Reaction pathways and factors influencing nonenzymatic browning in shelf‐stable fruit juices during storage

The occurrence of nonenzymaticbrowning in fruit juices during storage is a major quality defect. It negatively affects consumer acceptance and consumption behavior determines the shelf-life these products. Although nonenzymatic browning has been subject research for long time, exact mechanism reactions not yet completely understood. This review paper aims to give an overview compounds playing key role juices. chemistry plausible their relative importance will be discussed. To better understand browning, factors affecting reviewed several strategies methods evaluate color changes Nonenzymatic involves three main reactions: ascorbic acid degradation, acid-catalyzed sugar Maillard-associated reactions. most important NEB pathway depends on matrix. affected by many factors, such as juice composition, pH, oxygen availability (packaging material), conditions. can thus considered complex problem. characterize obtain insight into juices, food scientists applied approaches strategies. These included use model systems with/without addition labeled compound real well advanced analytical methods.