Changes in Quality Attributes Related to Browning during Storage of Litchi Juice Fermented by Lactobacillus

Litchi juice fermented by Lactobacillus casei was heated (95°C, 1 min) and stored in a dark place at 25°C. Changes in quality attributes (color, 5-hydroxymethylfurfural (5-HMF) phenolic compounds, antioxidant capacity, sugars, free amino acids, and others) related to browning in fermented litchi juice were investigated during the six months of storage. Noticeable visual changes due to browning were observed during storage of fermented litchi juice, especially in the upper part of the juice bottle, and the value of color difference (△E) increased to 7.12±0.04 after six months of storage. The 5-HMF content increased with the increase in storage time, which rose from 0 to 2.31±0.16 mg/L after six months of storage. Five soluble phenolic compounds (rutin, narcissoside, quercetin, kaempferol-rutinose-rhamnoside, and isorhamnetin-rutinose-rhamnoside) were identified in fermented litchi juice, none of which showed a significant decrease (P>0.05), whereas a tendency for total phenolic content to decrease was observed during storage of fermented litchi juice. Adding 0.3 g/L of sodium sulfite can inhibit the browning reaction in fermented litchi juice and decrease the formation of 5-HMF as well as the loss of total phenolics.

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