Milk kefir is gaining popularity due to its high probiotic content. This study focuses on fortifying milk kefir with date syrup to enhance its sensory attributes, with the goal of encouraging consumption among the younger generation. Date syrup was added to milk kefir in specific proportions (2, 4, 6, 8, and 10% per 100 mL of milk). The selection of the most suitable percentage (10%, 74 °Bx) was determined based on sensory preferences indicated by the panellists. The newly developed fermented beverage underwent physicochemical and biochemical analyses over a 14-day fermentation period. Results revealed that the addition of date syrup led to a significant (P ≤ 0.001) decrease in pH and total soluble solids (TSS) content, accompanied by a noteworthy increase in total phenolic, flavonoids, condensed tannins contents and antioxidant activity (almost 2-fold). Liquid chromatography - heated electrospray ionisation - mass spectrometry (LC-HESI-MS/MS) results identified the presence of a newly formed and important antifungal compound, p-hydroxyphenyllactic acid (HPLA), showing a progressive increase in quantity during the fermentation process (13.8-fold on the 14th day of fermentation). Hence, the outcomes of this study offer compelling evidence that a novel category of functional beverage can be developed by employing milk kefir as an appropriate starter with the incorporation of date syrup.

The valorization of date seed by‐products as sources of bioactive compounds represents a promising strategy for supporting sustainable and circular food systems. This study evaluated ultrasound‐assisted extraction (UAE), high‐pressure autoclave extraction (HPAE), and sequential UAE followed by HPAE for the recovery of bioactive compounds from Tunisian date seeds. The most effective extraction condition was subsequently subjected to spray drying using an alginate–xanthan gum wall matrix. Encapsulated (EP) and non‐encapsulated (NEP) powders were evaluated for physicochemical properties, phenolic composition, antioxidant activity, storage stability, and in vitro gastrointestinal bioaccessibility using the INFOGEST 2.0 protocol. Among the extraction conditions investigated, HPAE for 30 min (HPAE30) produced the highest total phenolic content (TPC), reaching 133.71 ± 1.14 mg GAE/g dry matter, compared with 31.68 ± 0.16 mg GAE/g for UAE30 and 63.78 ± 0.83 mg GAE/g for sequential UAE15–HPAE30. HPAE30 also showed the highest DPPH antioxidant activity (82.52 ± 0.01 μM TE/g dry matter), whereas the sequential treatment showed lower DPPH activity (32.70 ± 0.02 μM TE/g). HPAE30 was therefore selected for subsequent spray drying. The resulting powder showed an encapsulation efficiency of 34.26%, while EP exhibited lower water activity (0.35 ± 0.002) than NEP (0.65 ± 0.001). During 14 days of storage under light exposure, TPC decreased from 39.01 ± 0.33 to 30.15 ± 0.50 mg GAE/g in NEP, whereas EP retained approximately 95% of its initial TPC. Following in vitro gastrointestinal digestion, the TPC‐based intestinal bioaccessibility index was 66% for EP compared with 58% for NEP. Overall, HPAE30 provided the highest recovery of phenolic compounds under the conditions investigated, while alginate–xanthan encapsulation improved the retention of phenolic compounds during storage and was associated with higher in vitro intestinal bioaccessibility compared with the non‐encapsulated powder.

Background: Sugar remains an important part of the diet in modern countries, valued not just for its flavor and unique sweetening capabilities, but also for its function in food preservation. On the other hand, excessive refined sugar consumption has been linked to non-communicable illnesses and a variety of health problems. In contrast, natural sweeteners like date syrup, derived from nutrient-rich date fruits, are gaining recognition for their potential health benefits due to their complex nutritional profiles. Methods: An in vivo experimental model was established using male Wistar rats (8–10 weeks old; body weight: 190–260 g), randomly assigned to three groups: control (C), sucrose-fed (S), and date syrup-fed (DS). Rats received pelleted diets containing 20% (w/w) refined sucrose or date syrup for five weeks, during which body weight, food intake, and water consumption were monitored. At the end of the experimental period, the small intestines were harvested and biochemical analyses were performed, including antioxidant enzyme activities (SOD, CAT, POD), lipid peroxidation (MDA), and protein oxidation (protein carbonyl levels). Results: Date syrup supplementation provided significant protection against oxidative stress in the small intestine compared to the sucrose-fed group ( p < 0.05). Specifically, date syrup-treated rats exhibited antioxidant enzyme activities (SOD, CAT, and POD) maintained at levels comparable to those of the control group, alongside significantly reduced lipid peroxidation (MDA) and protein carbonyl levels. Furthermore, favorable modulation of body weight and small intestine weight was observed in the date syrup group relative to the sucrose group. Conclusion: Date syrup demonstrates significant enteroprotective and antioxidant effects in vivo, effectively preserving intestinal redox homeostasis and attenuating oxidative damage induced by refined sugar consumption. These findings support the potential of date syrup as a functional and healthier alternative to refined sucrose in the food industry, deserving further investigation into its long-term metabolic and clinical implications.