Insight into non-enzymatic browning in shelf-stable orange juice during storage KU Leuven
Non-enzymatic browning (NEB) is an important quality defect during storage of shelf-stable fruit juices including orange juice. NEB in pasteurized shelf-stable orange juice is hypothesized to be due to chemical reactions involving the degradation of ascorbic acid and/or sugars. Nevertheless, the mechanism of NEB is still not fully elucidated. Until today, NEB is a shelf-life limiting factor of shelf-stable fruit juices. Therefore, there is a ...