EXPLORING THE NUTRITIONAL, FUNCTIONAL, AND SUSTAINABLE UTILIZATION OF DATE PALM (PHOENIX DACTYLIFERA L.) IN FOOD APPLICATIONS: A COMPREHENSIVE REVIEW

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Published: Nov 20, 2024
DOI: https://doi.org/10.71000/ijhr129
Keywords:
Bioactive compounds, Date palm, Food applications, Functional foods, Nutritional benefits, Sustainable utilization, Waste valorization

Main Article Content

Madeeha Saeed
National Institute of Food Science and Technology, University of Agriculture Faisalabad 38000, Pakistan.
Muhammad Bilal Haider
Department of Food Science and Technology, Texas A&M University, Texas, United States.
Bisma Khaliq
Bahauddin Zakariya University, Multan 60800, Pakistan.
Mehboob Ahmad
National Institute of Food Science and Technology, University of Agriculture Faisalabad 38000, Pakistan.
Muhammad Muzamil
Bahauddin Zakariya University Multan
Ghulam Murtaza
National Institute of Food Science and Technology, University of Agriculture Faisalabad 38000, Pakistan.
Muhammad Abdullah
Cholistan University of Veterinary & Animal sciences, Bahawalpur, 63100, Pakistan.
Muhammad Maaz Habib
National Institute of Food Science and Technology, University of Agriculture Faisalabad 38000, Pakistan.
Muhammad Irfan
Bahauddin Zakariya University, Multan 60800, Pakistan.
Syed Junaid Zafar
Virtual University, Lahore, Pakistan.

Abstract

Background: Date palm (Phoenix dactylifera L.) is a vital fruit crop in arid and semi-arid regions, with global production surpassing 9 million metric tons annually. The fruit is consumed fresh or processed into products like paste, powder, syrup, and jam.


Nutritional and Functional Properties: Dates are rich in fiber, sugars, and essential minerals. They exhibit functional properties, including anti-cancer, anti-inflammatory, anti-microbial, and free radical scavenging activities, making them valuable in functional food development.


By-Product Valorization: A significant portion of date palm biomass, including seeds and other residues, is often discarded, contributing to environmental waste. However, these by-products, such as seeds rich in antioxidants and nutrients, can be repurposed into flour or bioactive compounds and transformed into animal feed, biofuels, or biodegradable materials.


Objectives: This review highlights the nutritional and functional attributes of date fruits, explores their applications in food product development, and emphasizes the sustainable utilization of date palm waste. It presents an integrated approach to maximizing the value of this ancient crop through innovative and eco-friendly practices.

Article Details

Issue
Vol. 2 No. 2 (Health & Rehab) (2024): Volume 2 Issue 2 2024
Section
Articles
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Author Biographies

Madeeha Saeed, National Institute of Food Science and Technology, University of Agriculture Faisalabad 38000, Pakistan.

National Institute of Food Science and Technology, University of Agriculture Faisalabad 38000, Pakistan.

Muhammad Bilal Haider, Department of Food Science and Technology, Texas A&M University, Texas, United States.

Department of Food Science and Technology, Texas A&M University, Texas, United States.

Bisma Khaliq, Bahauddin Zakariya University, Multan 60800, Pakistan.

Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan.

Mehboob Ahmad, National Institute of Food Science and Technology, University of Agriculture Faisalabad 38000, Pakistan.

National Institute of Food Science and Technology, University of Agriculture Faisalabad 38000, Pakistan.

Muhammad Muzamil, Bahauddin Zakariya University Multan

Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan.

Ghulam Murtaza, National Institute of Food Science and Technology, University of Agriculture Faisalabad 38000, Pakistan.

National Institute of Food Science and Technology, University of Agriculture Faisalabad 38000, Pakistan.

Muhammad Abdullah, Cholistan University of Veterinary & Animal sciences, Bahawalpur, 63100, Pakistan.

Department of Food Sciences, Cholistan university of Veterinary & Animal sciences, Bahawalpur, 63100, Pakistan.

Muhammad Maaz Habib, National Institute of Food Science and Technology, University of Agriculture Faisalabad 38000, Pakistan.

National Institute of Food Science and Technology, University of Agriculture Faisalabad 38000, Pakistan.

Muhammad Irfan, Bahauddin Zakariya University, Multan 60800, Pakistan.

Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan.

Syed Junaid Zafar, Virtual University, Lahore, Pakistan.

Department of Biological Sciences, Virtual University, Lahore, Pakistan.