The influence of novel pasteurisation on the (poly)phenolic content of two sugar substituted Armagh Bramley apple products

• HPP preserved greater (poly)phenol content than traditional thermal pasteurisation. • Ascorbic acid was reduced by ≥80 % by the end of the study for all products. • All products produced were considered acceptable to consumers. • Sugar could be substituted with erythritol sweetener by up to 75 % without affecting sensory attributes. • No significant differences observed in sensory qualities by pasteurisation method. Due to the known health benefits of (poly)phenols and antioxidants the preservation of these bioactives is desirable during food processing. Additionally, due to health issues associated with the consumption of sugar the reduction of added sugar without affecting consumer acceptability is a further challenge. Two Armagh Bramley apple products (sauce and butter) were prepared at 0 to 100 % sugar substitution and either thermally pasteurised, high-pressure pasteurised (HPP) or unpasteurised, with bioactive content monitored over 28 days. Sensory analysis was carried out on thermally pasteurised products at each sugar substitution level, with effects of pasteurisation assessed on the lowest acceptable sugar content in a second assessment. Total (poly)phenol content was in the order unpasteurised control> HPP pasteurised> thermally pasteurised for both products and reduced by up to 11.9 % over 28 days. Sensory acceptable % sugar substitutions were 100 % and 75 % for sauce and butter respectively. Sensory qualities were not different between pasteurisation treatments at these substitution levels. These results will support producers wishing to reformulate apple-based products to reduce sugar content by at least 75 %, whilst also retaining greater (poly)phenolic content using HPP pasteurisation.