Utilization of date fruit as a source of natural sweetener: a potential sugar substitute in food products

Abstract

The escalating prevalence of non-communicable diseases linked to excessive sugar consumption necessitates the adoption of healthier, natural sweeteners. Date fruit (Phoenix dactylifera L.) presents a significant innovation as a nutrient-dense alternative due to its rich concentration of intrinsic sugars, fiber, and bioactive compounds. This review aims to evaluate recent advancements in date-derived sweeteners, specifically focusing on the physicochemical transformations and nutritional outcomes of sugar substitution across various food matrices. The methodology involved a systematic literature search in Google Scholar and Scopus for peer-reviewed articles published until July 2025, utilizing targeted keywords and specific inclusion criteria regarding extraction processes and applications. Results indicate that dates possess a sugar concentration of 50%–80% on a dry matter basis with a low glycemic index (GI) of 43.7, which is significantly lower than refined sucrose. Application data shows that while date puree effectively modulates blood glucose in calorie-dense products like ice cream, date extracts improve viscosity and facilitate mineral delivery in dairy and beverage formulations. Consequently, the efficacy of the substitution is fundamentally governed by the processing form puree versus extract and the specific requirements of the food matrix. In conclusion, dates serve as a potent functional substitute for refined sucrose, bridging the gap between sensory appeal and metabolic health while supporting sustainable food processing through the valorization of by-products.