In this article, author has found errors in Table 1. The primary physicochemical attributes of the Deglet Nour date syrup (DS) are summarized in Table 1. The syrup exhibited a high concentration of total soluble solids (TSS) at 74° ± 0.01°Brix and a moderately acidic pH of 4.68 ± 0.02. While these parameters align closely with the observations reported by El-Nagga and Abd El-Tawab (2012), a notable divergence was observed in the moisture content, which reached 26.29%. In comparison, Farahnaky et al. (2018) recorded slightly lower values for moisture (24.07%) and pH (4.24) in Iranian date syrup. The nutritional profile was dominated by a substantial carbohydrate fraction, with total sugars reaching 60.43 g/100 g FW, whereas the protein content was 4.18 g/100 g FW. From a techno-functional perspective, such an elevated sugar con centration facilitates its application as a clean-label liquid sweetener in diverse food systems, ranging from confectionery and frozen desserts to flavored dairy formulations, including fermented milk products (Abbès et al. 2011). Additionally, previous studies have demonstrated that sugar rich systems act as effective plasticizers by increasing poly mer chain mobility and film flexibility, while also enhancing water absorption behavior (Veiga-Santos et al. 2007). In this context, the high sugar content of date syrup may similarly contribute to the plasticizing effect in polymer-based films such as gelatin and pectin through interactions with the bio polymer matrix. (Table presented.) Chemical composition and antioxidant properties of Tunisian date syrup pH 4.68 ± 0.02 TSS (°Brix) 74 ± 0.01 Moisture content (%) 26.29 ± 0.02 Proteins content (g/100 g) 4.18 ± 0.03 Total sugars (g/100 g) 60.43 ± 0.12 Reducing sugars (g/100 g) 42.37 ± 0.09 Total polyphenols content (mg GAE/ 100 g) 374.62 ± 0.43 Flavonoids content (mg QE/ 100 g) 99.12 ± 0.35 Condensed tannins content (mg CE/ 100 g) 128.35 ± 0.15 DPPH activity (mmol TEAC/100 g) 4.11 ± 0.02 ABTS activity (mmol TEAC/100 g) 7.18 ± 0.09 Test FRAP (mmol Fe²⁺ /100 g) 5.08 ± 0.05 Note: GAE: Gallic Acid Equivalents; QE: Quercetin Equivalents; CE: Catechin Equivalents; TEAC: Trolox Equivalent Antioxidant Capacity.Values are mean of triplicate (n = 3) ± standard deviation © Springer Nature Switzerland AG 2026.

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