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Muñoz-Tebar N, Viuda-Martos M, Lorenzo JM, Fernandez-Lopez J, Perez-Alvarez JA. Strategies for the Valorization of Date Fruit and Its Co-Products: A New Ingredient in the Development of Value-Added Foods. Foods 2023; 12:foods12071456. [PMID: 37048284 PMCID: PMC10094366 DOI: 10.3390/foods12071456] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 03/24/2023] [Accepted: 03/27/2023] [Indexed: 04/14/2023] Open
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.
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Affiliation(s)
- Nuria Muñoz-Tebar
- IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental, Universidad Miguel Hernández (CIAGRO-UMH), Carretera. Beniel Km 3.2, 033121 Orihuela, Alicante, Spain
| | - Manuel Viuda-Martos
- IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental, Universidad Miguel Hernández (CIAGRO-UMH), Carretera. Beniel Km 3.2, 033121 Orihuela, Alicante, Spain
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia 4, 32900 San Cibrao das Viñas, Ourense, Spain
| | - Juana Fernandez-Lopez
- IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental, Universidad Miguel Hernández (CIAGRO-UMH), Carretera. Beniel Km 3.2, 033121 Orihuela, Alicante, Spain
| | - Jose Angel Perez-Alvarez
- IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental, Universidad Miguel Hernández (CIAGRO-UMH), Carretera. Beniel Km 3.2, 033121 Orihuela, Alicante, Spain
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Gelation mechanism of high soluble dietary fiber okara-egg tofu induced by combined treatment of steam explosion and enzymatic hydrolysis. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108602] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/19/2023]
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Optimized Cellulase-Hydrolyzed Deoiled Coconut Cake Powder as Wheat Flour Substitute in Cookies. Foods 2022; 11:foods11172709. [PMID: 36076899 PMCID: PMC9455168 DOI: 10.3390/foods11172709] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2022] [Revised: 08/30/2022] [Accepted: 08/31/2022] [Indexed: 11/16/2022] Open
Abstract
Deoiled coconut cake powder (DCCP) was hydrolyzed to reduce the ratio of insoluble/soluble dietary fiber (RIS) by partially converting insoluble dietary fiber to soluble using Celluclast 1.5 L, a commercial cellulase preparation in citrate buffer medium. Firstly, the influence of citrate buffer amount, enzyme concentration, pH, and retention time on the enzymatic hydrolysis efficiency was investigated. Then, response surface methodology (RSM) was employed to optimize the process in which the insoluble and soluble dietary fiber contents were the responses. The results revealed that 10.3 g buffer/g of materials, 3.7 U/g of the materials, and 60 min of retention time were the optimal conditions for the enzymatic hydrolysis to obtain the insoluble and soluble contents of 68.21%db and 8.18%db, respectively. Finally, DCCP or hydrolyzed DCCP (HDCCP) was partially substituted for wheat flour at different replacement ratios in a cookie recipe at 0, 10, 20, 30, and 40%. The cookies with a 10% replacement ratio of hydrolyzed deoiled coconut cake powders had a lower RIS by more than two folds those of DCCP and had the same sensorial score as the control sample. This study proposed that Celluclast 1.5 L effectively reduced RIS by partially converting insoluble to soluble dietary fiber, improving the soluble dietary fiber content in fiber-enriched cookies.
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Technological Properties and Composition of Enzymatically Modified Cranberry Pomace. Foods 2022; 11:foods11152321. [PMID: 35954089 PMCID: PMC9368176 DOI: 10.3390/foods11152321] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 07/29/2022] [Accepted: 08/01/2022] [Indexed: 12/29/2022] Open
Abstract
Cranberry pomace obtained after juice production is a good source of dietary fiber and other bioactive compounds. In this study, cranberry pomace was hydrolyzed with Viscozyme® L, Pectinex® Ultra Tropical, Pectinex® Yieldmash Plus, and Celluclast® 1.5L (Novozyme A/S, Denmark). The soluble and insoluble dietary fiber was determined using the Megazyme kit, while the changes in mono-, disaccharide and oligosaccharides’ contents were determined using HPLC-RI; the total phenolic contents were determined by Folin−Ciocalteu’s Assay. Prebiotic activity, using two probiotic strains Lactobacillus acidophilus DSM 20079 and Bifidobacterium animalis DSM 20105, was investigated. The technological properties, such as hydration and oil retention capacity, were evaluated. The enzymatic treatment increased the yield of short-chain soluble saccharides. The highest oligosaccharide content was obtained using Viscozyme® L and Pectinex® Ultra Tropical. All of the tested extracts of cranberry pomace showed the ability to promote growth of selected probiotic bacteria. The insoluble dietary fiber content decreased in all of the samples, while the soluble dietary fiber increased just in samples hydrolyzed with Celluclast® 1.5L. The highest content of total phenolic compounds was obtained using Viscozyme® L and Pectinex® Ultra Tropical (10.9% and 13.1% higher than control, respectively). The enzymatically treated cranberry pomace exhibited lower oil and water retention capacities in most cases. In contrast, water swelling capacity increased by 23% and 70% in samples treated with Viscozyme® L and Celluclast® 1.5L, respectively. Enzymatically treated cranberry pomace has a different composition and technological properties depending on the enzyme used for hydrolysis and can be used in various novel food products.
