Wondering what palm sap can do? what are they exactly? பச்சை பேரீச்சம்பழ சாறு, meaning raw date palm sap from Tamil, are hugely popular since a study has proven this controversial fact. Deglet Nour date palm (Phoenix dactylifera L.) sap was examined for its physicochemical qualities. According to composition analysis, there were a lot of carbohydrates present in the sample (94.98 g/100 g of dry matter foundation, mostly sucrose), 2.72 g/100 g of proteins, and 2.29 g/100 g of ash. 7.64 mg of gallic acid equivalent are also present in every 100 millilitres of date palm sap . as a result, date palm sap demonstrated antioxidant activity, with a value of 47.64 percent for the percentage inhibition of the DPPH radical. Additionally, bubble technique and drop volume tests for surface and foaming qualities were conducted. There was 63.51 mN/m of equilibrium surface tension in fresh sap. The surface activity was maintained by freeze-drying.
Palm sap
Solutions made from lyophilized sap (5-30 g/100 g of solution) demonstrated worse foam power (1.03) and foam stability (1150 s) compared to native sap. The outcomes showed that this natural juice's excellent nutritional value, antioxidant activity, surface activity, and foam power might be considered functional food attributes. Date palm sap, also known as "lagmi," is a common juice made by tapping palm trees using a local technique previously described by Barreveld.[3] The collecting periods are in the spring and are spread out over roughly four months (March-June) with a yield of 8-10 litres per day and palm. "lagmi" is valued for its sweetness and distinctive flavour. When sap is prone to spontaneous fermentation during the collect time, the pH of fresh sap, which is virtually neutral, can drop quickly. However, the literature shows that little research was done on dried black date palm sap, despite the fact that it is traditionally collected and consumed for decades as a fresh juice or alcoholic beverage.
Several studies were carried out to valorize date palm products, such as date flesh, date pits, etc.[4-5]. It's important to note that the sap from several palm trees, including Arenga pinnata, Cocos nucifera, and Phoenix sylvestris, is used extensively in Asian nations to produce palm sugar, which is valued for use in baking goods, desserts, food coatings, and beverages[3, 6, 7]. Other palms, including Borassus flabellifer, Metroxylan sago, Phoenix humilis, Raphia hookeri, and Ela In order to learn more about the chemical makeup and practical qualities of zahidi date sap, or "lagmi," from the Deglet Nour variety, this research set out to examine it. Because of the alcoholic fermentation, date sap is an erratic product. The creation of sterilised date sap, date sap syrup, or date sap sugars, among other methods of valorization, require an understanding of the physicochemical properties of the raw material. The traditional method of tapping palms in the Tozeur region of Tunisia was followed to collect sap samples, which were then frozen at a temperature of fifty degrees Celsius as rapidly as possible. This was done to prevent the sap from fermenting. The sap was lyophilized before being chilled to 4 degrees Celsius for storage in preparation for some analysis.
palm sap in tamil
பனை சாறு spelt in Tamil, suggests palm sap! But can you really claim how we can improve their shelf life? Read the following concerning a study on this query. By incorporating nisin into the date palm sap in a range of different concentrations, the purpose of this investigation was to enhance both the quality and the level of safety it possessed. The optimal temperature for the pasteurisation process was determined to be 75 degrees Celsius for ten minutes. The amounts of nisin that were added to the palm sap ranged from 0 to 40 international units per millilitre based on the results of sensory testing. The pH of the pasteurised palm sap was initially measured at 6.6, and the addition of nisin induced a drop in the pH, which was measured at 6.2, 6.0, 5.8 and 5.6, respectively, for the samples that were added 10, 20, 30, and 40 IU/mL. Nisin had no effect on the initial invertase activity, but it did have an effect on the initial polyphenol oxidase activity.
The initial polyphenol oxidase activity decreased by approximately 55 and 76 percent for the sample without nisin added and the sample added 40 IU/mL nisin, respectively, from the initial value measured in fresh palm sap. Nisin did not affect the initial invertase activity. Nisin treatment, in particular at concentrations of 30–40 IU/mL, significantly reduced the amount of sucrose that was lost during storage, as well as the amount of polyphenol content, DPPH-RSA, and the increase in browning intensity. The palm sap that was subjected to pasteurisation along with the addition of nisin at a concentration of thirty international units per millilitre and storage at a low temperature was able to be preserved for ten weeks, but the sample that served as the control was spoilt after just two weeks. Applications in the Real World In Thailand, the purchase and consumption of pasteurised palm sap is a regular habit, and this market has seen significant growth over the past several years. However, palm sap that has been pasteurised has a rather short shelf life (about one to two weeks). 
The use of natural antimicrobial preservatives has become increasingly popular in the food business as a means of preventing the proliferation of germs that cause food to go bad. Nisin was chosen as the best option for this purpose in this research. Research on the application of nisin in date palm fruit is restricted, despite the fact that numerous papers have been written about the use of nisin to extend the shelf life of food. According to the findings, the inclusion of nisin in the process could result in a decrease in both the temperature and the amount of time required for the pasteurisation process. In addition, the application of nisin at a concentration of 30 international units per millilitre considerably reduced the number of microorganisms that cause deterioration and prolonged the shelf life of pasteurised palm sap in the refrigerator by at least ten weeks. Consequently, the incorporation of nisin into pasteurised palm sap has the potential to enhance the food safety profile of the product while it is being stored. Because of the limited amount of time that this product can be stored, this outcome might have some application in the production process.