38 a ± 0.09 (∆E) –– 4.48 a ± 0.11 0.17 d ± 0.02 1.80 b ± 0.07 1.32 c ± 0.05 1.71 b ± 0.08 1.38 c ± 0.06 1.74 b ± 0.05 1.77 b ± 0.07 The values represented by distinct letters within the row exhibit a significant difference (p < 0.05). T.S.S : Total soluble solids (Brix); T. A : Titratable acidity (%) and (∆E) color index. On the other hand, the color of the juice samples after both treatments (UV-C, PEF, and thermal processing) was significantly different from the control sample (Table 5 ). The variety boundaries (ΔE) display varieties that can be classified as follows: barely noticed (0 < ΔE < 0.5), slightly noticeable (0.5 < ΔE < 1.5), apparent (1.5 < ΔE < 3.0), somewhat visible (3.0 < ΔE < 6.0), and very obvious (6.0 < ΔE < 12) Cserhalmi et al. ( 2006 ). The orange juice non-thermal samples exhibited the slightest deviation from the control, putting them in the "slightly noticeable" range. When compared to the thermal processing sample (4.48), orange juice treatment with OPE (0.17), Uv20 (1.80), PEF (1.32), OPE + Uv20 (1.71), OPE + PEF (1.38), PEF + Uv20 (1.74), and OPE + PEF + Uv20 (1.77). These outcomes concur with Caminiti et al. ( 2011 ), who said that non-thermal processing techniques prevent apple and cranberry juice mixes' colors from becoming darker. Additionally, when compared to the thermal treatment of grapefruit juice, Foda et al. ( 2022 ) discovered that non-thermally treated methods, including UV and sonication, enhanced the color degradation. According to Schilling et al. ( 2007 ), there was no discernible change in the color characteristics of apple juice exposed to pulsed electric fields. Effect of processing methods on the content of antioxidant compounds and antioxidant activity in orange juice produced : Table 6 illustrates how the ascorbic acid content changed as a gauge for the impact of thermal and non-thermal processing methods on orange juice. The findings show that orange juice, except OPE, has a considerably (p < 0.05) lower ascorbic acid concentration after thermal or non-thermally processing. Because ascorbic acid is heat-sensitive when oxygen is present, the thermally processed juice sample had the most significant loss in ascorbic acid content (62.8%) compared to the control sample ( Oms-Oliu et al., 2012 ). Vitamin C is the most unstable vitamin; it is therefore thought to be a suitable indication for tracking quality changes in food throughout processing and storage. (El-Damaty et al., 2018 ). These results are comparable with those obtained by Goh et al. ( 2012 ), who discovered that heat processing lowers the ascorbic acid level compared to control and UV-treated pineapple juice. However, in contrast to the sample used as a control, which had an ascorbic acid concentration of 51.62 mg/100 ml, and other treatments, the orange juice with (OPE) sample showed the highest ascorbic acid retention. In contrast, the UV20 sample showed the most increased degradation of non-thermal processing treatments, at 12.44 percent. Enzymes have a significant role in the breakdown of ascorbic acid ( Oms-Oliu et al., 2012 ), as does the production of hydroxyl radicals ( Koutchma et al., 2009 ). The same Table also showed that 87.56% of the orange juice's vitamin C content was kept after the UV treatment; these findings are consistent with those of Tran and Farid ( 2004 ) , who reported a 12% reduction in ascorbic acid concentration in orange juice following UV-C treatment. Additionally, the production of free radicals through photochemical reactions and their association with the oxidative process may account for the breakdown of ascorbic acid (Santirasegaram et al., 2014). When subjecting orange juice to a pulsed electric field, 95.89% of the juice's vitamin C content was preserved. These findings concur with those of Timmermans et al. ( 2022 ), who discovered that the majority of the differences in vitamin results between PEF and heat treatments are due to processing temperatures. Table 6 Effect of processing methods on the content of antioxidant compounds and antioxidant activity in orange juice produced: Treatments Parameter Control TT OPE Uv20 PEF OPE+ Uv20 OPE + PEF PEF+ Uv20 OPE + PEF+ Uv20 Ascorbic acid content (mg/100 mL) 51.62 a ± 0.19 19.20 f ± 0.22 51.69 a ± 0.20 45.20 e ± 0.24 49.50 b ± 0.23 46.20 d ± 0.30 49.50 b ± 0.25 45.90 d ± 0.29 47.50 c ± 0.29 Total carotenoid content (µg/100mL) 162.11 c ± 0.30 97.26 f ± 0.43 162.43 c ± 0.36 166.70 a ± 0.45 159.71 d ± 0.48 164.33 b ± 0.37 162.11 c ± 0.32 157.23 e ± 0.49 158.90 d ± 0.44 Total phenolic content (TPC) mg/100mL 41.33 f ± 0.28 31.46 g ± 0.25 43.87 e ± 0.29 50.14 b ± 0.30 51.44 a ± 0.32 47.40 d ± 0.28 50.00 b ± 0.27 50.73 ab ± 0.34 49.33 c ± 0.32 Antioxidant activity 79.11 b ± 0.19 47.09 d ± 0.22 79.18 b ± 0.15 78.90 b ± 0.20 80.82 a ± 0.23 80.10 ab ± 0.26 79.00 b ± 0.22 78.65 b ± 0.21 77.05 c ± 0.15 Values followed by different letters within the same Raw are significantly different (p < 0.05). When comparing the carotenoid content of thermally and non-thermally processed juice samples, Table 6 demonstrates that when compared to the control sample (162.11 mg/100 ml), thermal processing considerably reduces (p < 0.05) the carotenoid content (97.26 mg/100 ml). The possible cause of the decrease in total carotenoid concentration could be the promotion of isomerization, oxidation, and epoxide formation by high temperatures ( Rodríguez-Amaya, 1997 ). These results align with those of Goh et al. ( 2012 ), who discovered that carotenoids were dramatically reduced in pineapple juices that had undergone heat processing. On the other hand, certain non-thermally processed foods have higher carotenoid concentrations. The sample with the highest carotenoid increase ratio (2.83%) was the UV20 sample. The improved extraction of free carotenoids caused by the UV photochemical reaction was the cause of these events ( Demirdoven and Baysal, 2008 Oms-Oliu et al., 2012 ). Based on the acquired data, 98.5% of the carotenoids' juice content was preserved in the juice treated with an electric pulse. Our findings corroborate those of Slavov et al. ( 2019 ), who demonstrated that PEF treatment occasionally improved the bioavailability of active ingredients, including carotenoids and polyphenols. Additionally, Table 6 demonstrates that heat treatment results in a significant reduction of the total carotenoid content (40%), which is consistent with findings from Santhirasegaram et al. ( 2014 ), who reported a substantial decrease in the entire carotenoid content of mango juice. Similarly, Bhat et al. ( 2011 ) found that thermal pasteurization dramatically reduced the total amount of carotenoid in star fruit juice. On the other hand, non-thermally processing increased the amount of polyphenols from 6.1–24.4% compared to the control. The PEF test had the most elevated polyphenol content, estimating 51.44 mg GAE/100 ml. Our discoveries agree with those distributed by Santhirasegaram et al. ( 2014 ), Bhat et al. ( 2011 ), Alothman et al. ( 2009 ), and Slavov et al. ( 2019 ). Moreover, Table (6) shows what squeezed orange's complete carotenoid fixation is meant for by both warm and non-warm handling strategies. The discoveries show that warm handling produces 40% less absolute carotenoid content, reliable with Santhirasegaram et al. ( 2014 ), who found that warm handling of mango squeeze essentially decreased total carotenoid content. Additionally, Bhat et al. ( 2011 ) found that warm sanitization fundamentally diminished the general carotenoid sum in star natural product juice. On the other hand, compared to the control, the majority of non-thermally processed foods increased the total carotenoid content by 0.19 to 2.83 percent. UV20 sample has the greatest total carotenoid level (166.70 µg/100 mL). This might be made sense of by changes in the carotenoid-restricting protein, which expands how much free carotenoids accessible. Additionally, the production of UV photons may render enzymes responsible for the depletion of carotenoids inactive, thereby increasing the extraction yield ( Oms-Oliu et al., 2012 ). Santhirasegaram et al. ( 2014 ), Bansal et al. ( 2015 ), and Foda et al. ( 2022 ) concur with these findings. The variations in the antioxidant activity were determined by DPPH, as shown in the results obtained in the same Table. The findings showed that the thermally processed orange sample had a much lower DPPH (47.09%) than the control sample (79.11%). These findings corroborate Santhirasegaram et al. ( 2013 ), who found that heating mango juice considerably lowers its antioxidant activity. Conversely, compared to thermal processing, all non-thermally treated orange samples exhibited a significant increase in antioxidant activity; additionally, some non-thermally processed orange samples demonstrated even higher antioxidant activity than the control. The PEF sample had the highest DPPH (80.82%), which was noted. Results concur with those of Santhirasegaram et al. ( 2014 ), Alothman et al. ( 2009 ), and Bansal et al. ( 2015 ). The effect of processing methods on microbial inactivation of orange juice: Table 7 shows how microbial growth in orange juice samples is affected by both thermal and non-thermal processing. The discoveries show that warm handling restrained the development of coliform, complete microscopic organisms, yeast, and form in squeezed orange examples. This is reliable with the revelation made by Noci et al. ( 2008 ), who found that the thermally handled juice of apple brings the microbial countdown to underneath as far as possible (< 1 log CFU/mL). The results likewise show the shortfall of coliform in the squeezed orange example that was not thermally handled. Table 7 Effect of thermal and non-thermal processing techniques on microbial inactivation analysis of orange juice (log CFU/ml): Treatments Parameter Control TT OPE Uv20 PEF OPE+ Uv20 OPE + PEF PEF+ Uv20 OPE + PEF+ Uv20 Coliform count 1.04 ND ND ND ND ND ND ND ND Aerobic plate count 2.38 ND 2.14 1.63 1.52 1.19 1.00 ND ND Yeast and mould 2.60 ND 2.41 1.74 ND 1.04 ND ND ND The non-thermal (OPE + PEF, PEF + Uv20, and OPE + EF1 + Uv20) processing procedures completely inhibited the growth of microorganisms in terms of bacterial, mold, and yeast counts. This could be explained by how UV radiation induces pyrimidine nucleotides on the same DNA strand to form cross-links, which hinder microorganisms. These findings concur with Walkling-Ribeiro et al. ( 2008 ) and Pala and Toklucu ( 2013 ). Furthermore, PEF can encourage the development of permanent porous structures in the cell membranes of food-borne microorganisms. Cell death results from a lack of homeostasis brought on by the irreversible component of cell membranes. These findings concur with Buckow et al. ( 2013 ) and Chen et al. ( 2013 ), who stated that PEF processing has shown successful microbial inactivation in orange juice and its subsequent shelf life extension. Sensory evaluation of thermal and non-thermally processed orange juice samples: Assessing food items through sensory means is crucial for determining their quality. Additionally, the consumer plays a significant role in product selection. According to Pereira et al. ( 2013 ), surface color, odor, taste, and texture are critical attributes associated with quality. When orange juice samples treated with varying processing methods (thermal and non-thermal) were compared to the control sample (untreated), the tactile characteristics (variety, taste, scent, consistency, surface, and generally agreeableness) were assessed to decide the organoleptic quality properties. The aftereffects of the review are introduced in Table 8 . The outcomes demonstrate that the control test showed the most elevated scores (p < 0.05) for every tactile property, though the thermally handled examples showed the least scores. This recommends that warm handling adversely influences the tactile attributes of squeezed orange, which is certified by Sentandreu et al.'s ( 2005 ) findings that thermal processing reduces the fresh taste of citrus juices. Pala and Toklucu ( 2013 ) likewise found that thermally handled squeezed orange scored lower on the tangible characteristics of flavor and aroma. Table 8 Effect of thermal and non-thermal processing technologies on sensory evaluation of orange juice samples: Treatments Parameter Control TT OPE Uv20 PEF OPE+ Uv20 OPE + PEF PEF+ Uv20 OPE + PEF+ Uv20 Color 8.90 a ± 0.10 6.50 d ± 0.09 8.60 b ± 0.07 8.20 c ± 0.08 8.80 a ± 0.05 8.55 b ± 0.08 8.80 a ± 0.06 8.30 c ± 0.07 8.25 c ± 0.06 Taste 8.80 a ± 0.07 6.90 d ± 0.12 8.25 bc ± 0.08 8.10 c ± 0.05 8.50 b ± 0.6 8.45 b ± 0.06 8.50 b ± 0.08 8.45 b ± 0.09 8.30 bc ± 0.10 Odor 8.85 a ± 0.06 6.40 e ± 0.17 8.80 a ± 0.06 8.00 cd ± 0.08 8.50 b ± 0.07 7.90 d ± 0.09 8.20 c ± 0.05 8.15 c ± 0.08 8.00 cd ± 0.06 Consistency texture 8.80 a ± 0.09 7.00 d ± 0.11 8.80 a ± 0.09 8.10 c ± 0.06 8.60 b ± 0.04 8.30 bc ± 0.05 8.40 b ± 0.08 8.50 b ± 0.06 8.30 bc ± 0.07 Overall acceptability 8.80 a ± 0.07 6.60 d ± 0.10 8.25 b ± 0.06 8.15 bc ± 0.09 8.35 b ± 0.07 8.25 b ± 0.08 8.30 b ± 0.06 8.20 b ± 0.09 8.10 bc ± 0.07 Values ​​associated with different letters within the same row are considered statistically significant (P < 0.05). Conversely, samples of orange juice that were not thermally processed displayed less variance from control in every sensory aspect, and this difference increased with treatment duration. These findings are consistent with those of Pala and Toklucu ( 2013 ) , who found that orange juice treated with UV, had significantly lower sensory evaluation scores. Hedonic scores may decline due to the formation of browning chemicals from UV-C photodegradation ( Bhat et al. 2011 and Zhang et al. 2011 ). Furthermore, compared to the two samples that underwent traditional thermal pasteurization, the PEF-treated samples