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Dammak A, Chtourou F, Luca SV, Skalicka-Wozniak K, Bouaziz M. Insights into the phytochemical composition and antioxidant potential of the Tunisian Ceratonia siliqua L. Fitoterapia 2024; 175:105919. [PMID: 38537888 DOI: 10.1016/j.fitote.2024.105919] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2023] [Revised: 03/22/2024] [Accepted: 03/23/2024] [Indexed: 05/26/2024]
Abstract
Carob (Ceratonia siliqua L.) corresponds to an evergreen leguminous tree (Fabaceae family). The high phenolic content of numerous parts of carob has been deeply associated with several nutritional and functional benefits. The aim of this study was to investigate the physicochemical properties of ground carob pods and seeds, the effect of different extraction procedures as well a comprehensive phytochemical characterization of hydro-methanolic extracts (80/20 v/v) of pods and seeds by HPLC-DAD ESI-Q-TOF-MS/MS. Additionally, their antioxidant activity was evaluated using in vitro assays. The results showed thatthe dry matter (DM) values were 88.09% for pods and 89.10% for seeds, protein contents were 0.41 g/100 g DM for pods and 0.88 g/100 g DM for seedsand total sugars contents were 0.35 g/100 DM for pods and 26.70 g/100 g DM for seeds. Furthermore, the oil holding capacities (OHC) were 10.43 g/g for pods and 7.53 g/g for seeds, while the water holding capacities were 8.46 g/g for pods and 2.59 g/g for seeds.The hydro-methanolic extracts of both pods and seeds showed the presence of 53 secondary bioactive metabolites belonging to various classes(flavonoids, phenolic acids, tannins and non-phenolic compounds). The antioxidant activities were evidenced in DPPH (22.24 mg/ml for pods and 26.37 mg/ml for seeds), ABTS (198.50 mmol Eq Trolox/100 g for pods and 201.04 mmol Eq Trolox/100 g for seeds) and FRAP (0.39 mmol Eq Trolox/100 g for pods and 0.53 mmol Eq Trolox/100 g for seeds).Moreover,high significant (p ≤ 0.01) correlation coefficients were found between the antioxidant activity estimated by the DPPH method and total phenols (r = 0.943), orthodiphenols (r = 0.996), flavonoids (r = 0.880) and flavonols (r = 0.982). Nevertheless, lower correlations were detected with ABTS and FRAP methods.These results demonstrated that carob parts displayed an interesting potential that can be of interest for further valorizations as a natural antioxidant with multiple applications, namely functional food ingredients or prevention of many health problems.
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Affiliation(s)
- Ameni Dammak
- Laboratory of Electrochemistry and Environment, National School of Engineers of Sfax, University of Sfax, BP1173, 3038 Sfax, Tunisia
| | - Fatma Chtourou
- Laboratory of Electrochemistry and Environment, National School of Engineers of Sfax, University of Sfax, BP1173, 3038 Sfax, Tunisia
| | - Simon Vlad Luca
- Biothermodynamics, TUM School of Life Sciences, Technical University of Munich, 85354 Freising, Germany; Department of Pharmacognosy, Grigore T. Popa University of Medicine and Pharmacy Iasi, 700115, Iasi, Romania.
| | | | - Mohamed Bouaziz
- Laboratory of Electrochemistry and Environment, National School of Engineers of Sfax, University of Sfax, BP1173, 3038 Sfax, Tunisia; Higher Institute of Biotechnology of Sfax, University of Sfax, BP1175, 3038 Sfax, Tunisia.
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Correia PJ, Pestana M. Sugars and phenols in carob tree fruits from different producing countries: A short review. Heliyon 2024; 10:e30922. [PMID: 38799736 PMCID: PMC11126853 DOI: 10.1016/j.heliyon.2024.e30922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2023] [Revised: 05/02/2024] [Accepted: 05/08/2024] [Indexed: 05/29/2024] Open
Abstract
In the last two decades, important advances have been made in the chemical analysis of the fruit of carob tree. After harvesting, the fruits (also known as dry pods) are ground. The seeds can then be separated from the pulp, which represents 80-90 % of a pod's weight. The health benefits of carob pulp derivatives are well-recognized, and carob pulp-based food products are becoming increasingly available to consumers. The major carob-producing countries are in southern Europe and northern Africa, including the Mediterranean islands, and carob pulp products are normally prepared and consumed regionally. In this review, we compare the sugar and phenol profiles of carob pods harvested from different countries in the Mediterranean basin while accounting for the different cultivars and soil conditions in each sample area. We conclude that pod nutritional composition varies widely among countries, making it necessary for future, multi-year studies to more closely evaluate how climate and soil properties affect the phenol and sugar contents of fruits from the same trees or cultivars.
