Date fruit processing waste and approaches to its valorization: A review

Oladzad, Sepideh; Fallah, Narges; Mahboubi, Amir; Afsham, Neda; Taherzadeh, Mohammad J.

doi:10.1016/j.biortech.2021.125625

Cited by 59 publications

(53 citation statements)

References 66 publications

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“…Dates contain a very small quantity of proteins. However, they are rich in amino acids containing essential (e.g., lysine and leucine) and non-essential (e.g., glycine, aspartic acid, and glutamic acid) ones [16,69]. It has also been reported that the concentrated juice, such as date syrup, has strong antioxidant activity, accordingly to the high total phenolic content.…”

Section: The Composition Of Date Palm Fruit and Juicementioning

confidence: 99%

Date Fruits as Raw Material for Vinegar and Non-Alcoholic Fermented Beverages

Cantadori

Brugnoli

Centola

et al. 2022

Foods

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Currently, foods and beverages with healthy and functional properties, especially those that claim to prevent chronic diseases, are receiving more and more interest. As a result, numerous foods and beverages have been launched onto the market. Among the products with enhanced properties, vinegar and fermented beverages have a high potential for growth. Date palm fruits are a versatile raw material rich in sugars, dietary fibers, minerals, vitamins, and phenolic compounds; thus, they are widely used for food production, including date juice, jelly, butter, and fermented beverages, such as wine and vinegar. Furthermore, their composition makes them suitable for the formulation of functional foods and beverages. Microbial transformations of date juice include alcoholic fermentation for producing wine as an end-product, or as a substrate for acetic fermentation. Lactic fermentation is also documented for transforming date juice and syrup. However, in terms of acetic acid bacteria, little evidence is available on the exploitation of date juice by acetic and gluconic fermentation for producing beverages. This review provides an overview of date fruit’s composition, the related health benefits for human health, vinegar and date-based fermented non-alcoholic beverages obtained by acetic acid bacteria fermentation.

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Section: The Composition Of Date Palm Fruit and Juicementioning

confidence: 99%

Date Fruits as Raw Material for Vinegar and Non-Alcoholic Fermented Beverages

Cantadori

Brugnoli

Centola

et al. 2022

Foods

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“…The palm tree is also known as the tree of life and their numbers amount to ca 100 million. The most important countries in which palm trees are grown are Tunisia, Oman, Pakistan, Libya, Iraq, Egypt, Saudi Arabia, Iran and the United Arab Emirates (Al-Jasass et al 2016;Younas et al 2020;Oladzad et al 2021;Ahmed et al 2021).…”

Section: Introductionmentioning

confidence: 99%

Effect of different drying methods on some mineral elements, amino acids and fatty acids of the fruits of some Iraqi palm cultivars

HAMZA

Al-Hashimi

2023

Biodiversitas

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Abstract. Hamza RS, Al-Hashimi AG. 2023. Effect of different drying methods on some mineral elements, amino acids and fatty acids of the fruits of some Iraqi palm cultivars. Biodiversitas 24: 359-369. The current study aimed to produce date palm powder from low-quality local varieties, namely (Dayeri and Zahdi). The dates were dried by three methods (solar, electric and microwave) and the mineral elements of the date powder were investigated. The mineral components in the powder produced by heat treatments increased significantly, although the microwave was the best drying method. The microwave-dried Dayeri date powder had the highest levels of potassium and phosphorus, whereas the microwave-dried Zahdi showed the highest levels of calcium. A discrepancy was observed in the saturated and unsaturated fatty acids of date powder, diagnosed by gas chromatography connected to a mass spectrometer. Fatty acid levels were affected by heat treatments, a decrease in saturated and unsaturated fatty acids was recorded, especially by the electric oven drying method. Amino acids ratio varied between varieties and drying methods; the dates of the Zahdi variety contain the highest percentage of amino acids. The proline amino acid was superior to the other amino acids; the solar-dried Zahdi powder had the highest concentration of proline, while the microwave-dried powder had higher concentrations of leucine and serine. Similar amounts of phenylalanine and threonine were found in Zahdi powder that had been microwave dried. However, the amount of cysteine in that which had been solar-dried was higher. The objective of the current study is to determine some biochemical constituents of the locally considered low-quality dates in southern Iraq. These date varieties have not been investigated before for their nutritional quality.

