Date Juice Research Articles

Effect of Saffron with or Without Date Sugar on Intensity of Pain and Anxiety During Labor in Primiparous Females: A Randomized, Controlled Trial

Background: Reduction of pain and anxiety during labor is necessary to prevent some of the maternal and fetal complications, as well as request for cesarean section. There is limited evidence assessing the effects of saffron and dates on intensity of pain and anxiety. Objectives: The current study aimed at examining the effect of saffron with or without dates on the intensity of pain and anxiety during transitional and active phases of labor in primiparous females. Methods: In the current superiority trial, 96 primiparous females admitted to a hospital covered by the iranian social security organization in Tabriz, Iran, at the onset of active phase of labor were recruited using convenience sampling method from 10 January to 21 October 2016. They were randomly divided into three equal groups using block randomization; receiving 80 mL oral syrup of saffron (250 mg) plus date juice (65 g), saffron (250 mg) plus artificial sugar (165 mg sodium saccharin and 420 mg sodium carboxymethyl cellulose), or placebo every two hours for maximum three doses (240 mL). Intensity of pain and anxiety were assessed using 0-10 visual analogue scale every one hour. Results: Compared with the placebo, mean scores of both pain and anxiety were lower in the intervention groups. The differences were statistically significant at the saffron plus date juice group (adjusted mean difference: -0.8 (95% confidence interval (CI): -1.5 to 0.0), P = 0.022 and -1.3 (95% CI: -2.4 to -0.2), P = 0.012, respectively), but were not significant at the saffron plus artificial sugar group (-0.5 (95% CI: -1.2 to 0.2), P = 0.322 and -1.1 (95% CI: -2.2 to 0.0), P = 0.058, respectively). The differences between the two intervention groups were not statistically significant (-0.3 (95% CI: -1.0 to 0.4), P = 0.557 and -0.2 (95% CI: -1.3 to 0.8), P = 0.927, respectively). One woman from saffron plus date juice, three from saffron plus artificial sugar, and four from the placebo groups had emergency cesarean section. Conclusions: The current study results show that the oral syrup of saffron plus date juice could be used to reduce the intensity of pain and anxiety during labor in primiparous females. However, the results are inconclusive for the effects of saffron plus artificial sugar.

Bioethanol fermentation from kitchen waste using Saccharomyces cerevisiae

Bioethanol obtained from microbial fermentation can replace conventional fossil fuels to satisfy energy demand. In this respect, a fermenting isolate of Saccharomyces cerevisiae, obtained from date juice, was grown in YEPD medium as a part of a previous published research project. In this study, the isolate was tentatively characterized for alcoholic fermentation in organic kitchen waste medium, prepared from discarded fruit and vegetable peels. Fermentation in shaking condition resulted in the production of 7.3% (v/v) ethanol after 48 h, after which the pH of the medium increased slightly in response. Further research should be conducted to assess the potential of kitchen waste as a raw material in ethanol fermentation.

Effect of Enzymatic Treatments on Physico-chemical Properties and Quality of Juice and Syrup of Some Date Fruits

This work aims to benefit from low quality fruits (of Saidy, Tamr and Manthor dates) by the production of enzymatically treated syrup with high quality value. From the chemical analysis, the total and reducing sugars were the predominate components in all studied date fruits varied from 50.5 to 81.8% and from 40.5 to 57.7% dry weight basis (dwb), respectively. The total acidity (as malic acid) of the studied date fruits ranged from 0.14 to 0.22%. The effect of different concentrations of pectinase enzyme, 0.5-2.0 % on the efficiency of date juice extraction process and physico-chemical proprieties of the obtained date syrup were studied. The enzyme treated date juices recorded the lowest values of viscosity, turbidity and color ( as absorbance at 520 nm), with the highest values of clarity compared with that of the untreated (control) samples. The results indicated that using 1% concentration of pectinase for 60 min at 50 °C gave a good result in terms of clarity, color and turbidity, but the recovery of total soluble solids was the highest after 90 min incubation time. The color values (as optical density at 420nm) of the enzyme-treated date syrups, Saidy, Tamr and Manthorranged from 0.499 to 0.574 compared with that of untreated date syrups which varied from 1.069 to 1.495. The treated Saidy date syrup had the highest clarity value followed by Tamr and Manthorsyrups. From the obtained results it can be concluded that the enzymatic treatments could be used to produce date syrup (Dibs) with good properties and high quality from second grade date fruits.

