## 3 Results and Discussion
\begin{table}
\begin{tabular}{c c c c c c c} \hline  & & **L* & **a* & **b* & **h*ab** & **C*ab** \\ \hline \multirow{4}{*}{Before fermen.} & \multirow{2}{*}{N-HPH} & pH 5.5 & 5.91 \(\pm\) 0.06 \({}^{\text{f}}\) & 25.8 \(\pm\) 0.3 \({}^{\text{d}}\) & 26.5 \(\pm\) 0.3 \({}^{\text{d}}\) & 44.27 \(\pm\) 0.02 \({}^{\text{de}}\) & 77.08 \(\pm\) 0.5 \({}^{\text{d}}\) \\  & & pH 6 & 5.37 \(\pm\) 0.02 \({}^{\text{c}}\) & 23.12 \(\pm\) 0.14 \({}^{\text{b}}\) & 23.73 \(\pm\) 0.13 \({}^{\text{b}}\) & 44.25 \(\pm\) 0.01 \({}^{\text{d}}\) & 76.92 \(\pm\) 0.19 \({}^{\text{cd}}\) \\  & & pH 5.5 & 5.23 \(\pm\) 0.02 \({}^{\text{b}}\) & 24.7 \(\pm\) 0.3 \({}^{\text{c}}\) & 25.3 \(\pm\) 0.3 \({}^{\text{c}}\) & 44.37 \(\pm\) 0.02 \({}^{\text{g}}\) & 78.0 \(\pm\) 0.4 \({}^{\text{f}}\) \\  & & pH 6 & 6.15 \(\pm\) 0.03 \({}^{\text{g}}\) & 24.8 \(\pm\) 0.3 \({}^{\text{c}}\) & 25.3 \(\pm\) 0.3 \({}^{\text{c}}\) & 44.15 \(\pm\) 0.01 \({}^{\text{a}}\) & 76.1 \(\pm\) 0.4 \({}^{\text{a}}\) \\  & & pH 5.5 & 5.70 \(\pm\) 0.10 \({}^{\text{e}}\) & 25.8 \(\pm\) 0.8 \({}^{\text{d}}\) & 26.4 \(\pm\) 0.8 \({}^{\text{d}}\) & 44.32 \(\pm\) 0.02 \({}^{\text{f}}\) & 77.5 \(\pm\) 1.2 \({}^{\text{e}}\) \\  & & pH 6 & 3.89 \(\pm\) 0.02 \({}^{\text{a}}\) & 19.46 \(\pm\) 0.05 \({}^{\text{a}}\) & 19.85 \(\pm\) 0.06 \({}^{\text{a}}\) & 44.44 \(\pm\) 0.01 \({}^{\text{i}}\) & 78.70 \(\pm\) 0.07 \({}^{\text{h}}\) \\ \hline \multirow{4}{*}{After fermen.} & \multirow{2}{*}{N-HPH} & pH 5.5 & 7.16 \(\pm\) 0.04 \({}^{\text{k}}\) & 31.23 \(\pm\) 0.11 \({}^{\text{h}}\) & 32.08 \(\pm\) 0.10 \({}^{\text{h}}\) & 44.233 \(\pm\) 0.013 \({}^{\text{c}}\) & 76.80 \(\pm\) 0.15 \({}^{\text{c}}\) \\  & & pH 6 & 7.12 \(\pm\) 0.09 \({}^{\text{j}}\) & 30.4 \(\pm\) 0.2 \({}^{\text{g}}\) & 31.2 \(\pm\) 0.3 \({}^{\text{g}}\) & 44.236 \(\pm\) 0.008 \({}^{\text{c}}\) & 76.8 \(\pm\) 0.4 \({}^{\text{c}}\) \\  & & pH 5.5 & 6.827 \(\pm\) 0.006 \({}^{\text{i}}\) & 30.76 \(\pm\) 0.03 \({}^{\text{gh}}\) & 31.51 \(\pm\) 0.03 \({}^{\text{g}}\) & 44.311 \(\pm\) 0.002 \({}^{\text{e}}\) & 77.48 \(\pm\) 0.04 \({}^{\text{e}}\) \\  & & pH 6 & 7.63 \(\pm\) 0.03 \({}^{\text{i}}\) & 31.75 \(\pm\) 0.09 \({}^{\text{i}}\) & 32.65 \(\pm\) 0.09 \({}^{\text{i}}\) & 44.196 \(\pm\) 0.007 \({}^{\text{b}}\) & 76.49 \(\pm\) 0.12 \({}^{\text{b}}\) \\  & & pH 5.5 & 6.45 \(\pm\) 0.06 \({}^{\text{h}}\) & 29.36 \(\pm\) 0.02 \({}^{\text{f}}\) & 30.065 \(\pm\) 0.006 \({}^{\text{f}}\) & 44.325 \(\pm\) 0.014 \({}^{\text{f}}\) & 77.61 \(\pm\) 0.02 \({}^{\text{e}}\) \\  & & pH 6 & 5.51 \(\pm\) 0.02 \({}^{\text{d}}\) & 26.7 \(\pm\) 0.17 \({}^{\text{e}}\) & 27.26 \(\pm\) 0.17 \({}^{\text{e}}\) & 44.402 \(\pm\) 0.006 \({}^{\text{h}}\) & 78.3 \(\pm\) 0.2 \({}^{\text{g}}\) \\ \hline \multicolumn{2}{c}{Fresh lulo juice ([PERSON] et al., 2021)} & 40.4 \(\pm\) 0.4 & 9.5 \(\pm\) 0.2 & 34.9 \(\pm\) 1.4 & 36.2 \(\pm\) 1.3 & 74.7 \(\pm\) 0.2 \\ \hline \end{tabular} Values with different superscript letters in a column are significantly different (\(p\leq\) 0.05).  
\end{table} 
Table 3: CIE-L*ab*, h*ab and C*ab coordinates of the lulo juices before and after fermentation and as a function of homogenization pressure applied and pH. Mean values \(\pm\) standard deviation. The content of total phenols and flavonoids in both fermented and non-fermented lulo juice increased as it did the homogenization pressure. In addition, juices at pH 5.5 (solid bars) showed slightly higher contents of these two types of compounds compared to those at pH 6 (striped bars). The effect of the two factors was statistically significant (\(p\leq 0.05\)). The mechanical effect of homogenization pressure on suspended particles results, in many cases, in the breakdown of cell structure and the subsequent release of chemical compounds, including phenols and flavonoids, into the aqueous phase making them more accessible to react with radicals [35]. Furthermore, a restriction of enzymatic degradation of phenolic compounds as a consequence of the HPH effect on enzymatic activity may have occurred. [PERSON] et al.