Enhancing date palm syrup by-products with Aloe vera: The physicochemical, microbiological, and anti-oxidant properties- A sustainable approach
2025
Lamia S. SEDDIKI | Mohamed E.S. MIRGHANI
Introduction. The palm date fruit syrup "Robb"Robb," the traditional palm date fruit syrup, holds a significant place in Algerian culinary traditions. This rich syrup is not only a staple for its flavor but also boasts considerable nutritional and economic value. Objective. The aim of this study was to enhance the nutritional value of date syrup through the addition of Aloe vera contributing to sustainable and healthy diets. Material and Methods. In this study, the physicochemical parameters: pH, free acidity, electrical conductivity (EC), moisture, total sugar and ash content - along with microbio-logical parameters analysis such as total microbial count, sulfate-reducing clostridium, streptococci and staphylococci were evaluated. Antioxidant activity was assessed using DPPH, and organoleptic characterisation survey was conducted to gauge sensory accep-tability. Results. The physicochemical results of the syrups enriched with A. vera (2.5%; 5%) showed pH values ranging from 4.4 to 4.63, free acidity levels of 8 to 9, EC values between 2.45 and 3.52 ms/cm, and total sugar content ranged from 67 to 75%. The Principal Component Analysis (PCA) results confirmed that all the tested parameters used efficiently distinguished between the syrup samples. The microbiological tests showed the absence of most bacteria, with very low yeast germs. Improvement in antioxidant activity IC50 was 0.067 mg/mL. Sensory analysis of syrup samples indicated that they were acceptable by consumers. Conclusion. The addition of A. vera to date-palm syrup alters physicochemical parameters, enhances microbiological quality, and increases antioxidant activity. These improvements contribute to a higher nutritional value and greater bioavailability for human consumption.
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