Effect of heat processing on phenolics and their possible transformation in low-sugar high-moisture (LSHM) fruit products from Kainth (Pyrus pashia Buch.-ham ex D. Don) fruit

Abstract

LSHM fruit products were developed using 40% Kainth fruit juice (KJ40) and 10% pomace (KP10). The percentage of fruit juice and pomace was optimized based on the sensory analysis. The effect of heat processing on the nutritional and neutraceuticals parameters was studied. The product KJ40 was rich in free phenolics, while in KP10, it was bound phenolics. Both the products had good retention of phenolics, vitamins, minerals during processing and were microbiologically safe for up to six months. UPLC–ESI-HRMS was used for the identification and quantification of major phenolic compounds. Arbutin and catechin were the most stable phenolics during processing and storage. A slight change in catechin and chlorogenic acid contents was observed, which might be transformed or degraded. Tentatively, three unknown compounds were also identified using non-targeted analysis (Marker View Software, AB Sciex). Both products might offer health benefits as rich in phenolics and dietary fiber (≥5%).