had superior scores for organoleptic attributes. These findings largely corroborate those of Barba et al. ( 2020 ), who discovered a substantial difference between heat-pasteurized and PEF-treated orange juice regarding refrigerated sensory quality and consumer acceptability. CONCLUSION There is a significant increase in consumer demand for high-quality, nutritious foods that are abundant in naturally occurring bioactive substances like vitamins, phenolic compounds, pigments, and dietary fibers. Non-thermal alternatives like PEF, UV radiation, and OPE treatment have the potential to inactivate enzymes and microbes, extend the shelf life, and preserve the nutritional and sensory qualities of fruit and vegetable juices. In contrast to heat pasteurization, non-thermal processing utilizing UV treatment, pulsed electric field, and orange-peel extract can enhance product quality and preserve orange juice while maintaining its physicochemical, microbiological, and sensory attributes. Thermal treatment may not be the only option available to produce fruit and vegetable juices with excellent sensory qualities and high nutritional quality. Other technologies include UV, PEF, and OPE. Declarations Author Contributions: Conceptualization, Nashaat N. Mahmoud , and Sameh M. Ghanem ; methodology, Muhammed I. Haggag , and Mostafa M. Kadry ; software, 1 Mokhtar M. Salama ; investigation, Nashaat N. Mahmoud , and Sameh M. Ghanem ; data curation Nashaat N. Mahmoud ; writing—original draft preparation, Nashaat N. Mahmoud ; writing—review and editing, Muhammed I. Haggag , and Ali H. Foda ; visualization, Essam I. abd-ElAzim ; supervision, Nashaat N. Mahmoud , All authors have read and agreed to the published version of the manuscript. Institutional Review Board Statement: Not applicable. Informed Consent Statement: Not applicable. Data Availability Statement: The datasets used and analyzed during the current study are available from the corresponding author upon reasonable request. Acknowledgments: The author thanks the Department of Botany and Microbiology, Faculty of Science, Al-Azhar University and Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University. 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Kadry","email":"","orcid":"","institution":"Al-Azhar University","correspondingAuthor":false,"prefix":"","firstName":"Mostafa","middleName":"M.","lastName":"Kadry","suffix":""},{"id":285943755,"identity":"be86b4c0-99ff-4047-8b0f-a62018eac094","order_by":3,"name":"Mokhtar M. Salama","email":"","orcid":"","institution":"Al-Azhar University","correspondingAuthor":false,"prefix":"","firstName":"Mokhtar","middleName":"M.","lastName":"Salama","suffix":""},{"id":285943756,"identity":"841e6c6d-56e0-4595-94bc-dd667cdc75c8","order_by":4,"name":"Ali H. Foda","email":"","orcid":"","institution":"Al-Azhar University","correspondingAuthor":false,"prefix":"","firstName":"Ali","middleName":"H.","lastName":"Foda","suffix":""},{"id":285943757,"identity":"54e26d87-589d-4c1a-8494-dbefdcfe8211","order_by":5,"name":"Essam I. abd-ElAzim","email":"","orcid":"","institution":"Al-Azhar University","correspondingAuthor":false,"prefix":"","firstName":"Essam","middleName":"I.","lastName":"abd-ElAzim","suffix":""},{"id":285943758,"identity":"cb364ed8-e5cd-4d84-8f9d-eaaaddb12d24","order_by":6,"name":"Muhammed I. Haggag","email":"","orcid":"","institution":"Al-Azhar University","correspondingAuthor":false,"prefix":"","firstName":"Muhammed","middleName":"I.","lastName":"Haggag","suffix":""}],"badges":[],"createdAt":"2024-03-26 22:29:21","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-4172366/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-4172366/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":54097056,"identity":"73d4985d-fb65-43d5-825f-25ce31b5e62a","added_by":"auto","created_at":"2024-04-04 14:40:54","extension":"jpg","order_by":1,"title":"Figure 1","display":"","copyAsset":false,"role":"figure","size":85166,"visible":true,"origin":"","legend":"\u003cp\u003eThe unit that generates pulsed electric fields, 1 = the production of electricity, 2 = Direct Current (DC) voltage generator; \u0026nbsp;3 = Switch for controlling the power, 4 = Oscilloscope, 5 = Pulse generator, 6 = Oscilloscope cable (+), 7 = High voltage cable (+), 8 = Ground cable (-), 9 = Treatment Chamber (Teflon), \u0026nbsp;10 = Inlet fresh juice, 11 = Outlet treated juice, 12 = polyvinyl chloride stand, 13 = Control valve, 14 = laminar flow cabinet, 15 = supporting wood frame, 16 = UV-C lamp unit, 17 = Sterile glass rectangle, 18 = two openings for manual filling of juice\u003c/p\u003e","description":"","filename":"1.jpg","url":"https://assets-eu.researchsquare.com/files/rs-4172366/v1/82e60b73adc2ddb6f954f948.jpg"},{"id":60273662,"identity":"a8cad489-63d8-478c-b0d4-1703aadc2e49","added_by":"auto","created_at":"2024-07-15 04:23:56","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":2442849,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-4172366/v1/ba0bdb20-4237-4d5c-b448-b276d891aaa4.pdf"}],"financialInterests":"No competing interests reported.","formattedTitle":"Using some non-thermal techniques as a new processing to produce safe, high-quality orange juice that is very rich in phytochemicals","fulltext":[{"header":"INTRODUCTION","content":"\u003cp\u003eBecause non-thermal technologies can inactivate bacteria and enzymes while preserving the product's quality, research interest in these methods has increased over the past 10 years \u003cb\u003e(\u003c/b\u003eSenorans et al., \u003cspan citationid=\"CR64\" class=\"CitationRef\"\u003e2003\u003c/span\u003e). Owing to the typically raised temperatures required to render pathogenic foods and spoilage microorganisms generated inactive, conventional pasteurization can negatively impact food products' quality by diminishing their nutritional content or changing their sensory qualities, like color and flavor. Other cutting-edge technologies rely on physical techniques to inhibit or stop the growth of microbes, allowing for a gentler processing environment and less intense heating. These consist of the use of continuous or pulsed ultraviolet (UV) light, increased hydrostatic pressure, ultrasonic (US), and pulsed electric fields (PEF) \u003cb\u003e(\u003c/b\u003eLeadley and Williams, \u003cspan citationid=\"CR46\" class=\"CitationRef\"\u003e2005\u003c/span\u003e and Barbosa-Canovas and Bermudez-Aguirre, \u003cspan citationid=\"CR11\" class=\"CitationRef\"\u003e2008\u003c/span\u003e\u003cb\u003e).\u003c/b\u003e In addition to being naturally sweet, tasty, and refreshing, fruit juices have a high nutritional content (heavy in vitamins, phytochemicals, and occasionally fiber). If nutritional losses during processing are kept to a minimum and juice digestion is less difficult than that of fruits, then juices may be a better option for intake than fruits in terms of nutrients per serving \u003cb\u003e(\u003c/b\u003eBaşlar et al., \u003cspan citationid=\"CR12\" class=\"CitationRef\"\u003e2016\u003c/span\u003e). Regretfully, several microorganisms, including molds, yeasts, and bacteria that can withstand acidity, can lead to deterioration and unfavorable changes in the organoleptic properties of juices \u003cb\u003e(\u003c/b\u003eTournas et al., \u003cspan citationid=\"CR72\" class=\"CitationRef\"\u003e2006\u003c/span\u003e). Juices must be treated to prevent spoilage and extend shelf life. Traditional thermal processing controls deterioration but affects appearance, sensory characteristics, and nutritional value. Non-thermal techniques, naturally occurring antimicrobials, and hurdle strategies are employed to prolong the duration of product freshness, reduce quality loss, and adapt to changing consumer perceptions due to increased income, urbanization, and transportation \u003cb\u003e(\u003c/b\u003eSiddiqui and Rahman, \u003cspan citationid=\"CR67\" class=\"CitationRef\"\u003e2014\u003c/span\u003e Aaby et al., \u003cspan citationid=\"CR2\" class=\"CitationRef\"\u003e2018\u003c/span\u003e).\u003c/p\u003e \u003cp\u003eEating films, pulsed electric fields, ozone, UV, ultrasonography, high hydrostatic pressure processing, additives, modified-atmosphere packaging, essential oils as antimicrobials and antioxidants, and so on are all examples of non-thermal technologies that can be used to ensure that food retains its sensory qualities and nutritional values while being processed at lower temperatures and in shorter times. These technologies can also improve food safety and prolong the usefulness of food products \u003cb\u003e(\u003c/b\u003eAlzamora et al., \u003cspan citationid=\"CR5\" class=\"CitationRef\"\u003e2016\u003c/span\u003e and Zhang et al., \u003cspan citationid=\"CR78\" class=\"CitationRef\"\u003e2019\u003c/span\u003e). The use of ultraviolet (UV) radiation prevents juices from going rancid. Utilizing a wavelength of 200\u0026ndash;280 nm, it contains microorganisms from transcribed DNA \u003cb\u003e(\u003c/b\u003eFranz et al., \u003cspan citationid=\"CR27\" class=\"CitationRef\"\u003e2009\u003c/span\u003e and Caminiti et al., \u003cspan citationid=\"CR15\" class=\"CitationRef\"\u003e2012\u003c/span\u003e). When used to preserve fruit juices, ultraviolet light reduces hazardous resistant microorganisms by a factor of five \u003cb\u003e(\u003c/b\u003eKoutchma, \u003cspan citationid=\"CR43\" class=\"CitationRef\"\u003e2009\u003c/span\u003e\u003cb\u003e).\u003c/b\u003e Juices can be safely kept using UV light \u003cb\u003e(\u003c/b\u003eAlabdali et al., \u003cspan citationid=\"CR3\" class=\"CitationRef\"\u003e2020\u003c/span\u003e). Inactivating microbial cells can be accomplished using beat electric field (PEF) handling related to low to direct temperatures (\u0026lt;\u0026thinsp;50 ◦C). Along these lines, it shows guarantee as an option in contrast to regular warm safeguarding procedures for food varieties in fluid structure that incorporate bioactive or heat-delicate parts, like vegetable and natural product juices. Organisms' aversion to PEF medicines relies upon numerous cell qualities, like size and shape \u003cb\u003e(\u003c/b\u003eToepfl et al., \u003cspan citationid=\"CR71\" class=\"CitationRef\"\u003e2006\u003c/span\u003e). Furthermore, variables, including pH of the product, electrical conductivity, soluble solids, and water activity (aw), influence how well the technology affects biochemical reactions and inactivates microbes \u003cb\u003e(\u003c/b\u003eAronsson and Ronner, \u003cspan citationid=\"CR6\" class=\"CitationRef\"\u003e2001\u003c/span\u003e\u003cb\u003e).\u003c/b\u003e PEF offers the advantage of maintaining product freshness and quality. \u003cb\u003e(\u003c/b\u003eRamaswamy et al., \u003cspan citationid=\"CR58\" class=\"CitationRef\"\u003e2005\u003c/span\u003e). The right now acknowledged hypothesis of cell permeabilization expresses that a trans-film potential is produced when free charges collect on one or the other side of the layer because of openness to an outside electrical field. The layer is harmed or obliterated when the instigated film potential arrives at a particular field strength \u003cb\u003e(\u003c/b\u003eAronsson et al., \u003cspan citationid=\"CR7\" class=\"CitationRef\"\u003e2005\u003c/span\u003e). Essential oils included in citrus peel extracts prevent the growth of microorganisms \u003cb\u003e(\u003c/b\u003eChun-Lin et al., \u003cspan citationid=\"CR19\" class=\"CitationRef\"\u003e2013\u003c/span\u003e). So, Khandpur and Gogate (\u003cspan citationid=\"CR42\" class=\"CitationRef\"\u003e2016\u003c/span\u003e\u003cb\u003e)\u003c/b\u003e created an innovative strategy by combining further juice preservation techniques with the active compounds recovered from orange peel wastes. Food handling is pivotal in getting ready nourishment for utilization and upgrading the item's quality and timeframe of realistic usability. Beat electric field (PEF) therapy of vegetable and organic product juices with bright radiation (UV), rejuvenating ointment of orange strip remove (OPE), and other non-warm innovations is one of the most encouraging. These techniques may render microorganisms and enzymes inactive, prolonging the products' shelf life while maintaining their vitamins, nutritional content, aroma compounds, and sensory attributes. This study planned to assess the impacts of non-warm handling techniques on the quality and conservation of squeezed orange utilizing a blend of bright light, beat electric field, and orange-strip separate. These strategies contrast from ordinary warm handling.\u003c/p\u003e"},{"header":"MATERIALS AND METHODS","content":"\u003cp\u003e\u003cstrong\u003eMaterials:\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrange\u003c/strong\u003e \u003cstrong\u003efruit samples:\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe Baladi cultivar\u0026apos;s orange fruit (Citrus X sinensis) was bought from Daltex Agribusiness in El Gharbia, Egypt, and was sent quickly to the lab in Walk 2023 for handling.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eEssential oil of orange peel extract:\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eEl-Marwa Food Industries, a subsidiary of the Juhayna group, supplied the essential oil derived from Baladi oranges on the \u003csup\u003e6\u003c/sup\u003eth of October in the City of Egypt.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eChemicals:\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe logical grade synthetics and reagents utilized in scientific methods were acquired from El-Gamhouria Exchanging for Synthetic substances and Medications Organization, Egypt, and fabricated by Sigma-Aldrich, CO (St. Louis, MN, USA).