• Date syrup is a potential functional sweetener in different food systems. • Date syrup could be diversified and applied in different food applications. • The interaction of date syrup with other food ingredients is discussed. • This review advance of the processing approach in date syrup extraction. Date syrup ( Phoenix dactylifera L.), a natural sweetener rich in glucose, fructose, and bioactive compounds, is gaining prominence as a functional alternative to refined sugars. This review aims to explore the physicochemical properties, the present utilisation and techno-functional roles in different food systems, uncovering the mechanisms behind its functionality. Besides being a sweetener, date syrup functions as a viscosity enhancer, humectant, colourant, and nutrient booster, enabling its incorporation into beverages, bakery products, confectioneries, dairy systems, and nutraceuticals. Its interaction with food components modifies the food texture, freezing point, and flavour, enhancing consumer appeal. The paper presents the current knowledge of the extraction methods and conditions, including conventional, enzymatic, and non-thermal methods like ultrasound (UAE) and microwave-assisted extraction (MAE), as well as their impact on the syrup yield, nutritional quality, and safety, particularly regarding the formation of heat-induced compounds such as hydroxymethylfurfural (HMF). This work also highlights the emerging processing technologies and future opportunities for incorporating date syrup into functional and sustainable food products that support public health. Further research is required to optimize extraction conditions and functionality, reduce thermal degradation, and better understand the molecular interactions of date syrup in complex food matrices to widen its application in food industry.
Asiz et al. (Wed,) studied this question.