Utilization of Date By-Products in the Food Industry

Najjar, Zein; Stathopoulos, Constantinos; Chockchaisawasdee, Suwimol

doi:10.9755/ejfa.2020.v32.i11.2192

Cited by 19 publications

(21 citation statements)

References 62 publications

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“…These factories handle a wide range of products (up to 40) derived from dates through different manufacturing procedures (Barreveld, 1993). The date-derived products that is based on physicochemical properties of dates include date syrup, high-fructose date sugar, and date jams, while those based on biotechnology have citric acid, alcohol (ethanol), vinegar, and bread baking yeast (Najjar et al, 2020;Sarraf et al, forthcoming).…”

Section: Common Date-derived Productsmentioning

confidence: 99%

“…Attempts at devising strategies for improving the production of dates have led to modern technologies. The surplus and secondclass dates have been converted into derived products for human consumption, such as date syrup, date paste, date jam, vinegar, and liquid sugar, as well as animal feeds (Ashraf and Hamidi-Esfahani, 2011;Ghnimi et al, 2017;Najjar, Stathopoulos, et al, 2020;Sarraf et al, forthcoming). The non-derived products of dates include fresh, mechanically pressed, packed under vacuum, and pitted dates (Ashraf and Hamidi-Esfahani, 2011;Sarraf et al, forthcoming).…”

Section: Introductionmentioning

confidence: 99%

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Date-derived industries: A review of common products, manufacturing methods, and leading countries

et al. 2022

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The date fruit, a nourishing food appreciated worldwide, plays an important role in producing countries’ economic and political aspects. Date palms provide numerous products, including date syrup, alcohol, vinegar, date powder, and sugar. This review was undertaken to summarize information about the common date-derived products, the manufacturing methods used, and the leading countries in the date-derived industry. Additionally, the review highlights the future challenges in developing the date industry. The difficulties that accompanied the preparation of this review included the scarcity of modern and reliable information, especially the statistics related to date-derived products from leading countries involved in this industry. This may be due to the incompleteness of such information or the lack of interest in publishing them in reliable scientific sources.

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Section: Common Date-derived Productsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Date-derived industries: A review of common products, manufacturing methods, and leading countries

et al. 2022

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“…Most of the harvested dates are consumed directly in the form of khalal, rutab or dates packed either by traditional method or industrial methods [6]. Modern technologies are used to transform surplus dates and second-grade dates into manufacturing products intended for human consumption, such as date molasses, date paste, date jam, vinegar, and liquid sugar, as well as animal feed (Najjar, Stathopoulos, et al, 2020), or non-food products. For example, the production of medical alcohol [7].…”

Section: Introductionmentioning

confidence: 99%

Effect of the Variety and Processing Method on the Productivity and Quality of Date Molasses

Al-Safy,

Ali

2023

IOP Conf. Ser.: Earth Environ. Sci.

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The objective of this study was to assess the impact of date cultivar and processing technique on the chemical composition, qualitative attributes, and quantitative characteristics of date molasses. Two Iraqi date varieties, namely Al-Zuhdi and Al-Khastawi, were chosen during the date stage to produce date molasses using three established methods: the Madabis method, the foundry method (hot water) and the modern mechanical method (synergistic). The results of the comparison of the physical characteristics of the fruits of date palm (Phoenix dactylifera L.) between the two cultivars Zahdi and Khastawi showed that the fruits of the Khastawi variety were superior to the Zahdi variety in weight, length, diameter, size, and weight of the fleshy part. Significant differences were also recorded in the chemical properties of the dates used in the study, as the Zuhdi variety recorded the highest percentage of ash, protein, fat and total acidity, while the Khastawi variety recorded the highest percentage of total sugars. The results showed that there were significant differences between the studied molasses samples in terms of production, as the sample (Khastawi W3) of molasses produced by the synergistic method recorded the highest production rate of date molasses (643.7) g / kg of dates, with a slight difference from the closest value recorded by the same manufacturing method for the Zahdi variety (591.3). g/kg). As for the biological test for the microbial molasses content of bacteria and molds, the molasses manufactured by three methods and for the two varieties under study met the limits of microbiological safety, under normal storage conditions at room temperature even after 90 days without recording any microbiological infection. All samples of molasses were accepted with a very good degree in the sensory evaluation of the qualities of texture, smell, taste and color, while the Zahdi variety by the traditional cold pressing method (Madabis) scored the best final acceptance score.

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“…Date seed, a wasted by-product of date (Phoenix dactylifera L.) fruit industry, has been widely utilised in food products such as in the production of cereal snacks and bakery products (Najjar et al, 2020). Date seed powder has been reported to contain high dietary fibres and phenolic compounds.…”

Section: Introductionmentioning

confidence: 99%

Comparative nutritional and toxicity analyses of beverages from date seed and barley powders as caffeine-free coffee alternatives

Jamil¹,

Al‐Obaidi²,

Saleh³

et al. 2022

IFRJ

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Coffee is one of the most preferred beverages due to its flavour and aroma, which is partially contributed by the presence of caffeine. However, there are many negative effects of caffeine on human health. Alternative products like date seed and barley beverage have become an interest to switch from caffeine to caffeine-free beverages. The present work thus aimed to evaluate the nutritional properties and toxicity of date seed and barley powders as compared to Arabica coffee powder. Samples were analysed for its caffeine content, antioxidant activity, and toxicity activity from boiled water extract, whereas the nutrition compositions and heavy metal contents were analysed based on respective extraction method performed. A mass spectral peak of caffeine was detected in the Arabica coffee but not in the date seed and barley powders. All three samples were shown to possess antioxidant activities with Arabica coffee yielding the highest. Arabica coffee, however, exhibited a moderate level of toxicity to human lung fibroblast (MRC-5) cell line with IC50 of 230 ± 40 µg/mL at the extract concentration. There was no inhibition on 50% MRC-5 cell viability showed by the date seed and barley powders up to 10 mg/mL extract concentration. The abundance of heavy metals detected in all samples was lower than the regulatory limits. Our findings therefore further supported the advantages of date seed and barley powders as alternatives to coffee beverage as both contained undetected amount of caffeine, low fat and high carbohydrate contents, and possessed good antioxidant activity with low potential health risks.

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Utilization of Date By-Products in the Food Industry

Cited by 19 publications

References 62 publications

Date-derived industries: A review of common products, manufacturing methods, and leading countries

Date-derived industries: A review of common products, manufacturing methods, and leading countries

Effect of the Variety and Processing Method on the Productivity and Quality of Date Molasses

Comparative nutritional and toxicity analyses of beverages from date seed and barley powders as caffeine-free coffee alternatives

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