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eMicrobial strains: \u0026nbsp; \u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe Science of Normal and Microbial Item Division at the Public Exploration Community in Giza, Egypt, acquired four bacterial strains, which included \u003cem\u003eEscherichia coli\u003c/em\u003e and \u003cem\u003ePseudomonas sp\u003c/em\u003e (gram-negative), \u003cem\u003eBacilus subtilus\u003c/em\u003e and \u003cem\u003eStaphylococcus aureus\u003c/em\u003e (gram-positive), and \u003cem\u003eAspergillus niger\u003c/em\u003e (fungal). Once the identity and purity of these microbes were verified, they were subsequently cultivated again to generate active cultures.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eMethods:\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eTechnological Methods:\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003ePreparation of orange juice:\u0026nbsp;\u003c/em\u003e\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe newly washed orange natural products were handled for juice extraction utilizing a homegrown juice extractor (Braun model NO: B-2007, 1.750-liter blender chopper security switch power: 220-240V, 50/60 Hertz, 450 W, Different rates Germany), after the fruits were peeled and chopped with a sharp knife. Orange juice was filtered through a disinfected folded muslin fabric to get pure juice. This removed big pulp particles. The orange juice obtained after processing was gathered and kept at -20 ◦C until the physicochemical studies were carried out.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eDesign and\u0026nbsp;\u003c/strong\u003e\u003cstrong\u003emain components\u003c/strong\u003e \u003cstrong\u003eof the\u0026nbsp;\u003c/strong\u003e\u003cstrong\u003etechnology\u003c/strong\u003e\u003cstrong\u003e\u0026nbsp;system\u003c/strong\u003e\u003cstrong\u003e:\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe unit shown in Figure 1 is designed to investigate the effects of novel processing techniques, such as combining treatments (TOPE+UV, TOPE+PEF, TPEF+UV, and TOPE+PEF+UV) with thermal processing, on the physiochemical, microbiological inactivation, and sensory characteristics of the produced orange juice. The unit was created in collaboration with the food sciences and technology department, the department of agriculture at Al-Azhar University in Nasr City, Cairo, Egypt, and the agricultural engineering faculty.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eAnalyzing the various methods used to treat orange juice\u003c/strong\u003e: \u0026nbsp;\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable 1:\u003c/strong\u003e displays the thermally treated and non-thermally processed orange juice samples, with the untreated sample as the control.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable 1:\u0026nbsp;\u003c/strong\u003e\u003cstrong\u003eAnalysing the various methods used to treat orange juice:\u003c/strong\u003e\u003c/p\u003e\n\u003ctable border=\"1\" cellspacing=\"0\" cellpadding=\"0\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd width=\"25.7001647446458%\" rowspan=\"2\"\u003e\n \u003cp\u003eTreatments*\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"19.27512355848435%\" rowspan=\"2\"\u003e\n \u003cp\u003eThermal processing\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"55.02471169686985%\" colspan=\"4\"\u003e\n \u003cp\u003eNon-thermal processing treatments\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"32.035928143712574%\" colspan=\"2\"\u003e\n \u003cp\u003eUV (min.)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"29.34131736526946%\"\u003e\n \u003cp\u003ePEF(min.)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"38.622754491017965%\"\u003e\n \u003cp\u003eOPE (\u0026micro;l/100 ml)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"25.7001647446458%\"\u003e\n \u003cp\u003eControl\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"19.27512355848435%\"\u003e\n \u003cp\u003e0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"14.497528830313016%\"\u003e\n \u003cp\u003e0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"19.27512355848435%\" colspan=\"2\"\u003e\n \u003cp\u003e0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"21.25205930807249%\"\u003e\n \u003cp\u003e0\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"25.7001647446458%\"\u003e\n \u003cp\u003eTP\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"19.27512355848435%\"\u003e\n \u003cp\u003e90\u003csup\u003eо\u003c/sup\u003eC /5 min\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"14.497528830313016%\"\u003e\n \u003cp\u003e0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"19.27512355848435%\" colspan=\"2\"\u003e\n \u003cp\u003e0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"21.25205930807249%\"\u003e\n \u003cp\u003e0\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"25.7001647446458%\"\u003e\n \u003cp\u003eOPE\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"19.27512355848435%\"\u003e\n \u003cp\u003e0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"14.497528830313016%\"\u003e\n \u003cp\u003e0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"19.27512355848435%\" colspan=\"2\"\u003e\n \u003cp\u003e0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"21.25205930807249%\"\u003e\n \u003cp\u003e300\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"25.7001647446458%\"\u003e\n \u003cp\u003eUv20\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"19.27512355848435%\"\u003e\n \u003cp\u003e0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"14.497528830313016%\"\u003e\n \u003cp\u003e20\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"19.27512355848435%\" colspan=\"2\"\u003e\n \u003cp\u003e0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"21.25205930807249%\"\u003e\n \u003cp\u003e0\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"25.7001647446458%\"\u003e\n \u003cp\u003ePEF\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"19.27512355848435%\"\u003e\n \u003cp\u003e0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"14.497528830313016%\"\u003e\n \u003cp\u003e0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"19.27512355848435%\" colspan=\"2\"\u003e\n \u003cp\u003e1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"21.25205930807249%\"\u003e\n \u003cp\u003e0\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"25.7001647446458%\"\u003e\n \u003cp\u003eOPE+Uv20\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"19.27512355848435%\"\u003e\n \u003cp\u003e0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"14.497528830313016%\"\u003e\n \u003cp\u003e20\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"19.27512355848435%\" colspan=\"2\"\u003e\n \u003cp\u003e0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"21.25205930807249%\"\u003e\n \u003cp\u003e300\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"25.7001647446458%\"\u003e\n \u003cp\u003eOPE+ PEF\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"19.27512355848435%\"\u003e\n \u003cp\u003e0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"14.497528830313016%\"\u003e\n \u003cp\u003e0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"19.27512355848435%\" colspan=\"2\"\u003e\n \u003cp\u003e1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"21.25205930807249%\"\u003e\n \u003cp\u003e300\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"25.7001647446458%\"\u003e\n \u003cp\u003ePEF+Uv20\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"19.27512355848435%\"\u003e\n \u003cp\u003e0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"14.497528830313016%\"\u003e\n \u003cp\u003e20\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"19.27512355848435%\" colspan=\"2\"\u003e\n \u003cp\u003e1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"21.25205930807249%\"\u003e\n \u003cp\u003e0\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"25.7001647446458%\"\u003e\n \u003cp\u003eOPE +Uv20+ PEF\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"19.27512355848435%\"\u003e\n \u003cp\u003e0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"14.497528830313016%\"\u003e\n \u003cp\u003e20\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"19.27512355848435%\" colspan=\"2\"\u003e\n \u003cp\u003e1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"21.25205930807249%\"\u003e\n \u003cp\u003e300\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"25.442477876106196%\"\u003e\u003cbr\u003e\u003c/td\u003e\n \u003ctd width=\"20.79646017699115%\"\u003e\u003cbr\u003e\u003c/td\u003e\n \u003ctd width=\"14.15929203539823%\"\u003e\u003cbr\u003e\u003c/td\u003e\n \u003ctd width=\"1.7699115044247788%\"\u003e\u003cbr\u003e\u003c/td\u003e\n \u003ctd width=\"19.24778761061947%\"\u003e\u003cbr\u003e\u003c/td\u003e\n \u003ctd width=\"18.58407079646018%\"\u003e\u003cbr\u003e\u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003e*\u003cstrong\u003eControl\u003c/strong\u003e\u003cspan dir=\"RTL\"\u003e:\u003c/span\u003e raw juice untreated; \u003cstrong\u003eTP\u003c/strong\u003e\u003cspan dir=\"RTL\"\u003e:\u003c/span\u003e thermal processed; \u003cstrong\u003eUV/PEF/OPE\u003c/strong\u003e\u003cspan dir=\"RTL\"\u003e:\u003c/span\u003e non thermal methods.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eThermal pasteurization of orange juice:\u003c/strong\u003e\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eOrange juice was subjected to indirect heating in a double jacket suit for five minutes at 90 degrees Celsius. After that, the juice was packaged in sterile, clean bottles and allowed to cool to room temperature by \u003cstrong\u003eSorrivas \u003cem\u003eet al.\u003c/em\u003e (2006).\u003c/strong\u003e\u003cstrong\u003e\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eNon-thermal technique of orange juice samples:\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eOrange juice samples were subjected to individual non-thermal treatment (OPE, UV radiation, and PEF) and combination non-thermal therapy (first PEF treatment, followed by UV radiation treatment, and finally OPE addition). The processing factors were selected based on a preliminary experiment that used each hurdle separately to find the ideal concentration and exposure period. These outcomes for the therapy were attained:\u0026nbsp;\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003ePulsed electric field (\u003c/em\u003e\u003c/strong\u003e\u003cstrong\u003e\u003cem\u003ePEF\u003c/em\u003e\u003c/strong\u003e\u003cstrong\u003e\u003cem\u003e) treatment\u003c/em\u003e\u003c/strong\u003e\u003cstrong\u003e:\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eFreshly cleansed orange juice (50 mL batch) was subjected to a PEF treatment for one minute at 18.5 kV/cm for 500 \u0026micro;s at 100 Hz. \u003cstrong\u003e(El Sayed \u003cem\u003eet al.,\u003c/em\u003e 2020)\u003cspan dir=\"RTL\"\u003e.\u003c/span\u003e\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eUV treatment:\u003c/em\u003e\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eUsing a germicidal fluorescent UV lamp (30 W, 89.3 cm length, 2.5 cm diameter, Holland) in a batch system, orange juice samples were subjected to UV light for 20 minutes. Rather than petri dishes, a glass square shape estimating 86.44 cm long and 18 cm in width was used. The juice level was kept up with at 0.26 mm. The examination was directed in a laminar stream bureau following the strategy depicted by Foda \u003cem\u003eet al.\u003c/em\u003e (2022) with an example volume of 405 mL. The normal UV radiation portion utilized was 3.525 J, still up in the air \u0026nbsp;(\u003cstrong\u003eKeyser \u003cem\u003eet al.,\u0026nbsp;\u003c/em\u003e2008).\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eOrange peel extract (OPE) addition:\u0026nbsp;\u003c/em\u003e\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eFirst, we conducted a phytochemical survey of the orange peel to determine its content of phytochemical compounds known for their antibacterial and antioxidant ability. This work was done as follows: The orange peel extract was subjected to a qualitative assay using standard protocol to detect the presence of secondary metabolites from plant like saponins, glycosides, cardiac glycosides, steroids, tannins, quinone, phenol, diterpenes, anthraquinone, terpenoids, coumarin, flavonoids, and alkaloids \u003cstrong\u003e(Harbone, 1973; Trease and Evans, 2003).\u003c/strong\u003e Then The PSE/UV treated juice was mixed with 300 \u0026micro;l/100 ml (OPE) of microorganisms, the most inhibitory concentration found.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003ePackaging of orange juice samples:\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eJuice samples that were not treated, thermally processed, and non-thermally processed were set in sterile jugs and put away at - 20\u0026deg;C until they were examined for physiochemical, microbiological, and sensory quality, by \u003cstrong\u003eGuo \u003cem\u003eet al\u003c/em\u003e. (2014).\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003ePhysiochemical analyses:\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003ePhysiochemical parameters:\u003c/em\u003e\u003c/strong\u003e\u003cem\u003e\u0026nbsp;\u003c/em\u003e\u003c/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eAOAC, (2016)\u003c/strong\u003e method was employed to determine titratable acidity (T.A.), the total soluble solids (T.S.S.), and pH value. \u0026nbsp;\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eDetermination of vitamin C (L-Ascorbic acid):\u003c/em\u003e\u003c/strong\u003e\u003cem\u003e\u0026nbsp;\u003c/em\u003e\u003c/p\u003e\n\u003cp\u003eAccording to AOAC (2016), the level of ascorbic acid in orange juice samples was determined using a titratable method with 2,6-dichlorophenol-indophenols. The outcome was measured as the amount of ascorbic acid in milligrams per 100 millilitres of the sample.