Development of drying and roasting processes for the production of plant-based pro-healthy snacks in the light of nutritional trends and sustainable techniques

Abstract

Background

Snacks constitute a huge share of the food market. In recent years there has been a global change involving the implementation of sustainable food production techniques and an increase in consumer awareness of the impact of the food they consume on their well-being and health. There is an increasing interest in snacks with health-promoting properties, especially vegetables. This trend is reflected in the search for new, both thermal and non-thermal, technical solutions in the drying process.

Scope and approach

The article describes a comprehensive review of changing methodologies for drying and roasting plant materials with supporting treatments, creating hybrid processes that have a significant impact on the quality of dried food and contribute to process optimization and energy savings. The use of microwaves, infrared, ultrasound, blanching, pulsed electric field, pulsed vacuum, and cold plasma, and also osmotic treatment/enrichment, edible coatings are included.

Key findings and conclusions

Combining hybrid drying methods, particularly those assisted by microwave, infrared, ultrasound, and vacuum, is effective in reducing drying times and maintaining high nutritional quality. Microwave, superheated steam, and infrared-hot air roasting prove efficient in achieving energy savings, retaining functional compounds, and enhancing sensory and nutritional value in roasted products. Selecting from a wide range of methods is crucial to ensuring the production of snacks with the desired properties, especially considering issues of dietary trends and sustainable techniques toward energy savings.