Evaluation of Non-enzymatic Browning Factors during Storage of Blueberry Juice

The influence factors of non-enzymatic browning of blueberry juice during storage were studied. Three different kinds of blueberry juice system was built under 4, 25, and 37℃ storage. The browning index, total phenol, ascorbic acid and 5-HMF related indexes in blueberry juice were evaluated for non-enzymatic browning caused by various factors in order to explore the browning mechanism during storage. The results showed that, the non-enzymatic browning of blueberry juice was intensified by the increasing of storage time and temperature. The total phenol had little effect on non-enzymatic browning. The oxidant decomposition of ascorbic acid was the main factor of non-enzymatic browning of blueberry juice, followed by Maillard reaction. Caramelization had no significant effect on non-enzymatic browning with 5-HMF as the main index. These results showed that the higher the storage temperature was, the faster the ascorbic acid non-enzymatic browning rate was during the storage of blueberry juice. Therefore, it had great significance to inhibit the production of 5-HMF to improve the quality of blueberry juice during storage.