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Affiliation(s)
- Pedro José Correia
- MED – Mediterranean Institute for Agriculture, Environment and Development & CHANGE–Global Change and Sustainability Institute, Faculty of Science and Technology, Building 8, University of Algarve, Campus of Gambelas, 8005-139 Faro, Portugal
| | - Maribela Pestana
- MED – Mediterranean Institute for Agriculture, Environment and Development & CHANGE–Global Change and Sustainability Institute, Faculty of Science and Technology, Building 8, University of Algarve, Campus of Gambelas, 8005-139 Faro, Portugal
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Singh S, Kumar A, Srivastava M. Chemical profiling and in-vitro α-amylase inhibitory activity of Sesbania sesban and Sesbania grandiflora seeds. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023. [DOI: 10.1080/10942912.2023.2166950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Shobha Singh
- Phytochemistry division, CSIR- National Botanical Research Institute, Lucknow 226001, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Anil Kumar
- Phytochemistry division, CSIR- National Botanical Research Institute, Lucknow 226001, India
| | - Manjoosha Srivastava
- Phytochemistry division, CSIR- National Botanical Research Institute, Lucknow 226001, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
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Basharat Z, Afzaal M, Saeed F, Islam F, Hussain M, Ikram A, Pervaiz MU, Awuchi CG. Nutritional and functional profile of carob bean ( Ceratonia siliqua): a comprehensive review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023. [DOI: 10.1080/10942912.2022.2164590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Zunaira Basharat
- Department of Food Science, University of the Punjab Lahore, Pakistan
| | - Muhammad Afzaal
- Department of Food Sciences, Government College University Faisalabad, Pakistan
| | - Farhan Saeed
- Department of Food Sciences, Government College University Faisalabad, Pakistan
| | - Fakhar Islam
- Department of Food Sciences, Government College University Faisalabad, Pakistan
| | - Muzzamal Hussain
- Department of Food Sciences, Government College University Faisalabad, Pakistan
| | - Ali Ikram
- Department of Food Sciences, Government College University Faisalabad, Pakistan
| | | | - Chinaza Godswill Awuchi
- School of Natural and Applied Sciences, Kampala International University, Kansanga, Kampala, Uganda
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Varnava AI, Manganaris GA, Stavrinides MC. Assessing the biodiversity and the impact of pollinators on carob production. PLoS One 2023; 18:e0291431. [PMID: 37862335 PMCID: PMC10588836 DOI: 10.1371/journal.pone.0291431] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2023] [Accepted: 08/29/2023] [Indexed: 10/22/2023] Open
Abstract
As the current climate crisis intensifies, drought resistant crops are becoming more important due to their ability to withstand the increasingly hotter and drier summers. Such crops are valuable for pollinators as they provide food resources for wild and managed species. The carob tree (Ceratonia siliqua L.) represents an example of a heat- and drought- resistant crop, able to grow in dry areas with practically no inputs. The current study assessed over two growing seasons the diversity of wild bees and other pollinators relying on carob flowers, as well as the contribution of animal pollination to carob production. Carob flowers were subjected to two treatments: Open pollination, where inflorescences were left untreated, and wind pollination, where inflorescences were bagged in a mesh during blooming. Weekly observations during blooming showed that Apis mellifera was the most frequent floral visitor followed by wild bees and wasps. Carob flowers were visited by at least 10 different wild bee species. Open-pollinated flowers produced significantly more pods, with the benefit ranging from 4 to 16 times higher production, depending on the region. Open pollination led to pods with greater weight, length and number of seeds compared to pods derived from wind pollination. The results of the current study highlight the importance of animal pollination to carob production, as well as the significance of carob trees to wild bee conservation.
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Affiliation(s)
- Androulla I. Varnava
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol, Cyprus
| | - George A. Manganaris
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol, Cyprus
| | - Menelaos C. Stavrinides
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol, Cyprus
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Dahmani W, Elaouni N, Abousalim A, Akissi ZLE, Legssyer A, Ziyyat A, Sahpaz S. Exploring Carob ( Ceratonia siliqua L.): A Comprehensive Assessment of Its Characteristics, Ethnomedicinal Uses, Phytochemical Aspects, and Pharmacological Activities. PLANTS (BASEL, SWITZERLAND) 2023; 12:3303. [PMID: 37765467 PMCID: PMC10537686 DOI: 10.3390/plants12183303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Revised: 09/06/2023] [Accepted: 09/12/2023] [Indexed: 09/29/2023]
Abstract
The carob tree (Ceratonia siliqua L.) is currently considered one of the most valuable fruit and forest trees in various fields and sectors of activity. It is a versatile plant, belonging to the Fabaceae family. It is widely used in traditional medicine to treat many diseases such as diabetes, hypertension, and gastrointestinal disorders, given that all its parts (leaves, flowers, pods, seeds, wood, bark, and roots) are useful and hold value in many areas. Its importance has increased significantly in recent years. Originating from the Middle East, it is recognized for its ecological and industrial significance. Previous studies conducted on Ceratonia siliqua L. have revealed the presence of several compounds, including polyphenols, flavonoids, carbohydrates, minerals, and proteins. The carob tree demonstrates antihypertensive, antidepressant, anti-obesity, and antihyperglycemic activities. This plant is known for its medicinal and therapeutic virtues. Moreover, it is particularly interesting to consider the pharmacological activities of the major phytochemical compounds present in the different extracts of this plant, such as phenolic acids, for example, coumaric and gallic acids, as well as flavonoids such as kaempferol and quercetin. Therefore, this review aims to analyze some aspects of this plant, especially the taxonomy, cytogeography, traditional uses, phytochemical constituents, and pharmacological activities of Ceratonia siliqua L., in addition to its biological properties.
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Affiliation(s)
- Widad Dahmani
- Laboratory of Bioresources, Biotechnologies, Ethnopharmacology and Health, Department of Biology, Faculty of Sciences, University Mohammed First, Oujda 60000, Morocco; (W.D.); (N.E.); (A.L.); (A.Z.)
| | - Nabia Elaouni
- Laboratory of Bioresources, Biotechnologies, Ethnopharmacology and Health, Department of Biology, Faculty of Sciences, University Mohammed First, Oujda 60000, Morocco; (W.D.); (N.E.); (A.L.); (A.Z.)
| | - Abdelhadi Abousalim
- Plant Tissue Culture Laboratory, Horticultural and Local Products Unit, Plant Production, Protection and Biotechnology Department, Hassan II Institute of Agronomy and Veterinary Medicine, 6202 Rabat-Instituts, Rabat 10112, Morocco;
| | - Zachée Louis Evariste Akissi
- Joint Research Unit 1158 BioEcoAgro INRAE, University of Lille, University of Liège, UPJV, JUNIA, University of Artois, ULCO, 5900 Lille, France;
| | - Abdelkhaleq Legssyer
- Laboratory of Bioresources, Biotechnologies, Ethnopharmacology and Health, Department of Biology, Faculty of Sciences, University Mohammed First, Oujda 60000, Morocco; (W.D.); (N.E.); (A.L.); (A.Z.)
| | - Abderrahim Ziyyat
- Laboratory of Bioresources, Biotechnologies, Ethnopharmacology and Health, Department of Biology, Faculty of Sciences, University Mohammed First, Oujda 60000, Morocco; (W.D.); (N.E.); (A.L.); (A.Z.)
