Recovering functional and bioactive compounds from date palm by-products and their application as multi-functional ingredients in food
Sarah Manai, Abdennacer Boulila, A. Sanches‐Silva, Letricia Barbosa‐Pereira, Raquel Sendón, Khaoula Khwaldia
Abstract
Date palm by-products are characterized by their abundance and richness in valuable functional compounds such as dietary fibers, phenolics, tocopherols, and carotenoids. They offer an attractive resource for multiple industries, including food, packaging, cosmetics, and pharmaceuticals, contributing to the development of a sustainable palm date value chain through a circular economy approach. Leveraging their established phytochemical, nutritional, and health-promoting attributes, date palm by-products and their functional compounds have found applications as additives in food formulations and packaging systems, enhancing functional and bioactive properties while extending the shelf life of food products. This comprehensive review aims to discuss the most relevant studies on key functional and bioactive compounds obtained from date by-products. It also addresses safety and toxicity concerns associated with date palm by-products. The review explores various extraction techniques employed for the recovery of bioactive compounds, with a focus on eco-friendly extraction methods, and investigates their potential roles in food formulations and packaging systems.