Date Syrup Research Articles

Quantitative NMR analysis of sugars in natural sweeteners: Profiling in honey, jaggery, date syrup, and coconut sugar

Due to the high demand for natural sweeteners and their perceived health benefits, it is crucial to use analytical techniques for accurately profiling natural sweeteners. The present study describes a simple and fast approach for the analysis of sweeteners using 1D - 1H NMR spectroscopy. This method is based on the direct detection of protons in sugar molecules with an internal standard, without the need for complex derivatization steps. The presented approach offers a faster and more convenient way of quantifying mono-saccharides mainly glucose and fructose and di-saccharides like sucrose in various selected sweeteners. These includes honey, jaggery, coconut sugar, and date syrup. The direct 1D - 1H NMR method with an internal standard yields accurate and precise quantification results with good reproducibility and minute analysis times. This information is of increasing importance to both consumers and the food industry, as it provides a reliable and accurate method for characterizing and verifying natural sweeteners. Overall, 1D - 1H NMR spectroscopy can be a valuable tool for the rapid and easy analysis of sugar content in food products, and it may have potential applications in the food industry.

A comparative neuro-study of solo or accompanied low and high boric acid doses with date molasses in adult male albino rats

Boric acid (BA) is a weak acid and the simplest compound resulting from the dissolution of boron in water. There is great competition to determine whether boron is an essential or nonessential nutrient. Date molasses is a potent type of sweetener with valuable components, such as flavonoids and phenolics, and has significant health benefits. This study investigated the neuro-essentiality and neurotoxicity of boric acid boron in adult male albino rat cortex and cerebellum brain areas and the impact of date molasses treatment. Animals were grouped into the following groups: control, low and high boric acid doses, 10 and 500 mg/kg, respectively, with or without 250 mg/kg date molasses. The results revealed the ability of BAs to cross the blood–brain barrier and accumulate in the cerebellum and cortex, revealing the ability of date molasses to decrease BA accumulation at different time intervals. Additionally, the results varied between a nonsignificant increase or decrease in calcium ion content, monoamines (norepinephrine, dopamine, and serotonin), glucose, adenosine triphosphate, malondialdehyde and glutathione, depending on the BA dose. Moreover, date molasses mitigated any unwanted BA results. In conclusion, boric acid, which is within a permissible limit, could be essential and have a neuroprotective effect, whereas at a sublethal level, it could have a neurotoxic effect. Additionally, Date molasses can have neuroprotective effects and antagonize the neurotoxic effects of boric acid through its antioxidant and scavenging effects.

Synergising tradition and innovation: Fortification of milk kefir with date syrup, a novel functional beverage

AbstractMilk kefir is gaining popularity due to its high probiotic content. This study focuses on fortifying milk kefir with date syrup to enhance its sensory attributes, with the goal of encouraging consumption among the younger generation. Date syrup was added to milk kefir in specific proportions (2, 4, 6, 8, and 10% per 100 mL of milk). The selection of the most suitable percentage (10%, 74 °Bx) was determined based on sensory preferences indicated by the panellists. The newly developed fermented beverage underwent physicochemical and biochemical analyses over a 14-day fermentation period. Results revealed that the addition of date syrup led to a significant (P ≤ 0.001) decrease in pH and total soluble solids (TSS) content, accompanied by a noteworthy increase in total phenolic, flavonoids, condensed tannins contents and antioxidant activity (almost 2-fold). Liquid chromatography - heated electrospray ionisation - mass spectrometry (LC-HESI-MS/MS) results identified the presence of a newly formed and important antifungal compound, p-hydroxyphenyllactic acid (HPLA), showing a progressive increase in quantity during the fermentation process (13.8-fold on the 14th day of fermentation). Hence, the outcomes of this study offer compelling evidence that a novel category of functional beverage can be developed by employing milk kefir as an appropriate starter with the incorporation of date syrup.