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Alvi T, Khan MKI, Maan AA, Razzaq ZU. Date fruit as a promising source of functional carbohydrates and bioactive compounds: A review on its nutraceutical potential. J Food Biochem 2022; 46:e14325. [PMID: 35894233 DOI: 10.1111/jfbc.14325] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Accepted: 06/14/2022] [Indexed: 11/28/2022]
Abstract
From the past decade, consumption of ready-to-eat food and ease of access to fast food increased the onset of several diseases. Thus, there is a need to shift the trend from consumption of unhealthy food item to natural and healthy alternatives. In this context, fruits can be considered as functional food, which have ability to provide essential nutrients and bioactive compounds. These compounds when consume in adequate amount would have the potential to lower the onset of diseases. In this regard, Phoenix dactylifera or date fruit is an important source of functional carbohydrates and bioactive compounds for their use as functional foods. The major functional carbohydrate in date fruit are in the form of dietary fiber, such as β-glucan, cellulose and fructans along with other bioactive compounds. Additionally, it is also a good source of other important nutrients such as sugars, minerals, along with minor quantities of proteins and lipids. Due to these functional compounds, date fruit have shown a wide range of pharmaceutical properties such as antioxidant, anti-inflammatory, anti-diabetic, hepatoprotective and anticancer. This review provides latest information regarding functional and nutraceutical carbohydrates of date fruits along-with mechanism of action on different diseases reported in recent years. PRACTICAL APPLICATIONS: This will provide information to food industries for the development of innovative food products by using date fruit. Moreover, bioactive components from date fruit may prove to enhance global health and wellness. However, further research is needed on clinical trials for the development of functional food products by using date fruit for functional foods and pharmaceutical applications.
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Affiliation(s)
- Tayyaba Alvi
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Muhammad Kashif Iqbal Khan
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.,Department of Food Engineering, University of Agriculture, Faisalabad, Pakistan
| | - Abid Aslam Maan
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.,Department of Food Engineering, University of Agriculture, Faisalabad, Pakistan
| | - Zafar Ullah Razzaq
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
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Date Components as Promising Plant-Based Materials to Be Incorporated into Baked Goods—A Review. SUSTAINABILITY 2022. [DOI: 10.3390/su14020605] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Date (Phoenix dactylifera L. Arecaceae) fruits and their by-products are rich in nutrients. The health benefits of dates and their incorporation into value-added products have been widely studied. The date-processing industry faces a significant sustainability challenge as more than 10% (w/w) of the production is discarded as waste or by-products. Currently, food scientists are focusing on bakery product fortification with functional food ingredients due to the high demand for nutritious food with more convenience. Utilizing date components in value-added bakery products is a trending research area with increasing attention. Studies where the researchers tried to improve the quality of bakery goods by incorporating date components have shown positive results, with several drawbacks that need attention and further research. The objective of this review is to present a comprehensive overview of the utilization of date components in bakery products and to identify gaps in the current knowledge. This review will help focus further research in the area of valorization of date by-products and thereby contribute to the generation of novel functional bakery products that meet consumer expectations and industry standards, thus generating income for the relevant industry and considerable alleviation of the environmental burden this waste and by-products contribute to. Only a few studies have been focused on utilizing date by-products and their extracts for baked goods, while a research area still remaining under-explored is the effect of incorporation of date components on the shelf life of bakery products.
