In vitro evaluation of biological properties of high-added value ingredients (date juice and date powder) obtained from date co-products
The commercialization of fresh dates results in a significant amount of waste, with approximately 30 % of dates being discarded due to low-grade classification. To combat food waste, value-added products, such as previously dried and milled date powder and date juice, have been obtained from date co...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-06-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224002956 |
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| author | Clara Muñoz-Bas Rita Vedor Daniela Machado Joana Cristina Barbosa Ana Maria Gomes José Angel Pérez-Alvarez Juana Fernández-Lopez |
| author_facet | Clara Muñoz-Bas Rita Vedor Daniela Machado Joana Cristina Barbosa Ana Maria Gomes José Angel Pérez-Alvarez Juana Fernández-Lopez |
| author_sort | Clara Muñoz-Bas |
| collection | DOAJ |
| description | The commercialization of fresh dates results in a significant amount of waste, with approximately 30 % of dates being discarded due to low-grade classification. To combat food waste, value-added products, such as previously dried and milled date powder and date juice, have been obtained from date co-products using environmentally friendly processes. Fresh dates contain a number of valuable nutritional components, including sugars, dietary fibre, essential vitamins, minerals, and bioactive compounds. This study aimed to assess the chemical composition of date juice and powder, in terms of total soluble solids, total dietary fibre, sugars, proteins, moisture, ash and fats. In addition, the total phenolic compounds content was determined, and in chemico antioxidant, antidiabetic and antihypertensive activities, and prebiotic potential were evaluated. In terms of nutritional values, date juice was found to be rich in water-soluble sugars, while date powder presented high concentrations of total dietary fibre. The nutritional composition strongly influenced the total phenolic compounds content (1.575 ± 0.028 mg GAE/g in date powder vs 0.146 ± 0.004 mg GAE/mL in date juice) and bioactivities (antioxidants, antidiabetic and antihypertensive activities), with date powder showing higher values compared to date juice. Prebiotic potential was observed for both by-products for all the strains tested. In this sense, both date juice and date powder proved to be valuable by-products developed to combat food waste. |
| format | Article |
| id | doaj-art-eac058d7b3c64ce6a704934d04e5d9d5 |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-eac058d7b3c64ce6a704934d04e5d9d52025-01-08T04:53:49ZengElsevierApplied Food Research2772-50222025-06-0151100685In vitro evaluation of biological properties of high-added value ingredients (date juice and date powder) obtained from date co-productsClara Muñoz-Bas0Rita Vedor1Daniela Machado2Joana Cristina Barbosa3Ana Maria Gomes4José Angel Pérez-Alvarez5Juana Fernández-Lopez6IPOA Research Group, Agro-food and Agro-environment Innovation and Research Institute, Miguel Hernández University (CIAGRO-UMH), Ctra. Beniel km 3.2, Orihuela, Alicante 03312, SpainCBQF—Centro de Biotecnologia e Química Fina Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, Porto 4169-005, PortugalCBQF—Centro de Biotecnologia e Química Fina Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, Porto 4169-005, PortugalCBQF—Centro de Biotecnologia e Química Fina Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, Porto 4169-005, PortugalCBQF—Centro de Biotecnologia e Química Fina Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, Porto 4169-005, PortugalIPOA Research Group, Agro-food and Agro-environment Innovation and Research Institute, Miguel Hernández University (CIAGRO-UMH), Ctra. Beniel km 3.2, Orihuela, Alicante 03312, SpainIPOA Research Group, Agro-food and Agro-environment Innovation and Research Institute, Miguel Hernández University (CIAGRO-UMH), Ctra. Beniel km 3.2, Orihuela, Alicante 03312, Spain; Corresponding author.The commercialization of fresh dates results in a significant amount of waste, with approximately 30 % of dates being discarded due to low-grade classification. To combat food waste, value-added products, such as previously dried and milled date powder and date juice, have been obtained from date co-products using environmentally friendly processes. Fresh dates contain a number of valuable nutritional components, including sugars, dietary fibre, essential vitamins, minerals, and bioactive compounds. This study aimed to assess the chemical composition of date juice and powder, in terms of total soluble solids, total dietary fibre, sugars, proteins, moisture, ash and fats. In addition, the total phenolic compounds content was determined, and in chemico antioxidant, antidiabetic and antihypertensive activities, and prebiotic potential were evaluated. In terms of nutritional values, date juice was found to be rich in water-soluble sugars, while date powder presented high concentrations of total dietary fibre. The nutritional composition strongly influenced the total phenolic compounds content (1.575 ± 0.028 mg GAE/g in date powder vs 0.146 ± 0.004 mg GAE/mL in date juice) and bioactivities (antioxidants, antidiabetic and antihypertensive activities), with date powder showing higher values compared to date juice. Prebiotic potential was observed for both by-products for all the strains tested. In this sense, both date juice and date powder proved to be valuable by-products developed to combat food waste.http://www.sciencedirect.com/science/article/pii/S2772502224002956Date co-productsBioactivityPrebioticAntioxidantAnti-hypertensiveAnti-glycemic |
| spellingShingle | Clara Muñoz-Bas Rita Vedor Daniela Machado Joana Cristina Barbosa Ana Maria Gomes José Angel Pérez-Alvarez Juana Fernández-Lopez In vitro evaluation of biological properties of high-added value ingredients (date juice and date powder) obtained from date co-products Applied Food Research Date co-products Bioactivity Prebiotic Antioxidant Anti-hypertensive Anti-glycemic |
| title | In vitro evaluation of biological properties of high-added value ingredients (date juice and date powder) obtained from date co-products |
| title_full | In vitro evaluation of biological properties of high-added value ingredients (date juice and date powder) obtained from date co-products |
| title_fullStr | In vitro evaluation of biological properties of high-added value ingredients (date juice and date powder) obtained from date co-products |
| title_full_unstemmed | In vitro evaluation of biological properties of high-added value ingredients (date juice and date powder) obtained from date co-products |
| title_short | In vitro evaluation of biological properties of high-added value ingredients (date juice and date powder) obtained from date co-products |
| title_sort | in vitro evaluation of biological properties of high added value ingredients date juice and date powder obtained from date co products |
| topic | Date co-products Bioactivity Prebiotic Antioxidant Anti-hypertensive Anti-glycemic |
| url | http://www.sciencedirect.com/science/article/pii/S2772502224002956 |
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