Selection of highly ethanol productive yeast

Seventy five isolates of Saccharomyces cerevisiae were identified, they were isolated from different local sources which included decayed fruits and vegetables, vinegar, fermented pasta, baker yeast and an alcohol factory. Identification of isolates was carried out by cultural microscopical and biochemical tests. Ethanol sensitivity of the isolates showed that the minimal inhibitory concentration of the isolate (Sy18) was 16% and Lethal concentration was 17%. The isolate (Sy18) was most efficient as ethanol producer 9.36% (v/w). The ideal conditions to produce ethanol from Date syrup by yeast isolate, were evaluated, various temperatures, pH, Brix, incubation period and different levels of (NH4)2HP04. Maximum ethanol produced was 10.32% (v/v). Experimental production of ethanol using continuous methodology with immobilized cells of Saccharomyces cerevisiae showed that this method is superior by producing 5.83 g/L/h in comparison with 1.95 g/l/h produced by batch culture method

Green synthesis of nano silver-modified date syrup 3D graphene for adsorptive removal of heavy metals from wastewater and its antibacterial efficiency

Abstract Many researchers are focusing on the eco-friendly and cost-effective green synthesis of materials for removing heavy metals from wastewater using materials made from natural sources. In this research, date syrup was used as a rich carbon source while potassium chloride particles were used as a substrate. Green synthesized silver nanoparticles modified the graphene foam to enhance its heavy metal removal and antibacterial efficiency. The morphology and structure of the graphene foam were examined using scanning electron microscopy and Raman spectroscopy. The Brunauer-Emmett-Teller method examines textural features such as surface area, pore volume and diameter. The study focused on evaluating the efficiency of removing heavy metals including cadmium, lead, zinc, and chromium from water. The results indicated that the date syrup graphene foam has high heavy metal removal efficiency despite the short contact time, especially for Cd2+ and Pb2+, with removal efficiencies of 68% and 39%, respectively. It shows a relatively lower efficacy for Zn2+ and Cr2+, with removal efficiencies of 10% and 27%, respectively. The addition of silver nanoparticles greatly improved the removal efficiency of Cd2+ (75%), Zn+2 (22%), and Cr2+ (33%). Moreover, the antibacterial efficacy test showed significant improvement after the nanosilver modification to reach a 100% bacterial-killing rate.

Detection of adulteration in Iranian grape molasses added glucose/fructose/sugar beet syrups with 13C/12C isotope ratio analysis method.

Grape molasses (GM), produced from grapes, is a traditional Iranian food and is widely consumed in Iran. However, GM adulteration is among the most widespread illegitimate procedures involving contamination of food with foreign materials, such as adding sugar-water solution, date syrup, sugar beet syrup, and grape sauce. This study used stable carbon 13C/12C isotope ratio analysis method to detect adulteration of GM samples with glucose syrups (GS), fructose syrups (FS), and beet sugar syrups (BS) at the ratio of 0%, 10%, 30%, and 50% (by weight). Physicochemical properties of GM including °Brix, conductivity, specific gravity, pH, moisture content, ash content, hydroxymethyl furfural, sugar content, and rheological properties of samples were investigated. The δ13C isotope ratio of the GM was determined as -26.61%, that of the GS as -13.23%, that of the FS as -13.42%, and that of the BS as -16.58%. The δ13C isotope ratio increased by the addition of adulterant syrups to GM. The addition of each adulterant syrup had a different effect on the physicochemical parameters; however, the °Brix and specific gravity had a positive correlation with the δ13C isotope ratio results. The magnitudes of G' and G" increase with an increase in frequency representing the viscoelastic behavior of samples. The obtained results of this study suggest the use of δ13C isotope ratio method as a fast and accurate method to investigate the adulteration of grape molasses.

