Sugar profile, volatile compounds, composition and antioxidant activity of Sukkari date palm fruit.

The target of this research was to determine sugar profile, volatile compounds, minerals content and antioxidant properties of the Sukkari date flesh as methanolic and ethanolic extracts. Sukkari date showed sugar 78.32% (dry weight), while fibre, crude protein, ash and crude fat were 3.15, 3.01, 2.30 and 0.56, respectively. Glucose (51.80%), fructose (47.50%), while small amount sucrose, fucose and galacturonic acid were also detected. Potassium, calcium and magnesium were observed to be the predominant. Twenty-two components were identified; 5-Hydroxymethylfurfural was present in the highest amount (27.25%), followed by 4H-Pyran-4-one,2,3-dihydro-3,5-dihydroxy-6-methyl (9.45%). Total phenolic and flavonoid content of methanolic extract were 62.50 mg GAE/100 g and 3.20 mg CE/100 g, respectively, against 60.25 mg GAE/100 g and 2.90 mg CE/100 g respectively, for ethanolic extracts. Three assays including DPPH, reducing power and ABTS radical scavenging activities showed a good antioxidant activity of date palm extract. Sukkari date was observed to have good nutritional and antioxidant characteristics and can be utilize as potential nutrition.

Quality characteristics of the processed dates vinegar under influence of ultrasound and pulsed electric field treatments.

This research aimed to evaluate the influences of the pulsed electric field (PEF), ultrasound (US), and combination between them (PEF + US) on the quality of vinegar processed from date palm fruits compared with untreated vinegar (UT). Physicochemical properties, free amino acids (FAA), volatile components, organic acids, total phenolics and flavonoids, and sensory analysis were determined. The results showed that there were no significant differences in pH, total titratable acidity, ethanol content, and total sugar in all treated vinegar compared with UT. However, the values were found to be decreased (PEF + US < PEF < US < UT). Twenty-eight compounds were identified in the vinegar treated by PEF + US as the highest number of components, followed by PEF and US (23 and 22 components, respectively), compared with 19 compounds identified in UT. Compared with UT, there was a significant increase (p < 0.05) in the total FAA in dates vinegar among all treated samples (UT < US < PEF < PEF + US). Total phenolic and flavonoids contents results indicated that there was a significant increase (p < 0.05) in the treated vinegar compared with UT. Sensory analysis results indicated that no significant difference (p < 0.05) in all the parameters, except for a quite significant difference (p < 0.05) in the overall acceptability between the treated vinegar. In this study, vinegar was successfully produced from date palm fruits. Therefore, PEF + US are capable not only in enhancing the extraction process but also in the production of vinegar with good quality.

Shelf life extension of wheat bread by alhydwan flour and Carboxymethylcellulose and improvement of their quality characteristics, dough rheological and microstructure.

Alhydwan, has been used in bakery products for many years in South of Yemen. Alhydwan primary function in bakery products is to inhibit moisture content during storage, leading to improved shelf life. However, as a fresh strategy to bread staling, no extensive study has been conducted to evaluate its potential. The present study therefore examined the alhydwan as a comparison with Carboxymethylcellulose (CMC) at 0.5% (w/w) level in dough rheology improvement, microstructure, quality parameters and delayed wheat bread staling. The CMC or alhydwan for farinograph characteristics comprising the dough's portrayed showed greater water absorption, while growth and stability time was significantly decreased. Staling of bread, the findings showed that in both alhydwan and CMC minimized crumb hardening frequency and enhanced freshness, quality and retention ability for moisture, making the bread softer and postponed staling. The microstructure of CMC or alhydwan supplemented formulation showed the distinguishable characteristics and constituents that could explain, to some degree, that the CMC and alhydwan had antistaling effect. The incorporation of alhydwan such as CMC into the formulation of bread could thus play a sustainable role in improving the quality of bread by having an extended shelf life.

Effect of Pulsed Electric Field Pretreatment of Date Palm Fruits on Free Amino Acids, Bioactive Components, and Physicochemical Characteristics of the Alcoholic Beverage.

This research is aimed to observe the impact of pulsed electric field (PEF) application on the free amino acids, physicochemical characteristics, and bioactive components of alcoholic beverages processed from date palm fruits. The fruits were treated by PEF (frequency: 10 Hz, treatment time: 100 µs, pulses number: 40 µs for electric field: 1.38, 2.02, and 2.92 kV/cm, respectively). A significant increase (P < 0.05) in the total free amino acids and phenolic and flavonoid contents (2.92 > 2.02 > 1.38 kV/cm) was observed. There was a minor significant difference among the treated samples in the total soluble solid, alcohol, and total sugar contents, while there were no significant changes in the other parameters, including the color attributes. PRACTICAL APPLICATION: This study observed whether PEF treatment has a positive impact on the processing of alcoholic beverages of date palm fruits. PEF was found to improve the bioactive components and nutritional value of alcoholic beverages processed from date palm fruits. This finding suggests that PEF can be a better technique to enhance the quality characteristics of date palm fruit alcoholic beverages.