Utilisation of dates for the formulation of functional food product

Abstract

The date palm (Phoenix dactylifera L.) is one of the popular perennial fruit tree grown around the world, particularly in West Asia and North Africa. Its fruit (date) is popular all throughout the world. The tree is well-known for its beneficial health benefits and is regarded as a high-value commercial fruit crop in the worldwide market. Dates are a high-quality, low-cost source of macro- and micronutrients. Date fruits are mostly composed of carbohydrates, including soluble sugars and dietary fibre, with modest quantities of fats and proteins. Dates also poses antioxidant, anti-mutagenic, anti-microbial, hepato-protective, gastro-protective, anti-inflammatory, immune-stimulatory and anti-cancererous properties. Despite the lack of commercialization of many varieties, date palm fruits are important marketable crops. An explosion of interest in the numerous health benefits of dates in recent years has resulted in numerous in vitro and animal studies, as well as the identification and quantification of various classes of phytochemicals. Food scientists and the food industry have created a vast variety of food products made from dates, including paste, syrup, juice, sugar, jam, jelly, butter, chocolates, condiments, pickled dates, oils, coffee etc. This review includes updated information concerning the composition of several varieties of dates, as well as the possible health advantages of Phoenix dactylifera and processed items made from date fruit.