Extraction, Characterisation and Utilisation of Bioactive Compounds from Date Fruit

Date fruit (Phoenix dactylifera L.), known for its rich bioactive compounds, was the focus of this study, which aimed to optimize microwave-assisted extraction (MAE) methods for isolating these compounds and developing fortified milk with added date syrup. The research evaluated total phenolic content (TPC) and total flavonoid content (TFC) under varying microwave frequencies, extraction times, and plant-to-solvent ratios. Date fruits were procured, cleaned, processed into powder, and subjected to various MAE conditions, with standard spectrophotometric methods used to quantify TPC and TFC. Optimal extraction conditions for maximum TPC (37±1.1 mg GAE/g) and TFC (460±0.6 mg QE/g) were identified at a microwave frequency of 720 W, an extraction time of 5 minutes, and a plant-to-solvent ratio of 1:15, highlighting the significant influence of microwave power and extraction time on phenolic and flavonoid contents. Furthermore, the research explored the nutritional enhancement of milk through fortification with date syrup, assessing the fortified milk for total soluble solids (TSS), pH, TPC, and TFC, which demonstrated an improved nutritional profile. This research provides valuable insights into the MAE of date fruits and the potential of date syrup in developing functional food products, guiding future studies and industrial applications aimed at enhancing the nutritional and functional properties of food products.

Comparison of acid and hydrothermal pretreatments of date waste for value creation

The production of date syrup yields a substantial amount of date press cake (DPC), fibrous and moisturising material with great potential for generating value through bioprocessing. However, the recalcitrant structure of DPC affects the yield of products in bioprocesses. To boost the accessibility of the structure as well as increase the soluble fraction of carbohydrates and facilitate further enzymatic hydrolysis, hydrothermal and dilute acid (0.5% (v/v) sulfuric acid) pretreatments as cost-effective and feasible methods were applied on DPC at relatively low temperatures (80, 100, 120 and 140 °C) and reaction times (60 and 90 min). The success in pretreatment was then evaluated by a post-enzymatic treatment using an enzyme cocktail of cellulases and hemicelluloses. Based on total accessible sugar with minimum produced inhibitors, an optimal operating condition was considered acid pretreatment at 120 °C for 90 min with a 55.02% increase in total sugar yield. To explore the potential use of pretreated DPC, an anaerobic digestion was conducted on untreated and acid-pretreated DPC at 120 °C for 90 min. The results showed that pretreatment increased the total bioproduct yield, including hydrogen, ethanol, and volatile fatty acid yields, by 59.75%. This demonstrates the significant impact of pretreatment on product yields in a bioprocess.

Valorization of Date Molasses and Municipal Solid Waste for the Production of Cellulases by Trichoderma reesei Al-K1 149 in a Tray Reactor

Valorization of Date Molasses and Municipal Solid Waste for the Production of Cellulases by Trichoderma reesei Al-K1 149 in a Tray Reactor

Bioplastic Compounds of Succinic Acid from Agriculture Waste; Date Palm Syrup And Date Palm Fronds

Excessive use of petrochemical-based plastics lead to severe plastic pollution by accumulation in soil, drainage system blockage, also each year trillions of plastic residues released into the ocean. In some cases, burning plastic waste releases toxic gases and may cause acid rain. Bioplastics, biodegradable, are eco-friendly alternatives to petroleum-based plastics, reduce environmental impacts and utilize non-edible waste products for decomposition by microorganisms, making them a significant topic in the twenty-first century. Succinic acid has wide medical and industrial application, in addition to being a solution to the problem of plastic pollution for use in the manufacture of bioplastics. One of the most important biomass wastes in the Iraqi environment that are candidates for biorefinery is palm waste due to its environmental friendliness and high sugar content. In this study, succinic acid was investigated in the fermentation product of poor-quality date palms Zahid and palm fronds. The residues of Zahid dates with palm fronds and the addition of soybean were used for the production of succinic through the process of batch fermentation and solid-state fermentation using a mixture of yeasts Saccharomyces cerevisiae and P. stipitis ATCC 58785 and fungi Trichoderma reesei and Aspergillus niger after pretreatment. The succinic acid was estimated using GC mass, and the quantities of acid produced from date juice from Zuhdi dates syrup were 20.6g/L, while the optimal ratio of acid produced from palm fronds with soybeans was estimated at 2.28g/L and production improved to 3.51 g/L by fed batch fermentation. Biotonic acid, oxalic acid malic acid were detected in significant amount as 10.82,23.68 and 70.40 g/L respectively from date syrup. This research opens the horizons for the use of the biomass of the dates palm in the production of bioplastics. Consolidated bioprocessing of lignocellulose to succinic acid through a microbial cocultivation system consolidated bioprocessing.

