Biochemical characterization and nutritional evaluation of a functional high-protein fruit bar using apricot-plum

The present investigation was carried out to develop and characterize functional high-protein fruit bars enriched with bioactive compounds. Apricot powder, plum powder, Spirulina platensis, malted amaranth, dates, and dry fruits were utilized to formulate seven treatment combinations, which were evaluated for ascorbic acid, total phenolics, anthocyanins, and β-carotene contents during 90 days of storage. Apricot-based formulations exhibited significantly higher ascorbic acid (15.72 mg/100 g) and β-carotene (57.78 mg/100 g) levels, while plum-based treatments recorded the maximum phenolic content (574.78 mg GAE/100 g). Anthocyanin content was also greater in apricot-rich bars (45.32 mg/100 g). Storage led to a gradual decline in all bioactive components, with losses attributed to oxidation and degradation of sensitive compounds. Despite these reductions, the bars retained appreciable nutritional and functional qualities over the storage period. The study highlights the potential of fruit–protein blends as convenient, nutrient-rich snack options, meeting consumer preferences for health-oriented functional foods. Further improvements in storage stability and sensory quality could enhance their commercial viability.