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Sarraf M, Jemni M, Kahramanoğlu I, Artés F, Shahkoomahally S, Namsi A, Ihtisham M, Brestic M, Mohammadi M, Rastogi A. Commercial techniques for preserving date palm ( Phoenix dactylifera) fruit quality and safety: A review. Saudi J Biol Sci 2021; 28:4408-4420. [PMID: 34354425 PMCID: PMC8324939 DOI: 10.1016/j.sjbs.2021.04.035] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2021] [Revised: 04/11/2021] [Accepted: 04/12/2021] [Indexed: 11/16/2022] Open
Abstract
The popularity of date palm (Phoenix dactylifera) fruit is increasing, therefore the demand for high-quality date palm fruit with less or no chemical treatment is the topic of interest for date producers and consumers. The quality of date palm fruit is much dependent on its postharvest handling and processing. For preventing the degradation and maintenance of the high quality of dates during the storage an appropriate harvest and post-harvest processes are required. The process should control the biotic and abiotic factors like insects, fungus, temperature, as well as handling and processing of dates. Therefore, in this work, we reviewed the literature related to the protection of date fruits during their post-harvest life. The commercially viable advance and updated techniques that can be used to avoid storage losses and problems while keeping fruit quality (nutritional, color, flavor, and texture) and microbial safety under optimal conditions are discussed.
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Affiliation(s)
- Mohammad Sarraf
- Department of Horticulture Science, Shiraz Branch, Islamic Azad University, Shiraz 71987-74731, Iran
| | - Monia Jemni
- Regional Research Center in Oasis Agriculture of Degache, Tunisia
| | - Ibrahim Kahramanoğlu
- European University of Lefke, Faculty of Agricultural Sciences and Technologies, Gemikonagi, via Mersin 10, 99780 Northern Cyprus, Turkey
| | - Francisco Artés
- Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena (UPCT), Paseo Alfonso XIII, Cartagena, Murcia, Spain
- Institute of Plant Biotechnology, UPCT, Campus Muralla del Mar, Cartagena, Murcia, Spain
| | - Shirin Shahkoomahally
- Department of Horticultural Science, University of Florida, Gainesville, FL 32611, USA
| | - Ahmad Namsi
- Regional Research Center in Oasis Agriculture of Degache, Tunisia
| | - Muhammad Ihtisham
- College of Landscape Architecture, Sichuan Agricultural University, Chengdu, Sichuan 611130, China
| | - Marian Brestic
- Department of Plant Physiology, Slovak University of Agriculture, A. Hlinku 2, 949 76 Nitra, Slovakia
| | - Mostafa Mohammadi
- Young Researchers and Elite Club, Bushehr Branch, Islamic Azad University, Bushehr, Iran
| | - Anshu Rastogi
- Laboratory of Bioclimatology, Department of Ecology and Environmental Protection, Poznan University of Life Sciences, Piątkowska 94, 60-649 Poznan, Poland
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Abstract
Many recent studies in the field of cosmetics have focused on organically sourced substances. Products made from organic materials are safe, high quality, cruelty-free, and more effective than those made from synthetic materials. Many organic compounds are known to be physiologically active in humans and have an extended storage capacity and long-lasting environmental effects. Agro-industrial waste has recently increased substantially, and the disposal of date palm waste, often performed in primitive ways such as burning, is harmful to the environment. Fruit processing industries generate over 10% of the total date seed waste daily, which could be converted into useful food products. Date fruit and seed are rich in sugar, vitamins, fiber, minerals, and phenolic compounds with antioxidant and anti-inflammatory properties that significantly promote human and animal health. This waste is rich in bioactive compounds and essential oils used in many kinds of food, medicine, and cosmetics. Most active cosmetic ingredients come from natural sources such as fruit, fish, and dairy, and recent research shows that date extract and seed oil help to reduce melanin, eczema, acne, and dry patches, while increasing skin moisture and elasticity. This review details the bioactive compounds and nutraceutical properties of date fruit and seed, and their use as cosmetic ingredients.