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eEstimation of total carotenoid content:\u0026nbsp;\u003c/em\u003e\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe process of isolating and quantifying the total carotenoids was carried out using the method developed by \u003cstrong\u003eAsker and Treptow (1993).\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eTotal phenolic compounds (TPC) estimation:\u003c/em\u003e\u003c/strong\u003e\u003cem\u003e\u0026nbsp;\u003c/em\u003e\u003c/p\u003e\n\u003cp\u003eJaramillo-Flores et al. (2003) calculated the total amount of phenolic compounds\u003cstrong\u003e.\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eAntioxidant activity assessment:\u003c/em\u003e\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe method used is the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method was used to measure the antioxidant activity, as reported by \u003cstrong\u003eLee \u003cem\u003eet al.\u003c/em\u003e (2007).\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eColour identification:\u003c/em\u003e\u003c/strong\u003e\u003cem\u003e\u0026nbsp;\u003c/em\u003e\u003c/p\u003e\n\u003cp\u003eUsing the Hunter Lab color system (Hunter, Lab Scan XE - Reston, VA, USA), the juice samples\u0026apos; hues were evaluated. The instrument was aligned utilizing a white tile (L*= 92.46; \u0026nbsp;a*= - 0.86 and b*= -0.16). L* (Softness/haziness), a* (redness/greenness), and b* (yellowness/blueness), as indicated by \u003cstrong\u003eFeng \u003cem\u003eet al.\u003c/em\u003e (2013).\u0026nbsp;\u003c/strong\u003eThe color values were quantified as colour differences (\u0026Delta;E) relative to the control using the following equation:\u0026nbsp;\u003c/p\u003e\n\u003cp\u003e\u0026Delta;E = [(\u0026Delta;L\u003csup\u003e\u0026lowast;\u003c/sup\u003e)\u003csup\u003e2\u0026nbsp;\u003c/sup\u003e+(\u0026Delta;a\u003csup\u003e\u0026lowast;\u003c/sup\u003e)\u003csup\u003e2\u0026nbsp;\u003c/sup\u003e+\u003csup\u003e\u0026nbsp;\u003c/sup\u003e(\u0026Delta;b\u003csup\u003e\u0026lowast;\u003c/sup\u003e)\u003csup\u003e2\u003c/sup\u003e] \u003csup\u003e1/2\u003c/sup\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eSensory evaluation of tested samples:\u003c/strong\u003e\u003cstrong\u003e\u003cspan dir=\"RTL\"\u003e\u0026nbsp;\u0026nbsp;\u003c/span\u003e\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eTwenty specialists from the Food Science and Innovation Division at the Personnel of Agribusiness, Al-Azhar College in Cairo, Egypt, assessed the squeezed orange examples utilizing tangible examination. The juice samples were frozen immediately and stored at -20 \u0026deg;C until the sensory analysis. Nine-point hedonic scales (1=dislike excessively to 9=like extremely) were used to ask panelists about their level of satisfaction with orange juice samples based on color, taste, odor, consistency, texture, and overall acceptability. For each sample, about 20 milliliters were served. Water and unsalted crackers were available for palate cleaning in between samples, as per \u003cstrong\u003eGuo \u003cem\u003eet al.\u003c/em\u003e (2014).\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eMicrobiological tests:\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eAssessing the antimicrobial properties of orange peel extract (OPE):\u003c/em\u003e\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eAntimicrobial activity against various microorganisms, including Aspergillus niger, Bacillus subtillis, E. Coli, Pseudomonas aeruginosa, and Staphylococcus aureus, was ascertained using \u003cstrong\u003eMathur \u003cem\u003eet al.\u003c/em\u003e (2011)\u003c/strong\u003e via the application of OPE concentrations of 100, 150, 200, 250, and 300 \u0026micro;l.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eQuantification of bacterial, fungal, and yeast populations:\u003c/em\u003e\u003c/strong\u003e\u003cem\u003e\u0026nbsp;\u003c/em\u003e\u003c/p\u003e\n\u003cp\u003eProcedures of total bacteria, molds, and yeasts were used. \u003cstrong\u003eHatcher \u003cem\u003eet al.\u003c/em\u003e\u0026nbsp; (1992).\u0026nbsp;\u003c/strong\u003eA computerized colony counter was used to count Colony Forming Units (CFU) in every microbiological analysis conducted following incubation. The information was given as (log CFU) per milliliter of juice.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eStatistical analysis\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eEach trial was directed with at least three reproduces. The information was genuinely dissected utilizing the SPSS programming (variant 20.0) created by IBM Programming, Inc., Chicago, USA, in 2018. The examination followed a totally randomized plan, as \u003cstrong\u003eGomez and Gomez (1984)\u003c/strong\u003e portrayed. The mean value minus the standard error (SE) is reported for each outcome. At a significance level of 5%, the statistical analysis was completed with an ANOVA (one-way analysis of variance). After that, Duncan\u0026apos;s multiple range tests (p \u0026lt; 0.05) were carried out.\u003c/p\u003e"},{"header":"RESULTS AND DISCUSSION","content":"\u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab2\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 2\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003ePhytochemical screening of orange peel extract (OPE)\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"2\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eTests\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eOrange peel extract\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eAlkaloids\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e+\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eTannins\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e+\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eFlavonoids\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e+\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eSaponins\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e+\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003ePhenol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e+\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eGlycosides\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e+\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eQuinone\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e+\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eDiterpenes\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e+\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eSteroids\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e+\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCardiac glycosides\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e-\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eAnthraquinone\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e-\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eTerpenoids\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e+\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCoumarin\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e+\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003e(+) mean present, (-) mean absent.\u003c/p\u003e \u003cp\u003eFruit peels have long been known to be advantageous for preserving human health. Fruit peel extracts' antibacterial qualities make them useful for various medical applications \u003cb\u003e(\u003c/b\u003eLobo et al., \u003cspan citationid=\"CR49\" class=\"CitationRef\"\u003e2010\u003c/span\u003e). Residual materials from fruits, including seeds, barks, stems, peels, and leaves, are typically thrown away but are today posing a significant disposal challenge to the food and agriculture sectors \u003cb\u003e(\u003c/b\u003eGhasemi et al., \u003cspan citationid=\"CR28\" class=\"CitationRef\"\u003e2009\u003c/span\u003e). Compared to other fruit sections, the peel was discovered to comprise more beneficial chemicals with antioxidant capabilities \u003cb\u003e(\u003c/b\u003eLim et al., \u003cspan citationid=\"CR48\" class=\"CitationRef\"\u003e2006\u003c/span\u003e). Fruit peels contain more significant concentrations of naturally occurring bioactive components, such as carotenoids, saponins, phenolic acids, and quercetin derivatives, than the flesh \u003cb\u003e(\u003c/b\u003eGoulas and Manganaris \u003cspan citationid=\"CR31\" class=\"CitationRef\"\u003e2012\u003c/span\u003e\u003cb\u003e).\u003c/b\u003e\u003c/p\u003e \u003cp\u003eA sizable market for natural sources in pharmaceuticals and food products shows excellent potential. This has developed due to the significance of natural bioactive chemicals. According to Ighodaro (\u003cspan citationid=\"CR37\" class=\"CitationRef\"\u003e2012\u003c/span\u003e\u003cb\u003e)\u003c/b\u003e, plants' polyphenols are considered an honest, free radical defense and effective as antioxidants, anticancer agents, and antimicrobials for human health.\u003c/p\u003e \u003cp\u003eThis investigation showed that the orange peel extract included alkaloids, terpenoids, coumarin, flavonoids, phenol, quinone, diterpenes, glycosides, and tannins. Conversely, cardiac glycosides and anthraquinone were not present. Orange peel was subjected to a preliminary qualitative phytochemical examination, which identified the following compounds: alkaloids, phenol, quinone, diterpenes, steroids, terpenoids, coumarin, flavonoids, and saponins \u003cb\u003e(\u003c/b\u003eTable\u0026nbsp;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e\u003cb\u003e).\u003c/b\u003e Numerous biological and medicinal qualities are said to be present in these secondary metabolites \u003cb\u003e(\u003c/b\u003eGul et al., \u003cspan citationid=\"CR32\" class=\"CitationRef\"\u003e2017\u003c/span\u003e). Non-nutritive plant compounds with variable degrees of disease-preventive qualities are called phytochemicals. They are excellent sources of unprocessed medical ingredients for conventional and alternative treatment. Phytochemicals can exhibit a variety of health-promoting behaviors. They, such as polyphenols and carotenoids, can function as antioxidants and shield cells from the damaging effects of free radicals \u003cb\u003e(\u003c/b\u003eOmoregie and Osagie, \u003cspan citationid=\"CR54\" class=\"CitationRef\"\u003e2012\u003c/span\u003e\u003cb\u003e).\u003c/b\u003e By preventing the growth of tumors, they might also aid in lowering the risk of cancer \u003cb\u003e(\u003c/b\u003eDevasagayam et al., \u003cspan citationid=\"CR22\" class=\"CitationRef\"\u003e2004\u003c/span\u003e). Citrus peels are high in nutrients and include a variety of phytochemicals that have the potential to be used as dietary supplements or in the manufacture of pharmaceuticals \u003cb\u003e(\u003c/b\u003eChede, \u003cspan citationid=\"CR17\" class=\"CitationRef\"\u003e2013\u003c/span\u003e\u003cb\u003e).\u003c/b\u003e\u003c/p\u003e \u003cp\u003eCitrus peel powder extract is subject to phytochemical examination, which reveals the presence of either saponin or steroid. Triterpenoid glycosides are distinguished by their hemolytic action on red blood cells, forming characteristics, and bitter or astringent taste \u003cb\u003e(\u003c/b\u003eGul et al., \u003cspan citationid=\"CR32\" class=\"CitationRef\"\u003e2017\u003c/span\u003e). Saponin has cheerful (lowering cholesterol) and negative (cytotoxic permeabilization of the gut) effects in addition to structure-dependent biological activities. Saponin helps treat cardiovascular disease by lowering blood cholesterol by blocking its reabsorption \u003cb\u003e(\u003c/b\u003eLawal et al., \u003cspan citationid=\"CR45\" class=\"CitationRef\"\u003e2013\u003c/span\u003e).\u003c/p\u003e \u003cp\u003eBecause saponins' non-sugar component directly exhibits antioxidant action, there may be a lower chance of heart disease and cancer. Fruits, vegetables, and herbs derive their color from flavonoids as well. Alkaloids play a significant role in medicine and are present in the majority of expensive medications. They have advertised an animal's physiological impact. According to Okwu and Josiah (\u003cspan citationid=\"CR53\" class=\"CitationRef\"\u003e2006\u003c/span\u003e\u003cb\u003e)\u003c/b\u003e, tannin has a significant role in accelerating the healing of wounds. Additionally, Iwu (\u003cspan citationid=\"CR38\" class=\"CitationRef\"\u003e1983\u003c/span\u003e\u003cb\u003e)\u003c/b\u003e demonstrated that tannins have anti-diabetic effects. When consumed internally, the phenol in orange peel acts as an antibacterial and lowers inflammation.\u003c/p\u003e \u003cdiv id=\"Sec32\" class=\"Section2\"\u003e \u003ch2\u003eAntioxidant content and antioxidant activity of OPE essential oil:\u003c/h2\u003e \u003cp\u003eAntioxidant content and orange-peel extract (OPE) activity are displayed in Table\u0026nbsp;\u003cspan refid=\"Tab3\" class=\"InternalRef\"\u003e3\u003c/span\u003e. The results indicate that OPE has an antioxidant activity of 91.60% and ascorbic acid, total carotenoids, and total phenols content of 56.18, 16.23, and 163.39 mg/100 ml, respectively. These findings are corroborated by Hegazy and Ibrahium (\u003cspan citationid=\"CR36\" class=\"CitationRef\"\u003e2012\u003c/span\u003e\u003cb\u003e)\u003c/b\u003e, Montero-calderon et al. (\u003cspan citationid=\"CR51\" class=\"CitationRef\"\u003e2019\u003c/span\u003e), and Foda et al. (\u003cspan citationid=\"CR26\" class=\"CitationRef\"\u003e2022\u003c/span\u003e), since they discovered that orange peel extract contains a wide variety of active chemicals and has a high level of antioxidant activity.