Nutritional value, antioxidant and antibacterial activities of date syrup fortified with spirulina

Amira El Arem; Hayet Edziri; Youssef Krichen; Lotfi Achour

doi:10.56027/JOASD.212025

Auteurs

Amira El Arem Higher Institute of Biotechnology of Monastir, University of Monastir
Hayet Edziri University of Monastir, Monastir, 5000, Tunisia
Youssef Krichen Tunisia Bio-Algae Company, Ksour Essef – Mahdia
Lotfi Achour University of Monastir, Monastir, 5000, Tunisia.

DOI :

https://doi.org/10.56027/JOASD.212025

Mots-clés :

Date syrup, spirulina, physicochemical composition, antioxidant activity, antibacterial activity.

Résumé

Dates and spirulina are two famous foods due to their richness in various nutrients and antioxidant compounds with very important therapeutic and nutritional effects. The aim of this study is to develop nutritious date syrup “Alig” fortified with spirulina. Firstly, a hedonic test of date syrups with spirulina at 2, 5 and 10% was carried out to evaluate the sensory properties of each sample and to choose the appropriate formulation. Then, the values of pH, titratable acidity (TA) and humidity, as well as the contents of total solids (TS), proteins, ash, lipids, sugars and carbohydrates of date syrup, spirulina and the chosen date syrup/spirulina formulation were determined. The total polyphenol (TPC) and condensed tannin (CTC) contents as well as the antioxidant and the antibacterial activities of these samples were also evaluated. Results showed that compared to the syrup without spirulina, the syrup enriched with 2% spirulina has the highest TS, ash, total lipids, proteins, TPC, and CTC, as well as pH and TA values, beside the most important antioxidant and antibacterial activities. In parallel, the present results indicate that this syrup is more interesting from the point of view energy value with 329.79 Kcal/day for 100 g of fresh syrup. We could conclude that date syrup fortified with 2% spirulina have very interesting nutritional value and could attribute to numerous health benefits.

Biographie de l'auteur

Hayet Edziri, University of Monastir, Monastir, 5000, Tunisia

Laboratory of Transmissible Diseases and Biologically Active Substances, Faculty of Pharmacy

Références

Abbès, F., Bouaziz, M.A., Blecker, C., Masmoudi, M., Attia, H. & Besbes, S. (2011). Date syrup: Effect of hydrolytic enzymes (pectinase/cellulase) on physicochemical characteristics, sensory and functional properties. LWT - Food Science and Technology, 44, 1827-1834. DOI: https://doi.org/10.1016/j.lwt.2011.03.020

Abbès, F., Kchaou, W., Blecker, C., Ongena, M., Lognay, G., Attia, H. & Besbes, S. (2013). Effect of processing conditions on phenolic compounds and antioxidant properties of date syrup. Industrial Crops and Products, 44, 634–642. DOI: https://doi.org/10.1016/j.indcrop.2012.09.008

Aleid, S.M. & Haddadin, J.S. (2023). Valorization and Chemical Constituents Assessments

of Khalas dates fruit, syrup and pits. Current Research in Nutrition and Food Science, 11, 77-87.

AlFadhly, N.K.Z., Alhelfi, N., Altemimi, A.B., Verma, D.K., Cacciola, F. & Narayanankutty, A. (2022). Trends and technological advancements in the possible food applications of spirulina and their health benefits: A Review. Molecules, 27, 5584. DOI: https://doi.org/10.3390/molecules27175584

AlFaris, N.A., AlTamimi, J.Z., AlMousa, L.A., AlGhamidi, F.A. & Albaridi, N.A. (2022). Date- derived industries: A review of common products, manufacturing methods, and leading countries. Emirates Journal of Food and Agriculture, 34, 86-97.

Al-Farsi, M., Alasalvar, C., Morris, A., Baron, M. & Shahidi, F. (2005). Comparison of

antioxidant activity, anthocyanins, carotenoids, and phenolics of three native

fresh and sun-dried date (Phoenix dactylifera L.) varieties grown in Oman. Journal of Agricultural and Food Chemistry, 53, 7592–7599.

