Modern methods of pre-processing to improve the quality and nutritional value of dried fruits. a review

Traditional dietary habits, including the consumption of ultra-processed foods low in calories, high in sugar and salt, and insufficient consumption of fresh fruits and vegetables, negatively impact human health. Due to the seasonality of raw materials and limited access to fresh fruits and vegetables, these products are often available on the market in dried form, which ensures a long shelf life. The aim of this study is to review and analyze modern technologies and methods for producing high-quality dried fruits and fruit-based snacks with high nutritional value and acceptable organoleptic properties. The materials for this review are the results of scientific studies published between 2015 and 2025. A scientific search for sources on the topic of study was conducted using keywords in the bibliographic databases Scopus, Web of Science, PubMed, and Google Scholar. The data analysis included their systematization, generalization, interim findings, and an overall conclusion. A review of scientific publications revealed that various modern non-thermal pre-drying treatment methods, such as pulsed electric fields, ultrasonic treatment, high-hydrostatic treatment, pulsed light, and cold plasma, are used to ensure high nutritional value, maximum preservation of bioactive compounds, quality and safety, and a long shelf life of dried fruits and snacks. Vacuum impregnation and osmotic dehydration before drying contribute to increasing the nutritional value of dried fruits and improving the energy efficiency of the drying process. An important and promising approach to the production of dried snacks involves the use of food industry by-products, including fruit waste. This strategy not only addresses food waste but also creates nutrient-rich snacks or ingredients. Further research should be aimed at establishing optimal raw material processing regimes to improve the energy efficiency of the fruit and vegetable drying process for snack production, maximizing nutritional value preservation, improving organoleptic quality, and enhancing overall consumer acceptance

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