Effects of Dissolved Oxygen on Non-Enzymatic Browning of Litchi Juice during the Storage
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Abstract:
The non-enzymatic browning of litchi juice during storage was investigated under the storage conditions of different initial dissolved oxygen concentrations (DOC) and headspace oxygen. The effects of DOC ion non-enzymatic browning of litchi juice was analyzed by PLSR. Results showed that the changes of L-AA of litchi juice were dominated by aerobic degradation in low and medium DOC with the rapid decrease of DOC during the storage of 0~3d. The DOC decreased slowly and tended to be stable during the storage of 3 d~17 w, and the changes of L-AA were both dominated by aerobic degradation and anaerobic degradation, and mainly by anaerobic degradation. The L-AA of litchi juice in high DOC continued aerobic degradation and almost completely degraded in 4 w with the rapid decrease of DOC and headspace oxygen concentration during the pre-storage. The sucrose of litchi juice degraded constantly under the condition of three DOC whereas the content of fructose and glucose exhibited a trend of rapid increase and then decrease. The 5-HMF and BI increased constantly with the increase of DOC. Epicatechin degraded continuously whereas the content of rutin was relatively stable. The non-enzymatic browning of litchi juice was dominated by L-AA degradation and oxidative polymerization of phenolics with Maillard reaction supplemented in different DOC.
