Functional Dates Production Enriched with Low-Roasted Full Date Seed Powder: A Sustainable Approach to Dates By-Product Valorization

Document Type : Original Research

Authors

1 Food Sci. and Tech. Dept., Faculty of Agric., New Valley Univ., Egypt.

2 Food Sci. and Tech. Dept., Faculty of Agric., Assuit Univ., Egypt.

Abstract

The date palm industry generates substantial seed waste representing an underutilized resource rich in dietary fiber, bioactive compounds, and natural antioxidants. Currently, these seeds are predominantly discarded or utilized as low-value livestock feed. This study investigated the chemical composition, phenolic content, and flavonoid profiles of date seeds from the Saidy cultivar and evaluated the development of novel functional dates by incorporating low-roasted full date seed powder (LRFDSP) into pitted fruits. Chemical analysis revealed date seeds as a significant source of dietary fiber (74-80% dry weight), crude fat (10-13%), crude protein (5-6%), and ash (0.9-1.8%). The Saidy variety demonstrated notable carbohydrate content and substantial phenolic compound concentrations, indicating strong potential for food fortification applications. Fortification with LRFDSP at levels of 0.8 g and 1.6 g per fruit significantly enhanced the fiber content (from 3.00% to 12.29%) and antioxidant potential (total phenolics increased from 275.93 to 495.96 mg GAE/100g DWB) while maintaining acceptable sensory characteristics. Sensory evaluation demonstrated improved appearance, flavor, and overall acceptability scores with increasing fortification levels. This approach offers a sustainable strategy for repurposing date seed waste, creating value-added functional foods with enhanced nutritional properties. The developed functional dates represent a promising solution for both waste management and the growing consumer demand for natural, fiber-rich foods.

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