Transformation of Quality Attributes of Fruit Leathers Using Diverse Hydrocolloids: Recent Application and Future Perspective

ABSTRACT This study provides a comprehensive review of recent advancements in the application of diverse hydrocolloids in the formulation of fruit‐based leathers. It highlights the significant impact of hydrocolloids in improving the techno‐functional properties of these fruit leathers to align with consumer preferences. The review extends beyond traditional attributes, exploring the specific effects of hydrocolloids on fruit leather formulations. Key factors such as fruit selection, processing methods, the type and concentration of hydrocolloids, and their synergistic interactions are thoroughly evaluated. The review also highlights the importance of controlling parameters like pH, sugar content, total soluble solids (TSS), drying temperature, and drying time which are crucial for maintaining the quality attributes of fruit leathers. By addressing these aspects, the study offers a comprehensive understanding of the role hydrocolloids play in developing superior fruit leather products. Moreover, the textural, and sensory properties and retention of anti‐oxidant activity of fruit leathers are significantly improved with the use of hydrocolloids. This enhancement not only provides consumer demands for better texture and taste but also promotes the creation of healthier food products. Overall, this review underscores the potential of hydrocolloids in transforming fruit leather formulations, leading to more appealing and health‐conscious food options.