## 3 Results and Discussion
To better explain the effect of pH, HPH treatment, and fermentation with _Lactobacillus reuteri_, color coordinates for fresh lulo juice published by [PERSON] et al. [17] have been added to the Table 3. \begin{table}
\begin{tabular}{c c c c c c c} \hline  & & **D[4,3]** & **D[3,2]** & **d10** & **d50** & **d90** \\ \hline \multirow{4}{*}{Before ferm.} & N-HPH & pH 5.5 & 234 \(\pm\) 10 \({}^{\text{h}}\) & 76.5 \(\pm\) 1.3 \({}^{\text{fg}}\) & 62.71 \(\pm\) 0.95 \({}^{\text{a}}\) & 176 \(\pm\) 3 \({}^{\text{g}}\) & 465 \(\pm\) 27 \({}^{\text{g}}\) \\  & & pH 6 & 220 \(\pm\) 8 \({}^{\text{g}}\) & 76.3 \(\pm\) 1.2 \({}^{\text{cd}}\) & 64.1 \(\pm\) 0.9 \({}^{\text{a}}\) & 169 \(\pm\) 2 \({}^{\text{f}}\) & 420 \(\pm\) 28 \({}^{\text{h}}\) \\  & & pH 5.5 & 83 \(\pm\) 2 \({}^{\text{de}}\) & 31.4 \(\pm\) 1.2 \({}^{\text{cd}}\) & 14.4 \(\pm\) 0.8 \({}^{\text{b}}\) & 69 \(\pm\) 2 \({}^{\text{d}}\) & 172 \(\pm\) 3 \({}^{\text{e}}\) \\  & & pH 6 & 80.1 \(\pm\) 0.9 \({}^{\text{cd}}\) & 29.58 \(\pm\) 0.12 \({}^{\text{ef}}\) & 13.8 \(\pm\) 0.2 \({}^{\text{c}}\) & 65.1 \(\pm\) 1.1 \({}^{\text{c}}\) & 170 \(\pm\) 2 \({}^{\text{de}}\) \\  & & pH 5.5 & 69.7 \(\pm\) 1.2 \({}^{\text{b}}\) & 27.6 \(\pm\) 0.5 \({}^{\text{bc}}\) & 12.0 \(\pm\) 0.3 \({}^{\text{d}}\) & 59.0 \(\pm\) 0.8 \({}^{\text{b}}\) & 144 \(\pm\) 2 \({}^{\text{c}}\) \\  & & pH 6 & 56.8 \(\pm\) 1.2 \({}^{\text{a}}\) & 20.8 \(\pm\) 0.2 \({}^{\text{h}}\) & 8.86 \(\pm\) 0.14 \({}^{\text{g}}\) & 41.4 \(\pm\) 0.5 \({}^{\text{a}}\) & 128 \(\pm\) 3 \({}^{\text{a}}\) \\ \hline \multirow{4}{*}{After ferm.} & N-HPH & pH 5.5 & 220 \(\pm\) 6 \({}^{\text{h}}\) & 73.4 \(\pm\) 0.9 \({}^{\text{de}}\) & 61.7 \(\pm\) 0.6 \({}^{\text{a}}\) & 177 \(\pm\) 2 \({}^{\text{g}}\) & 460 \(\pm\) 13 \({}^{\text{f}}\) \\  & & pH 6 & 214 \(\pm\) 7 \({}^{\text{f}}\) & 72.7 \(\pm\) 0.8 \({}^{\text{b}}\) & 61.2 \(\pm\) 0.7 \({}^{\text{a}}\) & 170 \(\pm\) 2 \({}^{\text{f}}\) & 412 \(\pm\) 15 \({}^{\text{f}}\) \\ \cline{1-1}  & & pH 5.5 & 88 \(\pm\) 2 \({}^{\text{e}}\) & 30.3 \(\pm\) 1.2 \({}^{\text{cd}}\) & 13.2 \(\pm\) 0.7 \({}^{\text{c}}\) & 73 \(\pm\) 2 \({}^{\text{de}}\) & 184 \(\pm\) 3 \({}^{\text{d}}\) \\ \cline{1-1}  & & pH 6 & 74.8 \(\pm\) 1.3 \({}^{\text{bc}}\) & 25.5 \(\pm\) 0.3 \({}^{\text{g}}\) & 11.9 \(\pm\) 0.2 \({}^{\text{f}}\) & 59.7 \(\pm\) 0.8 \({}^{\text{b}}\) & 160 \(\pm\) 3 \({}^{\text{c}}\) \\ \cline{1-1}  & & pH 5.5 & 75.4 \(\pm\) 1.3 \({}^{\text{bc}}\) & 26.4 \(\pm\) 0.5 \({}^{\text{fg}}\) & 10.96 \(\pm\) 0.2 \({}^{\text{e}}\) & 62.0 \(\pm\) 1.2 \({}^{\text{b}}\) & 160 \(\pm\) 3 \({}^{\text{b}}\) \\ \cline{1-1}  & & pH 6 & 72 \(\pm\) 2 \({}^{\text{b}}\) & 25.5 \(\pm\) 0.9 \({}^{\text{a}}\) & 13.2 \(\pm\) 0.5 \({}^{\text{f}}\) & 63 \(\pm\) 2 \({}^{\text{b}}\) & 144 \(\pm\) 4 \({}^{\text{d}}\) \\ \hline \end{tabular} Values with different superscript letters in a column are significantly different (\(p\leq\) 0.05).  
\end{table} 
Table 2: Main parameters of particle size, before and after fermentation, of lulo juices at pH 5.5 and 6, non-homogenized and homogenized at 100 MPa and 150 MPa. D[4,3]: volume-weighed mean diameter; D[3,2]: surface based mean diameter; d10, d50, and d90: characteristic diameters below which 10%, 50%, and 90% of the particles are included in the distribution. Mean values \(\pm\) standard deviation. A multifactorial analysis of variance shows a significant effect of pH, HPH, and fermentation on color coordinates, with fermentation being the variable with the largest significant effect. To understand these effects, the structural characteristics of the fruit juices and the effect of the treatments on them should be considered. Fruit juices are colloidal suspensions integrated by the insoluble pulp dispersed in a viscous solution. Pulp is constituted of cell fragments including insoluble polymers and molecules. The viscous solution is an aqueous solution of soluble polysaccharides, sugars, salts, and acids. The interactions within each phase and between them will determine physical properties such as the color.