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Nonenzymatic browning of orange juices during storage

Key words:

non-enzymatic browning, 5-hydrokxymethylfurfural, color, vitamin C, orange juice, storage


The aim of the present study was to determine the effect of storage conditions on non-enzymatic browning of orange juices. The rate of browning was measured by the changes in color parameters of juices (CIE L*a*b*), vitamin C and hydroxy­me­thylfurfural (HMF) content. All analyses were carried out for fresh juices and after storage at 18, 28 and 38°C for 2, 4 and 6 months.

It was found that vitamin C in orange juice decreased with increasing time and temperature of storage. After 6 month of storage at 18, 28 and 38oC the content of vitamin C decreased by 32%, 45% and 60%, respectively. No HMF content was detected in fresh juices. The increase of HMF at 38oC was approximately 8.0 and 16.4 times higher than that of 18 and 28oC. HMF concentration of orange juice were found to be increased with an increase in vitamin C degradation. An increase in temperature and time caused a darkening of orange juices which was reflected in the degree of lightness (L*) and increase color total difference (ΔE ). High correlations were found between HMF accumulation and color parameters (ΔL, Δb) and ΔE.


Dr hab.  Inga KLIMCZAK

Poznan University of Economics and Business

Institute of Quality Science

Department of Food Quality and Safety

Aleja Niepodległości 10, 60-967 Poznań, Poland                                                           

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