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Kinetics of Non-Enzymatic Browning Reaction from Ascorbic Acid Model System of Blueberry Juice

MA Yongqiang, WEI Jing, WANG Xin, LI Xiujuan   

  1. Key Laboratory of Food Science and Engineering, Harbin University of Commerce, Harbin 150076, China
  • Online:2016-01-15 Published:2016-01-15


By building a non-enzymatic browning system containing ascorbic acid from blueberry juice, the relevant
indicators of blueberry juice during storage (4, 25 and 37 ℃) were determined and tentatively fitted to zero-order, first-order
and composite kinetic models. Browning index (BI; absorbance at 420 nm) complied with a composite kinetic model. The
ascorbic acid was constantly degraded during storage, which could be described by a first-order kinetic model, while the
5-HMF content variation followed a composite kinetic model. Linear fitting was conducted using the Arrhenius equation
to describe each indicator as a function of storage temperature. The generation of 5-HMF and BI showed good linear
relationship (R2 ≥ 0.949) at three different storage temperatures.

Key words: blueberry juice, ascorbic acid, non-enzymatic browning, storage, kinetics

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