Abstract
Date (Phoenix dactylifera L. Arecaceae) fruits and their by-products are rich in nutrients. The health benefits of dates and their incorporation into value-added products have been widely studied. The date-processing industry faces a significant sustainability challenge as more than 10% (w/w) of the production is discarded as waste or by-products. Currently, food scientists are focusing on bakery product fortification with functional food ingredients due to the high demand for nutritious food with more convenience. Utilizing date components in value-added bakery products is a trending research area with increasing attention. Studies where the researchers tried to improve the quality of bakery goods by incorporating date components have shown positive results, with several drawbacks that need attention and further research. The objective of this review is to present a comprehensive overview of the utilization of date components in bakery products and to identify gaps in the current knowledge. This review will help focus further research in the area of valorization of date by-products and thereby contribute to the generation of novel functional bakery products that meet consumer expectations and industry standards, thus generating income for the relevant industry and considerable alleviation of the environmental burden this waste and by-products contribute to. Only a few studies have been focused on utilizing date by-products and their extracts for baked goods, while a research area still remaining under-explored is the effect of incorporation of date components on the shelf life of bakery products.
Highlights
Faculty of Business, University of Wollongong in Dubai, Dubai 20183, United Arab Emirates; Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, 16500 Prague, Czech Republic
Health perspectives related to bakery products and the utilization of fruits/vegetables and their by-products to improve the nutritional value are discussed with relevant examples
As dates and date by-products are rich in nutritious compounds, the nutritional value of bakery products can be improved by incorporating dates and date by-products
Summary
Improved consumer knowledge about the nutritional value of food with regard to a healthier lifestyle lowering the risk of chronic diseases has led to consumer demand toward a healthy day-to-day diet [1,2,3]. There is a growing trend to formulate functional foods making them widely available in the market These functional foods include bakery products, dairy products, breakfast cereals, confectionery items and beverages, among others [4]. Food fortification plays a significant role in enhancing health-promoting functional components in baked products to improve value in order to meet consumer demand [14]. In this respect, bakery products have become one of the ideal food products to fulfill almost all the requirements of the consumers through fortification.
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