This application note examines some of the influences on L-ascorbic acid that lead to browning in fresh orange juice using a model system.
This document details an investigation into the factors influencing non-enzymic browning reactions in fresh orange juice, specifically focusing on the degradation of L-ascorbic acid (vitamin C). The study examines how temperature, pH, and additives like glucose, lysine, and sorbitol affect this process.
The samples were stored at 5, 38, and 50 °C.
The study tested pH levels of 1.15, 4.15, and 7.
The flow rate was set to 0.5 mL/min.