Statistical Optimization for the Development of a Culture Medium Based on the Juice of Waste-Dates for Growth of Lactococcus lactis LCL Strain by Using the Plackett–Burman and Response Surface Methodology

The processing industries of dates in Algeria, as elsewhere in other countries, generate very considerable quantities of waste. The purpose of our approach to valorize this dates-waste by using them to achieve at the formulation of a new culture medium for Lactococcus lactis, which is the most widely, used bacteria in the world for most mesophilic dairy starters. A statistical approach was used to investigate the formulation and optimization of a culture medium containing dates juice for the growth of Lactococcus lactis LCL strain. The application of Plackett–Burman screening design was enabled reveals the most significant variables for the biomass production (dates juice, buffer and yeast extract), which were retained for second optimization using a central composite design methodology, leading to determine the optimal concentrations for a maximum growth of Lactococcus lactis LCL strain. The investigated optimal concentrations for a maximum growth were 7% dates juice, 2.6 g/l yeast extract and 250 mM phosphate buffer K2HPO4/NaH2PO4. For these parameters, the maximum cell density of the Lactococcus lactis LCL strain was obtained with a coefficient of determination (R2) of 0.924 for the proposed model, thus demonstrating its robustness. The obtained culture medium in this study containing dates juice represents a favorable medium for the growth of Lactococcus lactis LCL strain improving significantly its growth approximately 30% compared with the M17 medium and that showed a cost about 5 to 6 times lower, than that which is commonly used in the world.

Effect of date varieties on physico-chemical properties, fatty acid composition, tocopherol contents, and phenolic compounds of some date seed and oils

The acid value of date seed oils were determined between 1.09 mg KOH/g (Taleese) and 1.44 mg KOH/g (Ghars). Iodine values of oil samples changed between 67.18 g I2/100 g (Allig) and 71.23 g I2/100 g (Deglet Nur) (p < .05). Oleic, linoleic, lauric, palmitic, myristic and stearic acids were the key fatty acids of date seed oils. Among fatty acids determined, oleic was the predominant fatty acid (39.7–49.7), followed by lauric (9.7–24.6%), myristic (7.3–12.8%), palmitic (7.8–14.2%), linoleic (6.2–17.3%) and stearic acids (1.3–4.9%) (p < .05). The predominant tocopherol was α-tocotrienol (31.76–37.41 mg/100 g oil), followed by ɣ-tocopherol (7.61–11.84 mg/100 g), ɣ-tocotrienol (4.27–8.47 mg/100 g oil), δ-tocopherol (1.13–2.81 mg/100 g), and β-tocopherol (0.69–1.33 mg/100 g oil) (p < .05). While gallic acid contents of date seeds change between 2.43 (Boufgous) and 6.91 (Dore), syringic acid contents changed between 1.28 (Talees) and 4.86 (Adwi) (p < .05). In addition, catechin contents of date seeds changed between 2.86 (Dora) and 7.23 (Ghars). Practical applications Date is an important plant in some countries. Date seed is a waste product of many date products such as pitted dates, date powders, date syrup, date juice, and date confectionery. The ground and roasted seeds are used as plain or mixed with coffee. In addition, date seeds are used for animal feed in the cattle, fish, sheep, camel, and poultry industries. Also, the date and their derivatives are rich in nutraceuticals, pharmaceuticals, and medicine.

Isolation and characterization of bacterial strains capable of growing on malathion and fenitrothion and the use of date syrup as an additional substrate

Four bacterial strains capable of growing on two organophosphorus pesticides (malathion and fenitrothion) were isolated from activated sludge. Among these isolates, the species Stenotrophomonas maltophilia was found to be capable of using fenitrothion as the sole carbon and nitrogen source, and malathion as the sole carbon source. There appear to be no similar reported findings. A crude juice of dates was tested as an additional carbon source for malathion degradation. The biodegradability was significantly enhanced with the supplementation of date juice. The degradation efficiency of the pesticide tested at a concentration of 60 mg/L reached the maximum value of 89% in the presence of date juice at 30 g/L reducing sugar. Statistical screening of four operating parameters (initial biomass concentration, aeration rate, agitation and temperature) for biomass growth and for malathion degradation by acclimated indigenous activated sludge was carried out using a fractional factorial design.