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Date ( Phoenix dactylifera L.) by-Products: Chemical Composition, Nutritive Value and Applications in Poultry Nutrition, an Updating Review. Animals (Basel) 2021; 11:ani11041133. [PMID: 33921030 PMCID: PMC8071381 DOI: 10.3390/ani11041133] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 04/08/2021] [Accepted: 04/12/2021] [Indexed: 12/27/2022] Open
Abstract
Several by-products, such as whole cull dates, date stones (also called pits, seeds, kernels), sugar-extracted date pulp, are produced from date fruit processing industries. These by-products, particularly date stone meal represent 10 to 20% of the whole dates are wasted, causing environmental issues. However, the date stone is rich in various nutrients, such as nitrogen-free extract, fiber, fat, and minerals, which could be used as an alternative feed source in poultry nutrition. However, the high fiber content in date stone meal restricts its use in poultry diets. Whole date wastes and date pulp have lower protein, fiber and fat content than those in date stone meal. Several studies have investigated the use of date stone meal and other by-products as a replacement of dietary corn and barley on feed intake, growth, feed efficiency, and nutrient utilization in poultry. The compilation of results obtained from different studies indicates that date fruit by-products, particularly date stone meal, could be incorporated up to 10% levels, replacing corn or barley grains without hampering production performance, and this could reduce the production cost. Moreover, the use of date stone meal at lower levels (5-10%) sometimes shows better growth performance, probably due to the presence of bioactive principles such as antioxidants and phenolic compounds. The use of date stone meal in poultry diets may be practically important under certain circumstances not only under the COVID-19 crisis due to the lockdown of airports, dry ports, ports and traffic restrictions, but also in countries with a limited supply of classical feed resources and which depend on imported ones. Finally, it can recommend that using date stone meal (DSM) up to 5-10% in poultry diets positively affect the productive performance. Due to the variability in the nutritive value of the DSM, developing a formula for metabolizable energy (ME) of DSM = a (intercept) - b (slope) × crude fiber (CF) content should be considered to improve the precision of feed formula for poultry. However, the nutritional value of DSM might not only depend on crude fiber but also on other compounds.
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Physicochemical characteristics and bioactive compounds of the Xique-xique (Pilosocereus gounellei) cactus from Caatinga Brazilian: are they nutritive and functional? JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00906-w] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Tassoult M, Kati DE, Fernández-Prior MÁ, Bermúdez-Oria A, Fernandez-Bolanos J, Rodríguez-Gutiérrez G. Antioxidant Capacity and Phenolic and Sugar Profiles of Date Fruits Extracts from Six Different Algerian Cultivars as Influenced by Ripening Stages and Extraction Systems. Foods 2021; 10:foods10030503. [PMID: 33652797 PMCID: PMC7996748 DOI: 10.3390/foods10030503] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2021] [Revised: 02/12/2021] [Accepted: 02/22/2021] [Indexed: 01/18/2023] Open
Abstract
The study investigated the phenols, sugar and the antioxidant capacities of date fruit extracts obtained by organic solvents and by hydrothermal treatment from six different Algerian cultivars at two ripening stages for the first time. The analyzed cultivars exhibited potent antioxidant properties (ferric reducing antioxidant power (FRAP), 1,1-Diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) scavenging capacities) and different phenols regardless of the solvents and the maturity stages. About 18 phenols were identified and quantified, mainly in the hydrothermal extracts. The earlier stages were characterized by high amounts of o-coumaric acid, cinnamic acid and luteolin, with a noticeable absence of quercetin. The tamr stage presented the highest sugar content (78.15–86.85 mg/100 mg dry weight (DW)) with an abundance of glucose. Galactose was present only in some cultivars from the kimri stage (tamjouhert). Uronic acids were mostly detected at the tamr stage (4.02–8.82 mg gallic acid equivalent/100 mg dried weight). The obtained results highlight the potential of using date fruit extracts as natural antioxidants, especially at industrial scales that tend use hydrothermal extraction.
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Affiliation(s)
- Malika Tassoult
- Laboratoire de Biochimie Appliquée, Département des Sciences Alimentaires, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia 06000, Algeria; (M.T.); (D.E.K.)
| | - Djamel Edine Kati
- Laboratoire de Biochimie Appliquée, Département des Sciences Alimentaires, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia 06000, Algeria; (M.T.); (D.E.K.)
| | - María África Fernández-Prior
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Campus Universitario Pablo de Olavide, Edificio 46, Ctra. de Utrera, km 1, 41013 Seville, Spain; (M.Á.F.-P.); (A.B.-O.); (J.F.-B.)
| | - Alejandra Bermúdez-Oria
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Campus Universitario Pablo de Olavide, Edificio 46, Ctra. de Utrera, km 1, 41013 Seville, Spain; (M.Á.F.-P.); (A.B.-O.); (J.F.-B.)
| | - Juan Fernandez-Bolanos
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Campus Universitario Pablo de Olavide, Edificio 46, Ctra. de Utrera, km 1, 41013 Seville, Spain; (M.Á.F.-P.); (A.B.-O.); (J.F.-B.)
| | - Guillermo Rodríguez-Gutiérrez
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Campus Universitario Pablo de Olavide, Edificio 46, Ctra. de Utrera, km 1, 41013 Seville, Spain; (M.Á.F.-P.); (A.B.-O.); (J.F.-B.)
