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The resultant fruit leather exhibits a well\u2010balanced nutritional profile, including protein (4.40\u20134.47\u00a0g), fiber (2.75\u20133.45\u00a0g), carbohydrates (71.67\u201372.60\u00a0g), minerals (2.48%\u20132.81%), and energy (304.56\u2013307.36\u00a0kcal) per 100\u00a0g. Rich in essential minerals, the product contains potassium (670.62\u2013675.97\u00a0mg), phosphorus (402.57\u2013406.86\u00a0mg), calcium (474.38\u2013478.46\u00a0mg), sodium (61.88\u201362.97\u00a0mg), magnesium (507.70\u2013511.94\u00a0mg), iron (5.22\u20135.25\u00a0mg), selenium (1.40\u20131.47\u00a0mg), manganese (0.71\u20130.76\u00a0mg), copper (1.58\u20131.71\u00a0mg), and zinc (2.00\u20132.05\u00a0mg) per 100\u00a0g. It also provides substantial amounts of ascorbic acid (40.15\u201342.15\u00a0mg), carotenoids (692.52\u2013705.58\u00a0\u00b5g), flavonoids (192.42\u2013199.51\u00a0mg), phenols (169.05\u2013194.13\u00a0mg), and antioxidant activity (84.19%\u201386.50%) per 100\u00a0g. The addition of 0.4% \u03ba\u2010carrageenan enhanced the fruit leather's physico\u2010chemical, textural, and sensory properties, while improving the retention of micronutrients through its protective gel\u2010like matrix based on experimental findings. This study contributes critical insights into the role of hydrocolloids in fruit leather development, emphasizing their potential to improve the nutritional quality, bioactive compound stability, and consumer appeal of sustainable snack alternatives.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>The formulation of mixed fruit leather with the incorporation of \u03ba\u2010carrageenan presents a viable solution for creating value\u2010added functional snacks using underutilized and seasonal indigenous fruits like jackfruit, banana, and silverberry. It caters to the growing demands of the consumers for ready\u2010to\u2010eat, convenient, and sustainable functional plant\u2010based finger foods. By the convergence of traditional fruit\u2010based food processing and modern hydrocolloid, this study offers solutions from industry to nutrition. The incorporation of \u03ba\u2010carrageenan enhanced the texture, nutrient retention, and antioxidant stability of the final product, making it a soft, chewable, and nutrient\u2010dense snack suitable for all age groups, including children and the elderly.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.70715","type":"journal-article","created":{"date-parts":[[2025,12,5]],"date-time":"2025-12-05T09:05:11Z","timestamp":1764925511000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Valorization of Indigenous Fruits in Functional Leather Snacks: A Study on \u03ba\u2010Carrageenan Fortified Mixed Fruit Leathers"],"prefix":"10.1111","volume":"90","author":[{"given":"Ginisha","family":"Kalsi","sequence":"first","affiliation":[{"name":"Department of Food and Nutrition College of Community Science Assam Agricultural University Jorhat Assam India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tobiul Hussain","family":"Ahmed","sequence":"additional","affiliation":[{"name":"Department of Chemical Engineering CSIR\u2010North East Institute of Science and Technology  Jorhat Assam India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shadad Md","family":"Khayer","sequence":"additional","affiliation":[{"name":"Department of Agricultural Engineering Sarat Chandra Sinha College of Agriculture Assam Agricultural University, Chapor  Dhubri Assam India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Manashi Das","family":"Purkayastha","sequence":"additional","affiliation":[{"name":"Food Science and Technology Programme College of Agriculture Assam Agricultural University  Jorhat Assam India"},{"name":"Department of Food Technology Assam Skill University, Darrang  Mangaldai Assam India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Madhuri","family":"Sinha","sequence":"additional","affiliation":[{"name":"Department of Food and Nutrition College of Community Science Assam Agricultural University Jorhat Assam India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Julena","family":"Saikia","sequence":"additional","affiliation":[{"name":"Department of Food and Nutrition College of Community Science Assam Agricultural University Jorhat Assam India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7230-6736","authenticated-orcid":false,"given":"Moloya","family":"Gogoi","sequence":"additional","affiliation":[{"name":"Department of Food and Nutrition College of Community Science Assam Agricultural University Jorhat Assam India"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,12,5]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.1080\/07373930802307209"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.17576\/mjas\u20102018\u20102201\u201005"},{"key":"e_1_2_8_4_1","doi-asserted-by":"crossref","unstructured":"Aini N. 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