Revizuirea tendințelor în dezvoltarea snackurilor din fructe structurate cu proprietăți funcționale

Galina Şleagun; Larisa Iuşan; Elena Zîreanova

doi:10.52673/18570461.25.1-76.03

Autori

Galina Şleagun Institutul Național de Cercetări Aplicative în Agricultură și Medicină Veterinară IP https://orcid.org/0000-0002-5543-8056
Larisa Iuşan Institutul Național de Cercetări Aplicative în Agricultură și Medicină Veterinară IP https://orcid.org/0000-0003-4028-221X
Elena Zîreanova Institutul Național de Cercetări Aplicative în Agricultură și Medicină Veterinară IP https://orcid.org/0000-0002-7625-175X

DOI:

https://doi.org/10.52673/18570461.25.1-76.03

Cuvinte cheie:

snackuri din fructe structurate, „fruits leather”, proprietăți funcționale, piure din fructe și legume, hidrocoloizi, fortificare, compuși biologici, Probiotice, Prebiotice

Rezumat

Snackurile din fructe structurate (SFS), prin valoarea sa nutritivă ridicată, sunt produse alternative ale fructelor proaspete, ceea ce poate contribui semnificativ la sustenabilitatea consumului de fructe proaspete datorită posibilității de a utiliza materii prime de diferită calitate și cu termen de valabilitate lung. Popularitatea unor astfel de produse se explică prin varietatea sortimentului, caracteristicile de gust, ușurința de consum și apartenența la categoria alimentelor sănătoase din punct de vedere nutritiv. Îmbunătățirea proprietăților funcționale ale SFS este o sarcină a producătorilor. Scopul acestei revizuiri a literaturii este de a oferi informații privind definițiile și principalele aspecte tehnologice ale fabricației SFS, precum și de a identifica abordările moderne privind dezvoltarea proprietăților funcționale ale SFS. La analiza informațiilor au fost utilizate diverse platforme online, articole și rezumate pentru perioada 2020–2024. Informațiile extrase fiind expuse pe secțiuni: compoziții și tehnologii de preparare a snackurilor din fructe structurate; rolul ingredientelor; formarea proprietăţilor funcţionale. Au fost identificate două abordări principale privind dezvoltarea proprietăților funcționale ale SFS: 1) creșterea conținutului de diverși compuși biologic activi, fibre alimentare și substanțe minerale, realizată prin combinarea diferitor fructe sau prin adăugarea diferitor componente ale plantelor și produselor derivate; 2) creșterea valorii nutriționale, realizată prin fortificarea cu concentrat de proteine vegetale și proteine din lapte; adăugarea acizilor grași omega-3 și omega-6, utilizați de preferință sub formă de capsulă. Procesul de uscare este cea mai critică etapă, care determină conservarea substanțelor funcționale în fabricarea SFS.

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