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab3\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 3\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eAntioxidant content and antioxidant activity of Essential oil (OPE):\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"2\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eParameter\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eContent\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eAscorbic acid (mg/100 ml)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e56.18\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eTotal carotenoids content (mg/100 ml)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e16.23\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eTotal phenols content (mg/100 ml)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e163.39\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eAntioxidant activity (%)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e91.60\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cdiv id=\"Sec33\" class=\"Section3\"\u003e \u003ch2\u003eAntimicrobial activity of Essential oil (OPE):\u003c/h2\u003e \u003cp\u003eTable\u0026nbsp;\u003cspan refid=\"Tab4\" class=\"InternalRef\"\u003e4\u003c/span\u003e displays OPE's antibacterial activity. The outcomes demonstrate that orange peel extract is antibacterial against every tested microorganism. Since the most potent antibacterial, the highest level of antimicrobial activity was observed when using the maximum concentration (300 \u0026micro;l) against the tested microbial strains; the antimicrobial activity increases with increasing levels of orange peel extract. The same pattern was seen by Khandpur and Gogate (\u003cspan citationid=\"CR42\" class=\"CitationRef\"\u003e2016\u003c/span\u003e\u003cb\u003e)\u003c/b\u003e, Shehata et al. (\u003cspan citationid=\"CR66\" class=\"CitationRef\"\u003e2020\u003c/span\u003e) and Foda et al. (\u003cspan citationid=\"CR26\" class=\"CitationRef\"\u003e2022\u003c/span\u003e), given that it was observed that orange peel extract had antibacterial properties toward certain microorganisms.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab4\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 4\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eAntimicrobial activity of (OPE) against different bacteria species and fungi strains:\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"6\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colspan=\"6\" nameend=\"c6\" namest=\"c1\"\u003e \u003cp\u003eInhibition zone (mm)\u003csup\u003e2\u003c/sup\u003e\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eConcentration\u003c/p\u003e \u003cp\u003eof OPE (\u0026micro;l)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e\u003cem\u003eE. coli\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e\u003cem\u003ePseudomonas aeruginosa\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e\u003cem\u003eStaphylococcus aureus\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e\u003cem\u003eBacillus subtillis\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e\u003cem\u003eAspergillus niger\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e100\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e8\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e7\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e5\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e150\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e7\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e10\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e8\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e5\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e200\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e9\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e13\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e8\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e11\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e7\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e250\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e13\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e16\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e11\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e14\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e9\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e300\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e17\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e19\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e14\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e16\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e12\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003e \u003cb\u003eEffect of processing methods on bioactive compounds and physical and chemical properties of orange juice produced\u003c/b\u003e:\u003c/p\u003e \u003cp\u003eJuices' physicochemical properties are linked to safe, healthy quality standards and significantly affect their palatability, acceptance, and quality among consumers. The primary bioactive components found in orange juice were measured to compare the impact of various processing methods. The physiochemical properties of orange juice samples treated thermally and non-thermally are displayed in Table\u0026nbsp;\u003cspan refid=\"Tab5\" class=\"InternalRef\"\u003e5\u003c/span\u003e. The findings indicate that there were no appreciable variations in pH values (3.62 to 3.65), TA (1.05 to 1.08%), or TSS (11.38 to 11.400Brix) between the control, heat, and hurdle treatments. These outcomes concur with Yuk et al. (\u003cspan citationid=\"CR76\" class=\"CitationRef\"\u003e2014\u003c/span\u003e) for orange juice that has been heat-treated. These outcomes for UV agree with the conclusions of \u003cb\u003eWalkling Ribeiro\u003c/b\u003e \u003cb\u003eet al.\u003c/b\u003e, \u003cb\u003e(2008)\u003c/b\u003e and Kaya et al. (\u003cspan citationid=\"CR40\" class=\"CitationRef\"\u003e2015\u003c/span\u003e). They found that juice treated with UV-C, including apple, pomegranate, and lemon-melon blends, did not significantly change in pH, TA, or TSS. Additionally, it was demonstrated that fruit juices' physicochemical characteristics, such as their pH, acidity, and soluble solids, were unaffected by PEF treatments (Schilling et al., \u003cspan citationid=\"CR63\" class=\"CitationRef\"\u003e2007\u003c/span\u003e) and grapefruit (Riener et al., \u003cspan citationid=\"CR59\" class=\"CitationRef\"\u003e2009\u003c/span\u003e). Additionally, El Sayed et al. (\u003cspan citationid=\"CR23\" class=\"CitationRef\"\u003e2020\u003c/span\u003e) discovered that there was no discernible alteration (p\u0026thinsp;\u0026gt;\u0026thinsp;0.05) in the acidity and pH of the strawberry juice, suggesting that none of the treatments caused the organic acids to continue to be released.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab5\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 5\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eEffect of processing methods on bioactive compounds and physical and chemical properties of orange juice produced:\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"10\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c8\" colnum=\"8\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c9\" colnum=\"9\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c10\" colnum=\"10\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colspan=\"10\" nameend=\"c10\" namest=\"c1\"\u003e \u003cp\u003eTreatments\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eParameter\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eControl\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eTT\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eOPE\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003eUv20\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003ePEF1\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e \u003cp\u003eOPE+\u003c/p\u003e \u003cp\u003eUv20\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c8\"\u003e \u003cp\u003eOPE\u0026thinsp;+\u0026thinsp;PEF1\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c9\"\u003e \u003cp\u003ePEF1+\u003c/p\u003e \u003cp\u003eUv20\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c10\"\u003e \u003cp\u003eOPE\u0026thinsp;+\u0026thinsp;PEF1+\u003c/p\u003e \u003cp\u003eUv20\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003ePH\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e3.65\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003cp\u003e\u0026plusmn;\u0026thinsp;0.03\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e3.63\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003cp\u003e\u0026plusmn;\u0026thinsp;0.02\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e3.65\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003cp\u003e\u0026plusmn;\u0026thinsp;0.04\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e3.65\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003cp\u003e\u0026plusmn;\u0026thinsp;0.03\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e3.64\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e3.63\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e3.64\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e3.63\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c10\"\u003e \u003cp\u003e3.62\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eT.A\u003c/b\u003e (%)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1.06\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003cp\u003e\u0026plusmn;\u0026thinsp;0.04\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.08\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003cp\u003e\u0026plusmn;\u0026thinsp;0.05\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.06\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003cp\u003e\u0026plusmn;\u0026thinsp;0.03\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e1.05\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003cp\u003e\u0026plusmn;\u0026thinsp;0.05\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.07\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e1.05\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e1.07\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e1.06\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c10\"\u003e \u003cp\u003e1.08\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eT.S.S\u003c/b\u003e (Brix)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e11.40\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003cp\u003e\u0026plusmn;\u0026thinsp;0.06\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e11.39\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003cp\u003e\u0026plusmn;\u0026thinsp;0.04\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e11.39\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003cp\u003e\u0026plusmn;\u0026thinsp;0.07\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e11.38\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003cp\u003e\u0026plusmn;\u0026thinsp;0.09\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e11.40\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e11.38\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e11.39\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e11.39\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.07\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c10\"\u003e \u003cp\u003e11.38\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.09\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003e(∆E)\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e\u0026ndash;\u0026ndash;\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e4.48\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003cp\u003e\u0026plusmn;\u0026thinsp;0.11\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.17\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003cp\u003e\u0026plusmn;\u0026thinsp;0.02\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e1.80\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003cp\u003e\u0026plusmn;\u0026thinsp;0.07\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.32\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003cp\u003e\u0026plusmn;\u0026thinsp;0.05\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e1.71\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003cp\u003e\u0026plusmn;\u0026thinsp;0.08\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e1.38\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003cp\u003e\u0026plusmn;\u0026thinsp;0.06\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e1.74\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003cp\u003e\u0026plusmn;\u0026thinsp;0.05\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c10\"\u003e \u003cp\u003e1.77\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003cp\u003e\u0026plusmn;\u0026thinsp;0.07\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003eThe values represented by distinct letters within the row exhibit a significant difference (p\u0026thinsp;\u0026lt;\u0026thinsp;0.05). \u003cb\u003eT.S.S\u003c/b\u003e: Total soluble solids (Brix); \u003cb\u003eT. A\u003c/b\u003e: Titratable acidity (%) and \u003cb\u003e(∆E)\u003c/b\u003e color index.\u003c/p\u003e \u003cp\u003eOn the other hand, the color of the juice samples after both treatments (UV-C, PEF, and thermal processing) was significantly different from the control sample (Table\u0026nbsp;\u003cspan refid=\"Tab5\" class=\"InternalRef\"\u003e5\u003c/span\u003e). The variety boundaries (ΔE) display varieties that can be classified as follows: barely noticed (0\u0026thinsp;\u0026lt;\u0026thinsp;ΔE\u0026thinsp;\u0026lt;\u0026thinsp;0.5), slightly noticeable (0.5\u0026thinsp;\u0026lt;\u0026thinsp;ΔE\u0026thinsp;\u0026lt;\u0026thinsp;1.5), apparent (1.5\u0026thinsp;\u0026lt;\u0026thinsp;ΔE\u0026thinsp;\u0026lt;\u0026thinsp;3.0), somewhat visible (3.0\u0026thinsp;\u0026lt;\u0026thinsp;ΔE\u0026thinsp;\u0026lt;\u0026thinsp;6.0), and very obvious (6.0\u0026thinsp;\u0026lt;\u0026thinsp;ΔE\u0026thinsp;\u0026lt;\u0026thinsp;12) Cserhalmi et al. (\u003cspan citationid=\"CR20\" class=\"CitationRef\"\u003e2006\u003c/span\u003e).