| | - Sevser Sahpaz
- Joint Research Unit 1158 BioEcoAgro INRAE, University of Lille, University of Liège, UPJV, JUNIA, University of Artois, ULCO, 5900 Lille, France;
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Ikram A, Khalid W, Wajeeha Zafar KU, Ali A, Afzal MF, Aziz A, Faiz Ul Rasool I, Al-Farga A, Aqlan F, Koraqi H. Nutritional, biochemical, and clinical applications of carob: A review. Food Sci Nutr 2023; 11:3641-3654. [PMID: 37457186 PMCID: PMC10345664 DOI: 10.1002/fsn3.3367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 03/18/2023] [Accepted: 03/28/2023] [Indexed: 07/18/2023] Open
Abstract
Carob is botanically called as Ceratonia siliqua and belongs to the Legumes family. The fruit is derived from hermaphrodite trees and hard in shape. The carob contains high sugar contents in pulp, fat in seed and minerals like potassium, calcium, and phosphorus are present in pods. Polyphenols and antioxidants are abundant in leaves and pods. It can be used for enhancing human health due to its high nutritional profile. Carob gum is used in the pharmaceutical industry in the form of pomades, anti-celiac ingredients, pills, and dental paste. The clinical carob can aid as an anti-cancer, anti-reflux, anti-diabetic, anti-diarrheal, anti-hyperlipidemia, anti-bacterial, anti-microbial, and anti-fungal. Nowadays, carob seeds are being used as an alternative to cocoa powder in food items whereas the leaves, pods, and seeds of carob are also historically used as food for animal feed. However, these parts of carob are available in markets with reasonable prices. Carob production, though with a rising contribution, contributes to the local economy. In this sense, we can incorporate knowledge on the chemical properties and the biological effect of carob fruits on human health. In this study, the supportive and health-promoting impacts of carob are discussed along with the clinical testing obtained from natural constituents of carob. In addition, further studies can be performed to extract and separate polyphenols and antioxidant potential for the development of functional that play a valuable role in pharmaceutical and food sectors.
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Affiliation(s)
- Ali Ikram
- University Institute of Food Science and Technology, The University of Lahore Lahore Pakistan
| | - Waseem Khalid
- University Institute of Food Science and Technology, The University of Lahore Lahore Pakistan
- Department of Food Science, Faculty of Life Sciences Government College University Faisalabad Pakistan
| | | | - Anwar Ali
- Department of Epidemiology and Health Statistics, Xiangya School of Public Health Central South University Changsha China
| | - Muhammad Faizan Afzal
- Department of Food Science, Faculty of Life Sciences Government College University Faisalabad Pakistan
| | - Afifa Aziz
- Department of Food Science, Faculty of Life Sciences Government College University Faisalabad Pakistan
| | - Izza Faiz Ul Rasool
- Department of Food Science, Faculty of Life Sciences Government College University Faisalabad Pakistan
| | - Ammar Al-Farga
- Department of Biochemistry, College of Sciences University of Jeddah Jeddah Saudi Arabia
| | - Faisal Aqlan
- Department of Chemistry, College of Sciences Ibb University Ibb Governorate Yemen
| | - Hyrije Koraqi
- Faculty of Food Science and Biotechnology UBT-Higher Education Institution Pristina Kosovo
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Demarinis C, Montemurro M, Torreggiani A, Pontonio E, Verni M, Rizzello CG. Use of Selected Lactic Acid Bacteria and Carob Flour for the Production of a High-Fibre and "Clean Label" Plant-Based Yogurt-like Product. Microorganisms 2023; 11:1607. [PMID: 37375109 DOI: 10.3390/microorganisms11061607] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2023] [Revised: 06/12/2023] [Accepted: 06/15/2023] [Indexed: 06/29/2023] Open
Abstract
Carob, an underutilized crop with several ecological and economic advantages, was traditionally used as animal feed and excluded from the human diet. Yet, nowadays, its beneficial effects on health are making it an interesting candidate as a food ingredient. In this study, a carob-based yogurt-like product was designed and fermented with six lactic acid bacteria strains, whose performances after fermentation and during shelf life were assessed through microbial and biochemical characterization. The strains showed different aptitudes to ferment the rice-carob matrix. Particularly, Lactiplantibacillus plantarum T6B10 was among the strains with the lowest latency phase and highest acidification at the end of fermentation. T6B10 also showed discrete proteolysis during storage, so free amino acids were up to 3-fold higher compared to the beverages fermented with the other strains. Overall, fermentation resulted in the inhibition of spoilage microorganisms, while an increase in yeasts was found in the chemically acidified control. The yogurt-like product was characterized by high-fiber and low-fat content; moreover, compared to the control, fermentation decreased the predicted glycemic index (-9%) and improved the sensory acceptability. Thus, this work demonstrated that the combination of carob flour and fermentation with selected lactic acid bacteria strains represents a sustainable and effective option to obtain safe and nutritious yogurt-like products.
