## 3 Results
### Nanemulsion Stability During Storage
#### 3.3.1 Characterization of Nanoemulsions Enriched with Lycopene and Phenolic Extracts
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multicolumn{6}{c}{**Whiteness Index**} \\ \hline
**Samples** & \multicolumn{2}{c}{**pH = 2**} & \multicolumn{2}{c}{**pH = 5**} & \multicolumn{2}{c}{**pH = 7**} \\ \cline{2-6}  & **25 °C** & **4 °C** & **25 °C** & **4 °C** & **25 °C** & **4 °C** \\ \hline OPO nanoemulsion & 49.30 \(\pm\) 2.7 \({}^{\text{azi}}\) & 23.92 \(\pm\) 1.3 \({}^{\text{azi}}\) & 58.21 \(\pm\) 3.2 \({}^{\text{azi}}\) & 28.46 \(\pm\) 1.6 \({}^{\text{azi}}\) & 28.40 \(\pm\) 1.6 \({}^{\text{azi}}\) & 39.79 \(\pm\) 2.2 \({}^{\text{azi}}\) \\ OPO-AA nanoemulsion & 23.69 \(\pm\) 1.3 \({}^{\text{azi}}\) & 26.79 \(\pm\) 3.2 \({}^{\text{azi}}\) & 24.16 \(\pm\) 1.3 \({}^{\text{azi}}\) & 27.52 \(\pm\) 1.5 \({}^{\text{azi}}\) & 27.06 \(\pm\) 1.5 \({}^{\text{azi}}\) & 22.75 \(\pm\) 13 \({}^{\text{azi}}\) \\ CLA nanoemulsion & 54.65 \(\pm\) 3.0 \({}^{\text{azi}}\) & 20.67 \(\pm\) 2.4 \({}^{\text{azi}}\) & 43.35 \(\pm\) 2.4 \({}^{\text{azi}}\) & 23.25 \(\pm\) 1.3 \({}^{\text{azi}}\) & 47.30 \(\pm\) 2.6 \({}^{\text{azi}}\) & 21.38 \(\pm\) 1.2 \({}^{\text{azi}}\) \\ CLA-AA nanoemulsion & 32.31 \(\pm\) 1.8 \({}^{\text{azi}}\) & 25.91 \(\pm\) 1.1 \({}^{\text{azi}}\) & 20.45 \(\pm\) 1.1 \({}^{\text{azi}}\) & 24.18 \(\pm\) 1.3 \({}^{\text{azi}}\) & 23.96 \(\pm\) 1.3 \({}^{\text{azi}}\) & 26.10 \(\pm\) 1.4 \({}^{\text{azi}}\) \\ SO nanoemulsion & 58.72 \(\pm\) 3.2 \({}^{\text{bai}}\) & 36.59 \(\pm\) 1.4 \({}^{\text{bai}}\) & 45.37 \(\pm\) 2.5 \({}^{\text{bai}}\) & 41.29 \(\pm\) 2.3 \({}^{\text{bai}}\) & 43.85 \(\pm\) 2.4 \({}^{\text{bai}}\) & 42.21 \(\pm\) 2.3 \({}^{\text{bai}}\) \\ SO-AA nanoemulsion & 37.44 \(\pm\) 2.1 \({}^{\text{bi}}\) & 21.18 \(\pm\) 2.0 \({}^{\text{bi}}\) & 31.9 \(\pm\) 1.8 \({}^{\text{bi}}\) & 38.43 \(\pm\) 2.1 \({}^{\text{bi}}\) & 27.59 \(\pm\) 1.5 \({}^{\text{bi}}\) & 43.35 \(\pm\) 2.4 \({}^{\text{bi}}\) \\ CO nanoemulsion & 60.10 \(\pm\) 3.3 \({}^{\text{ci}}\) & 44.66 \(\pm\) 1.2 \({}^{\text{ci}}\) & 53.92 \(\pm\) 2.5 \({}^{\text{ci}}\) & 43.31 \(\pm\) 2.4 \({}^{\text{ci}}\) & 62.90 \(\pm\) 3.5 \({}^{\text{ci}}\) & 45.58 \(\pm\) 2.5 \({}^{\text{ci}}\) \\ CO-AA nanoemulsion & 50.06 \(\pm\) 2.8 \({}^{\text{ci}}\) & 48.40 \(\pm\) 2.5 \({}^{\text{ci}}\) & 48.14 \(\pm\) 2.6 \({}^{\text{ci}}\) & 50.52 \(\pm\) 2.8 \({}^{\text{gi}}\) & 49.29 \(\pm\) 2.7 \({}^{\text{gi}}\) & 54.15 \(\pm\) 3.0 \({}^{\text{gi}}\) \\ FO nanoemulsion & 44.28 \(\pm\) 2.4 \({}^{\text{ci}}\) & 37.36 \(\pm\) 2.7 \({}^{\text{ci}}\) & 59.16 \(\pm\) 3.3 \({}^{\text{ci}}\) & 36.55 \(\pm\) 2.0 \({}^{\text{ci}}\) & 53.68 \(\pm\) 3.0 \({}^{\text{ci}}\) & 50.30 \(\pm\) 2.8 \({}^{\text{ci}}\) \\ FO-AA nanoemulsion & 40.37 \(\pm\) 2.2 \({}^{\text{ci}}\) & 42.30 \(\pm\) 2.1 \({}^{\text{gi}}\) & 39.31 \(\pm\) 2.2 \({}^{\text{gi}}\) & 44.70 \(\pm\) 2.5 \({}^{\text{gi}}\) & 44.39 \(\pm\) 2.4 \({}^{\text{gi}}\) & 41.25 \(\pm\) 2.3 \({}^{\text{gi}}\) \\ \hline \hline \end{tabular}  
* Superscript letters a, b, and c represent significant differences (\(p<0.05\)) between lipid phases; superscript letters x and y represent significant differences (\(p<0.05\)) between the addition or absence of AA; superscript letters i and ii represent significant differences (\(p<0.05\)) between storage temperatures.  
\end{table} 
Table 4: Whiteness index of o/w nanoemulsions enriched with lycopene, with or without ascorbic acid (AA), after 2 months of storage at 4 °C and 25 °C and different pH values (2, 5, and 7). the low droplet size diameter and narrow distribution, which likely will not significantly alter the appearance of apple juice. Also, the viscosity of the nanoemulsions remained low, ensuring ease of flow and stability, which is favorable for maintaining the desired texture and mouthfeel of the apple juice.