Ali, A., Khalid, S., Irfan, A. & Din, A. (2023). Formulation and evaluation of date syrup flavored soy milk yogurt, a novel plant based alternative of dairy products. Biology and Life Sciences Forum, 26, 1-7.

Aljobair, M.O., Albaridi, N.A., Alkuraieef, A.N. & AlKehayez, N.M. (2021). Physicochemical properties, nutritional value, and sensory attributes of a nectar developed using date palm puree and spirulina. International Journal of Food Properties, 24, 845-858. DOI: https://doi.org/10.1080/10942912.2021.1938604

Alqahtani, N.K., Alnemr, T.M., Makki, H.M.M., Ali, D.O.M., Mohamed, H.A., Saleh, F.A., Tami, S.H., Darrag, H.M., Taha, A.A., Salih, Z.A. & Aboufarrag, H.T. (2025). Date syrup (dibs) as healthy natural sweetener ingredient in peanut butter processing: Impact on physico-chemical, sensory, textural profile and microstructure properties. LWT - Food Science and Technology, 221, 117590. DOI: https://doi.org/10.1016/j.lwt.2025.117590

Alshuniaber, M.A., Krishnamoorthy, R. & AlQhtani, W.H. (2021). Antimicrobial activity of polyphenolic compounds from spirulina against food-borne bacterial pathogens. Saudi Journal of Biological Sciences, 28, 459-464. DOI: https://doi.org/10.1016/j.sjbs.2020.10.029

Bchir, B., Felfoul, I., Bouaziz, M.A., Gharred, T., Yaich H., Noumi, E., Snoussi, M., Bejaoui, H., Kenzali, Y., Blecker, C. & Attia, H. (2019). Investigation of physicochemical, nutritional, textural, and sensory properties of yoghurt fortified with fresh and dried spirulina (Arthrospira platensis). International Food Research Journal, 26, 1565-1576.

Bereksi, M.S., Hassaïne, H., Bekhechi, C. & Abdelouahid, D.E. (2018). Evaluation of antibacterial activity of some medicinal plants extracts commonly used in Algerian traditional medicine against some pathogenic bacteria. Pharmacognosy Journal, 10, 507-512. DOI: https://doi.org/10.5530/pj.2018.3.83

Bouhlali, E.T., Derouich, M., Meziani, R., Bourkhis, B., Filali-Zegzouti, Y. & Alem, C. (2020). Nutritional, mineral and organic acid composition of syrups produced from six Moroccan date fruit (Phoenix dactylifera L.) varieties. Journal of Food Composition and Analysis, 93, 103591. DOI: https://doi.org/10.1016/j.jfca.2020.103591

Boughzala, Y. & Ben Mahmoud, N. (2022). Valorization of the date industry in Tunisia by combining "modern" and "traditional" knowledge and techniques: difficulties, successes and prospects. ISTE Ltd. London, UK, 1-20.

Bradford, M.M. (1976). A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry, 7, 248-54. DOI: https://doi.org/10.1006/abio.1976.9999

Dubois, M., Gilles, K., Hamilton, K., Rebers, A. & Smith, F. (1956). Colorimetric method for determination of sugars and related Substances. Analytical Biochemistry, 28, 350–356. DOI: https://doi.org/10.1021/ac60111a017

EL Arem, A., Guido, F., Saafi, E.B., Issaoui, M., Zayene, N., Ferchichi, A., Hammami, M., Helal, A.N. & Achour, L. (2011). Chemical and aroma volatile compositions of date palm (Phoenix dactylifera L.) fruits at three maturation stages. Food Chemistry, 127, 1744–1754. DOI: https://doi.org/10.1016/j.foodchem.2011.02.051

Faith, E.O., Majiyebo, E.M., Eunice, A.A., Jasper, O.E. & Smah, A.C. (2023). Rheological properties and the evaluation of the effects of date syrup (Phoenix dactylifera L.) sugar substitute on food composition of Bambara flour (Vigna subterranea) composite bread. Journal of Primary Care and General Practice, 6, 1-7.

