The Role of Insoluble Dietary Fiber from Date Fruit in Structuring Food Matrices

Date fruit (Phoenix dactylifera L.) pomace is a by-product from the date syrup processing industry, and is an excellent source of insoluble dietary fiber and phenolic compounds. To date, there is limited data on the utilization of the United Arab Emirates date pomace and its application in food systems. Knowledge of its applications, physicochemical characteristics, and resultant products is crucial to the food industry. The demand for plant-based meat analogues (PBMAs) is currently on the rise in the United Arab Emirates (UAE), with the market size expected to grow annually. Unlike animal meats, PBMAs promote sustainable food production and could offer many health benefits. The incorporation of date fiber into different types of PBMAs has been evaluated, from hybrid (partial replacement) to full replacement of conventional meat in the form of reconstituted meat analogues such as patties, meatballs, ground meats, and high-moisture extrudates (HMEs). Fiber concentration and particle size were evaluated to determine the optimum concentration and particle size for enhancing PBMA textural properties and palatability. The inclusion of date fiber significantly improved the products' degree of texturization, color attributes, juiciness, and nutritional profile. Overall, the addition of date fiber could initiate their potential implementation and commercialization, especially in the UAE, where date processing is a major food industry. The use of fibers from the by-products of date syrup processing, in particular, further promotes food sustainability by supporting a zero-waste approach.