Work

Functional Fruit Snacks Enriched with Natural Sources of Fructooligosaccharides: Composition, Bioactive Compounds, Biological Activity, and Consumer Acceptance

Year: 2025

Type: article

Abstract: This study aimed to develop innovative fruit leather with programmed health-promoting properties, enriched with fructooligosaccharides (FOS) from chicory and Jerusalem artichoke. Their physicochemical properties were assessed, including the profile of polyphenolic compounds, pro-health effects, and sensory characteristics. The products contained various fruits (including pear, red currant, peach, and haskap berry) and 10% FOS powders. It was shown that the addition of FOS reduced acidity and total sugar content while increasing fiber content-especially fructans-and selected minerals (K, Mg, Zn). The addition of FOS also modulated the profile of polyphenolic compounds, whereas fruit leather without FOS was characterized by a higher concentration of these compounds. It was shown that the addition of chicory significantly modulates the ability to inhibit α-glucosidase. At the same time, in the case of the Jerusalem artichoke, the inhibition efficiency depends on the type of fruit matrix. Sensory-wise, the highest scores were given to recipes without FOS additives, with Jerusalem artichoke being better accepted than chicory. The results indicate the potential of using FOS as a functional additive, but their effects on taste and texture require further optimization.

Source: Molecules

DOI: 10.3390/molecules30122507

Authors: Paulina Nowicka, Michalina Marcińczak, Martyna Szydłowska, Aneta Wojdyło

Institution: Wrocław University of Environmental and Life Sciences

Language: English

Topic: Microbial Metabolites in Food Biotechnology

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: gold

Estimated APC paid: $3,258