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Affiliation(s)
- Chiara Demarinis
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
| | - Marco Montemurro
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
- National Research Council of Italy, Institute of Sciences of Food Production (CNR-ISPA), 70126 Bari, Italy
| | - Andrea Torreggiani
- Department of Environmental Biology, "Sapienza" University of Rome, 00185 Rome, Italy
| | - Erica Pontonio
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
| | - Michela Verni
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
- Department of Environmental Biology, "Sapienza" University of Rome, 00185 Rome, Italy
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Akouz A, Hasib A, Fernández-Trujillo JP, Elbatal H, Elkacmi R, Boulli A. Optimization of Carob (Ceratonia siliqua L.) Pulp Powder Roasting to Improve Its Quality by Using Central Composite Design. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-02995-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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10
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HPLC-ESI-HRMS and chemometric analysis of carobs polyphenols – Technological and geographical parameters affecting their phenolic composition. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104744] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Yatim M, El Kahkahi R, El‐Askri T, El Oirdi S, Benhnini F, El Yaacoubi A, Mouhajir A, Amechrouq A, Rahou A, Hafidi M, Zouhair R. Fatty acids, sterols, and tocopherols composition in seed oil extracts from four moroccan ecotypes of
Ceratonia siliqua
L. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Meriem Yatim
- Laboratory of Biotechnology and Valorization of Bio‐Resources, Department of Biology, Faculty of Sciences Moulay Ismail University Meknes Morocco
| | - Rahal El Kahkahi
- Laboratory of Biotechnology and Valorization of Bio‐Resources, Department of Biology, Faculty of Sciences Moulay Ismail University Meknes Morocco
| | - Taoufik El‐Askri
- Laboratory of Biotechnology and Valorization of Bio‐Resources, Department of Biology, Faculty of Sciences Moulay Ismail University Meknes Morocco
| | - Samia El Oirdi
- Laboratory of Ecology and Biodiversity of Wetlands Team, Department of Biology, Faculty of Sciences Moulay Ismail University Meknes Morocco
| | - Fouad Benhnini
- Laboratory of Ecology and Biodiversity of Wetlands Team, Department of Biology, Faculty of Sciences Moulay Ismail University Meknes Morocco
| | - Adnane El Yaacoubi
- Higher School of Technology University of Sultan Moulay Slimane Khenifra Morocco
| | - Abdelmounaim Mouhajir
- Laboratory of Biotechnology and Valorization of Bio‐Resources, Department of Biology, Faculty of Sciences Moulay Ismail University Meknes Morocco
- Host‐Pathogen Interaction Study Group (EA3142) University of Angers Angers France
| | - Ali Amechrouq
- Laboratory of Molecular Chemistry and Natural Substance, Faculty of Science Moulay Ismail University Meknes Morocco
| | - Abdelilah Rahou
- Laboratory of Biotechnology and Valorization of Bio‐Resources, Department of Biology, Faculty of Sciences Moulay Ismail University Meknes Morocco
| | - Majida Hafidi
- Laboratory of Biotechnology and Valorization of Bio‐Resources, Department of Biology, Faculty of Sciences Moulay Ismail University Meknes Morocco
| | - Rachid Zouhair
- Laboratory of Biotechnology and Valorization of Bio‐Resources, Department of Biology, Faculty of Sciences Moulay Ismail University Meknes Morocco
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Carob: A Sustainable Opportunity for Metabolic Health. Foods 2022; 11:foods11142154. [PMID: 35885396 PMCID: PMC9325207 DOI: 10.3390/foods11142154] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2022] [Revised: 07/14/2022] [Accepted: 07/17/2022] [Indexed: 02/06/2023] Open
Abstract
Carob (Ceratonia siliqua L.) is an evergreen tree that belongs to the Leguminosae family and grows in the arid and semi-arid regions of the Mediterranean basin. The carob tree is resistant to droughts and salinity, while its deep root systems allow CO2 to sink, mitigating global warming effects. Traditionally, carob has been used to produce animal feed, but for many years, it was excluded from the human diet. Nowadays, agricultural and industrial sectors exploit carob fruit, also referred to as carob pod, and its primary products (i.e., flour, powder and syrup) to develop a variety of foods and beverages. The nutritional composition varies depending on the carob part but also on genetic, cultivar, seasonal and environmental factors. Despite the high sugar content, the carob pod is rich in insoluble fiber and microconstituents including phenolic compounds, inositols (mainly d-pinitol) and vitamins. In the present review article, we aimed to (a) highlight the role of carob cultivation in addressing climate change challenges and the need for sustainability, and (b) summarize the effects of carob consumption on obesity and related metabolic disorders.
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Tounsi L, Mkaouar S, Bredai S, Kechaou N. Valorization of carob by-product for producing an added value powder: characterization and incorporation into Halva formulation. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01494-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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14
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Neyrinck AM, Rodriguez J, Zhang Z, Nazare JA, Bindels LB, Cani PD, Maquet V, Laville M, Bischoff SC, Walter J, Delzenne NM. Breath volatile metabolome reveals the impact of dietary fibres on the gut microbiota: Proof of concept in healthy volunteers. EBioMedicine 2022; 80:104051. [PMID: 35561452 PMCID: PMC9108873 DOI: 10.1016/j.ebiom.2022.104051] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 04/22/2022] [Accepted: 04/24/2022] [Indexed: 01/06/2023] Open
Abstract
Background Current data suggest that dietary fibre (DF) interaction with the gut microbiota largely contributes to their physiological effects. The bacterial fermentation of DF leads to the production of metabolites, most of them are volatile. This study analyzed the breath volatile metabolites (BVM) profile in healthy individuals (n=15) prior and after a 3-week intervention with chitin-glucan (CG, 4.5 g/day), an insoluble fermentable DF. Methods The present exploratory study presents the original data related to the secondary outcomes, notably the analysis of BVM. BVM were analyzed throughout the test days -in fasting state and after standardized meals - using selected ion flow tube mass spectrometry (SIFT-MS). BVM production was correlated to the gut microbiota composition (Illumina sequencing, primary outcome), analyzed before and after the intervention. Findings The data reveal that the post-prandial state versus fasting state is a key determinant of BVM fingerprint. Correlation analyses with fecal microbiota spotlighted butyrate-producing bacteria, notably Faecalibacterium, as dominant bacteria involved in butyrate and other BVM expiration. CG intervention promotes interindividual variations of fasting BVM, and decreases or delays the expiration of most exhaled BVM in favor of H2 expiration, without any consequence on gastrointestinal tolerance. Interpretation Assessing BVM is a non-invasive methodology allowing to analyze the influence of DF intervention on the gut microbiota. Funding FiberTAG project was initiated from a European Joint Programming Initiative “A Healthy Diet for a Healthy Life” (JPI HDHL) and was supported by the Service Public de Wallonie (SPW-EER, convention 1610365, Belgium).
