Characterization of novel intermediate food products from Spanish date palm (Phoenix dactylifera L., cv. Confitera) co-products for industrial use

Martín-Sánchez, Ana María; Cherif, Sarra; Vilella-Esplá, José; Ben-Abda, Jamel; Kuri, Víctor; Pérez‐Álvarez, José Angel; Sayas‐Barberá, Estrella

doi:10.1016/j.foodchem.2013.12.042

Cited by 24 publications

(19 citation statements)

References 25 publications

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“…The DP and/or AE increased b *. This increase may be due to the yellow carotenoid lutein present in the DP at this stage of ripening [ 3 ]. Likewise, annatto is known to give a yellowish colour.…”

Section: Resultsmentioning

confidence: 99%

“…The date paste (DP) was prepared following the procedure previously detailed by Martín-Sánchez et al [ 5 ], which consisted of a blanching step followed by pitting, peeling, and blending in a cutter. This date variety and ripening stage was selected because it showed the highest antioxidant activity, good technological properties, and low sugar content [ 3 ].…”

Section: Methodsmentioning

confidence: 99%

“…The weather conditions affect date ripening, and bunches are collected having fruits in different ripening stages, including immature fruits. These “low-grade dates” are discarded, despite being rich in valuable compounds and bioactive substances [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.)

Martín-Sánchez

Ciro-Gómez

Vilella-Esplá

et al. 2017

Foods

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Two novel ingredients were incorporated into spreadable liver pâtés to study their effect on physicochemical and sensory characteristics and their possible use in the meat industry. Fresh date (Phoenix dactylifera, cv. Confitera) co-products, as a paste (0%, 2.5% and 7.5%), and annatto (Bixa orellana) extract (0 and 128 mg/kg), as a colourant, and their combinations were incorporated into liver pâtés to study their effect on the final quality. The six formulations were analysed for chemical composition, physicochemical characteristics (pH, aw, colour, emulsion stability, and texture), and sensory properties. Pâtés tolerated suitable incorporation of date paste, providing emulsifying activity and being able to counteract to some extent the emulsion destabilisation caused by the annatto. All formulations showed an acceptable sensory quality, particularly pâtés with annatto and 7.5% date paste, which was softer, juicier, and presented redness values similar to the control as well as better emulsion stability. The combined use of these novel ingredients could be used as natural ingredients.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.)

Martín-Sánchez

Ciro-Gómez

Vilella-Esplá

et al. 2017

Foods

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“…At the Rutab stage, the apex starts ripening and the texture of the fruit becomes soft, losing moisture (and thus, weight) and the drupe starts turning brown or black in colour. There is little in- (Ahmed et al, 1995;Amira et al, 2011;El Arem et al, 2012;Martín-Sánchez et al, 2014).…”

Section: The Canary Islands Date Palmmentioning

confidence: 99%

The contribution of the Canary Island date palm (Phoenix canariensis) to the winter diet of frugivores in novel ecosystems

Spennemann

2019

European Journal of Ecology

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With the increasing expansion in urban areas, many species have adapted to utilising horticulturally used plants as alternate or augmentary food sources, in particular, during winter – when native foods are largely absent. Ornamental palms, particularly Canary Island Date Palms, fruit continuously during most of the year and thus provide a stable food supply. Based on observational, metric and bio-chemical data, this paper examines the role Canary Island Date Palms can and do play in the nutrition of frugivorous animals, in particular, for birds. It demonstrates that with its nearly year-round provisioning of drupes, the palm plays a major role as a ‘staple’ and backup food source for several species.

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“…Consequently, depolymerization of the cell walls is achieved and the composition of the dietary fiber is also modified. In terms of the dietary fiber component, blanching can covert insoluble dietary fiber (IDF) to soluble dietary fiber (SDF) due to the solubilization of IDF during thermal treatment [6]. Chantaro et al [7] have reported that blanching can significantly increase the SDF of carrot peels.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Properties and Intestinal Health Promoting Water-Insoluble Fiber Enriched Fraction Prepared from Blanched Vegetable Soybean Pod Hulls

Huang

Hsieh

2019

Molecules

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Different methods can be used to change the fiber compositions of food, and they consequently affect the physicochemical properties and physiological activities. The present study compared the effects of a blanching treatment on the physicochemical properties of water-insoluble fiber enriched fraction (WIFF) from three varieties of vegetable soybean pod hulls (tea vegetable soybean pod hull, TVSPH; black vegetable soybean pod hull, BVSPH; 305 vegetable soybean pod hulls, 305VSPH) and evaluated their effects on intestinal health in hamsters. Blanching may increase the soluble dietary fiber (SDF) content of WIFF in the 305VSPH variety by solubilizing cell wall components and releasing water-soluble sugars. Thus, the WIFF in the 305VSPH variety after blanching may be composed of cellulose and pectic substances. The WIFF of the blanched 305VSPH (B-305VSPH) variety exhibited the highest physicochemical properties, such as a water-retention capacity (11.7 g/g), oil-holding capacity (9.34 g/g), swelling property (10.8 mL/g), solubility (12.2%), and cation-exchange capacity (221 meq/kg), of the three varieties examined. The supplementation of B-305VSPH WIFF in the diet resulted in significantly (p < 0.05) lower cecal and fecal ammonia; activities of fecal β-d-glucosidase, β-d-glucuronidase, mucinase, and urease; as well as higher cecal total short-chain fatty acids relative to other diets. In addition, microbial analysis suggested that fecal bifidobacteria growth was enhanced by the consumption of B-305VSPH WIFF. Therefore, B-305VSPH WIFF may be applicable as a potential functional ingredient in the food industry for the improvement of intestinal health.

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Characterization of novel intermediate food products from Spanish date palm (Phoenix dactylifera L., cv. Confitera) co-products for industrial use

Cited by 24 publications

References 25 publications

Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.)

Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.)

The contribution of the Canary Island date palm (Phoenix canariensis) to the winter diet of frugivores in novel ecosystems

Physicochemical Properties and Intestinal Health Promoting Water-Insoluble Fiber Enriched Fraction Prepared from Blanched Vegetable Soybean Pod Hulls

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