Green extraction technologies for valorization of date seed waste to achieve sustainable development goals: Biofunctional and innovative food applications

Date processing industries generate substantial quantities of waste, including date seeds, which present disposal challenges and environmental concerns. Traditionally, date seed waste has been discarded through landfilling, open burning, or dumping, leading to soil, air, and water pollution. However, with increasing awareness of environmental sustainability and resource conservation, there is a growing interest in valorizing date seed waste using green extraction technologies and innovative food product development approaches for date seed valorization. Therefore, this review aims to explore the biochemical composition of date seeds and the application of green extraction technologies for recovering bioactive compounds. Moreover, this review focuseson the development of date seed-based functional foods, highlighting their applications in bakery, meat products, and beverages. Date seed waste contains both essential (e.g., amino acids, dietary fiber, minerals, etc.) and non-essential (e.g., phenolic compounds, oil, etc.) bioactive nutrients. Compared with traditional methods, green extraction technologies, such as ultrasound-assisted, microwave-assisted, sub or supercritical, enzymatic-assisted extraction, and microbial fermentation have significantly improved extraction efficiency. The incorporation of date seed in the development of breads, cookies, meat products, and beverages (date seed coffee and functional drinks) can enhance bioavailability, stability, and sensory attributes, while preserving the bio-functionality and health benefits. Moreover, date seed valorization can contribute to Sustainable Development Goals 2, 3, 12, and 13. In general, the utilization of date seed waste for the development of innovative food products presents a sustainable solution that is beneficial for both the environment and human health.