The probabilistic health risk assessment and analysis of trace elements in grape and date syrup as a sweet and nutritious alternative

ABSTRACT This study aimed to investigate the levels of essential and toxic elements in the grape and date syrups of Tehran. The concentration of elements in the syrup samples was measured using the acid digestion method and the inductively coupled plasma atomic emission spectrometry (ICP-OES) technique. The grape and date syrup samples were tested for the mean concentrations of 19 elements, namely aluminium (Al), arsenic (As), boron (B), barium (Ba), cadmium (Cd), cobalt (Co), chromium (Cr), copper (Cu), iron (Fe), mercury (Hg), lithium (Li), manganese (Mn), molybdenum (Mo), nickel (Ni), lead (Pb), antimony (Sb), tin (Sn), vanadium (V,) and zinc (Zn). Based on the results, the grape syrup samples showed the highest mean concentration of B (4210 ppb) and the lowest mean concentration of Hg (1.126 ppb). In the date syrup samples, the highest mean concentration was for Zn (4323.40 ppb), while the lowest mean concentration was for V (0.14 ppb). The concentrations of Fe, Mn, Mg, and Zn were observed to be relatively higher compared to the levels of other elements. Health risk assessments indicated that the 95th percentile of the target hazard quotient (THQ) for potentially toxic elements (PTEs) intake from both syrups was below one (THQ <1) for both children and adults. This suggests that the detected concentrations have not yet proposed any short-term health risks. Also, the 95th percentile of incremental lifetime cancer risk (ILCR) among children was between 1E–04 to 1E–06 which is the WHO’s target, so more investigation before taking any action is required. However, among adults, the 95th percentile of ILCR was lower than 1E–6 so more investigation is required. In general, it is necessary to regularly control and monitor the concentration of contaminants in date and grape syrups.

Production and Quality Assessment of Plant-based Yoghurt from Coconut Milk Fortified with Date Syrup

Aim: To evaluate the physicochemical, microbial, sensory attributes and storage stability of coconut yoghurt fortified with date syrup. Methodology: Yoghurt was prepared from coconut milk and date syrup. Five samples were formulated as follows: T0 (100% cow milk), T1 (100% coconut milk), T2 (85% coconut milk, 15% date syrup), T3 (80% coconut milk, 20% date syrup), T4 (75% coconut milk, 25% date syrup) and T5 (70% coconut milk, 30% date syrup) The yoghurt samples were subjected to physicochemical and microbial analysis using standard methods. The sensory attributes assessed were appearance, aroma, taste, consistency and overall acceptability. The pH, titratable acidity and viscosity were evaluated during 4 weeks of storage at refrigerated condition (4- 6o c). Results: From the result, pH, titratable acidity, viscosity, and total solid ranged from 4.50 - 4.41%, 0.82 – 0.94%, 12.0 -72.40 cP and 11.64 – 18.81% respectively. These parameters increased significantly (p&lt;0.05) with increase in the proportion of date syrup. The result showed a significant increase in ash, protein, carbohydrate, and fiber with a corresponding decrease in fat and moisture content as the proportion of date syrup increased. The total bacterial count ranged from 6.95 - 8.20cfu/ml, with Yeast, molds and coliforms undetected. The produced yoghurt samples all have quality attributes of animal milk yoghurt and better storage stability. Conclusion: Therefore, production of commercial yoghurt using plant-based milk (coconut milk) blended with nutritiously rich sweeteners like date fruit is encouraged.

