Department of Fruit and Vegetable Technology, CSIR-Central Food Technological Research Institute (CFTRI), Mysuru 570020, Karnataka, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, Uttar Pradesh, 201002, India.
Department of Fruit and Vegetable Technology, CSIR-Central Food Technological Research Institute (CFTRI), Mysuru 570020, Karnataka, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, Uttar Pradesh, 201002, India.
Food Chem. 2022 Feb 15;370:130988. doi: 10.1016/j.foodchem.2021.130988. Epub 2021 Sep 1.
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%).
采用 40%的卡因坦果（KJ40）和 10%的果渣（KP10）开发了 LSHM 水果产品。根据感官分析对果汁和果渣的比例进行了优化。研究了热加工对营养和天然产物参数的影响。KJ40 产品富含游离酚，而 KP10 产品富含结合酚。这两种产品在加工过程中均能很好地保留酚类、维生素和矿物质，且在六个月内微生物学上是安全的。UPLC-ESI-HRMS 用于主要酚类化合物的鉴定和定量。熊果苷和儿茶素是加工和储存过程中最稳定的酚类化合物。在儿茶素和绿原酸的含量上观察到轻微的变化，可能发生了转化或降解。使用非靶向分析（Marker View Software，AB Sciex）暂定鉴定了三种未知化合物。这两种产品都可能具有健康益处，因为它们富含酚类和膳食纤维（≥5%）。
