Date and their processing byproducts as substrates for bioactive compounds production

Tang, Zhen‐Xing; Shi, Lu-E; Aleid, Salah M.

doi:10.1590/s1516-89132014005000017

Cited by 18 publications

(10 citation statements)

References 47 publications

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“…The obtained data are in close agreement that reported by Gad et al, (2010). El-Nagga and Abd El -Tawab (2012) and Tang, et al (2014) revealed that Saidy date flesh was a good source for many elements, such as K (1000), Ca (28.5), Mg (52.0), Na (90.5), Zn (0.95) and Fe (10.0 mg/100 g of fresh weight). They added that the date is considered as a practical supplement for iron rather than iron tablets for those who have iron deficiency because it does not show side effects.…”

Section: Effect Of Fortification and Replacement By Different Levels supporting

confidence: 90%

Evaluation of Date Compote Prepared with Different Levels of Dibs and Milk

2018

Egyptian Journal of Nutrition

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Date compote manufacture supported by milk as source for the fat and protein and dibs as an alternative to sugar partial or whole, is highly nutritious and economically cheap. Therefore, this research was study the effect of fortification by different levels of milk (0.0, 25 and 50% of date weight) and dibs by different levels as an alternative to sugar solution (0.0, 50, and 100% of sugar solution) on physiochemical and sensory evaluation of date compote. The obtained results revealed that fortification of date compote by milk and replacement dibs as an alternative to sugar solution at different levels had a significant effect on physiochemical composition of date compote, i.e. total solids %, total dietary fibers %, total protein% , total lipids % , ash% and pH value; sugars composition of date compote, i.e. total sugars %, reducing sugars%, sucrose%, glucose% and fructose % except glucose/fructose ratio; Ferweez, H and H. A. Ismail 30 minerals composition of date compote, i.e. Potassium (K), , Sodium (Na) , Calcium (Ca) ,Magnesium (Mg) and Iron (Fe) contents (mg/100g); essential amino acids composition of date compote (histidine, isoleucine, leucine, lycine, methionine, phenylalanine, tryptophan and valine) and non-essential amino acids composition of date compote, i.e. alanine, arginine, aspartic, cysteine, glutamic, proline, serine and tyrosine and sensory evaluation of date compote

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Section: Effect Of Fortification and Replacement By Different Levels supporting

confidence: 90%

Evaluation of Date Compote Prepared with Different Levels of Dibs and Milk

2018

Egyptian Journal of Nutrition

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“…Water-soluble substrates have been utilized for the production of surfactants more often than oil substrates. Date molasses acts as the primary source of carbon and nitrogen and also helps to anchor bacterial cells [ 26 ]. In this study, surfactant production was at its maximum after 72 h of incubation indicated low surface tension (32.9 ± 1.5 mN/m than 96 h ( Figure 3 A) using date molasses.…”

Section: Resultsmentioning

confidence: 99%

Enhanced Production of Biosurfactant from Bacillus subtilis Strain Al-Dhabi-130 under Solid-State Fermentation Using Date Molasses from Saudi Arabia for Bioremediation of Crude-Oil-Contaminated Soils

Al-Dhabi

Esmail

Arasu

2020

IJERPH

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Crude oil and its derivatives are the most important pollutants in natural environments. Bioremediation of crude oil using bacteria has emerged as a green cleanup approach in recent years. In this study, biosurfactant-producing Bacillus subtilis strain Al-Dhabi-130 was isolated from the marine soil sediment. This organism was cultured in solid-state fermentation using agro-residues to produce cost-effective biosurfactants for the bioremediation of crude-oil contaminated environments. Date molasses improved biosurfactant production and were used for further optimization studies. The traditional “one-variable-at-a-time approach”, “two-level full factorial designs”, and a response surface methodology were used to optimize the concentrations of date molasses and nutrient supplements for surfactant production. The optimum bioprocess conditions were 79.3% (v/w) moisture, 34 h incubation period, and 8.3% (v/v) glucose in date molasses. To validate the quadratic model, the production of biosurfactant was performed in triplicate experiments, with yields of 74 mg/g substrate. These findings support the applications of date molasses for the production of biosurfactants by B. subtilis strain Al-Dhabi-130. Analytical experiments revealed that the bacterial strain degraded various aromatic hydrocarbons and n-alkanes within two weeks of culture with 1% crude oil. The crude biosurfactant produced by the B. subtilis strain Al-Dhabi-130 desorbed 89% of applied crude oil from the soil sample. To conclude, biosurfactant-producing bacterial strains can increase emulsification of crude oil and support the degradation of crude oil.