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“…DPC is regarded as one of the functional raw materials, which can be developed and used as an added value to produce healthy foods [ 7 ]. The dips industry generates about 17–28% of DPC, often used in animal feeds as a filler [ 8 ] or disposed of in burial or sewage, which constitutes environmental pollution [ 9 ]. The lack of optimal use of that by-product may be due to the lack of chemical composition, health benefits, and knowledge of its nutritional applications when used in foods.…”

Section: Introductionmentioning

confidence: 99%

Experimental Investigation and Modeling for the Influence of Adding Date Press Cake on Drinkable Yogurt Quality

Alqahtani

Alnemr

Alsalem

et al. 2023

Foods

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The extraction of date syrup produces a large quantity of by-product known as date press cake (DPC). This study aimed to utilize valuable ingredients of the DPC by adding 0 (Control), 2, 4, and 6% (g/100 g) of its powder to drinkable yogurt before fermentation. The physicochemical properties, texture profile, and sensory evaluation of the treated DPC-based drinkable yogurt (DPC drinkable yogurt) were measured after fermentation and 5, 10, and 15 days of storage at 4 °C. The modeling of the most critical quality attributes, i.e., pH, acidity, syneresis, water holding capacity (WHC), viscosity, and color difference (ΔE), was conducted to predict their values based on the DPC percentage and storage period. The DPC drinkable yogurt’s total solids, protein, and fat ranged between 11.19–11.83, 3.10–3.42, and 2.26–2.34%, respectively. Adding 2–6% DPC slightly increased the pH of DPC drinkable yogurt and decreased its acidity (p > 0.05) during storage. Increasing the DPC percent in DPC drinkable yogurt decreased the syneresis value, and WHC increased during storage. The color parameters and viscosity of DPC drinkable yogurt recorded the highest value at the end of the storage period for all treatments and increased steadily with the increase in DPC. The evaluation of the prediction models indicated that the predicted values were close to the actual experimental values for pH (R2 = 0.779), acidity (R2 = 0.973), syneresis (R2 = 0.961), WHC (R2 = 0.989), viscosity (R2 = 0.99), L* (R2 = 0.919), a* (R2 = 0.995), b* (R2 = 0.922), and ΔE (R2 = 0.921). The textural analysis indicated that increasing the concentration of DPC in the DPC drinkable yogurt increased hardness (g), springiness, cohesiveness, and gumminess and decreased adhesiveness and resilience during cold storage. The evaluation of sensory acceptance during the cold storage of the DPC drinkable yogurt was conducted by 30 expert panelists. Each panelist received four cups of 10 mL drinkable yogurt treatments at 5–10 °C. The evaluation results indicated that adding 2% of DPC was closest in overall sensory acceptability to the control sample (p < 0.05). This study revealed the potential use of DPC in drinkable yogurt as a natural, functional, and low-cost ingredient to improve the fiber content, physicochemical properties, and overall acceptability. Therefore, the fermented DPC-based yogurt drink has the potency to be a practical, value-added, and novel alternative to dairy-based yogurt.

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Date fruit processing waste and approaches to its valorization: A review

Cited by 59 publications

References 66 publications

Date Fruits as Raw Material for Vinegar and Non-Alcoholic Fermented Beverages

Date Fruits as Raw Material for Vinegar and Non-Alcoholic Fermented Beverages

Effect of different drying methods on some mineral elements, amino acids and fatty acids of the fruits of some Iraqi palm cultivars

Experimental Investigation and Modeling for the Influence of Adding Date Press Cake on Drinkable Yogurt Quality

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