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Affiliation(s)
- Audrey M Neyrinck
- Metabolism and Nutrition Research Group, Louvain Drug Research Institute, UCLouvain (Université catholique de Louvain), avenue E. Mounier box B1.73.11, Brussels B-1200, Belgium
| | - Julie Rodriguez
- Metabolism and Nutrition Research Group, Louvain Drug Research Institute, UCLouvain (Université catholique de Louvain), avenue E. Mounier box B1.73.11, Brussels B-1200, Belgium
| | - Zhengxiao Zhang
- Department of Medicine, University of Alberta, Edmonton, Canada; College of Food and Biological Engineering, Jimei University, Xiamen, China
| | - Julie-Anne Nazare
- Rhône-Alpes Research Center for Human Nutrition, CarMeN Laboratory, Hospices Civils de Lyon, Université-Lyon, France
| | - Laure B Bindels
- Metabolism and Nutrition Research Group, Louvain Drug Research Institute, UCLouvain (Université catholique de Louvain), avenue E. Mounier box B1.73.11, Brussels B-1200, Belgium
| | - Patrice D Cani
- Metabolism and Nutrition Research Group, Louvain Drug Research Institute, UCLouvain (Université catholique de Louvain), avenue E. Mounier box B1.73.11, Brussels B-1200, Belgium; WELBIO- Walloon Excellence in Life Sciences and Biotechnology, UCLouvain (Université catholique de Louvain), Brussels, Belgium
| | - Véronique Maquet
- KitoZyme, Parc Industriel des Hauts-Sart, Zone 2, Rue de Milmort 680, Herstal 4040, Belgium
| | - Martine Laville
- Rhône-Alpes Research Center for Human Nutrition, CarMeN Laboratory, Hospices Civils de Lyon, Université-Lyon, France
| | - Stephan C Bischoff
- Institute of Nutritional Medicine, University of Hohenheim, Stuttgart, Germany
| | - Jens Walter
- Department of Medicine, APC Microbiome Ireland, School of Microbiology, University College Cork, Cork, Ireland
| | - Nathalie M Delzenne
- Metabolism and Nutrition Research Group, Louvain Drug Research Institute, UCLouvain (Université catholique de Louvain), avenue E. Mounier box B1.73.11, Brussels B-1200, Belgium.
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Particle Size Effect of Integral Carob Flour on Bioaccessibility of Bioactive Compounds during Simulated Gastrointestinal Digestion. Foods 2022; 11:foods11091272. [PMID: 35563995 PMCID: PMC9101685 DOI: 10.3390/foods11091272] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2022] [Revised: 04/23/2022] [Accepted: 04/26/2022] [Indexed: 02/05/2023] Open
Abstract
Carob fruit is native to the Mediterranean region and produced mainly in Portugal, Italy, Morocco and Turkey. The production of the carob fruit in Portugal is highly extensive and sustainable. Currently, carob flour (CF) production is mainly achieved after pulp separation, despite it having been demonstrated that the seeds improve the extraction efficiency of bioactive compounds such as polyphenols, promoting human health. This study aimed to produce an integral CF through an innovative process and assess its physicochemical and bioactive properties at different particle sizes throughout simulated gastrointestinal tract (GIT) digestion. The sugar content profile obtained throughout GIT digestion indicated that sucrose, the sugar present at the highest concentration in undigested CF, was digested and broken down into simple sugars, namely glucose and fructose. The total phenolic content (TPC) and antioxidant activity obtained for the ≤100 µm fraction were in accordance and gastric digestion promoted an increase in the TPC value compared to the undigested sample. The >100 µm fractions displayed a distinct profile from the ≤100 µm fraction. This study showed that the particle size affects the sugar, antioxidant and total phenolic content of CFs and also their gastrointestinal tract digestion. The ≤100 µm fraction demonstrated the most suitable profile as a functional food ingredient.
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The food industry by-products in bread making: single and combined effect of carob pod flour, sugar beet fibers and molasses on dough rheology, quality and food safety. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1429-1439. [PMID: 35250067 PMCID: PMC8882524 DOI: 10.1007/s13197-021-05152-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/11/2021] [Accepted: 05/26/2021] [Indexed: 10/21/2022]
Abstract
Obtaining high-quality value-added bread with extended shelf-life by utilizing food industry by-products that would have minimal negative effect on gluten structure while avoiding the usage of synthetic preservatives, was the challenge of this study. For this purpose the influence of the combination of carob pod flour (C, 0-15%), sugar beet fibers (F, 0-10%) and sugar beet molasses (M, 0-6%) on dough rheology and bread quality was investigated. Selected materials were of good microbiological quality, while carob flour and sugar beet fibers were rich in dietary fibers (43.6% and 67.0%, respectively). The presence of high share of dietary fibers (combination of C and F) increased dough resistance to extension up to 2.5 times, while dough extensibility was reduced by 50%. The addition of molasses had less pronounced single effect on dough properties however its impact in combination with fiber-rich materials outweighed the individual effect (an increase of dough resistance at about 55%). Molasses alone and in combination with other ingredients had positive effect on bread quality. Sample M6F5 attained crumb quality score (6.0 of maximum 7.0) higher than in control sample (5.6). High share of C and F reduced loaf volume and crumb quality of bread up to 56% and 50%, respectively and increased hardness 7.5 times. However, carob flour (7.5%) increased polyphenols content and antioxidant capacity 3 and 4 times, respectively. Moreover, carob flour and molasses and their combination showed inhibitory effect on mold mycelia growth and spores formation. Regarding all of the above, C7.5M3F5 was chosen as optimal sample.
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Azab A. D-Pinitol-Active Natural Product from Carob with Notable Insulin Regulation. Nutrients 2022; 14:nu14071453. [PMID: 35406064 PMCID: PMC9003036 DOI: 10.3390/nu14071453] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2022] [Revised: 03/28/2022] [Accepted: 03/29/2022] [Indexed: 02/06/2023] Open
Abstract
Carob is one of the major food trees for peoples of the Mediterranean basin, but it has also been traditionally used for medicinal purposes. Carob contains many nutrients and active natural products, and D-Pinitol is clearly one of the most important of these. D-Pinitol has been reported in dozens of scientific publications and its very diverse medicinal properties are still being studied. Presently, more than thirty medicinal activities of D-Pinitol have been reported. Among these, many publications have reported the strong activities of D-Pinitol as a natural antidiabetic and insulin regulator, but also as an active anti-Alzheimer, anticancer, antioxidant, and anti-inflammatory, and is also immune- and hepato-protective. In this review, we will present a brief introduction of the nutritional and medicinal importance of Carob, both traditionally and as found by modern research. In the introduction, we will present Carob’s major active natural products. The structures of inositols will be presented with a brief literature summary of their medicinal activities, with special attention to those inositols in Carob, as well as D-Pinitol’s chemical structure and its medicinal and other properties. D-Pinitol antidiabetic and insulin regulation activities will be extensively presented, including its proposed mechanism of action. Finally, a discussion followed by the conclusions and future vision will summarize this article.
