Characterization of novel intermediate food products from Spanish date palm (Phoenix dactylifera L., cv. Confitera) co-products for industrial use.

Ana María Martín-Sánchez; Sarra Cherif; José Vilella-Esplá; Jamel Ben-Abda; Víctor Kuri; José Ángel Pérez-Álvarez; Estrella Sayas-Barberá

doi:10.1016/j.foodchem.2013.12.042

Characterization of novel intermediate food products from Spanish date palm (Phoenix dactylifera L., cv. Confitera) co-products for industrial use.

Ana María Martín-Sánchez, Sarra Cherif, José Vilella-Esplá, Jamel Ben-Abda, Víctor Kuri, José Ángel Pérez-Álvarez^*, Estrella Sayas-Barberá

^*Corresponding author for this work

School of Biological and Marine Sciences

Research output: Contribution to journal › Article › peer-review

Abstract

The nutritive, physicochemical and technological characteristics of several intermediate food products (IFPs) from Spanish Confitera fresh date co-products were investigated. Three IFPs were obtained, two from unblanched dates in different ripening stages (Khalal and Rutab), and a third one from blanched Khalal fruits. The IFPs were rich in dietary fibre (13-16%, dry matter), phenolics (0.56-4.26g GAE/100g dry matter) and sugars (55-82%, dry matter), with glucose and fructose as the predominant sugars. Malic acid was the major organic acid, and potassium was the main mineral. Blanching Khalal dates aided to prevent browning in the IFP, but also the thermal treatment modified the sugars profile. The results indicated that both maturity stages yield IFPs with potential in the food industry; and according to their sugar and phenolic content they could be suitable for the elaboration of new ingredients with different industrial applications. In addition, it would be recommendable blanching unripe fruits.

Original language	English
Pages (from-to)	269-275
Number of pages	0
Journal	Food Chemistry
Volume	154
Issue number	0
Early online date	14 Dec 2013
DOIs	https://doi.org/10.1016/j.foodchem.2013.12.042
Publication status	Published - Jul 2014

Keywords

Arecaceae
Fruit
Minerals
Phenols
Carbohydrates
Nutritive Value
Food Handling
Dietary Fiber
Spain

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10.1016/j.foodchem.2013.12.042

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@article{2ba94c6c824843db931002a3d7ec2017,

title = "Characterization of novel intermediate food products from Spanish date palm (Phoenix dactylifera L., cv. Confitera) co-products for industrial use.",

abstract = "The nutritive, physicochemical and technological characteristics of several intermediate food products (IFPs) from Spanish Confitera fresh date co-products were investigated. Three IFPs were obtained, two from unblanched dates in different ripening stages (Khalal and Rutab), and a third one from blanched Khalal fruits. The IFPs were rich in dietary fibre (13-16%, dry matter), phenolics (0.56-4.26g GAE/100g dry matter) and sugars (55-82%, dry matter), with glucose and fructose as the predominant sugars. Malic acid was the major organic acid, and potassium was the main mineral. Blanching Khalal dates aided to prevent browning in the IFP, but also the thermal treatment modified the sugars profile. The results indicated that both maturity stages yield IFPs with potential in the food industry; and according to their sugar and phenolic content they could be suitable for the elaboration of new ingredients with different industrial applications. In addition, it would be recommendable blanching unripe fruits.",

keywords = "Arecaceae, Fruit, Minerals, Phenols, Carbohydrates, Nutritive Value, Food Handling, Dietary Fiber, Spain",

author = "Mart{\'i}n-S{\'a}nchez, {Ana Mar{\'i}a} and Sarra Cherif and Jos{\'e} Vilella-Espl{\'a} and Jamel Ben-Abda and V{\'i}ctor Kuri and P{\'e}rez-{\'A}lvarez, {Jos{\'e} {\'A}ngel} and Estrella Sayas-Barber{\'a}",

year = "2014",

month = jul,

doi = "10.1016/j.foodchem.2013.12.042",

language = "English",

volume = "154",

pages = "269--275",

journal = "Food Chemistry",

issn = "0308-8146",

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T1 - Characterization of novel intermediate food products from Spanish date palm (Phoenix dactylifera L., cv. Confitera) co-products for industrial use.

AU - Martín-Sánchez, Ana María

AU - Cherif, Sarra

AU - Vilella-Esplá, José

AU - Ben-Abda, Jamel

AU - Kuri, Víctor

AU - Pérez-Álvarez, José Ángel

AU - Sayas-Barberá, Estrella

PY - 2014/7

Y1 - 2014/7

N2 - The nutritive, physicochemical and technological characteristics of several intermediate food products (IFPs) from Spanish Confitera fresh date co-products were investigated. Three IFPs were obtained, two from unblanched dates in different ripening stages (Khalal and Rutab), and a third one from blanched Khalal fruits. The IFPs were rich in dietary fibre (13-16%, dry matter), phenolics (0.56-4.26g GAE/100g dry matter) and sugars (55-82%, dry matter), with glucose and fructose as the predominant sugars. Malic acid was the major organic acid, and potassium was the main mineral. Blanching Khalal dates aided to prevent browning in the IFP, but also the thermal treatment modified the sugars profile. The results indicated that both maturity stages yield IFPs with potential in the food industry; and according to their sugar and phenolic content they could be suitable for the elaboration of new ingredients with different industrial applications. In addition, it would be recommendable blanching unripe fruits.

AB - The nutritive, physicochemical and technological characteristics of several intermediate food products (IFPs) from Spanish Confitera fresh date co-products were investigated. Three IFPs were obtained, two from unblanched dates in different ripening stages (Khalal and Rutab), and a third one from blanched Khalal fruits. The IFPs were rich in dietary fibre (13-16%, dry matter), phenolics (0.56-4.26g GAE/100g dry matter) and sugars (55-82%, dry matter), with glucose and fructose as the predominant sugars. Malic acid was the major organic acid, and potassium was the main mineral. Blanching Khalal dates aided to prevent browning in the IFP, but also the thermal treatment modified the sugars profile. The results indicated that both maturity stages yield IFPs with potential in the food industry; and according to their sugar and phenolic content they could be suitable for the elaboration of new ingredients with different industrial applications. In addition, it would be recommendable blanching unripe fruits.

KW - Arecaceae

KW - Fruit

KW - Minerals

KW - Phenols

KW - Carbohydrates

KW - Nutritive Value

KW - Food Handling

KW - Dietary Fiber

KW - Spain

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DO - 10.1016/j.foodchem.2013.12.042

M3 - Article

SN - 0308-8146

VL - 154

SP - 269

EP - 275

JO - Food Chemistry

JF - Food Chemistry

IS - 0

ER -

Characterization of novel intermediate food products from Spanish date palm (Phoenix dactylifera L., cv. Confitera) co-products for industrial use.

Abstract

Keywords

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