- Correspondence: ; Tel.: +34-954-611-550; Fax: +34-954-616-790
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Valorization of date palm biodiversity: physico‐chemical composition, phenolic profile, antioxidant activity, and sensory evaluation of date pastes. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00844-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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13
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Functional protection of different structure soluble dietary fibers from Lentinus edodes as effective delivery substrate for Lactobacillus plantarum LP90. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110339] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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14
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Nutritional and biological characteristics of the date palm fruit (Phoenix dactylifera L.) – A review. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2019.100509] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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15
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Hussain MI, Semreen MH, Shanableh A, Khattak MNK, Saadoun I, Ahmady IM, Mousa M, Darwish N, Radeef W, Soliman SSM. Phenolic Composition and Antimicrobial Activity of Different Emirati Date ( Phoenix dactylifera L.) Pits: A Comparative Study. PLANTS 2019; 8:plants8110497. [PMID: 31726677 PMCID: PMC6918346 DOI: 10.3390/plants8110497] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 09/19/2019] [Revised: 11/06/2019] [Accepted: 11/08/2019] [Indexed: 01/18/2023]
Abstract
The biochemical composition, secondary metabolites (phenolic compounds, flavonoids) and antimicrobial potential of different varieties of Emirati date (Phoenix dactylifera L.) pits were investigated. Total phenolic acids (TPC) and total flavonoid contents (TFC) of the different date pits were measured using a Folin-Ciocalteau reagent. Different organic solvents [(n-hexane; H2O: EtOH (1:1); ethyl acetate; acetone: Water (1:1); and methanol: Chloroform (1:1)] were compared to evaluate the phytotoxicity of Ajwa, Fard, Khalas, Khodari, Abu Maan, Lulu, and Mabroom date pits. The antimicrobial activity of the date pit extracts were evaluated by means of agar-well diffusion assay on Staphylococcus aureus (ATCC 29123), Escherichia coli (ATCC 25922) and Candida albicans (ATCC 66027). Minimum inhibitory concentrations (MICs) were measured following clinical laboratory standardization institute (CLSI) protocol. The biochemical analyses of date pits indicate that TPC were ranged from 7.80 mg of equivalent gallic acid/100 g dry weight in Ajwa to 4.65 mg in Mabroom. The TFC were ranged between 1.6-4.54 mg of equivalent catechin/100 g dry weight. Ajwa pit extract showed good quality traits (higher protein, lower ash content, and intermediate dietary fiber). The results indicate that the ethyl acetate extract of Khalas and Khodari inhibited S. aureus with an inhibition zone diameter of 20 mm and MIC of 10 mg/mL. Abu Mann pit extract inhibited the S. aureus and also decreased the population of E. coli. The diameter of inhibition zone was 15, 16, and 18 mm after treatment with Ajwa extracts, while the MICs were 7.5 and 5 mg/mL. The MeOH: CFM extract of Abu Mann and Ajwa was more potent against E. coli bacteria than any other extract. This work demonstrates that the Emirati date pits extract has antimicrobial (antibacterial, antifungal) potential and can be used as phytotoxic natural compounds.
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Affiliation(s)
- M. Iftikhar Hussain
- Research Institute of Science and Engineering (RISE), University of Sharjah, P.O. Box 27272, Sharjah, UAE;
- Correspondence:
| | - Mohammad H. Semreen
- College of Pharmacy, University of Sharjah, P.O. Box 27272, Sharjah, UAE; (M.H.S.); (S.S.M.S.)
