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A Comprehensive Review on Date (Phoenix dactylifera L.) Syrup: Functional Properties, Innovative Extraction
Younes Noutfia1, Ewa Ropelewska2, Sara Silva3
1Research Unit on Nuclear Techniques, Environment, and Quality, National Institute of Agricultural Research, Tangier 90000, Morocco.
Foods (Basel, Switzerland)
|July 15, 2026
Summary
Date syrup, derived from Phoenix dactylifera L. flesh, offers rich nutritional value and bioactive compounds. This review explores its production, composition, and potential as a sugar substitute in the food industry.
Area of Science:
- Food Science and Technology
- Nutritional Biochemistry
- Agricultural Processing
Background:
- Date syrup is a liquid sweetener processed from date fruit (Phoenix dactylifera L.) flesh.
- It is recognized for its rich nutritional profile, including carbohydrates, dietary fibers, polyphenols, minerals, and vitamins.
- These components contribute to potential functional and health-promoting properties.
Purpose of the Study:
- To review the technological aspects of date syrup production, covering traditional, conventional, and novel extraction methods.
- To systematically analyze the compositional quality, including biochemical, functional, antioxidant, and pro-healthy properties of date syrup.
- To discuss the potential applications of date syrup in the food industry, particularly as a sugar substitute.
Main Methods:
- Literature review focusing on extraction technologies for date syrup.
- Systematic analysis of existing data on date syrup composition and properties.
- Exploration of food industry applications and sugar substitution potential.
Main Results:
- Date syrup production involves multi-unit operations with various extraction techniques.
- The syrup exhibits significant nutritional value and possesses functional, antioxidant, and health-promoting characteristics.
- It holds promise as a natural alternative to refined sugars in food formulations.
Conclusions:
- Date syrup is a nutrient-dense product with diverse health benefits.
- Understanding its production and composition is key to unlocking its full potential.
- Its application as a sugar substitute offers a healthier alternative in the food industry.
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