BY-PRODUCTS OF DATES: OPTIMIZATION OF THE EXTRACTION OF JUICE USING RESPONSE SURFACE METHODOLOGY AND ETHANOL PRODUCTION

The optimal extraction conditions were determined for by-product of date fruit by using the response surface design method. The obtained juice was used for the production of ethanol by fermentation of free cells of Saccharomyces cerevisiae. Optimal conditions for date juice extraction were found to be 80°C, 60 min, 1:2 dilution (fruit on water ratio) according to the result of response surface analysis (Equivalents glucose: 219 g.L-1). Saccharomyces cerevisiae showed a preference for glucose over fructose and among the tested total sugar concentrations, namely 50, 100, 174 and 358 g.L-1, 174 g.L-1 appeared to be the optimal amount, leading to 70 g.L-1 ethanol concentration after 66 h of fermentation,; while an inhibitory effect of a high sugar content, 358 g.L-1 of total sugars, namely about 2 mol/L of monosaccharide like glucose or fructose was also shown. Overall, this study suggested that date juice can be utilized for ethanol production.

Physio-chemical and Quality Characteristics for Date Juice at Khalal Stage

Physio-chemical and Quality Characteristics for Date Juice at Khalal Stage

English

This research aimed at the production of bioethanol from a cheap and renewable resource (spoilage dates) by nonconventional yeasts to reduce total cost of the production. Chemical, physical or biological pretreatment of the spoilage date juice (SDJ) did not affect the availability of fermentable sugars significantly. The isolated osmotolerant yeast strains: Pichia kudriavzevii KKUY-0034, Hanseniaspora opuntiae KKUY-0152 and H. uvarum KKUY-0078, which were genetically identified based on sequences of D1/D2 domain 26S rRNA gene and phylogenetic analysis, were tested for their fermentability of the SDJ. The fermentation conditions were adjusted to induce the maximum production of ethanol. Results showed that the highest quantities of ethanol were obtained when the yeasts were grown on 20% of date juice at 30 degrees C and when the pH was adjusted at 4-6 for 60 h. Addition of either Zn or Mg (0.4 g/L) and NH4H2PO4 (4 g/L) had a good impact on the ethanol productivity by the three species, however, H. uvarum KKUY-0078 was the leader that produced 60 g/L of ethanol. In 7-L fermentor, when the optimum conditions were kept constant, ethanol production reached to 80 g/L after 60 h. The study concludes that SDJ is a promising and costless substrate for production of the bioenergy and using the osomtolerant yeasts is an economic strategy. The partial 26S rRNA gene sequences of P. kudriavzevii KKUY-0034, H. uvarum KKUY-0078 and H. opuntiae KKUY-0152 were deposited in the DDBJ, EMBL, and GenBank database under the accession Nos. JQ690250, JQ690236 and KC110834, respectively.

Utilization of Date Juice for the Production of Lactic Acid by Streptococcus Thermophilus

The interest in the fermentative production of lactic acid has increased due to the prospects of environmental friendliness and of using renewable resources instead of petrochemicals. In this context, we have judged that is gainful to use the date juice which is with a low commercial value as a substrate for the production of lactic acid by Streptococcus thermophilus. Further, dates are rich in sugar ranging from 65% to 80% on dry weight basis mostly of inverted form (glucose and fructose), which can used as carbon source for the fermentation and the production of microbial biomass. The parameters optimization for lactic acid production by S. thermophilus grown on medium based on dates in order to improve yields is applied in this study. The results showed that the maximum of lactic acid production (36.9g/l) is obtained after the enrichment of date juice with yeast extract (15%), Tween 80 (1g/l) MgSO4 (0.5g/l), MnSO4 (0.02g/l) and K2 HPO4 (1g/l).

Nutritional and sensory attributes of desert date (Balanites aegyptiaca) juice

Balanites aegyptiaca: “desert date” is endemic to dry land areas. The plant is commonly grown in arid regions of Africa, Middle East and southern Asia and is traditionally used for several purposes although the nutritional significance of its fruits as food is not well investigated. To assess the nutritional properties of desert date, 1.5 kg of desert date fruits were pealed, soaked in 3 L distilled water for 36 h, sieved and the filtered juice as the fresh extract (FED) a portion of which was boiled for 10 min forming the boiled extract (CED). The antioxidant properties of the desert date juice were evaluated using the 1,1-diphenyl-2-icrylhydrazyl DPPH and superoxide anion radical methods. Furthermore, the sensory evaluation and chemical composition of the desert date juice were also analyzed. Both FED and CED exhibited high antioxidant activity of 85.28 and 81.82% with DPPH and a significant superoxide anion radical concentration of 5 mg/mL. Both FED and CED contained relatively small amount of vitamin C (0.0966 and 0.0744 mg/mL). Boiling of desert date juice showed some significant effect (p < 0.05) on its chemical composition and also on its flavor. The sensory evaluation attributes differed slightly with the overall acceptability (2.97 and 2.7 respectively for FED and CED samples). Though, the juice bitterness and color were likely the most affected by heat treatment, leading into the overall acceptability difference among the samples. Desert date juice could be an important candidate for healthier and functional foods.

