Valorization of non-conforming apricots in low glycemic index pastes for snack development

The growing demand for healthier snacks has increased the use of date paste as a natural binder in clean-label formulations. However, despite its technological functionality, date paste contains high levels of naturally occurring sugars, which may contribute to a high glycemic load and limit its suitability for consumers requiring glycemic control. Simultaneously, large quantities of nutritionally valuable apricots are discarded each year due to cosmetic defects, representing an important yet underutilized resource. This study proposes an innovative strategy to valorize non-compliant apricots by developing a whole-fruit paste as a sustainable alternative to date paste for clean-label snack formulations with reduced glycemic response. Whole apricots, including peel, were processed to preserve dietary fiber, pectin, and bioactive compounds. Two concentration approaches were compared: (i) conventional atmospheric evaporation (T ≥ 100 °C) using a domestic cooking processor and (ii) low-temperature dehydration-based (T ≤ 50 °C) concentration using a fruit dehydrator. Both methods produced pastes with comparable soluble solids content (°Brix ≥ 65), allowing the evaluation of the influence of the concentration process on physicochemical properties, phenolic composition, antioxidant capacity, rheological behavior, color, and water activity. The glycemic index was determined using the standardized INFOGEST in vitro digestion protocol. By proposing an accessible and low-energy concentration strategy to produce whole-fruit pastes capable of replacing date paste in snack formulations, this study introduces an innovative approach for developing healthier functional ingredients while simultaneously promoting fruit waste valorization, circular bioeconomy, and clean-label food innovation.