Biodiesel Production from Waste Cooking Oil Using Ethanol Produced from Sugar or Dates Syrup

Abstract Global oil prices have risen due to rising energy usage and petroleum depletion. Waste cooking oil is a potential source of biodiesel raw materials. Biodiesel is a source of renewable energy and a fuel that could replace petroleum-derived diesel in the future. The novelty of this study was to investigate the production of biodiesel from waste cooking oil using ethanol produced from dates syrup. In this study biodiesel was made from used cooking oil and various alcohols by the transesterification method with different catalysts for comparison. To produce biodiesel from used the transesterification process was carried out by mixing 3 g of the catalyst with 60 ml of alcohol (70%) and adding 300ml of waste cooking oil at a temperature of 60°C. The best result, that had the highest biodiesel yield, which was 302.5 ml, was the biodiesel made from using commercial ethanol as alcohol and KOH as a catalyst. This study indicated that there was no significant difference in the yields of biodiesel and the by-product glycerin between groups, but the density and viscosity of petroleum diesel were much lower than the biodiesel produced from waste cooking oil, meaning that the biodiesel could have more applications than petroleum diesel. It was concluded that the biodiesel produced from waste cooking oil and dates syrup ethanol could be used as an alternative fuel and source of renewable environmentally friendly energy. However, it is considered that more studies are needed to determine the effects of using biodiesel produced on engine performance.

Разработка хлебобулочных изделий нутриентно-адаптированных для питания спортсменов-легкоатлетов

Proper nutrition of an athlete is an important component of the effectiveness of sports results. An athlete’s daily diet should cover his increased nutrient needs due to heavy physical activity. The purpose of the research was to develop bakery products that were nutrient-adapted to the nutritional requirements of athletes using the example of track and field athletes. The recipe for the new product included wheat flour, oat flour, micellar casein, flaxseed oil, date syrup, and crushed walnut kernels. A study of the influence of new ingredients on the quality of semi-finished products and finished products showed that the addition of oat flour and casein slightly increased the moisture and acidity of the finished products, but the indicators remained within the limits defined by the regulatory documentation for bakery products made from wheat flour. With an increase in the dosage of oatmeal and casein, the products acquired a slight taste of oatmeal; casein had no effect on taste. A new type of bakery product is characterized by good organoleptic and physicochemical quality indicators and has increased nutritional value. Consumption of 100 g of the developed “Fitbulka” bakery product allows you to satisfy the daily need for biologically complete protein by 8.9%, carbohydrates by 5.3%, fat by 7.2%, including polyunsaturated fatty acids of the omega-3 family by 39.6% and omega-6 by 5.4%. The degree of satisfaction of the daily requirement for minerals increases in comparison with the control sample and amounts to 16.0% for calcium, 13.5% for phosphorus, 17.4% for magnesium, 7.4% for potassium, and 7.5% for iron. Analysis of amino acid score calculations showed that the biological value of the protein fraction of the test sample was 17.6% higher compared to the control. The developed “Fitbulka” bakery product can be recommended for inclusion in the diet of athletes as an additional source of polyunsaturated fatty acids, dietary fiber, protein, calcium and magnesium in the diet.

Pomegranate molasses authentication using hyperspectral imaging system coupled with automatic clustering algorithm.

Pomegranate molasses is made from concentrated pomegranate juice with nothing added. Due to its nutritional value, limitation in production, and high production cost, this product may be adulterated by date syrup. This study was done to differentiate various types of pomegranate molasses and investigate the possibility of nonauthenticity detection in pomegranate molasses samples using the hyperspectral imaging (HSI) technique compared with physicochemical measurement analysis. The physicochemical properties (brix index, sucrose, acidity, ash content, pH, and formalin index) of 24 samples were measured as the reference analysis method, and it was found that the formalin index was a good factor for pomegranate molasses authenticity evaluation. Additionally, an HSI system (400-1000nm) was used as a nondestructive and rapid screening method to capture spectral data of the samples. The evolutionary wavelength selection algorithm was applied to select effective wavelengths in sample clustering based on the obtained Davies-Bouldin index. Next, principal component analysis was used to visually interpret the spectral data of the sample when using the selected wavelengths and the whole spectra of the samples. Finally, an automatic clustering algorithm by the artificial bee colony as an unsupervised method was developed for the clustering of the authentic and nonauthentic samples. The method did not need descriptively labeled samples and obtained agreed satisfactorily with the degree of nonauthenticity in the samples. This study showed that the developed HSI technique coupled with an automatic clustering algorithm could detect date syrup nonauthenticity in pomegranate samples from the level of 5% adulteration.

