The objective of this study was to explore the use of doum fruit powder (Hyphaene thebaica L.) as a functional ingredient in gluten-free oat-based cookies. Doum fruit powder (DFP) was used to replace oat flour at 5, 10, 15 and 20% levels, and the resulting cookies were analyzed for nutritional, antioxidant, physical, color and sensory characteristics. DFP had higher dietary fiber, mineral, phenolic compound and antioxidant activity content than oat flour. Increasing the DFP level significantly increased the crude fiber (5.81–8.69%), total phenolic content (37.08–50.04 mg GAE/100 g), antioxidant activity (15.67–24.11%) and mineral content, and decreased the caloric value. Higher substitution levels also produced darker cookies with lower volume and higher density. Although sensory scores decreased with increasing DFP levels, all formulations remained acceptable. Correlation analysis and principal component analysis revealed strong associations between fiber, phenolics, antioxidant activity, and mineral content, while indicating a trade-off between nutritional enhancement and sensory quality. Cookies with 5–10% DFP provided the best compromise between the improved nutritional value and the acceptability by consumers. The results proved that DFP can be successfully employed to produce functional gluten-free cookies with improved health-promoting properties.

Gum arabic (GA)-based edible coatings enriched with natural bioactive compounds offer a promising strategy for reducing postharvest losses and maintaining fruit quality. This study evaluated the effectiveness of GA coatings supplemented with carvacrol or caffeine in preserving the physicochemical quality, antioxidant status, and marketability of ‘Murcott’ mandarins during cold storage (5 ± 1 °C, 90–95% RH) for 60 days followed by 4 days of shelf life. Fruits were treated with distilled water (control), GA (10%), GA + imazalil (2000 ppm), GA + carvacrol (200 ppm), and GA + caffeine (200 ppm). Key quality parameters, including weight loss, decay incidence, firmness, electrolyte leakage, malondialdehyde (MDA), total soluble solids, titratable acidity, ascorbic acid, total phenolics, total flavonoids, and antioxidant enzyme activities of catalase (CAT) and peroxidase (POX), were evaluated. The results demonstrated that GA-based coatings, particularly GA + carvacrol, significantly reduced weight loss and decay while maintaining firmness and visual quality compared to the control. Coated fruits exhibited lower electrolyte leakage and MDA levels, indicating improved membrane integrity and reduced lipid peroxidation. In addition, the treatments enhanced antioxidant capacity, as reflected by increased phenolic and flavonoid contents and higher CAT and POX activities. Multivariate analysis further confirmed the strong association between coating treatments and improved quality attributes. In conclusion, GA coatings enriched with carvacrol or caffeine effectively improved postharvest quality and extended the shelf life of ‘Murcott’ mandarins, highlighting their potential as safe and eco-friendly alternatives to conventional postharvest treatments.

Sidr (Ziziphus spina-christi L.) is an underutilized fruit native to arid and semi-arid regions that possesses considerable nutritional and phytochemical value. However, its potential for controlled lactic fermentation and development into value-added fermented products has received limited scientific attention. This study investigated the effects of five brine formulations on the controlled fermentation of Sidr fruit pickles and monitored changes in physicochemical properties, bioactive compounds, microbial dynamics, texture, color, and sensory attributes during 90 days of storage at ambient temperature. The treatments consisted of 10% NaCl (control), NaCl supplemented with sodium sorbate, NaCl with sucrose and vinegar, NaCl with sucrose and Lactobacillus plantarum starter culture, and NaCl with sucrose, vinegar, and garlic. Brine formulation significantly influenced fermentation kinetics, microbial succession, and product quality throughout storage. The inoculated treatment containing L. plantarum exhibited the most rapid acidification, reaching a pH of 4.02 and titratable acidity of 0.24%, while maintaining the highest lactic acid bacteria population (>9 log CFU g⁻¹) and enhanced microbiological stability. This treatment also showed superior retention of ascorbic acid, total phenolic compounds, antioxidant activity, and texture compared with the non-inoculated treatments. Pearson correlation analysis and principal component analysis (PCA) further demonstrated strong associations between starter-culture fermentation, bioactive compound preservation, and overall product quality. Sensory evaluation indicated that all treatments remained acceptable throughout storage; however, the inoculated samples consistently received the highest scores for taste, texture, and overall acceptability. Overall, the results indicate that controlled lactic fermentation using L. plantarum represents an effective approach for enhancing the quality, stability, and bioactive retention of fermented Sidr fruit products, supporting the valorization of this underexploited fruit resource for sustainable food applications.

Arid sandy soils are characterized by poor water retention, low nutrient availability, and limited productivity, posing major constraints to sustainable date palm cultivation under increasing water scarcity. A three-year field experiment was conducted to evaluate the combined effects of bentonite (BN), humic substances (HS), and Bacillus polymyxa (BP) under three irrigation regimes (70, 85, and 100% of crop evapotranspiration (ETc)) on soil hydro-physical properties, nutrient uptake, and fruit quality of ‘Siwi’ date palm (Phoenix dactylifera L.). Twelve treatment combinations (3 irrigation regimes × 4 soil amendment treatments) were evaluated over three consecutive growing seasons. The integrated application of BN, HS, and BP significantly improved soil hydro-physical properties by increasing field capacity and plant-available water while reducing bulk density. These improvements were associated with enhanced leaf N, P, and K concentrations and greater accumulation of total soluble solids, total and reducing sugars, phenolic compounds, flavonoids, and β-carotene compared with the untreated control. The combined application of BN (12 kg palm⁻¹) + HS (1 L palm⁻¹) + BP (28 mL palm⁻¹) produced the most favorable overall responses. Moderate deficit irrigation (85% ETc) provided the best balance between fruit quality and water conservation, maintaining superior fruit biochemical quality while reducing irrigation water use by approximately 15% compared with full irrigation. Multivariate analyses further supported these findings by revealing strong positive associations among soil water availability, nutrient status, sugars, and antioxidant-related compounds, while climatic variables were closely associated with seasonal variation in fruit biochemical characteristics. Overall, the integrated application of bentonite, humic substances, and B. polymyxa under 85% ETc irrigation represents an effective management strategy for improving soil performance, enhancing fruit nutritional quality, and increasing water-use irrigation efficiency in sandy soils under arid conditions.