Developing a bioactive brew is a novel track for revalorization of palm date byproducts. The effect of roasting temperature (160, 180 and 200 °C ) and roasting time (10, 20 and 30 min) on the hardness of the roasted date seeds, moisture content of the defatted roasted date seed powder (DRDSP), bulk density of the DRDSP, color parameters of DRDSP, quality attributes (extraction yield, pH and browning index), the chemical properties (antioxidants and total phenolic content) and the sensory attributes (color, aroma, taste and overall preference) of the brew prepared from DRDSP was studied. The physicochemical, quality, and sensory attributes were found to be significantly influenced by the roasting temperature and time. Additionally, the models proposed could satisfactorily describe the changes in the different properties during the roasting process. The optimum conditions of the roasting process obtained using the superimposed contour plot were 199.9 °C and 21.5 min. In the longer term, the results of this study would be beneficial for the manufacturers of the date seeds powder and brew.

Full-fat roasted date seeds are considered an excellent source of antioxidants which can treat many diseases. The specific objectives were to investigate the effect of roasting temperature and time on the hardness of whole seeds, moisture content of the roasted date seeds powder, DPPH radical scavenging activity, total phenolic contents, extraction yield, pH, browning index and sensory properties of the brew prepared from the full-fat roasted date seeds and to construct descriptive models that could describe this effect. Date seeds were roasted at three temperatures (160, 180 and 200 °C) for different period of times (10, 20 and 30 min) using a natural conventional oven; then grinded and next brewed. Hardness of whole seeds, moisture content of the seeds powder, DPPH radical scavenging activity and total phenolic contents, extraction yield, pH and browning index and sensory properties of the brew were significantly affected by the roasting conditions. The statistical results indicated that the proposed model could adequately describe the measured properties. Strong correlations have been found among the properties of the brew as well. The producers of the date seeds brew can utilize these results for controlling the roasting process.

Convective hot air drying was used to dry date fruits at different air temperatures and velocities. The kinetics of drying was evaluated by 10 common models. The fruit color and texture were examined before and after drying. Drying time increased as both drying temperature and air velocity decreased. Best fits to the experimental data were provided by the Midilli and Kucuk model, followed by the logarithmic, two-term exponential, and Henderson–Pabis models. Drying affected the fruit color and texture. To minimize such changes, the range of drying temperature and air velocity should be 60–70°C and 2 m/s, respectively.

Dynamic vapor sorption equipment (AQUADVS) was used to determine adsorption and desorption isotherms for powder rich in fiber (PRF) produced from Palm Date flesh of Sifri cultivar ( Phoenix dactylifera L.) at temperatures 25, 35 and 45 °C in a wide range of water activity (0.09–0.87). Equilibrium was achieved within 29 and 25 h for the adsorption and desorption process respectively. The obtained data were fitted to ten models (Peleg, GAB, BET, Halsey, Oswin, Smith, Modified Henderson, Adam and Shove, Modified Oswin and Modified Halsey). The results indicated that the PRF followed type III behavior. The empirical Peleg model was found to be the best to represent the experimental data in the water activity range 0.09–0.87. The isosteric heat of sorption and the differential entropy decreased by increasing the moisture content and can be predicted by polynomial functions. Glass transition temperatures ( T _g ) of PRF were determined. The T _g decreased as the moisture content increased and can be correlated using the Gordon and Taylor model ( R ² =0.976). The PRF should be stored at moisture less than 9 d.b.% and temperature less than 35 °C.

Sonication is a relatively new and eco-friendly method used to extend the shelf life of food products. This study aimed to investigate the effects of ultrasonication and thermal treatments on the physical and sensory properties of an energy drink made from dates during cold storage at 4 °C. The study compared the effects of ultrasonication for 20, 30, and 40 min at 50% amplitude with thermal treatment at 90 °C for 5 min, aiming to model the changes in properties of processed drinks over time and predict their shelf life by integrating quality attributes. The results showed that total soluble solids (TSS) and electrical conductivity (EC) were not affected by cold storage and did not differ significantly between sonicated, thermally processed, and untreated samples. However, significant differences in pH; L*, a*, and b* values; Chroma; and sensory attributes were detected among the sonicated, thermally processed, and untreated samples. The sensory properties of the sonicated samples for 30 and 40 min and the thermally processed samples remained acceptable for up to 21 days. The study also found a positive correlation between the pH and the sweetness of the drink, as well as between the L* value and the appearance of the drink. Based on these findings, the zero-order model was able to accurately describe the real values of pH, colour characteristics, and sensory properties. Furthermore, the predicted shelf life of the drink sonicated for 40 min was longer than that of the control and thermally processed drinks, based on the colour change and pH of the drink. These results could be beneficial for beverage manufacturers seeking to control the quality properties of their products during processing and storage.