{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,6]],"date-time":"2026-10-06T11:53:00Z","timestamp":1791287580712,"version":"4.1.0"},"reference-count":101,"publisher":"MDPI AG","issue":"9","license":[{"start":{"date-parts":[[2023,4,28]],"date-time":"2023-04-28T00:00:00Z","timestamp":1682640000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Deputyship for Research and Innovation, Ministry of Education in Saudi Arabia","award":["QU-IF-1-1-3"],"award-info":[{"award-number":["QU-IF-1-1-3"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>Snack bars, known as energy bars, are widely consumed worldwide as highly nutritive on-the-go products. Due to the date fruit\u2019s significant nutritional and functional characteristics, it can be an exceptional choice for developing snack bars. Dates contain a wide range of macro- and micronutrients known for their strong bioactive properties. The functional properties of date fruit have been demonstrated in the literature and include antioxidant, anti-inflammatory, anti-tumor, antihypertensive, and antimicrobial activities. This review summarizes the available studies investigating the potential application of dates for developing nutritive and functional snack bars. Date paste was used as a main ingredient at 55\u201390% concentrations. In addition, protein sources were used to provide protein-rich snack bars, as date fruit is considered high in carbohydrates and low in protein. Skim milk powder was the most common and favorable protein source, delivering significant amounts of protein with limited negative effects on sensory attributes. Incorporating other ingredients, such as cereals or legumes, was also explored; adding such dry ingredients can promote positive nutritional effects along with improving sensory attributes, mainly in terms of the bars\u2019 textures. Dry ingredients can significantly lower moisture content, reducing the bars\u2019 fracturability to acceptable ranges. Reduced moisture content can also significantly enhance the shelf-life stability, as observed by limited microbial growth. Furthermore, the incorporation of bioactive or functional ingredients such as fruit peels, plant seeds, or plant leaf extracts was also reported; such ingredients promoted significant enhancements in the contents of phenolics or flavonoids, for instance, leading to an increase in the bars\u2019 antioxidant potential. Though dates are rich in such bioactive components, incorporating additional bioactive ingredients can boost the dates\u2019 functional properties. In conclusion, this review shows the high potential of the application of dates for developing nutritious and functional snack bars. Taking this into account, the snack bar market has grown remarkably over the past decade; thus, providing well-balanced, nutritious, and functional date-based bars in markets worldwide is expected to show positive consumer acceptance.<\/jats:p>","DOI":"10.3390\/nu15092134","type":"journal-article","created":{"date-parts":[[2023,4,28]],"date-time":"2023-04-28T10:51:52Z","timestamp":1682679112000},"page":"2134","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":81,"title":["Date Palm Fruit (Phoenix dactylifera) and Its Promising Potential in Developing Functional Energy Bars: Review of Chemical, Nutritional, Functional, and Sensory Attributes"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-8358-4835","authenticated-orcid":false,"given":"Hassan","family":"Barakat","sequence":"first","affiliation":[{"name":"Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah 51452, Saudi Arabia"},{"name":"Food Technology Department, Faculty of Agriculture, Benha University, Moshtohor 13736, Egypt"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3700-4086","authenticated-orcid":false,"given":"Hani A.","family":"Alfheeaid","sequence":"additional","affiliation":[{"name":"Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah 51452, Saudi Arabia"},{"name":"School of Medicine, Dentistry and Nursing, College of Medical, Veterinary and Life Sciences, University of Glasgow, Glasgow G12 8QQ, UK"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,4,28]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1809309","DOI":"10.1080\/23311932.2020.1809309","article-title":"A review of the Chemical Composition, Nutritional and Health Benefits of Dates For their Potential Use in Energy Nutrition Bars for Athletes","volume":"6","author":"Ayad","year":"2020","journal-title":"Cogent Food Agric."},{"key":"ref_2","first-page":"463","article-title":"Nutritional Value of Date Fruits and Potential Use in Nutritional Bars for Athletes","volume":"11","author":"Aljaloud","year":"2020","journal-title":"Food Nutr. 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