Abstract:

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