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Strategies for the Valorization of Date Fruit and Its Co-Products: A New Ingredient in the Development of Value-Added Foods


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Title:
Strategies for the Valorization of Date Fruit and Its Co-Products: A New Ingredient in the Development of Value-Added Foods
Authors:
Muñoz Tebar, Nuria  
Viuda-Martos, Manuel  
Lorenzo Rodriguez, Jose Manuel  
Fernandez-Lopez, Juana  
Pérez-Alvarez, José Angel  
Editor:
MDPI
Department:
Departamentos de la UMH::Tecnología Agroalimentaria
Issue Date:
2023-03
URI:
https://hdl.handle.net/11000/31831
Abstract:
Date palm trees (Phoenix dactylifera L.) are traditionally cultivated in South-West Asia and North Africa for date fruit consumption, although in recent years, its consumption has increased worldwide, and its cultivation has spread to other areas of America, sub-Saharan Africa, Oceania, and Southern Europe. During date fruit processing, several types of by-products are generated, such as low-quality dates or seeds, which along with date fruit, represent an excellent source of dietary fiber and bioactive compounds such as flavonoids, tannins, carotenoids, tocopherols, and tocotrienols. Therefore, this review provides information on the processing of dates fruit and the value-added by-products generated from them as well as their applications in different types of foods for the development of foods with an enhanced nutritional and functional profile. The incorporation of date fruit and their co-products in food formulations will help to cover the current consumer demands for foods made with ingredients of natural origin and with health properties beyond the merely nutritional.
Keywords/Subjects:
Phoenix dactylifer
date products and co-products
dairy
meat
bakery
Knowledge area:
CDU: Ciencias aplicadas: Ingeniería. Tecnología
Type of document:
application/pdf
Access rights:
info:eu-repo/semantics/openAccess
DOI:
https://doi.org/10.3390/foods12071456
Appears in Collections:
Artículos Tecnología Agroalimentaria



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