Version 1
: Received: 21 May 2021 / Approved: 24 May 2021 / Online: 24 May 2021 (10:25:29 CEST)
How to cite:
López-Córdoba, A. Technologies for the Development of New Value-Added Foods From Dates and Their Processing by-Products. Preprints2021, 2021050555. https://doi.org/10.20944/preprints202105.0555.v1.
López-Córdoba, A. Technologies for the Development of New Value-Added Foods From Dates and Their Processing by-Products. Preprints 2021, 2021050555. https://doi.org/10.20944/preprints202105.0555.v1.
Cite as:
López-Córdoba, A. Technologies for the Development of New Value-Added Foods From Dates and Their Processing by-Products. Preprints2021, 2021050555. https://doi.org/10.20944/preprints202105.0555.v1.
López-Córdoba, A. Technologies for the Development of New Value-Added Foods From Dates and Their Processing by-Products. Preprints 2021, 2021050555. https://doi.org/10.20944/preprints202105.0555.v1.
Abstract
The changes in consumer preferences and the increasingly competitive global market have demanded that food entrepreneurs engage in innovative value-added activities. The date is a delicatessen fruit known by its content of active compounds (e.g., dietary fiber and antioxidants) and its biological activity which has a vast potential in the design of new products such as bioactive ingredients, sugar substitutes, dietary supplements, functional foods, among others. In the current paper, innovative approaches to the value addition to date fruits and their processing by-products have been reviewed from recent high-quality scientific works. New processes such as ultrafiltration and hydrothermal treatments are shown as a useful alternative to obtain differentiated date-based ingredients (e.g., fiber concentrates, sap syrups, and date powders). Moreover, the use of date fruits and their byproducts as natural sources of value-added active compounds in the preparation of dairy, meat, and bakery and cereal products is also presented.
Keywords
Value addition; Functional Foods; Phoenix dactylifera; Innovation; Differentiation
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