In vitro antifungal, probiotic, and antioxidant functional properties of a novel Lactobacillus paraplantarum isolated from fermented dates in Saudi Arabia

Fermented foods produced using dates are used in Gulf countries as beneficial and healthful foods. The beneficial microbial flora in fermented dates contributes to maintaining the nutritional properties of dates by preventing the growth of spoilage fungi. Here, we examined the antifungal, probiotic, and antioxidant properties of the novel Lactobacillus strain D-3 isolated from fermented dates. Analyzing the morphological, physiological, and biochemical characteristics of this strain demonstrated that it was similar to Lactobacillus species, and molecular-level amplification of the 16S rRNA gene showed that it belonged to Lactobacillus paraplantarum. Under shake flask cultivation using date juice, the strain produced significant amounts of ethanol and lactic, succinic, and acetic acids. Purification of benzoic acid extracted from the extracellular fermentation medium was confirmed by nuclear magnetic resonance, and infrared and mass spectral data revealed minimum inhibitory concentration values of 10, 20, 10, 5, and 10 mg mL-1 for Aspergillus fumigates, Curvularia lunata, Fusarium oxysporum, Gibberella moniliformis, and Penicillium chrysogenum, respectively. The strain showed several advantages, including the ability to survive under conditions similar to the gastrointestinal tract (low pH, bile salts, and antimicrobial susceptibility) and high levels of extracellular enzyme activities. The strain's growth patterns under various concentrations of H2 O2 and its scavenging properties towards hydroxyl radical (64.85%) and DPPH (84.97%) were also interesting properties. The antifungal, probiotic, and antioxidant properties of L. paraplantarum D3 may provide health benefits to consumers. © 2017 Society of Chemical Industry.

Comparative Study Production of Exopolysaccharide (EPS) by Lactic Acid Bacteria (L. casei and L. plantarum) in Different Media (Dates and Mulberry juice)

Exopolysaccharides (EPS) are polysaccharides that are secreted by some strains of bacteria. E PS contribute in health improvement where it has prebiotic properties, immunostimulatory, anti- tumoral, and hypocholesterolemic effects. A number of Lactic Acid Bacteria (LAB) has ability t o synthesise Exopolysaccharides (EPS). This study aimed to determine the ability LAB (L. casei and L. plantarum B2) to produce EPS in different media (dates and mulberry juice). L. casei sh owed higher EPS production (3413.33 mg/L) than L. plantarum (3316.67 mg / L) were grown in medium dates juices. Based on the type of media, EPS production in dates juice medium higher t han mulberry juice as medium, and there are differences production of EPS by both types of isol ates (L. casei and L. plantarum) in both media. The growth rate of LAB does not always show a positive correlation with EPS formation.

English

Date by-products constitute the principal food for the oasis populations in Middle East and North Africa. Dates contents consist of 70 to 80% of reducing sugars, and do not require an intensive energy and labour for thermophysical pre-treatment. They can serve as a good feedstock for bioethanol generation through fermentation and distillation. Algeria is among the top sixth producers of dates in the world with more than 250,000 tons/year; from these, more than 30% can be lost for different reasons and may be of low quality. In the laboratory, after an alcoholic fermentation of the substrate of the date varieties, Teggaza and Lebghel (T & L) using bakery yeast at 30°C for 72 h, the distilled and rectified date juice generated the highest ethanol ( 88° and 90°) with acceptable productions of 2.5 and 2.78 mL/kg/h, and assessed scale efficiencies of 23.57 and 26.2%. This is unlike the one (ethanol; 50%) directly generated by chemical reaction using the same quantity of sugar. The efficiencies that were obtained seem satisfactory and encourage the great scaling development of bioethanol generation using date waste biomass abundant in Algerian Sahara. Key words : Algerian Sahara, alcoholic fermentation, bioethanol, bakery yeast, dates by-product, distillation.

