in orange juice and in pH (3.5) adjusted water over storage time.
From day 0e28, the peptide fraction concentration was stable in
the orange juice in comparison to the control sample (p < 0.0001).
The concentration of the peptide fraction decreased with the
storage progression beyond day 35 and was significantly different
from control on day 42. The decrease in the peptide fraction may
denote the beginning of instability and possible degradation
beyond 35 day storage. The stability of the peptide in the orange
juice is dependent on possible degradation factors could also
affect the quality, including color, flavor, texture and sensory
appeal.