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“…[7] produced date fruit snack bars and observed increased phenolic compounds content and biological activities. Tang et al [8] reviewed the production of bioactive compounds in fermented date fruit such as organic acids, amino acids and nisin, while there are no reports on using fermented date fruit as functional ingredients. The results of this study indicated the high antifungal and antibacterial activities of FDF extract and the high potential for applications as functional ingredient for making confectionaries.…”

Section: Antifungal Activity Of Fermented Date Fruitmentioning

confidence: 99%

“…In recent study, fruit snack bar was prepared using date fruit as major ingredient demonstrated high potential to develop functional food with biological functions including antioxidant activity [7]. In addition, fermented date fruit was reported as value-added product that is rich in bioactive compounds such as organic acids, exopolysaccharide, nisin and amino acids [8]. Chandrasekaran & Bahkali, [5] reviewed the high potential for fermented date fruit as ingredients in functional foods.…”

Section: Introductionmentioning

confidence: 99%

Metabolomics profiling and antimicrobial activity of fermented date fruit (Khastawi) used as functional ingredients for making Asian confectionary (Dodol)

Muhialdin

Marzlan

Kadum

et al. 2021

Biotechnology & Biotechnological Equipment

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Date fruit (Phoenix dactylifera) have long history in food application due to the nutritional value, pleasant flavour and biological activity. This study aimed at investigating the antimicrobial activity of date fruits fermented with Lactobacillus plantarum ATCC8014. The fermented date fruit was added as ingredient for confectionary making and evaluated for it is effects on the physiochemical properties and shelf life of toffee-like South Asian product (Dodol). The results showed broad range antifungal activity of fermented date fruit towards Aspergillus niger (90.85%), Aspergillus flavus (92.86%) Escherichia coli (13 mm) and Staphylococcus aureus (15 mm). The identified bioactive metabolites included propylene glycol (0.028 mmol mL À1), lactic acid (0.763 mmol mL À1), acetic acid (0.292 mmol mL À1), acetoin (0.046 mmol mL À1) and gamma-Aminobutyric acid (0.041 mmol mL À1). Fermented date fruit (125 g/kg) significantly (p < 0.05) extended the shelf life of Dodol for 19 days at 25 ± 2 C in comparison to the control that showed mould growth after 12 days. The microbial growth was significantly reduced in the modified Dodol. A significant influence was observed in the physiochemical properties for modified Dodol such as increasing moisture and water activity and reducing the product firmness. No significant differences (p ! 0.05) were observed for the consumer acceptability between traditional and modified Dodol. The results indicated that the high antifungal activity is due to the presence of several bioactive metabolites. Moreover, the findings indicated the promising applications of fermented date fruit as functional ingredient to improve quality and the shelf life stability for confectionaries.

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Date and their processing byproducts as substrates for bioactive compounds production

Abstract: ABSTRACT

Cited by 18 publications

References 47 publications

Evaluation of Date Compote Prepared with Different Levels of Dibs and Milk

Evaluation of Date Compote Prepared with Different Levels of Dibs and Milk

Enhanced Production of Biosurfactant from Bacillus subtilis Strain Al-Dhabi-130 under Solid-State Fermentation Using Date Molasses from Saudi Arabia for Bioremediation of Crude-Oil-Contaminated Soils

Metabolomics profiling and antimicrobial activity of fermented date fruit (Khastawi) used as functional ingredients for making Asian confectionary (Dodol)

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