Development of Value-Added Products Suitable for Food Applications from Fresh Date Fruit (Confitera cv.) and its Co-products

Abstract

The increasing commercialization of fresh date fruits (Confitera cv) in Spain is generating important amounts of co-products which currently are discarded as waste with the corresponding environmental problem and economic losses. The aim of this work was to valorize them, in an integral way, applying non-polluting procedures (grinding, soaking, filtering, or drying) allowing their reincorporation in the food chain in function on both nutritional and technological properties. Different intermediate and stable products with high added value have been obtained: (1) Date pastes with 50% moisture content and the same amount of sugars and dietary fiber (20% approx.), good source of K, Ca, and Mg, with low Na/K ratio,whose technological properties give them a great potential to provide desirable texture properties in some foods; (2) date waters rich in sugars and minerals with potential application as natural sweeteners or as source of carbon for the microbiota in fermented foods; (3) date flours with low moisture and high TDF content (58–66%), rich in minerals, and whose technological properties allow them to be used as carrier of oils (i.e., with healthy lipid profile) or as an emulsion stabilizer in the development of new foods.

Evaluation of Sample Size Influence on Chemical Characterization and In Vitro Antioxidant Properties of Flours Obtained from Mushroom Stems Coproducts

“…Furthermore, reduction in sugar content depends on many factors, such as ripening stage, strain, location, substrate, and the drying method [ 50 ]. The sugar profile of the stem flours is important for the participation of sugars in the Maillard reaction, as well as for the texture and sweetness of the food in which these ingredients could be integrated [ 38 ]. Sorbitol is used as a sweetener in the food industry; in this context, ABSF could act as a sweetener in new food formulations [ 76 ].…”

“…The mineral content was determined using inductively coupled plasma-mass spectrometry (ICP-MS, Shimadzu MS-2030, Shimadzu, Kioto, Japan), following the method described by Muñoz-Bas et al [ 38 ]. The standard compounds were diluted and utilized to calibrate the ICP-MS for mineral analysis in ABS and POS samples.…”

“…Following centrifugation (5000 rpm for 10 min at 4 °C), the supernatant was filtered through a 0.45 µm filter. Finally, organic acids and sugars were quantified via HPLC analysis (Hewlett-Packard 1100 series model, Woldbronn, Germany), following the procedure described by Muñoz-Bas et al [ 38 ]. The samples were injected into a Supelco column (Supelcogel TM C-610H column 300 mm × 78 mm) using an elution buffer, ortho-phosphoricacid, in water (0.1% v / v ), with an isocratic flow rate of 0.5 mL/min.…”

Development and Characterization of a Value-Added Product Suitable for Food Applications from <em>Agaricus bisporus</em> and <em>Pleurotus ostreatus</em> Stems: Evaluation of Particle Size Influence and <em>In Vitro</em> Antioxidant Activity

“…Following centrifugation (5000 rpm for 10 min at 4 • C), the supernatant was filtered through a 0.45 µm filter. Finally, organic acids and sugars were quantified via HPLC analysis (Hewlett-Packard 1100 series model, Woldbronn, Germany), following the procedure described by Muñoz-Bas et al [38]. The samples were injected into a Supelco column (Supelcogel TM C-610H column 300 mm × 78 mm) using an elution buffer, orthophosphoricacid, in water (0.1% v/v), with an isocratic flow rate of 0.5 mL/min.…”

Date (Phoenix dactylifera L. cv. Medjool) Seed Flour, a Potential Ingredient for the Food Industry: Effect of Particle Size on Its Chemical, Technological, and Functional Properties

“…The water-holding capacity (WHC), oil-holding capacity (OHC), and swelling capacity (SWC) of the date seed flours with different particle sizes were evaluated in triplicate using the same method described by Muñoz-Bas et al [43]. The results were expressed as the weight of water held (WHC) or oil held (OHC) by 1 g of date seed flour and as mL per gram of date seed flour in the case of SWC.…”