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Review

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

by
Nuria Muñoz-Tebar
1,
Manuel Viuda-Martos
1,
Jose Manuel Lorenzo
2,
Juana Fernandez-Lopez
1 and
Jose Angel Perez-Alvarez
1,*
1
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
2
Centro Tecnológico de la Carne de Galicia, Avd. Galicia 4, 32900 San Cibrao das Viñas, Ourense, Spain
*
Author to whom correspondence should be addressed.
Foods 2023, 12(7), 1456; https://doi.org/10.3390/foods12071456
Submission received: 13 March 2023 / Revised: 24 March 2023 / Accepted: 27 March 2023 / Published: 29 March 2023
(This article belongs to the Special Issue Valorisation Opportunities for Specialty Crops and Its Co-products)
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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: Phoenix dactylifera; date products and co-products; dairy; meat; bakery Phoenix dactylifera; date products and co-products; dairy; meat; bakery
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MDPI and ACS Style

Muñoz-Tebar, N.; Viuda-Martos, M.; Lorenzo, J.M.; Fernandez-Lopez, J.; Perez-Alvarez, J.A. Strategies for the Valorization of Date Fruit and Its Co-Products: A New Ingredient in the Development of Value-Added Foods. Foods 2023, 12, 1456. https://doi.org/10.3390/foods12071456

AMA Style

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(7):1456. https://doi.org/10.3390/foods12071456

Chicago/Turabian Style

Muñoz-Tebar, Nuria, Manuel Viuda-Martos, Jose Manuel Lorenzo, Juana Fernandez-Lopez, and Jose Angel Perez-Alvarez. 2023. "Strategies for the Valorization of Date Fruit and Its Co-Products: A New Ingredient in the Development of Value-Added Foods" Foods 12, no. 7: 1456. https://doi.org/10.3390/foods12071456

APA Style

Muñoz-Tebar, N., Viuda-Martos, M., Lorenzo, J. M., Fernandez-Lopez, J., & Perez-Alvarez, J. A. (2023). Strategies for the Valorization of Date Fruit and Its Co-Products: A New Ingredient in the Development of Value-Added Foods. Foods, 12(7), 1456. https://doi.org/10.3390/foods12071456

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