枣椰树(Phoenix dactylifera L.)种子特有的 "石头 "特征对其可持续加工方法影响的新见解--综述

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food and Bioprocess Technology Pub Date : 2024-06-22 DOI:10.1007/s11947-024-03474-1
Juliet Mubaiwa, Anita R Linnemann, Sajid Maqsood
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引用次数: 0

摘要

椰枣是一种在贫瘠环境中生长良好的珍贵作物。椰枣果实加工每年产生数百万吨种子(也称为果核或果核),可用作动物饲料和有机肥料。同时,也有一些种子作为废物被丢弃在垃圾填埋场。椰枣种子的营养益处及其实验室规模的价值评估已有报道;然而,在实际应用中的推广和采用却很有限,原因也很简单。本综述报告了枣核在不同品种和成熟阶段的物理性质和化学成分,其纹理限制的特点是石壳的发育及其对价值评估的影响。已发表的数据表明,各种枣核加工技术包括浸泡、焙烤、干燥、伽马射线辐射、煮沸和发芽,其加工性能和枣核粉特性会发生不同的变化,从而影响枣核粉在各种食品应用中的适用性。椰枣粉的应用包括饮料、烘焙、肉类制剂和乳制品(包括冰淇淋调味品)。对现有的将椰枣籽转化为粉末的技术进行评估,旨在确定需要进一步调查和优化的领域,以便进行大规模生产。已经对椰枣籽加工进行了多项研究,但由于果实发育过程中出现的 "结石缺陷 "等因素,其规模化进程停滞不前。因此,在评估枣核粉在各种产品应用中的适用性的同时,还必须评估现有和正在开发的程序的可持续性。研究结果将有助于制定战略,提高这种农业废弃物的利用价值。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

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New Insights into the Influence of the Characteristic “Stone” Feature of the Date Palm (Phoenix dactylifera L.) Seeds on Its Sustainable Processing Approaches—A Review

Date fruits are a valuable crop that grows well in marginal environments. Date fruit processing generates millions of tonnes of seeds (also known as pits or stones) annually which are used as animal feed and organic fertilizer. At the same time, some are discarded in landfills as waste. Nutritional benefits of date seeds and their laboratory-scale valorization have been reported; however, upscaling and adoption into practical applications are limited and the reasons for this are outlined. This review reports on the date seed’s physical properties and chemical composition in various varieties and maturity stages relative to the textural limitation, characterized by the development of the stone shell and its influence on valorization. Published data indicate that various date seed processing techniques include soaking, roasting, drying, gamma radiation, boiling, and sprouting with diverse changes in processing aptitude and date seed powder characteristics which would affect the applicability of the powder in various food applications. Date powder applications include beverages, baking, meat preparations and dairy products including ice cream flavoring. The evaluation of the existing techniques for converting date seeds into powder aims to identify the areas that require further investigation and optimization for large-scale production. Several studies have been conducted on date seed processing; however, the upscaling process is stalled by the emergence of the “stone defect” characteristic during fruit development among other contributing factors. Therefore, it is imperative to assess the sustainability of existing and developing procedures, alongside evaluating the suitability of date seed powder in diverse product applications. The study’s results will facilitate the development of strategies to enhance the utilization of this agricultural waste for valuable purposes.

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来源期刊
Food and Bioprocess Technology
Food and Bioprocess Technology 农林科学-食品科技
CiteScore
9.50
自引率
19.60%
发文量
200
审稿时长
2.8 months
期刊介绍: Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.
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