A Study to Assess the Role of Date Syrup, Pineapple Juice, and Hematinic Syrup as Magnetic Resonance Oral Contrast Agents in Improving the Image Quality of Magnetic Resonance Cholangiopancreatography.

Magnetic resonance cholangiopancreatography (MRCP) is an imaging technique that has advanced over the past few years.It still plays a crucial role in the study of numerous pancreaticobiliary diseases.This study aimed to evaluate the effects of hematinic syrup, date syrup, and pineapple juice on MRCP image quality. This study involved a total of 90 participants, distributed evenly among three groups, with each group comprising 30 patients.Negative oral contrast solutions containing paramagnetic substances like Mn+2 andFe+3, such aspineapple juice, date syrup, and hematinic syrup were imaged by 1.5 Tesla (T) magnetic resonance imaging (MRI) with T2-weighted (T2W) and MRCP sequences. The signal-to-noise ratio (SNR) and contrast-to-noise ratio (CNR) were computed. Ninety patients underwent MRCP 20-30 min after ingestion of 100 mL of datesyrup, 30 ml of hematinic syrup diluted to 200 ml of water, and 200 mL of pineapple juice. MRCP images were taken to visualize various pancreaticobiliary structures (bile duct, stomach, and duodenum). The in vitro evaluation of the solutions showed that date syrup and hematinic syrup were hypointense in T2W sequences.The images obtained showed no significant difference in the CNR between the three solutions. However, the SNR was significantly higher for pineapple juice compared to date syrup and hematinic syrup in T2W and MRCP sequences.Images acquired post-administration of the oral contrast agents significantly improved the gastrointestinal tract signal suppression and increased visibility of the pancreaticobiliary structures (bile duct, stomach, and duodenum). No adverse events were observed among the participants. Pineapple juice was the best contrast agent. However, date syrup and hematinic syrup can also be used to improve the imaging quality.

Harnessing date fruit pomace: Extraction of high fibre dietary ingredient and its impact on high fibre wheat flour dough

Extracting value from date fruit pomace, commonly dismissed as animal feed by date syrup factories, unveils a substantial composition of both insoluble and soluble fibers, along with valuable phenolic compounds. This nutritional profile positions date fruit fibre as an option for consumers seeking alternative fibre sources. This study investigates the extraction of high fibre date ingredient from date fruit pomace and its integration into bread wheat flour at replacement levels of 5%, 10%, 15%, and 20% (w/w). The research examines the resulting bread dough's properties using farinograph, rheometer, texture analyzer and optical microscopy. Furthermore, it explores the potential of high fibre dietary ingredient as a valuable fibre supplement. Our findings reveal that high fibre dietary ingredient is rich in insoluble fibre and phenolic antioxidants, has moderate moisture and protein content, and low-fat levels. It displays promising high water and oil retention capacity. However, substantial incorporation into bread flour leads to the formation of a hardened, adhesive dough with low stability to mixing. These findings provide insights into the diverse potential applications of high fibre dietary ingredient, highlighting its characteristics and challenges when utilized in baking practices.

Non-Destructive Evaluation of the Physiochemical Properties of Milk Drink Flavored with Date Syrup Utilizing VIS-NIR Spectroscopy and ANN Analysis.