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Hepatoprotective Effect of Carob Pulp Flour (Ceratonia siliqua L.) Extract Obtained by Optimized Microwave-Assisted Extraction. Pharmaceutics 2022; 14:pharmaceutics14030657. [PMID: 35336031 PMCID: PMC8950939 DOI: 10.3390/pharmaceutics14030657] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Revised: 03/04/2022] [Accepted: 03/08/2022] [Indexed: 12/30/2022] Open
Abstract
To examine antioxidant capacity and the hepatoprotective effect of carob pulp flour, microwave-assisted extraction was performed. The influence of ethanol concentration (0–40% w/w), extraction time (5–25 min) and irradiation power (400–800 W) on DPPH, FRAP and ABTS antioxidant activity of carob pulp flour extract was evaluated. The strongest influence was that of the ethanol concentration, followed by extraction time. Optimal process parameters for maximizing total antioxidant activity were determined, using response surface methodology: ethanol concentration 40%, time 25 min and power 800 W. Carob extract obtained at optimal conditions (CE) was analyzed in vivo using a paracetamol-induced hepatotoxicity model in mice. Treatment with CE attenuated the parameters of liver injury, especially aspartate and alanine aminotransferase activity, and prevented paracetamol-induced increase in malondialdehyde levels. Pretreatment with CE reversed the activities of superoxide dismutase, catalase, glutathione peroxidase and glutathione S-transferase enzymes after the high dose of paracetamol in the liver. Hepatotoxicity induced using a toxic dose of paracetamol was also seen through histopathological alterations, which were significantly reduced in the groups treated with CE prior to paracetamol. Still, the number of Kupffer cells and macrophages did not differ among groups. Finally, pretreatment of mice with CE and paracetamol significantly decreased the expression of cytochrome P450 2E1 (CYP2E1) in hepatocytes.
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19
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Ceratonia siliqua L. kibbles, seeds and leaves as a source of volatile bioactive compounds for antioxidant food biopackaging applications. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2021.100764] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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20
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Ghazi I, Zefzoufi M, Siniti M, Fdil R, Elattari H. Corrosion Inhibition of Carob Pod Pulp ( Ceratonia siliqua L .) on Carbon Steel Surface C38 in Hydrochloric Acid. JOURNAL OF BIO- AND TRIBO-CORROSION 2022; 8:31. [PMID: 35043082 PMCID: PMC8756756 DOI: 10.1007/s40735-022-00630-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/10/2021] [Revised: 12/24/2021] [Accepted: 01/04/2022] [Indexed: 01/19/2023]
Abstract
The effect of C. siliqua pulp corrosion inhibition on carbon steel has been studied by gravimetric testing and electrochemical methods. In this study, two raw extracts were prepared from the pod pulp of C. siliqua: the first is methanolic and the second is aqueous. The UHPLC/DAD analysis indicated gallic acid's presence in the extracts (methanolic and aqueous) of C. siliqua as a major compound. The inhibition results achieved revealed that the aqueous extract with gallic acid had a good anticorrosion activity with an inhibition rate of 91.32% at 3 g/l for a temperature of 323 K. Potentiodynamic polarization was performed in 1 M HCl without and with different concentrations of C. siliqua extracts clearly proves that inhibitor extracts behave as mixed type. Adsorption of this inhibitor for different extracts studied on the surface of the carbon steel obeys Langmuir adsorption with negative values of Δ G ads ∘ , suggesting a stable and spontaneous inhibition process.
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Affiliation(s)
- I. Ghazi
- Research Team “Thermodynamic Catalysis and Surfaces”, Department of Chemistry, Faculty of Science, University of Chouaib Doukkali, BP: 20, 24000 El Jadida, Morocco
- Laboratory of Coordination and Analytical Chemistry, Department of Chemistry, Faculty of Science, University of Chouaib Doukkali, BP: 20, 24000 El Jadida, Morocco
| | - M. Zefzoufi
- Laboratory of Bioorganic Chemistry, Department of Chemistry, Faculty of Science, University of Chouaib Doukkali, BP: 20, 24000 El Jadida, Morocco
| | - M. Siniti
- Research Team “Thermodynamic Catalysis and Surfaces”, Department of Chemistry, Faculty of Science, University of Chouaib Doukkali, BP: 20, 24000 El Jadida, Morocco
| | - R. Fdil
- Laboratory of Bioorganic Chemistry, Department of Chemistry, Faculty of Science, University of Chouaib Doukkali, BP: 20, 24000 El Jadida, Morocco
| | - H. Elattari
- Laboratory of Coordination and Analytical Chemistry, Department of Chemistry, Faculty of Science, University of Chouaib Doukkali, BP: 20, 24000 El Jadida, Morocco
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21
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Antoniou C, Kyratzis AC, Soteriou GA, Rouphael Y, Kyriacou MC. Configuration of the Volatile Aromatic Profile of Carob Powder Milled From Pods of Genetic Variants Harvested at Progressive Stages of Ripening From High and Low Altitudes. Front Nutr 2022; 8:789169. [PMID: 34977128 PMCID: PMC8714772 DOI: 10.3389/fnut.2021.789169] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2021] [Accepted: 11/12/2021] [Indexed: 11/24/2022] Open
Abstract
Carob powder is increasingly valued as a substitute for cocoa and as a flavor-enhancing component of processed foods. However, little is known about the impact of preharvest factors such as fruit maturity, genotype and altitude on its volatile organic compounds (VOCs) composition. The current study examined the VOCs composition of powder milled from pods of two genotypes cultivated at 15 and 510 m altitude and harvested at six progressive stages of maturity, ranging from fully developed immature green (RS1) to late ripe (RS6). Fifty-six VOCs categorized into acids, esters, aldehydes, ketones, alcohols, furans, and alkanes were identified through HS-SPME GC-MS analysis. Maturity was the most influential factor, followed by altitude and least by genotype. Aldehydes and alcohols correlated positively (r = 0.789; p < 0.001), both accumulated in immature carobs and decreased with progressive ripening, resulting in the attenuation of green grassy aroma. Conversely, acids increased with ripening and dominated the carob volatilome at full maturity, correlating negatively with aldehydes and alcohols (r = −0.835 and r = −0.950, respectively; p < 0.001). The most abundant VOC throughout ripening (17.3-57.7%) was isobutyric acid, responsible for the characteristic cheesy-acidic-buttery aroma of carob powder. The pleasurable aroma detected at the immature stages (RS2 and RS3) was traced to isobutyrate and methyl isobutyrate esters, rendering unripe green carob powder a potential admixture component for improving the aroma of novel food products. Lower altitude favored the accumulation of acids linked to less pleasant aroma, whereas isobutyric acid was more abundant at higher altitude. This constitutes a significant indication that higher altitude enhances the characteristic carob-like aroma and sensory quality of carob powder.
