Table 7.
The effect of nanomilling on microbial quality, PME activity, ascorbic acid content and pH of the NPOJ during storage (2 weeks at 4°C)
| Storage (weeks) | Sample | Psychrotrophs (log10CFU ml−1) | Y&M (log10CFU ml−1) | PME (U ml−1 min−1) | Ascorbic acid (mg/100 ml) | pH |
|---|---|---|---|---|---|---|
| 0 | OJK | *3.28D ± 0.10 | 3.44D ± 0.16 | 0.44A ± 0.07 | 33.79A ± 0.15 | 3.74A ± 0.20 |
| NPOJK | 1.63E ± 0.18 | 1.61E ± 0.30 | 0.26C ± 0.14 | 28.50B ± 0.24 | 3.71A ± 0.12 | |
| 1 | OJK | 4.59C ± 0.02 | 5.68B ± 0.10 | 0.43A ± 0.09 | 31.64A ± 0.25 | 3.56B ± 0.16 |
| NPOJK | 3.46D ± 0.14 | 4.02C ± 0.23 | 0.26C ± 0.02 | 26.99B ± 0.12 | 3.68A ± 0.10 | |
| 2 | OJK | 6.02A ± 0.18 | 6.15A ± 0.40 | 0.35B ± 0.12 | 31.41A ± 0.26 | 3.41C ± 0.09 |
| NPOJK | 5.37B ± 0.06 | 5.72B ± 0.17 | 0.21C ± 0.05 | 24.76C ± 0.33 | 3.55B ± 0.22 |
OJK = orange juice with kiwi powder (0.3%, w/w), NPOJK = nano‐particles orange juice with kiwi powder (0.3%, w/w).
*
Means (±SD) followed by different superscripts within each column are significantly different (p < .05).