Reviewing trends in the development of structured fruit snacks with functional properties
DOI:
https://doi.org/10.52673/18570461.25.1-76.03Keywords:
structured fruit snacks, “fruit leather”, functional properties, fruit and vegetable puree, hydrocolloids, fortification, biological compounds, probiotics, PrebioticsAbstract
Structured fruit snacks (SFS) are an alternative to fresh fruit, offering a high nutritional value, which can significantly contribute to the sustainability of fresh fruit consumption, due to the possibility of using raw materials of different quality and long shelf life. They can be made from raw materials of different quality and have a long shelf life, making them a convenient and healthy option for consumers. The popularity of these products is due to their variety, taste, ease of use, and their classification as a healthy food option. Improving the functional benefits of SFS is a task for producers. The aim of this literature review is to provide information on the definitions and main technological aspects of the production of SFS, as well as to identify modern approaches to developing their functional properties. Various online platforms, full texts of articles and abstracts from the period 2020–2024 were used for research. The extracted information has been summarized in the following sections: composition and preparation methods of structured fruit snacks; role of ingredients; and formation of functional properties. Two main approaches to the development of the functional properties of SFS have been identified: 1) Increasing the content of various biologically active compounds, dietary fiber and mineral substances, achieved through the combination of different fruits or the addition of various plant components and their derived products; 2) Increasing nutritional value through fortification with vegetable protein concentrates and milk protein, as well as the addition of omega-3 and omega-6 fatty acids, preferably in capsule form. The drying process is the most critical stage, which determines the preservation of functional substances during the production of SFS.
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