Classification, techno‐functional properties, and applications of diverse hydrocolloids in fruits‐based products: A concise review
Masud Alam, Sawinder Kaur, B.N. Dar, Vikas Nanda
Abstract
Hydrocolloids play a crucial role in enhancing the quality of fruit-based products, aligning with global demands for healthier and more sustainable food options. This review highlights the latest advancements in the application of plant-based, algae-based, animal-based, microorganism-based, and chemically modified hydrocolloids in fruit purees, fruit leathers, fruit juices, and fruit fillings. This work highlights the importance of hydrocolloids in enhancing the textural stability, thermal properties, and nutritional retention of fruit-based products, while maintaining their desirable sensory attributes. The central aim of this review is to evaluate comprehensively the techno-functional properties of hydrocolloids, including thickening, gelling, encapsulating, thermal stabilizing, syneresis inhibiting, and colloidal stability. Additionally, the interactions between hydrocolloids and fruit ingredients, particularly sugars, are analyzed to provide insights into their bonding mechanisms and their influence on product quality. This review consolidates recent findings to provide guidance for researchers and industry professionals on utilizing hydrocolloids to improve the quality, stability, and consumer acceptability of fruit-based products, offering benefits to both manufacturers and consumers.