Innovative Approaches to Ensuring the Quality and Safety of Functional Confectionery Products Based on Flour

The growing consumer demand for healthier confectionery alternatives has accelerated the development of functional flour-based products enriched with bioactive compounds. This review examines innovative approaches to ensuring quality and safety in functional confectionery production, focusing on flour modification techniques, biofortification strategies, and quality control systems. Current methodologies including high-performance liquid chromatography (HPLC), near-infrared spectroscopy (NIRS), and advanced microbiological testing are analyzed. The integration of HACCP principles with novel preservation technologies such as microencapsulation and natural antimicrobials demonstrates significant potential for extending shelf life while maintaining nutritional value. Findings indicate that combined approaches involving modified atmosphere packaging, optimal water activity control (0.3-0.6 aw), and strategic incorporation of functional ingredients can enhance both safety parameters and consumer acceptance. Future developments should prioritize sustainable production methods and personalized nutrition approaches to meet evolving market demands.