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Affiliation(s)
- Chrystalla Antoniou
- Department of Vegetable Crops, Agricultural Research Institute, Nicosia, Cyprus
| | - Angelos C Kyratzis
- Department of Vegetable Crops, Agricultural Research Institute, Nicosia, Cyprus
| | - Georgios A Soteriou
- Department of Vegetable Crops, Agricultural Research Institute, Nicosia, Cyprus
| | - Youssef Rouphael
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
| | - Marios C Kyriacou
- Department of Vegetable Crops, Agricultural Research Institute, Nicosia, Cyprus
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22
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Grigoriou AM, Pinakoulaki E. Linking the Dynamic Changes in the In Vitro Antioxidant Activity of Carob Kibbles upon Roasting to the Chemical and Structural Changes Revealed by FTIR Spectroscopy. Antioxidants (Basel) 2021; 10:2025. [PMID: 34943128 PMCID: PMC8698282 DOI: 10.3390/antiox10122025] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2021] [Revised: 12/13/2021] [Accepted: 12/16/2021] [Indexed: 11/30/2022] Open
Abstract
Recent studies have highlighted the potential of utilizing carob kibbles as a bioactive-rich food ingredient associated with substantial health benefits. Roasting is a key process in enhancing the sensory characteristics of carob kibbles, also affecting the bioactive polyphenols and leading to the formation of Maillard reaction products (MRPs), including the polymeric melanoidins that are associated with a high antioxidant potential but remain unexplored in carob. In this work, we employed for the first time attenuated total reflectance-Fourier Transform Infrared (ATR-FTIR) spectroscopy to probe the dynamic chemical and structural changes upon the roasting of carob kibbles, along with the investigation of the in vitro antioxidant activity through the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and the determination of the total polyphenolic, proanthocyanidin, gallic acid and cinnamic acid contents. Roasting significantly enhanced the in vitro antioxidant activity of the polyphenolic carob extracts, with different rates at distinct roasting temperatures. The ATR-FTIR analysis enabled the identification of the changes in the structural features of polyphenolic compounds that were related to the improved antioxidant activity upon roasting. Furthermore, the detection of characteristic signatures for the polymeric melanoidins in the infrared (IR) fingerprint region provided the first evidence for the formation and structural properties of these complex, diverse compounds in roasted carob kibbles.
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23
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Polanowska K, Varghese R, Kuligowski M, Majcher M. Carob kibbles as an alternative raw material for production of kvass with probiotic potential. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:5487-5497. [PMID: 33682152 DOI: 10.1002/jsfa.11197] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/05/2020] [Revised: 02/25/2021] [Accepted: 03/07/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Non-diary beverages with probiotic properties are of great interest nowadays. In this research, we evaluated the suitability of carob kibbles in the manufacture of kvass. Kvass is a low-alcohol drink popular in Central and Eastern Europe and indicated as a potential non-diary beverage with probiotic properties. Therefore, the viability of probiotic strains of Lactobacillus plantarum and Saccharomyces boulardii during 4 weeks' storage in manufactured beverages was tested. RESULTS Carob kibbles introduced significant amounts of phenolic compounds into kvasses, especially gallic acid (up to 117.45 ± 10.56 mg L-1 ), and improved antiradical activity up to 78% after fermentation. Moreover, fermentation efficiently reduced furfural and hydroxymethylfurfural content in samples up to 12.9% and 29.9%, respectively. Kvasses with rye malt extract possessed coffee-like, chocolate-like, roasted and caramel-like odours and a more bitter taste. Whereas kvass with carob kibbles was characterized by fruit-like odour and sweeter taste. Fermentation contributed to a creation as well as degradation of volatiles. L. plantarum exhibited higher general mortality during storage, whereas, in the case of S. boulardii, the viability was significantly higher regardless of the sample composition. CONCLUSION This is the first study reporting the use of carob kibbles for kvass production. The obtained results showed that carob kibbles can replace rye malt extract, at least partially, in the production of kvass, giving to the product added health benefits. Moreover, S. boulardii is a better choice for production of kvass with probiotic properties. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Katarzyna Polanowska
- Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
| | - Reshma Varghese
- Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
| | - Maciej Kuligowski
- Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
| | - Małgorzata Majcher
- Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
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24
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Carob Pulp: A Nutritional and Functional By-Product Worldwide Spread in the Formulation of Different Food Products and Beverages. A Review. Processes (Basel) 2021. [DOI: 10.3390/pr9071146] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
Abstract
Carob (Ceratonia siliqua L.) pod is a characteristic fruit from the Mediterranean regions. It is composed by seeds, the valuable part due to the extraction of locust bean gum, and the pulp, considered a by-product of the fruit processing industry. Carob pulp is a mixture of macro- and micronutrients, such as carbohydrates, vitamins and minerals, and secondary metabolites with functional properties. In the last few years, numerous studies on the chemical and biological characteristics of the pulp have been performed to encourage its commercial use. Its potential applications as a nutraceutical ingredient in many recipes for food and beverage elaborations have been extensively evaluated. Another aspect highlighted in this work is the use of alternative processes or conditions to mitigate furanic production, recognized for its toxicity. Furthermore, carob pulp’s similar sensorial, chemical and biological properties to cocoa, the absence of the stimulating alkaloids theobromine and caffeine, as well as its low-fat content, make it a healthier potential substitute for cocoa. This paper reviews the nutritional and functional values of carob pulp-based products in order to provide information on the proclaimed health-promoting properties of this interesting by-product.
