Microfluidization of juice extracted from partially granulated citrus fruits: Effect on physical attributes, functional quality and enzymatic activity

•Microfluidization (MF) can be used to improve physico-functionality of citrus juice.•MF juice improves opalescence stability and nutritional quality.•Fractal dimension decreased while lacunarity increased upon MF.•MF increased hesperidin and naringin content in citrus juice.•Juice treated at 103 MPa for a single pass exhibited best organoleptic quality.