A milk drink flavored with date syrup produced at a lab scale level was evaluated. The production process of date syrup involves a sequence of essential unit operations, commencing with the extraction, filtration, and concentration processes from two cultivars: Sukkary and Khlass. Date syrup was then mixed with cow's and camel's milk at four percentages to form a nutritious, natural, sweet, and energy-rich milk drink. The sensory, physical, and chemical characteristics of the milk drinks flavored with date syrup were examined. The objective of this work was to measure the physiochemical properties of date fruits and milk drinks flavored with date syrup, and then to evaluate the physical properties of milk drinks utilizing non-destructive visible-near-infrared spectra (VIS-NIR). The study assessed the characteristics of the milk drink enhanced with date syrup by employing VIS-NIR spectra and utilizing a partial least-square regression (PLSR) and artificial neural network (ANN) analysis. The VIS-NIR spectra proved to be highly effective in estimating the physiochemical attributes of the flavored milk drink. The ANN model outperformed the PLSR model in this context. RMSECV is considered a more reliable indicator of a model's future predictive performance compared to RMSEC, and the R2 value ranged between 0.946 and 0.989. Consequently, non-destructive VIS-NIR technology demonstrates significant promise for accurately predicting and contributing to the entire production process of the product's properties examined.

Green Fabrication of ZnO Nanoparticles and ZnO/rGO Nanocomposites from Algerian Date Syrup Extract: Synthesis, Characterization, and Augmented Photocatalytic Efficiency in Methylene Blue Degradation

This innovative article provides a detailed description of the successful biosynthesis of zinc nanoparticles (ZnO-NPs) using an aqueous extract of Algerian Date Syrup, also known as molasses. A meticulous process was carried out to determine the optimal calcination temperature for ZnO-NPs, a crucial step in the preparation of these nanoparticles. The study was further extended by creating ZnO/rGOx nanocomposites through a hydrothermal method, varying the concentrations of reduced graphene oxide (rGO) at 5%, 10%, and 15%. The characteristics of the nanocomposites were thoroughly explored, encompassing chemical, optical, and morphological aspects, using sophisticated analysis techniques such as scanning electron microscopy (SEM), UV-visible diffuse reflectance spectroscopy (UV DRS), Fourier-transform infrared spectroscopy (FTIR), and X-ray diffraction (XRD). These analyses provided an in-depth understanding of the structure and properties of the nanocomposites. The centerpiece of this study is the evaluation of the photocatalytic degradation capacity of ZnO-NPs and ZnO/rGOx nanocomposites. These materials have demonstrated their ability to act as cost-effective and environmentally friendly photocatalysts for wastewater treatment. Experiments on methylene blue degradation under UV irradiation were conducted, yielding impressive results: a degradation efficiency of 86.6% was achieved in 140 min using 1 g/L of ZnO-NPs, and this rate reached 100% with the ZnO/rGO catalyst in the same time frame, highlighting its superiority as a photocatalyst. Furthermore, this study examined the variables affecting the photocatalysis experiment, including the solution’s pH and the amount of catalyst. The results revealed that the ZnO/rGO photocatalyst reached its optimal efficiency under neutral pH conditions and at a concentration of 1 g/L, providing crucial information for practical use of these materials. This enriched article highlights the promising potential of ZnO-NPs and ZnO/rGOx nanocomposites as efficient photocatalysts for methylene blue degradation, paving the way for significant environmental applications in wastewater treatment.

Valorization of the potential use of date press cake (date syrup by-product) in food and non-food applications: a review

Date palm is the most important fruit crop in the Middle East, North Africa, and Southwest Asia. However, a large amount of waste is generated through various industries related to date processing. Date press cake (DPC) is the main by-product of the date honey or syrup industry, where it gives 17–28 g of DPC /100 g of fruit and is usually discarded as waste. Due to its higher content of nutrients and bioactive compounds, it can be valorized through inclusion in various food and nonfood applications. The potential applications of DPC as a promising ingredient and innovative substrate in different applications were discussed in this review, including chemical composition, nutritional value, functionality, current applications of DPC, limitations, and future trends.