- Sharjah Institute for Medical Research, University of Sharjah, P.O. Box 27272, Sharjah, UAE
| | - Abdallah Shanableh
- Research Institute of Science and Engineering (RISE), University of Sharjah, P.O. Box 27272, Sharjah, UAE;
- Department of Civil and Environmental Engineering, College of Engineering, University of Sharjah, P.O. Box 27272, Sharjah, UAE; (M.M.); (N.D.); (W.R.)
| | - Muhammad Nasir Khan Khattak
- Department of Applied Biology, College of Sciences, University of Sharjah, P.O. Box 27272, Sharjah, UAE; (M.N.K.K.); (I.S.)
| | - Ismail Saadoun
- Department of Applied Biology, College of Sciences, University of Sharjah, P.O. Box 27272, Sharjah, UAE; (M.N.K.K.); (I.S.)
| | - Islam M. Ahmady
- Department of Applied Biology, College of Sciences, University of Sharjah, P.O. Box 27272, Sharjah, UAE; (M.N.K.K.); (I.S.)
| | - Muath Mousa
- Department of Civil and Environmental Engineering, College of Engineering, University of Sharjah, P.O. Box 27272, Sharjah, UAE; (M.M.); (N.D.); (W.R.)
| | - Nora Darwish
- Department of Civil and Environmental Engineering, College of Engineering, University of Sharjah, P.O. Box 27272, Sharjah, UAE; (M.M.); (N.D.); (W.R.)
| | - Wameed Radeef
- Department of Civil and Environmental Engineering, College of Engineering, University of Sharjah, P.O. Box 27272, Sharjah, UAE; (M.M.); (N.D.); (W.R.)
| | - Sameh S. M. Soliman
- College of Pharmacy, University of Sharjah, P.O. Box 27272, Sharjah, UAE; (M.H.S.); (S.S.M.S.)
- Sharjah Institute for Medical Research, University of Sharjah, P.O. Box 27272, Sharjah, UAE
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Maqsood S, Adiamo O, Ahmad M, Mudgil P. Bioactive compounds from date fruit and seed as potential nutraceutical and functional food ingredients. Food Chem 2019; 308:125522. [PMID: 31669945 DOI: 10.1016/j.foodchem.2019.125522] [Citation(s) in RCA: 110] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2019] [Revised: 09/10/2019] [Accepted: 09/11/2019] [Indexed: 01/18/2023]
Abstract
Date palm is an important fruit bearing tree grown widely in the arid and semi-arid regions of the world. The date fruit and its by-products, such as seeds, have both nutritional and medicinal value. However, date fruit and seeds have not been fully considered as potential functional food ingredients to develop foods with promising health benefits. Based on the available information in the literature, fruit and seed of date palm are rich in phytochemicals, such as phenolics, anthocyanin, carotenoids, tocopherols, tocotrienols, phytosterols and dietary fiber. In addition, they were reported to possess several beneficial health properties explored under in-vitro and in-vivo conditions. Further research in this area would provide valuable information for the potential utilization of date fruit and seed as functional food ingredients. This review presents a comprehensive information about the bioactive compounds and nutraceutical properties of different varieties of date fruit and seed, as well as the potential for using them as functional food ingredients.
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Affiliation(s)
- Sajid Maqsood
- Department of Food, Nutrition and Health, College of Food and Agriculture, United Arab Emirates University, Al Ain 15551, United Arab Emirates; Emirates Center for Energy and Environment Research, United Arab Emirates University, Al Ain 15551, United Arab Emirates.
