Functional Fruit Snacks Enriched with Natural Sources of Fructooligosaccharides: Composition, Bioactive Compounds,...

Area of Science:

• Food Science and Technology
• Nutritional Science
• Functional Foods

Background:

• Functional foods aim to provide health benefits beyond basic nutrition.
• Fructooligosaccharides (FOS) are prebiotics known for their health-promoting properties.
• Fruit leather offers a versatile matrix for incorporating functional ingredients.

Purpose of the Study:

• To develop innovative fruit leather enriched with fructooligosaccharides (FOS) from chicory and Jerusalem artichoke.
• To evaluate the impact of FOS addition on the physicochemical, pro-health, and sensory properties of fruit leather.
• To assess the potential of FOS as a functional additive in fruit-based products.

Main Methods:

• Fruit leather formulations were developed using various fruits and 10% FOS powders.
• Physicochemical analyses included polyphenol profiling, acidity, sugar content, fiber, and mineral analysis.
• Pro-health effects (α-glucosidase inhibition) and sensory characteristics were evaluated.

Main Results:

• FOS addition decreased acidity and total sugars but increased fiber (fructans) and selected minerals (K, Mg, Zn).
• FOS modulated polyphenol profiles; fruit leather without FOS had higher polyphenol concentrations.
• Chicory FOS significantly inhibited α-glucosidase, while Jerusalem artichoke FOS efficacy varied with the fruit matrix.
• Sensory evaluation favored fruit leather without FOS, with Jerusalem artichoke FOS being better accepted than chicory FOS.

Conclusions:

• Fructooligosaccharides show potential as functional additives in fruit leather, improving fiber and mineral content.
• FOS addition impacts polyphenol profiles and sensory attributes, necessitating further optimization for taste and texture.
• The choice of FOS source (chicory vs. Jerusalem artichoke) influences its effectiveness and sensory acceptance.