Pilot‐scale hydraulic‐pressure extraction of Sukari date honey (Phoenix dactylifera L.) to enhance resource efficiency: Effects of processing parameters on bioactive compounds and physicochemical quality

Abstract

The present study explored the hydraulic pressure process as an alternative process to the conventional extraction of date honey. In this regard, response surface methodology (RSM) and central composite design (CCD) were utilized as process optimization tools to achieve the highest yield and efficiency. Independent processing parameters were temperature (50–60°C) and pressure (4–12 bar). Moreover, the effect of optimum conditions on the quality and active compounds of date honey were studied. The results showed that the optimum conditions to give the highest yield (45.83%) and extraction efficiency (87.99%) were a temperature of 60°C and a pressure of 8.83 bar with a come‐up time of 6 hr. The pH values of extracted date honey were higher than the conventional method. The change in pH values was described using the first‐order kinetic equation. While moisture content and acidity were significantly lower than the conventional method, hydraulic pressure increased the ash, protein, total sugar, reduced sugar, pectin, and total soluble solids. The valorization approach developed in this study provides a platform for producing high‐quality date honey as a value‐added product from an underutilized date. The findings can help with enhancing resource efficiency through agricultural waste valorization. Practical Applications Hydraulic press extracted the date honey at a pilot scale and showed good potential for further upscaling. This method addressed a significant concern of conventional extraction, that is, quality deterioration. In addition, the hydraulic press enhanced the extraction yield and process efficiency. Furthermore, results elaborated on the effects of processing parameters. Such approaches can be used in the industry to enhance resource efficiency and to help with achieving sustainable development goals (SDGs).

Innovative date syrup processing with ohmic heating technology: Physiochemical characteristics, yield optimization, and sensory attributes

“…Hussain, Farooq [ 35 ] revealed that the total sugar of Sukari variety date fruit was 78.5%. As Al‐Hilphy, Al‐Fekaiki [ 15 ] indicated, the moisture, fat, protein, ash, fiber, and sugar of the Sukari variety date were 12.598, 1.681, 2.520, 0.241, 6.86, and 78.01%, respectively.…”

“…The results are close to those of Farahnaky, Mardani [ 39 ], who confirmed that the moisture content of date syrup was 24.07%. Al‐Hilphy, Al‐Fekaiki [ 15 ] found that the moisture content of date syrup extracted by heat (the traditional method) was 31.03%.…”

“…Chemical composition was measured as follows: moisture content AOAC [ 24 ] (Method 919.38), protein AOAC [ 24 ] (Method 920.52), ash AOAC [ 24 ] (Method 920.181), fiber AOAC [ 24 ] (Method 2011.25), sugar AOAC [ 24 ] (Method 977.20), pH and acidity [ 25 ]. For determining color components, a camera of 6 Megapixels was first used to capture pictures of date syrup, according to Al‐Hilphy, Al‐Fekaiki [ 15 ]. Then, an image processing method was used to determine the color characteristics of date syrup by Image J software, and the values of lightness ( L *), redness/greenness ( a *), and yellowness/blueness ( b *) were extracted.…”

“…Also, date syrup was extracted using microwave and ultrasound technologies [ 14 ]. Al‐Hilphy, Al‐Fekaiki [ 15 ] studied the Kinetic models for date hony pH development and found that date hony (extracted by hydraulic press) pH decreased as the storage period increased from 0 to 60 days. Assiry [ 16 ] discovered that the storage temperature and the number of dissolved particles impact how much the pH value decreases with time.…”