Orange juice is one of the most popular juices consumed worldwide, owing to its high bioactive constituents (vitamin-C, phenolics, beta, and alpha-carotene) and sensory quality (Katariya et al., 2020).Orange juice has low pH; however, it is challenging to preserve this juice longer because of the growth of acid-tolerant microbes and enzyme activity. This results in alterations in the physical, chemical,
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