Gab-Allah, R.H. & Shehta, H., 2020. A new functional whey beverage, containing calcium and date syrup (Dibs). Egyptian Journal of Nutrition, 35, 53-75. DOI: https://doi.org/10.21608/enj.2020.144763

Ganbi, H.H.A. (2012). Production of nutritious high quality date (phoenix dactylifera) fruits syrup (dibs) by using some novel technological approaches. Journal of Applied Sciences Research, 8, 1524-1538.

Guldas, M., Gurbuz, O., Cakmak, I., Yildiz, E.&& Sen, H. (2022). Effects of honey enrichment with spirulina platensis on phenolics, bioaccessibility, antioxidant capacity and fatty acids. LWT- Food Science and Technology, 153, 112461. DOI: https://doi.org/10.1016/j.lwt.2021.112461

Hamdi, A., Horchani, M., Ben Jannet, H., Snoussi, M., Noumi, E., Bouali, N., Kadri, A., Polito, F., de Feo, V. & Edziri, H. (2023). In vitro screening of antimicrobial and anti-coagulant activities, ADME profiling, and molecular docking study of citrus limon L. and citrus paradisi L. cold-pressed volatile oils. Pharmaceuticals, 16, 669. DOI: https://doi.org/10.3390/ph16121669

Hassanzadeh, H., Ghanbarzadeh, B., Galali, Y. & Bagheri, H. (2022). The physicochemical properties of the spirulina-wheat germ-enriched high-protein functional beverage based on pearcantaloupe juice. Food Science and Nutrition, 10, 3651-366. DOI: https://doi.org/10.1002/fsn3.2963

Ismail, H.A., El-Sawah, T.H., Ayyash, M., Adhikarid, B. & Elkot, W.F. (2023). Functionalization of Ricotta cheese with powder of spirulina platensis: physicochemical, sensory, and microbiological properties. International Journal of Food Properties, 26, 1, 1968–1983. DOI: https://doi.org/10.1080/10942912.2023.2238916

Janda-Milczarek K., Szymczykowska K., Jakubczyk K., Kupnicka P., Skonieczna- Zydecka K., Pilarczyk B., Tomza-Marciniak A., Ligenza A., Stachowska E. & Dalewski B. (2023). Spirulina Supplements as a Source of Mineral Nutrients in the Daily Diet. Applied Sciences, 13, 1011. DOI: https://doi.org/10.3390/app13021011

Julkunen-Titto, R. (1985). Phenolic constituents in the leaves of northern willows: Methods for the analysis of certain phenolics. Journal of Agricultural and Food Chemistry, 33, 213-217. DOI: https://doi.org/10.1021/jf00062a013

Lucas, B.F., da Rosa, A.P.C., de Carvalho, L.F., de Morais, M.G., Santos, T.D. & Costa, J.A.V. (2020). Snack bars enriched with spirulina for schoolchildren nutrition. Food Science and Technology, 40, 146-152. DOI: https://doi.org/10.1590/fst.06719

Madi, F., Hachicha, R., Gamero, J.E.R., Gupte, A.P., Gronchi, N., Haddad, M., Favaro, L., Casella, S. & Basaglia, M. (2024). Exploitation of spoilage dates as biomass for the production of bioethanol and polyhydroxyalkanoates. Renewable Energy, 220, 119655. DOI: https://doi.org/10.1016/j.renene.2023.119655

Mahdi, Z.I., El-Sharnouby, G.A. & Sharoba, A.M. (2022). Physicochemical properties and microbiological quality of dates syrup prepared from some Egyptian and Iraqi dates palm (phoenix dactylifera L.) Fruits. Egyptian Journal of Chemistry, 65, 175-184.

