Non‐enzymatic browning kinetics and browning factor path analysis of navel orange peel fillings under different sterilization and storage conditions

Key Points

• The aim is to analyze browning kinetics and the underlying mechanisms in navel orange peel fillings during storage.
• Established a kinetic model to predict browning changes.
• Conducted path analysis to determine browning mechanisms.
• Tested different sterilization and storage conditions, including irradiation and low temperatures.
• The Maillard reaction, driven by 5-HMF accumulation, is the primary browning mechanism identified.
• Optimal conditions included irradiation sterilization, aluminum foil packaging, and storage at 4 °C.
• These conditions effectively inhibit browning and preserve nutritional and color quality of the fillings.