Fruit leather as a functional snack: a review of antioxidant richness across fruit varieties

• Zaskia Nur Azisah

  Faculty of Agricultural Technology, Hasanuddin University, Makassar 90245

Fruits are part of a category of foods that are prone to damage due to their high moisture content, which makes them susceptible to microbial contamination. Additionally, fruits can spoil as they become overripe. To prolong the shelf life of fruits, one approach is to process them into fruit leather products. This review article aims to serve as a resource and theoretical basis for readers. The methodology involves a literature review, gathering data from various sources. Findings indicate that fruit leather made from different fruits exhibits significant antioxidant activity, offering substantial health benefits. Moreover, combining multiple fruit types in fruit leather can enhance antioxidant activity. Research on fruit leather production, whether involving single fruits, binary combinations, or hydrocolloids, generally demonstrates strong antioxidant activity. Although combining fruits can enhance this activity, a reduction is possible in some instances, potentially due to the degradation of bioactive compounds during processing. In summary, fruit leathers made from fruits like dragon fruit, banana, pineapple, guava, and strawberry show strong potential for development as antioxidant-rich healthy snacks that can provide significant benefits to consumers.

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