| | - Oladipupo Adiamo
- Department of Food, Nutrition and Health, College of Food and Agriculture, United Arab Emirates University, Al Ain 15551, United Arab Emirates
| | - Mudasir Ahmad
- Department of Food, Nutrition and Health, College of Food and Agriculture, United Arab Emirates University, Al Ain 15551, United Arab Emirates
| | - Priti Mudgil
- Department of Food, Nutrition and Health, College of Food and Agriculture, United Arab Emirates University, Al Ain 15551, United Arab Emirates
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17
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Aziz NS, Sofian-Seng NS, Mohd Razali NS, Lim SJ, Mustapha WA. A review on conventional and biotechnological approaches in white pepper production. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2665-2676. [PMID: 30426501 DOI: 10.1002/jsfa.9481] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/15/2018] [Revised: 09/28/2018] [Accepted: 10/30/2018] [Indexed: 06/09/2023]
Abstract
White pepper is the dried seeds obtained from pepper berries (Piper nigrum L.) after the removal of the pericarp. It has been widely used as seasoning and condiments in food preparation. Globally, white pepper fetches a higher price compared to black pepper due to its lighter colour, preferable milder flavour and pungency. Increasing global demand of the spice outpaced the supply as the conventional production method used is laborious, lengthy and also not very hygienic. The most common conventional method is water retting but can also include pit soil, chemical, boiling, steaming and mechanical methods. The introduction of a biotechnological approach has gained a lot of interest, as it is a more rapid, convenient and hygienic method of producing white pepper. This technique involves the application of microorganisms and/or enzymes. This review highlights both conventional and latest biotechnological processes of white pepper production. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Nurul S Aziz
- Centre for Biotechnology and Functional Food, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, UKM Bangi, Malaysia
| | - Noor-Soffalina Sofian-Seng
- Centre for Biotechnology and Functional Food, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, UKM Bangi, Malaysia
| | - Noorul S Mohd Razali
- Centre for Biotechnology and Functional Food, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, UKM Bangi, Malaysia
| | - Seng Joe Lim
- Centre for Biotechnology and Functional Food, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, UKM Bangi, Malaysia
| | - Wan Aw Mustapha
- Centre for Biotechnology and Functional Food, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, UKM Bangi, Malaysia
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18
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Characterization and Prebiotic Potential of Longan Juice Obtained by Enzymatic Conversion of Constituent Sucrose into Fructo-Oligosaccharides. Molecules 2018; 23:molecules23102596. [PMID: 30309034 PMCID: PMC6222641 DOI: 10.3390/molecules23102596] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2018] [Revised: 10/02/2018] [Accepted: 10/07/2018] [Indexed: 11/21/2022] Open
Abstract
The prebiotic potential of longan juice obtained by a commercial Viscozyme L for conversion of constituent sucrose to fructo-oligosaccharide was investigated. The physicochemical properties and carbohydrate composition of the longan juice was evaluated before and after enzymatic treatment. The stimulation effects of the treated longan juice on probiotic bacteria growth were also studied in vitro. The results showed that total soluble solids, yield and clarity of longan juice were all significantly improved after enzyme treatment. The water-soluble polysaccharide content, including pectin, was significantly increased. Compared with the natural longan pulp, the enzyme treated juice showed a significant decrease in sucrose content. Substantial fructo-oligosaccharides including 1-kestose and nystose were synthesized after enzyme treatment. The molecular weight distribution and the monosaccharide composition of the water-soluble polysaccharide were significantly changed by enzyme treatment. The treated longan juice and its ethanol-soluble sugar fraction promoted the growth of Streptococus thermophiles, Lactobacillus acidophilus and Lactobacillus delbrueckii, showing a good potential of the treated longan juice for producing functional foods and nutraceuticals.
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19
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Zhang Y, He S, Simpson BK. Enzymes in food bioprocessing — novel food enzymes, applications, and related techniques. Curr Opin Food Sci 2018. [DOI: 10.1016/j.cofs.2017.12.007] [Citation(s) in RCA: 54] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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20
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Colantuono A, Ferracane R, Vitaglione P. Potential bioaccessibility and functionality of polyphenols and cynaropicrin from breads enriched with artichoke stem. Food Chem 2017; 245:838-844. [PMID: 29287449 DOI: 10.1016/j.foodchem.2017.11.099] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2017] [Revised: 11/19/2017] [Accepted: 11/27/2017] [Indexed: 01/15/2023]
Abstract
In this study, an artichoke stem powder (ASP) was used at three concentrations (3%, 6% and 9%) in the formulation of new breads. The bioaccessibility of polyphenols and cynaropicrin from the ASP-enriched breads was evaluated in vitro by using a digestion model combined to high resolution mass spectrometry analysis. The overall total antioxidant capacity of the bioaccessible and unsolubilized fractions obtained during the intestinal steps and the potential ability to modulate α-glucosidase activity were tested. Data showed that 82% of totally bioaccessible polyphenols and 74% of cynaropicrin were released during the duodenal digestion whereas 88% of caffeic acid was released in the colon step. The antioxidant capacity and the α-glucosidase inhibitory activity of the duodenal extract correlated with the amount of ASP in the bread. Data demonstrated that ASP might be a valuable functional ingredient to create a reducing environment in the intestine and to partially modulate glucose metabolism.
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Affiliation(s)
- Antonio Colantuono
- Department of Agricultural Sciences, University of Naples "Federico II", Portici, Italy
| | - Rosalia Ferracane
- Department of Agricultural Sciences, University of Naples "Federico II", Portici, Italy
| | - Paola Vitaglione
- Department of Agricultural Sciences, University of Naples "Federico II", Portici, Italy.
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