Development of Value-Added Products Suitable for Food Applications from Fresh Date Fruit (Confitera cv.) and its Co-products

The increasing commercialization of fresh date fruits (Confitera cv) in Spain is generating important amounts of co-products which currently are discarded as waste with the corresponding environmental problem and economic losses. The aim of this work was to valorize them, in an integral way, applyin...

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Bibliographic Details
Published in:Food and bioprocess technology 2024-05, Vol.17 (5), p.1265-1277
Main Authors: Muñoz-Bas, Clara, Muñoz-Tebar, Nuria, Candela-Salvador, Laura, Sayas-Barberá, Estrella, Viuda-Martos, Manuel, Pérez-Alvarez, José Angel, Fernández-López, Juana
Format: Article
Language:English
Subjects:
Agriculture
Biotechnology
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Commercialization
Dietary fiber
Dietary minerals
Economic impact
Fermented food
Food chains
Food Science
Fruits
Lipids
Minerals
Moisture content
Pastes
Sugar
Sweeteners
Water content
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Summary:The increasing commercialization of fresh date fruits (Confitera cv) in Spain is generating important amounts of co-products which currently are discarded as waste with the corresponding environmental problem and economic losses. The aim of this work was to valorize them, in an integral way, applying non-polluting procedures (grinding, soaking, filtering, or drying) allowing their reincorporation in the food chain in function on both nutritional and technological properties. Different intermediate and stable products with high added value have been obtained: (1) Date pastes with 50% moisture content and the same amount of sugars and dietary fiber (20% approx.), good source of K, Ca, and Mg, with low Na/K ratio,whose technological properties give them a great potential to provide desirable texture properties in some foods; (2) date waters rich in sugars and minerals with potential application as natural sweeteners or as source of carbon for the microbiota in fermented foods; (3) date flours with low moisture and high TDF content (58–66%), rich in minerals, and whose technological properties allow them to be used as carrier of oils (i.e., with healthy lipid profile) or as an emulsion stabilizer in the development of new foods.
ISSN:1935-5130
1935-5149
DOI:10.1007/s11947-023-03189-9