\u003c/p\u003e \u003cp\u003eThe orange juice non-thermal samples exhibited the slightest deviation from the control, putting them in the \"slightly noticeable\" range. When compared to the thermal processing sample (4.48), orange juice treatment with OPE (0.17), Uv20 (1.80), PEF (1.32), OPE\u0026thinsp;+\u0026thinsp;Uv20 (1.71), OPE\u0026thinsp;+\u0026thinsp;PEF (1.38), PEF\u0026thinsp;+\u0026thinsp;Uv20 (1.74), and OPE\u0026thinsp;+\u0026thinsp;PEF\u0026thinsp;+\u0026thinsp;Uv20 (1.77). These outcomes concur with Caminiti et al. (\u003cspan citationid=\"CR16\" class=\"CitationRef\"\u003e2011\u003c/span\u003e), who said that non-thermal processing techniques prevent apple and cranberry juice mixes' colors from becoming darker. Additionally, when compared to the thermal treatment of grapefruit juice, Foda et al. (\u003cspan citationid=\"CR26\" class=\"CitationRef\"\u003e2022\u003c/span\u003e) discovered that non-thermally treated methods, including UV and sonication, enhanced the color degradation. According to Schilling et al. (\u003cspan citationid=\"CR63\" class=\"CitationRef\"\u003e2007\u003c/span\u003e), there was no discernible change in the color characteristics of apple juice exposed to pulsed electric fields.\u003c/p\u003e \u003cp\u003e \u003cb\u003eEffect of processing methods on the content of antioxidant compounds and antioxidant activity in orange juice produced\u003c/b\u003e:\u003c/p\u003e \u003cp\u003eTable\u0026nbsp;\u003cspan refid=\"Tab6\" class=\"InternalRef\"\u003e6\u003c/span\u003e illustrates how the ascorbic acid content changed as a gauge for the impact of thermal and non-thermal processing methods on orange juice. The findings show that orange juice, except OPE, has a considerably (p\u0026thinsp;\u0026lt;\u0026thinsp;0.05) lower ascorbic acid concentration after thermal or non-thermally processing. Because ascorbic acid is heat-sensitive when oxygen is present, the thermally processed juice sample had the most significant loss in ascorbic acid content (62.8%) compared to the control sample \u003cb\u003e(\u003c/b\u003eOms-Oliu et al., \u003cspan citationid=\"CR55\" class=\"CitationRef\"\u003e2012\u003c/span\u003e). Vitamin C is the most unstable vitamin; it is therefore thought to be a suitable indication for tracking quality changes in food throughout processing and storage. (El-Damaty et al., \u003cspan citationid=\"CR24\" class=\"CitationRef\"\u003e2018\u003c/span\u003e). These results are comparable with those obtained by Goh et al. (\u003cspan citationid=\"CR29\" class=\"CitationRef\"\u003e2012\u003c/span\u003e), who discovered that heat processing lowers the ascorbic acid level compared to control and UV-treated pineapple juice. However, in contrast to the sample used as a control, which had an ascorbic acid concentration of 51.62 mg/100 ml, and other treatments, the orange juice with (OPE) sample showed the highest ascorbic acid retention. In contrast, the UV20 sample showed the most increased degradation of non-thermal processing treatments, at 12.44 percent. Enzymes have a significant role in the breakdown of ascorbic acid \u003cb\u003e(\u003c/b\u003eOms-Oliu et al., \u003cspan citationid=\"CR55\" class=\"CitationRef\"\u003e2012\u003c/span\u003e), as does the production of hydroxyl radicals \u003cb\u003e(\u003c/b\u003eKoutchma et al., \u003cspan citationid=\"CR44\" class=\"CitationRef\"\u003e2009\u003c/span\u003e). The same Table also showed that 87.56% of the orange juice's vitamin C content was kept after the UV treatment; these findings are consistent with those of Tran and Farid (\u003cspan citationid=\"CR73\" class=\"CitationRef\"\u003e2004\u003c/span\u003e\u003cb\u003e)\u003c/b\u003e, who reported a 12% reduction in ascorbic acid concentration in orange juice following UV-C treatment. Additionally, the production of free radicals through photochemical reactions and their association with the oxidative process may account for the breakdown of ascorbic acid \u003cb\u003e(Santirasegaram et al., 2014).\u003c/b\u003e When subjecting orange juice to a pulsed electric field, 95.89% of the juice's vitamin C content was preserved. These findings concur with those of Timmermans et al. (\u003cspan citationid=\"CR70\" class=\"CitationRef\"\u003e2022\u003c/span\u003e), who discovered that the majority of the differences in vitamin results between PEF and heat treatments are due to processing temperatures.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab6\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 6\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eEffect of processing methods on the content of antioxidant compounds and antioxidant activity in orange juice produced:\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"10\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c8\" colnum=\"8\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c9\" colnum=\"9\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c10\" colnum=\"10\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colspan=\"10\" nameend=\"c10\" namest=\"c1\"\u003e \u003cp\u003eTreatments\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eParameter\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eControl\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eTT\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eOPE\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003eUv20\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003ePEF\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e \u003cp\u003eOPE+\u003c/p\u003e \u003cp\u003eUv20\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c8\"\u003e \u003cp\u003eOPE\u0026thinsp;+\u0026thinsp;PEF\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c9\"\u003e \u003cp\u003ePEF+\u003c/p\u003e \u003cp\u003eUv20\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c10\"\u003e \u003cp\u003eOPE\u0026thinsp;+\u0026thinsp;PEF+ Uv20\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eAscorbic acid content (mg/100 mL)\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e51.62\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003cp\u003e\u0026plusmn;\u0026thinsp;0.19\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e19.20\u003csup\u003ef\u003c/sup\u003e\u003c/p\u003e \u003cp\u003e\u0026plusmn;\u0026thinsp;0.22\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e51.69\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003cp\u003e\u0026plusmn;\u0026thinsp;0.20\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e45.20\u003csup\u003ee\u003c/sup\u003e\u003c/p\u003e \u003cp\u003e\u0026plusmn;\u0026thinsp;0.24\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e49.50\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.23\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e46.20\u003csup\u003ed\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.30\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e49.50\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.25\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e45.90\u003csup\u003ed\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.29\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c10\"\u003e \u003cp\u003e47.50\u003csup\u003ec\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.29\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eTotal carotenoid\u003c/b\u003e\u003c/p\u003e \u003cp\u003e\u003cb\u003econtent (\u0026micro;g/100mL)\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e162.11\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003cp\u003e\u0026plusmn;\u0026thinsp;0.30\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e97.26\u003csup\u003ef\u003c/sup\u003e\u003c/p\u003e \u003cp\u003e\u0026plusmn;\u0026thinsp;0.43\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e162.43\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003cp\u003e\u0026plusmn;\u0026thinsp;0.36\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e166.70\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003cp\u003e\u0026plusmn;\u0026thinsp;0.45\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e159.71\u003csup\u003ed\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.48\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e164.33\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.37\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e162.11\u003csup\u003ec\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.32\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e157.23\u003csup\u003ee\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.49\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c10\"\u003e \u003cp\u003e158.90\u003csup\u003ed\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.44\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eTotal phenolic\u003c/b\u003e\u003c/p\u003e \u003cp\u003e\u003cb\u003econtent (TPC) mg/100mL\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e41.33\u003csup\u003ef\u003c/sup\u003e\u003c/p\u003e \u003cp\u003e\u0026plusmn;\u0026thinsp;0.28\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e31.46\u003csup\u003eg\u003c/sup\u003e\u003c/p\u003e \u003cp\u003e\u0026plusmn;\u0026thinsp;0.25\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e43.87\u003csup\u003ee\u003c/sup\u003e\u003c/p\u003e \u003cp\u003e\u0026plusmn;\u0026thinsp;0.29\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e50.14\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003cp\u003e\u0026plusmn;\u0026thinsp;0.30\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e51.44\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.32\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e47.40\u003csup\u003ed\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.28\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e50.00\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.27\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e50.73\u003csup\u003eab\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.34\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c10\"\u003e \u003cp\u003e49.33\u003csup\u003ec\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.32\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eAntioxidant activity\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e79.11\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003cp\u003e\u0026plusmn;\u0026thinsp;0.19\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e47.09\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003cp\u003e\u0026plusmn;\u0026thinsp;0.22\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e79.18\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003cp\u003e\u0026plusmn;\u0026thinsp;0.15\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e78.90\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.20\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e80.82\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003cp\u003e\u0026plusmn;\u0026thinsp;0.23\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e80.10\u003csup\u003eab\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.26\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e79.00\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.22\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e78.65\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.21\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c10\"\u003e \u003cp\u003e77.05\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003cp\u003e\u0026plusmn;\u0026thinsp;0.15\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003eValues followed by different letters within the same Raw are significantly different (p\u0026thinsp;\u0026lt;\u0026thinsp;0.05).\u003c/p\u003e \u003cp\u003eWhen comparing the carotenoid content of thermally and non-thermally processed juice samples, Table\u0026nbsp;\u003cspan refid=\"Tab6\" class=\"InternalRef\"\u003e6\u003c/span\u003e demonstrates that when compared to the control sample (162.11 mg/100 ml), thermal processing considerably reduces (p\u0026thinsp;\u0026lt;\u0026thinsp;0.05) the carotenoid content (97.26 mg/100 ml). The possible cause of the decrease in total carotenoid concentration could be the promotion of isomerization, oxidation, and epoxide formation by high temperatures \u003cb\u003e(\u003c/b\u003eRodr\u0026iacute;guez-Amaya, \u003cspan citationid=\"CR60\" class=\"CitationRef\"\u003e1997\u003c/span\u003e\u003cb\u003e).\u003c/b\u003e These results align with those of Goh et al. (\u003cspan citationid=\"CR29\" class=\"CitationRef\"\u003e2012\u003c/span\u003e), who discovered that carotenoids were dramatically reduced in pineapple juices that had undergone heat processing. On the other hand, certain non-thermally processed foods have higher carotenoid concentrations. The sample with the highest carotenoid increase ratio (2.83%) was the UV20 sample. The improved extraction of free carotenoids caused by the UV photochemical reaction was the cause of these events \u003cb\u003e(\u003c/b\u003eDemirdoven and Baysal, \u003cspan citationid=\"CR21\" class=\"CitationRef\"\u003e2008\u003c/span\u003e Oms-Oliu et al., \u003cspan citationid=\"CR55\" class=\"CitationRef\"\u003e2012\u003c/span\u003e). Based on the acquired data, 98.5% of the carotenoids' juice content was preserved in the juice treated with an electric pulse. Our findings corroborate those of Slavov et al. (\u003cspan citationid=\"CR68\" class=\"CitationRef\"\u003e2019\u003c/span\u003e), who demonstrated that PEF treatment occasionally improved the bioavailability of active ingredients, including carotenoids and polyphenols.