EXPLORING THE NUTRITIONAL, FUNCTIONAL, AND SUSTAINABLE UTILIZATION OF DATE PALM (PHOENIX DACTYLIFERA L.) IN FOOD APPLICATIONS: A COMPREHENSIVE REVIEW

Background: Date palm (Phoenix dactylifera L.) is a vital fruit crop in arid and semi-arid regions, with global production surpassing 9 million metric tons annually. The fruit is consumed fresh or processed into products like paste, powder, syrup, and jam. Nutritional and Functional Properties: Dates are rich in fiber, sugars, and essential minerals. They exhibit functional properties, including anti-cancer, anti-inflammatory, anti-microbial, and free radical scavenging activities, making them valuable in functional food development. By-Product Valorization: A significant portion of date palm biomass, including seeds and other residues, is often discarded, contributing to environmental waste. However, these by-products, such as seeds rich in antioxidants and nutrients, can be repurposed into flour or bioactive compounds and transformed into animal feed, biofuels, or biodegradable materials. Objectives: This review highlights the nutritional and functional attributes of date fruits, explores their applications in food product development, and emphasizes the sustainable utilization of date palm waste. It presents an integrated approach to maximizing the value of this ancient crop through innovative and eco-friendly practices.