Lactic acid production from date juice usinglactobacillus casei ATCC 393in batch fermentation

Lactobacillus casei ATCC 393 was employed as a fermentative organism to convert sugars from date juice into lactic acid. Both glucose and fructose in date juice were fermented directly without any pretreatment. The influences of supplementation of yeast extract and date juice concentration on some fermentation parameters, such as: cell growth rate, sugar conversion, productivity and yield, were investigated using this bacterium in batch fermentation. The results showed that by adding yeast extract about 20g/l in a date juice medium, the maximum specific growth rate of bacteria (μ m ) enhanced from 0.1229 to 0.1819 g/l. Meanwhile, increasing date juice concentration from 86.6942 to 158.9181 and 229.5367 g/l enhanced the μ m from 0.1819 to 0.2107 and 0.1916 g/l, respectively. It indicated that the optimum value for μ m is 0.2107 g/l in this concentration range. In the date juice concentration of 158.9181 g/l, the optimum lactic acid can be produced is 117.8301 g/l with yield of 92.685% for 48 h.

RHEOLOGICAL PROPERTIES OF DATE JUICE CONCENTRATE (DIBS) DURING EVAPORATION PROCESS

Date concentrate was obtained under vacuum using rotary evaporator by heating the date extract (19%) until it reaches (70%). Samples were collected during process until the end of process The rheological properties of Date juice concentrate were studied using Brookfield Rheometer (DV III ultra) at different temperatures (30, 40, 50 and 60°C),concentrations (30, 40, 50 and 60%) and shear rates (9.3– 93 s-1). Shear rate - shear stress data indicated that all samples exhibited non-Newtonian pseudoplastic behavior.Dependence of apparent viscosity on temperature was related through the Arrhenius law. Effect of concentration on apparent viscosity was also studied and fitted well to power law.

Date Seeds and Lactic Acid Fermentation can Increase Antioxidant Capacity of Date Juice; Evaluation of Different Starter Cultures

Date Seeds and Lactic Acid Fermentation can Increase Antioxidant Capacity of Date Juice; Evaluation of Different Starter Cultures

Production of bioethanol from a mixture of agricultural feedstocks: Biofuels characterization

Bioethanol production from a mixture of agricultural feedstock was carried out in a batch fermenter. To study the effect of optimal mixture ratio of fruit juices (100% dates; 70% dates+30% grapes, 50% dates+50% grapes, 30% dates+70% grapes, 100% grapes) on ethanol yield (g ethanol/g sugar), different parameters have been monitored such as ethanol yield, total sugar, ammoniacal nitrogen, pH. It was found that the mixture of Mech Degla dates and grapes juices has the higher bioethanol concentration than that obtained from a single juice from one kind of fruit. Higher bioethanol production 155.5g/L at 72h was obtained when 30% dates juice was blended with 70% grapes juice. In such case, the higher initial sugar concentration is close to 228.34g/L, and the pH droped from 4.5 to 3.87. The Luedeking-Piret model was used to describe the bioethanol production. A good agreement was found between simulated and experimental data. The influence of some physical properties on the addition of ethanol to lead-free gasoline has been studied. It was found that the addition of 5% of ethanol, to lead-free gasoline raises the RON to around 96.4, that can improve its octane number by 2 points.

Impact of High-Intensity Pulsed Electric Fields or Thermal Treatment on the Quality Attributes of Date Juice through Storage

The effects of high-intensity pulsed electric fields (HIPEF) processing (35 kV/cm for 1,000 ms using pulses of 4 ms pulses at 100 Hz in bipolar mode) or thermal treatment (90C for 60 s) on total phenols composition, color parameters, 5- (Hydroxymethyl)furfural (HMF), pH, soluble solids and turbidity were assessed in date juice for five weeks under refrigeration storage (4–5C), having as reference the untreated date juice. After processing, HIPEF treated date juice exhibited lower HMF concentration than pasteurized one. HIPEF treatment did not affect color parameters with respect to other date juices after treatments. Turbidity, soluble solids and pH were more preserved in HIPEF treated date juice compared to heated one after processing and along storage. The content of total phenols increased after HIPEF compared to untreated juice. The HIPEF contributed to the maintain of quality attributes of date juice along refrigeration storage. This process was much better than heat.

Effect of Various Parameters on the Growth and Ethanol Production by Yeasts Isolated from Natural Sources

Two ethanol fermenting Saccharomyces cerevisiae were isolated from date juice and grapes and grown in YEPD medium. They were characterized for alcoholic fermentation using sugarcane molasses and their growth conditions were optimized with respect to pH and sugar concentration. Results revealed a temperature of 30ºC, pH 6.0 and 6.5% sugar concentration as optimum for fermentation. Stress tolerance tests showed that date juice isolate was highly tolerant to temperature, pH and high ethanol concentration in the medium. Under optimized conditions, S. cerevisiae isolated from date-juice produced 7.75% of ethanol in molasses as estimated by Conway method.Bangladesh J Microbiol, Volume 30, Number 1-2,June-Dec 2013, pp 49-54