\u003c/p\u003e \u003cp\u003eAdditionally, Table\u0026nbsp;\u003cspan refid=\"Tab6\" class=\"InternalRef\"\u003e6\u003c/span\u003e demonstrates that heat treatment results in a significant reduction of the total carotenoid content (40%), which is consistent with findings from Santhirasegaram et al. (\u003cspan citationid=\"CR62\" class=\"CitationRef\"\u003e2014\u003c/span\u003e), who reported a substantial decrease in the entire carotenoid content of mango juice. Similarly, Bhat et al. (\u003cspan citationid=\"CR13\" class=\"CitationRef\"\u003e2011\u003c/span\u003e) found that thermal pasteurization dramatically reduced the total amount of carotenoid in star fruit juice. On the other hand, non-thermally processing increased the amount of polyphenols from 6.1\u0026ndash;24.4% compared to the control. The PEF test had the most elevated polyphenol content, estimating 51.44 mg GAE/100 ml. Our discoveries agree with those distributed by Santhirasegaram et al. (\u003cspan citationid=\"CR62\" class=\"CitationRef\"\u003e2014\u003c/span\u003e), Bhat et al. (\u003cspan citationid=\"CR13\" class=\"CitationRef\"\u003e2011\u003c/span\u003e), Alothman et al. (\u003cspan citationid=\"CR4\" class=\"CitationRef\"\u003e2009\u003c/span\u003e), \u003cb\u003eand\u003c/b\u003e Slavov et al. (\u003cspan citationid=\"CR68\" class=\"CitationRef\"\u003e2019\u003c/span\u003e). Moreover, Table\u0026nbsp;(6) shows what squeezed orange's complete carotenoid fixation is meant for by both warm and non-warm handling strategies. The discoveries show that warm handling produces 40% less absolute carotenoid content, reliable with Santhirasegaram et al. (\u003cspan citationid=\"CR62\" class=\"CitationRef\"\u003e2014\u003c/span\u003e), who found that warm handling of mango squeeze essentially decreased total carotenoid content. Additionally, Bhat et al. (\u003cspan citationid=\"CR13\" class=\"CitationRef\"\u003e2011\u003c/span\u003e) found that warm sanitization fundamentally diminished the general carotenoid sum in star natural product juice.\u003c/p\u003e \u003cp\u003eOn the other hand, compared to the control, the majority of non-thermally processed foods increased the total carotenoid content by 0.19 to 2.83 percent. UV20 sample has the greatest total carotenoid level (166.70 \u0026micro;g/100 mL). This might be made sense of by changes in the carotenoid-restricting protein, which expands how much free carotenoids accessible. Additionally, the production of UV photons may render enzymes responsible for the depletion of carotenoids inactive, thereby increasing the extraction yield \u003cb\u003e(\u003c/b\u003eOms-Oliu et al., \u003cspan citationid=\"CR55\" class=\"CitationRef\"\u003e2012\u003c/span\u003e). Santhirasegaram et al. (\u003cspan citationid=\"CR62\" class=\"CitationRef\"\u003e2014\u003c/span\u003e), Bansal et al. (\u003cspan citationid=\"CR9\" class=\"CitationRef\"\u003e2015\u003c/span\u003e), \u003cb\u003eand\u003c/b\u003e Foda et al. (\u003cspan citationid=\"CR26\" class=\"CitationRef\"\u003e2022\u003c/span\u003e) concur with these findings. The variations in the antioxidant activity were determined by DPPH, as shown in the results obtained in the same Table. The findings showed that the thermally processed orange sample had a much lower DPPH (47.09%) than the control sample (79.11%). These findings corroborate Santhirasegaram et al. (\u003cspan citationid=\"CR61\" class=\"CitationRef\"\u003e2013\u003c/span\u003e), who found that heating mango juice considerably lowers its antioxidant activity. Conversely, compared to thermal processing, all non-thermally treated orange samples exhibited a significant increase in antioxidant activity; additionally, some non-thermally processed orange samples demonstrated even higher antioxidant activity than the control. The PEF sample had the highest DPPH (80.82%), which was noted. Results concur with those of Santhirasegaram et al. (\u003cspan citationid=\"CR62\" class=\"CitationRef\"\u003e2014\u003c/span\u003e), Alothman et al. (\u003cspan citationid=\"CR4\" class=\"CitationRef\"\u003e2009\u003c/span\u003e), \u003cb\u003eand\u003c/b\u003e Bansal et al. (\u003cspan citationid=\"CR9\" class=\"CitationRef\"\u003e2015\u003c/span\u003e).\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec34\" class=\"Section3\"\u003e \u003ch2\u003eThe effect of processing methods on microbial inactivation of orange juice:\u003c/h2\u003e \u003cp\u003eTable\u0026nbsp;\u003cspan refid=\"Tab7\" class=\"InternalRef\"\u003e7\u003c/span\u003e shows how microbial growth in orange juice samples is affected by both thermal and non-thermal processing. The discoveries show that warm handling restrained the development of coliform, complete microscopic organisms, yeast, and form in squeezed orange examples. This is reliable with the revelation made by Noci et al. (\u003cspan citationid=\"CR52\" class=\"CitationRef\"\u003e2008\u003c/span\u003e), who found that the thermally handled juice of apple brings the microbial countdown to underneath as far as possible (\u0026lt;\u0026thinsp;1 log CFU/mL). The results likewise show the shortfall of coliform in the squeezed orange example that was not thermally handled.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab7\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 7\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eEffect of thermal and non-thermal processing techniques on microbial inactivation analysis of orange juice (log CFU/ml):\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"11\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c8\" colnum=\"8\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c9\" colnum=\"9\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c10\" colnum=\"10\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c11\" colnum=\"11\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colspan=\"11\" nameend=\"c11\" namest=\"c1\"\u003e \u003cp\u003eTreatments\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eParameter\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eControl\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eTT\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eOPE\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003eUv20\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003ePEF\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e \u003cp\u003eOPE+\u003c/p\u003e \u003cp\u003eUv20\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c8\"\u003e \u003cp\u003eOPE\u0026thinsp;+\u0026thinsp;PEF\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c9\"\u003e \u003cp\u003ePEF+\u003c/p\u003e \u003cp\u003eUv20\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colspan=\"2\" nameend=\"c11\" namest=\"c10\"\u003e \u003cp\u003eOPE\u0026thinsp;+\u0026thinsp;PEF+\u003c/p\u003e \u003cp\u003eUv20\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eColiform count\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1.04\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eND\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003eND\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003eND\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003eND\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003eND\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003eND\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c10\" namest=\"c9\"\u003e \u003cp\u003eND\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c11\"\u003e \u003cp\u003eND\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eAerobic plate count\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e2.38\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eND\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e2.14\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e1.63\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.52\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e1.19\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e1.00\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c10\" namest=\"c9\"\u003e \u003cp\u003eND\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c11\"\u003e \u003cp\u003eND\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eYeast and mould\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e2.60\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eND\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e2.41\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e1.74\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003eND\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e1.04\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003eND\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c10\" namest=\"c9\"\u003e \u003cp\u003eND\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c11\"\u003e \u003cp\u003eND\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003eThe non-thermal (OPE\u0026thinsp;+\u0026thinsp;PEF, PEF\u0026thinsp;+\u0026thinsp;Uv20, and OPE\u0026thinsp;+\u0026thinsp;EF1\u0026thinsp;+\u0026thinsp;Uv20) processing procedures completely inhibited the growth of microorganisms in terms of bacterial, mold, and yeast counts. This could be explained by how UV radiation induces pyrimidine nucleotides on the same DNA strand to form cross-links, which hinder microorganisms. These findings concur with Walkling-Ribeiro et al. (\u003cspan citationid=\"CR75\" class=\"CitationRef\"\u003e2008\u003c/span\u003e) \u003cb\u003eand\u003c/b\u003e Pala and Toklucu (\u003cspan citationid=\"CR56\" class=\"CitationRef\"\u003e2013\u003c/span\u003e\u003cb\u003e).\u003c/b\u003e Furthermore, PEF can encourage the development of permanent porous structures in the cell membranes of food-borne microorganisms. Cell death results from a lack of homeostasis brought on by the irreversible component of cell membranes. These findings concur with Buckow et al. (\u003cspan citationid=\"CR14\" class=\"CitationRef\"\u003e2013\u003c/span\u003e) \u003cb\u003eand\u003c/b\u003e Chen et al. (\u003cspan citationid=\"CR18\" class=\"CitationRef\"\u003e2013\u003c/span\u003e), who stated that PEF processing has shown successful microbial inactivation in orange juice and its subsequent shelf life extension.\u003c/p\u003e \u003c/div\u003e \u003c/div\u003e\n\u003ch3\u003eSensory evaluation of thermal and non-thermally processed orange juice samples:\u003c/h3\u003e\n\u003cp\u003eAssessing food items through sensory means is crucial for determining their quality. Additionally, the consumer plays a significant role in product selection. According to Pereira et al. (\u003cspan citationid=\"CR57\" class=\"CitationRef\"\u003e2013\u003c/span\u003e), surface color, odor, taste, and texture are critical attributes associated with quality. When orange juice samples treated with varying processing methods (thermal and non-thermal) were compared to the control sample (untreated), the tactile characteristics (variety, taste, scent, consistency, surface, and generally agreeableness) were assessed to decide the organoleptic quality properties. The aftereffects of the review are introduced in Table\u0026nbsp;\u003cspan refid=\"Tab8\" class=\"InternalRef\"\u003e8\u003c/span\u003e. The outcomes demonstrate that the control test showed the most elevated scores (p\u0026thinsp;\u0026lt;\u0026thinsp;0.05) for every tactile property, though the thermally handled examples showed the least scores. This recommends that warm handling adversely influences the tactile attributes of squeezed orange, which is certified by Sentandreu et al.'s (\u003cspan citationid=\"CR65\" class=\"CitationRef\"\u003e2005\u003c/span\u003e\u003cb\u003e)\u003c/b\u003e findings that thermal processing reduces the fresh taste of citrus juices. Pala and Toklucu (\u003cspan citationid=\"CR56\" class=\"CitationRef\"\u003e2013\u003c/span\u003e\u003cb\u003e)\u003c/b\u003e likewise found that thermally handled squeezed orange scored lower on the tangible characteristics of flavor and aroma.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab8\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 8\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eEffect of thermal and non-thermal processing technologies on sensory evaluation of orange juice samples:\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"10\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c8\" colnum=\"8\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c9\" colnum=\"9\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c10\" colnum=\"10\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colspan=\"10\" nameend=\"c10\" namest=\"c1\"\u003e \u003cp\u003eTreatments\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eParameter\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eControl\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eTT\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eOPE\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003eUv20\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003ePEF\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e \u003cp\u003eOPE+\u003c/p\u003e \u003cp\u003eUv20\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c8\"\u003e \u003cp\u003eOPE\u0026thinsp;+\u0026thinsp;PEF\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c9\"\u003e \u003cp\u003ePEF+\u003c/p\u003e \u003cp\u003eUv20\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c10\"\u003e \u003cp\u003eOPE\u0026thinsp;+\u0026thinsp;PEF+\u003c/p\u003e \u003cp\u003eUv20\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eColor\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e8.90\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.10\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e6.50\u003csup\u003ed\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.09\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e8.60\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.07\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e8.20\u003csup\u003ec\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e8.80\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e8.55\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e8.80\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e8.30\u003csup\u003ec\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.07\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c10\"\u003e \u003cp\u003e8.25\u003csup\u003ec\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eTaste\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e8.80\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.07\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e6.90\u003csup\u003ed\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.12\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e8.25\u003csup\u003ebc\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e8.10\u003csup\u003ec\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e8.50\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e8.45\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e8.50\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e8.45\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.09\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c10\"\u003e \u003cp\u003e8.30\u003csup\u003ebc\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.10\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eOdor\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e8.85\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e6.40\u003csup\u003ee\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.17\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e8.80\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e8.00\u003csup\u003ecd\u003c/sup\u003e\u003c/p\u003e \u003cp\u003e\u0026plusmn;\u0026thinsp;0.08\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e8.50\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003cp\u003e\u0026plusmn;\u0026thinsp;0.07\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e7.90\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003cp\u003e\u0026plusmn;\u0026thinsp;0.09\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e8.20\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003cp\u003e\u0026plusmn;\u0026thinsp;0.05\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e8.15\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003cp\u003e\u0026plusmn;\u0026thinsp;0.08\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c10\"\u003e \u003cp\u003e8.00\u003csup\u003ecd\u003c/sup\u003e\u003c/p\u003e \u003cp\u003e\u0026plusmn; 0.06\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eConsistency texture\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e8.80\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.09\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e7.00\u003csup\u003ed\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.11\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e8.80\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.09\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e8.10\u003csup\u003ec\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e8.60\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e8.30\u003csup\u003ebc\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e8.40\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e8.50\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c10\"\u003e \u003cp\u003e8.30\u003csup\u003ebc\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.07\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eOverall acceptability\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e8.80\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.07\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e6.60\u003csup\u003ed\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.10\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e8.25\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e8.15\u003csup\u003ebc\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.09\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e8.35\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.07\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e8.25\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e8.30\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e8.20\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.09\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c10\"\u003e \u003cp\u003e8.10\u003csup\u003ebc\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.07\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003eValues ​​associated with different letters within the same row are considered statistically significant (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05).\u003c/p\u003e \u003cp\u003eConversely, samples of orange juice that were not thermally processed displayed less variance from control in every sensory aspect, and this difference increased with treatment duration. These findings are consistent with those of Pala and Toklucu (\u003cspan citationid=\"CR56\" class=\"CitationRef\"\u003e2013\u003c/span\u003e\u003cb\u003e)\u003c/b\u003e, who found that orange juice treated with UV, had significantly lower sensory evaluation scores. Hedonic scores may decline due to the formation of browning chemicals from UV-C photodegradation \u003cb\u003e(\u003c/b\u003eBhat et al. \u003cspan citationid=\"CR13\" class=\"CitationRef\"\u003e2011\u003c/span\u003e \u003cb\u003eand\u003c/b\u003e Zhang et al. \u003cspan citationid=\"CR77\" class=\"CitationRef\"\u003e2011\u003c/span\u003e). Furthermore, compared to the two samples that underwent traditional thermal pasteurization, the PEF-treated samples had superior scores for organoleptic attributes. These findings largely corroborate those of Barba et al. (\u003cspan citationid=\"CR10\" class=\"CitationRef\"\u003e2020\u003c/span\u003e), who discovered a substantial difference between heat-pasteurized and PEF-treated orange juice regarding refrigerated sensory quality and consumer acceptability.\u003c/p\u003e"},{"header":"CONCLUSION","content":"\u003cp\u003eThere is a significant increase in consumer demand for high-quality, nutritious foods that are abundant in naturally occurring bioactive substances like vitamins, phenolic compounds, pigments, and dietary fibers. Non-thermal alternatives like PEF, UV radiation, and OPE treatment have the potential to inactivate enzymes and microbes, extend the shelf life, and preserve the nutritional and sensory qualities of fruit and vegetable juices. In contrast to heat pasteurization, non-thermal processing utilizing UV treatment, pulsed electric field, and orange-peel extract can enhance product quality and preserve orange juice while maintaining its physicochemical, microbiological, and sensory attributes. Thermal treatment may not be the only option available to produce fruit and vegetable juices with excellent sensory qualities and high nutritional quality. Other technologies include UV, PEF, and OPE.\u003c/p\u003e"},{"header":"Declarations","content":"\u003cp\u003e\u003cstrong\u003eAuthor Contributions:\u003c/strong\u003e Conceptualization,\u0026nbsp;\u003cstrong\u003eNashaat N. Mahmoud\u003c/strong\u003e, and\u0026nbsp;\u003cstrong\u003eSameh M. Ghanem\u003c/strong\u003e; methodology,\u0026nbsp;\u003cstrong\u003eMuhammed I. Haggag\u003c/strong\u003e, and\u0026nbsp;\u003cstrong\u003eMostafa M. Kadry\u003c/strong\u003e; software,\u0026nbsp;\u003csup\u003e1\u003c/sup\u003e\u003cstrong\u003eMokhtar M. Salama\u003c/strong\u003e; investigation,\u0026nbsp;\u003cstrong\u003eNashaat N. Mahmoud\u003c/strong\u003e, and\u0026nbsp;\u003cstrong\u003eSameh M. Ghanem\u003c/strong\u003e; data curation\u0026nbsp;\u003cstrong\u003eNashaat N. Mahmoud\u003c/strong\u003e; writing—original draft preparation,\u0026nbsp;\u003cstrong\u003eNashaat N. Mahmoud\u003c/strong\u003e; writing—review and editing,\u0026nbsp;\u003cstrong\u003eMuhammed I. Haggag\u003c/strong\u003e, and\u0026nbsp;\u003cstrong\u003eAli H. Foda\u003c/strong\u003e; visualization,\u0026nbsp;\u003cstrong\u003eEssam I. abd-ElAzim\u003c/strong\u003e; supervision,\u0026nbsp;\u003cstrong\u003eNashaat N. Mahmoud\u003c/strong\u003e, All authors have read and agreed to the published version of the manuscript.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eInstitutional Review Board Statement:\u0026nbsp;\u003c/strong\u003eNot applicable.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eInformed Consent Statement:\u0026nbsp;\u003c/strong\u003eNot applicable.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eData Availability Statement:\u0026nbsp;\u003c/strong\u003eThe datasets used and analyzed during the current study are available from the corresponding author upon reasonable request.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eAcknowledgments:\u003c/strong\u003e The author thanks the Department of\u0026nbsp;Botany and Microbiology, Faculty of Science, Al-Azhar University\u0026nbsp;and\u0026nbsp;Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eFunding:\u0026nbsp;\u003c/strong\u003eThis study was funding provided by The Science, Technology \u0026amp; Innovation Funding Authority (STDF) in cooperation with The Egyptian Knowledge Bank (EKB). \u0026nbsp;\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eEthics approval and consent to participate:\u0026nbsp;\u003c/strong\u003eNot applicable.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eConsent for publication:\u0026nbsp;\u003c/strong\u003eNot applicable.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eCompeting interests:\u0026nbsp;\u003c/strong\u003eThe authors declare no competing interests.\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\n \u003cli\u003e\u003cstrong\u003eA.O.A.C. 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(2019).\u003c/strong\u003e Non‐thermal technologies and its current and future application in the food industry: a review. International Journal of Food Science and Technology, 54, 1-13.\u003c/li\u003e\n\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":true,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"Thermal processing, ultraviolet, pulsed electric field, orange peel extract, non-thermal processing, orange juice.","lastPublishedDoi":"10.21203/rs.3.rs-4172366/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-4172366/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003e\u003cstrong\u003eObjective: \u003c/strong\u003ethe goal of this study was to compare the effects of novel processing techniques thermal processing, pulsed electric field (PEF), orange peel extract (OPE), and ultraviolet (UV) on the physiochemical, microbiological inactivation, and sensory qualities of orange juice that was produced.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eMethods:\u003c/strong\u003e using standard procedures, a phytochemical analysis was conducted, both quantitative and qualitative. Orange juice samples were subjected to UV light for 20 minutes using a germicidal fluorescent UV lamp,\u003cstrong\u003e \u003c/strong\u003e2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method was used to measure the antioxidant activity and agar well diffusion technique was modified to assess antimicrobial activity.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eResults:\u003c/strong\u003e The treatments could be applied singly or in combination (TOPE+UV, TOPE+PEF, TPEF+UV, and TOPE+PEF+UV). Orange juice samples underwent the following non-thermal treatments: a pulsed electric field (18.5 kV/cm for 500 µs at 100 Hz) for one-minute, thermal processing (at 90 °C for five minutes), non-thermal processing (UV treated at 25 °C for 20 minutes), and addition of 300 µl phytochemical-rich orange peel extract/100 ml juice. The ascorbic acid degradation for juice that was not thermally processed ranged from 11.11 to 20.5%, but thermal processing produced a higher percentage of degradation (62.8%). Some non-thermally processed juice samples had significantly higher carotenoid extractability (p\u0026lt;0.05) when compared to the control and thermally processed juice samples. Additionally, all non-thermally processed juice samples caused a critical increment (p\u0026lt;0.05) in the all-out phenolic content contrasted with the control and thermally treated juice tests. This resulted in the non-thermally processed juice samples having the highest antioxidant capacity compared to thermally processed juice samples. Compared to the control, thermal and non-thermal processing showed a discernible decrease in the microbial burden. Additionally, the sensory scores of the non-thermally processed samples were greater than those of the thermally processed sample but lower than those of the control sample.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eConclusion: \u003c/strong\u003ethe results obtained are consistent with the preservation of orange juice while maintaining its quality attributes through the use of non-thermally processed juice. To produce fruit and vegetable juices with excellent nutritional value and pleasing flavours, heat treatment can be substituted with UV, PEF, and OPE technologies.\u003c/p\u003e","manuscriptTitle":"Using some non-thermal techniques as a new processing to produce safe, high-quality orange juice that is very rich in phytochemicals","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2024-04-04 14:40:49","doi":"10.21203/rs.3.rs-4172366/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"508923f3-5fa6-4493-8eff-4d49422645cb","owner":[],"postedDate":"April 4th, 2024","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[],"tags":[],"updatedAt":"2024-07-15T04:15:49+00:00","versionOfRecord":[],"versionCreatedAt":"2024-04-04 14:40:49","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-4172366","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-4172366","identity":"rs-4172366","version":["v1"]},"buildId":"8U1c8b4HqxoKbykW_rLl7","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}