Mesbah, E.E., Matar, A.A. & Karam-Allah, A.A. (2022). Functional properties of yoghurt fortified with spirulina platensis and milk protein concentrate. Journal of Food and Dairy Sciences, 13, 1-7. DOI: https://doi.org/10.21608/jfds.2022.114135.1032

Mimouni, M., Atika, B. & Hafsia, B. (2023). Bioactive metabolite composition and biological properties of date syrups of four cultivars. Journal of Food and Nutrition Research, 11, 158-167. DOI: https://doi.org/10.12691/jfnr-11-2-7

Mimouni, Y., Siboukeur, O. & Merabet, I. (2015). Effect of adding the spirulina (Arthrospira platensis), to date syrup on glycemic response and its effectiveness to reduce post prandial blood glucose. International Journal of Science and Research, 4, 1-7.

Podgórska-Kryszczuk, I. (2024). Spirulina - An invaluable source of macro- and micro-nutrients with broad biological activity and application potential. Molecules, 29, 5387. DOI: https://doi.org/10.3390/molecules29225387

Santos, T.D., Freitas, B.C.B., Moreira, J.B., Zanfonato, K. & Costa, J.A.V. (2016). Development of powdered food with the addition of spirulina for food supplementation of the elderly population. Innovative Food Science and Emerging, 37, 216-220. DOI: https://doi.org/10.1016/j.ifset.2016.07.016

Seghiri, R., Kharbach, M. & Essamri, A. (2019). Functional composition, nutritional properties, and biological activities of Moroccan spirulina microalga. Journal of Food Quality, 1-11 DOI: https://doi.org/10.1155/2019/3707219

Shahein, M.R., Atwaa, E.S.H., Elkot, W.F., Hijazy, H.H.A., Kassab, R.B., Alblihed, M.A. & Elmahallawy, E.K. (2022). The impact of date syrup on the physicochemical,

microbiological, and sensory properties, and antioxidant activity of bio-fermented camel milk. Fermentation, 192, 2-13.

Paula da Silva S., Ferreira do Valle A. & Perrone D. (2021). Microencapsulated Spirulina maxima biomass as an ingredient for the production of nutritionally enriched and sensorially well-accepted vegan biscuits. LWT - Food Science and Technology, 142, 110997. DOI: https://doi.org/10.1016/j.lwt.2021.110997

Taleb, H., Maddocks, S.E., Morris, R.K. & Kanekanian, A.D. (2016a). The antibacterial activity of date syrup polyphenols against S. aureus and E. coli. Frontiers in Microbiology, 7, 198. DOI: https://doi.org/10.3389/fmicb.2016.00198

Taleb, H., Morris, R.K., Withycombe, C.E., Maddocks, S.E. & Kanekanian, A.D. (2016b). Date syrup derived polyphenols attenuate angiogenic responses and exhibits anti-inflammatory activity mediated by VEGF and COX-2 expression in endothelial cells. Nutrition Research, 36, 636-647. DOI: https://doi.org/10.1016/j.nutres.2016.02.010

Tiepo, C.B.V., Gottardo, F.M., Mortari, L.M., Bertol, C.D., Reinehr, C.O. & Colla, L.M. (2021). Addition of spirulina platensis in handmade ice cream: Physicochemical and sensory effects. Brazilian Journal of Development, 7, 88106-88123. DOI: https://doi.org/10.34117/bjdv7n9-121

Usharani, G., Srinivasan, G., Sivasakthi, S. & Saranraj, P. (2015). Antimicrobial activity of spirulina platensis solvent extracts against pathogenic bacteria and fungi. Advances in Biological Research, 9, 292-298.

Wang, Y.Y., Xu, B.L., Dong, C.M. & Yan-Yan, S. (2023). The nutritional value of spirulina and utilization research. Life Research, 6, 1-12. DOI: https://doi.org/10.53388/LR20230015