The pH of the two orange juice samples remained stable during
storage. Fig. 1 shows the stability of the pH in orange juice over
storage time. Itwas observed that the pH was constant for the three
different factors: over time, between treatments, and between
treatments over time. The pH of the orange juice alone and with
peptide fractions did not show any significant changes (p < 0.05)
over the storage period of 42 days. This also demonstrates that the
peptide fractionwas stable under acidic environment of the orange
juice. Similar observations were reported in whey protein incorporated
orange juice