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25
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Urbańska B, Kowalska H, Szulc K, Ziarno M, Pochitskaya I, Kowalska J. Comparison of the Effects of Conching Parameters on the Contents of Three Dominant Flavan3-ols, Rheological Properties and Sensory Quality in Chocolate Milk Mass Based on Liquor from Unroasted Cocoa Beans. Molecules 2021; 26:molecules26092502. [PMID: 33922933 PMCID: PMC8123309 DOI: 10.3390/molecules26092502] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 04/15/2021] [Accepted: 04/22/2021] [Indexed: 02/06/2023] Open
Abstract
The content of polyphenols in chocolate depends on many factors related to the properties of raw material and manufacturing parameters. The trend toward developing chocolates made from unroasted cocoa beans encourages research in this area. In addition, modern customers attach great importance to how the food they consume benefits their bodies. One such benefit that consumers value is the preservation of natural antioxidant compounds in food products (e.g., polyphenols). Therefore, in our study we attempted to determine the relationship between variable parameters at the conching stage (i.e., temperature and time of) and the content of dominant polyphenols (i.e.,catechins, epicatechins, and procyanidin B2) in chocolate milk mass (CMM) obtained from unroasted cocoa beans. Increasing the conching temperature from 50 to 60 °C decreased the content of three basic flavan-3-ols. The highest number of these compounds was determined when the process was carried out at 50 °C. However, the time that caused the least degradation of these compounds differed. For catechin, it was 2 h; for epicatechin it was 1 h; and for procyanidin it was 3 h. The influence of both the temperature and conching time on the rheological properties of chocolate milk mass was demonstrated. At 50 °C, the viscosity and the yield stress of the conched mass showed its highest value.
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Affiliation(s)
- Bogumiła Urbańska
- Department of Technology and Food Evaluation, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (M.Z.); (J.K.)
- Correspondence:
| | - Hanna Kowalska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (H.K.); (K.S.)
| | - Karolina Szulc
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (H.K.); (K.S.)
| | - Małgorzata Ziarno
- Department of Technology and Food Evaluation, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (M.Z.); (J.K.)
| | - Irina Pochitskaya
- The Scientific and Practical Centre for Foodstuffs of the National Academy of Sciences of Belarus, 29. Kozlova St., 220037 Minsk, Belarus;
| | - Jolanta Kowalska
- Department of Technology and Food Evaluation, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (M.Z.); (J.K.)
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26
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Ben Ayache S, Reis FS, Inês Dias M, Pereira C, Glamočlija J, Soković M, Behija Saafi E, C F R Ferreira I, Barros L, Achour L. Chemical characterization of carob seeds (Ceratonia siliqua L.) and use of different extraction techniques to promote its bioactivity. Food Chem 2021; 351:129263. [PMID: 33631614 DOI: 10.1016/j.foodchem.2021.129263] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 01/20/2021] [Accepted: 01/31/2021] [Indexed: 01/11/2023]
Abstract
Nowadays, the use of carob (Ceratonia siliqua L.) is reduced to its seeds. In fact, the food additive E410, locust bean gum, is obtained from its endosperm. However, the available information regarding the bioactive potential of carob seeds is limited and, often, with poorly established terminologies, not allowing the reader to know if the studied samples included seedless or seeded samples. So, the present study intended to carry out a chemical characterization of carob seeds focused on their bioactive compounds and test their bioactive properties. Carob seeds proved to be a source of tocopherols and organic acids, including phenolic compounds. Its antioxidant potential was demonstrated in vitro, as well as its antimicrobial capacity. This work proves that carob seeds have other functions in addition to those associated with E410. Thus, another potential can be given to the locust bean seed, namely the function of food preservative.
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Affiliation(s)
- Siwar Ben Ayache
- Centro de Investigação de Montanha (CIMO), Campus Santa Apolónia, 5300-253 Bragança, Portugal; University of Monastir, High Institute of Biotechnology of Monastir, Genetics, Biodiversity and Valorization of Bioresources Laboratory, Street Tahar Haddad, 5000 Monastir, Tunisia
| | - Filipa S Reis
- Centro de Investigação de Montanha (CIMO), Campus Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Maria Inês Dias
- Centro de Investigação de Montanha (CIMO), Campus Santa Apolónia, 5300-253 Bragança, Portugal
| | - Carla Pereira
- Centro de Investigação de Montanha (CIMO), Campus Santa Apolónia, 5300-253 Bragança, Portugal
| | - Jasmina Glamočlija
- University of Belgrade, Institute for Biological Research "Siniša Stanković"- National Institute of Republic of Serbia, Department of Plant Physiology, Belgrade, Serbia
| | - Marina Soković
- University of Belgrade, Institute for Biological Research "Siniša Stanković"- National Institute of Republic of Serbia, Department of Plant Physiology, Belgrade, Serbia
| | - Emna Behija Saafi
- University of Monastir, High Institute of Biotechnology of Monastir, Genetics, Biodiversity and Valorization of Bioresources Laboratory, Street Tahar Haddad, 5000 Monastir, Tunisia
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Campus Santa Apolónia, 5300-253 Bragança, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Campus Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Lotfi Achour
- University of Monastir, High Institute of Biotechnology of Monastir, Genetics, Biodiversity and Valorization of Bioresources Laboratory, Street Tahar Haddad, 5000 Monastir, Tunisia
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27
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Mounir S, Ghandour A, Mustafa R, Allaf K. Can hydro-thermo-mechanical treatment by instant controlled pressure-drop (DIC) be used as short time roasting process? Effect of processing parameters on sensory, physical, functional, and color attributes of Egyptian carob powder. Journal of Food Science and Technology 2021; 58:451-464. [PMID: 33568839 DOI: 10.1007/s13197-020-04553-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/18/2020] [Accepted: 05/26/2020] [Indexed: 11/29/2022]
Abstract
This study deals with the manufacture of a specific cocoa-like powder from Egyptian carob. The crucial unit operation consists of texturing/roasting unseeded carob kibbles, with the aim being to ensure perfect control of the chemical transformations that generate the desired flavor, drying to remove excess moisture, deodorizing to eliminate the undesirable flavor, and texturing to favor the physical/micro-mechanical changes that regulate the microstructure of the end product, in order to obtain an expanded-granule powder that can be used in many food formulations. The effect of saturated steam pressure of 0.30-0.60 MPa (133.5-158.8 °C) and processing time of 40-70 s, on the sensory attributes, physical and functional properties, and color characteristics were evaluated and optimized using response surface methodology (RSM). DIC-texturing/roasting could be used to improve the sensory and color characteristics, increase the expansion ratio and oil holding capacity, and decrease the bulk density of DIC-textured/roasted carob powder. The desired quality of textured/roasted carob powder was obtained at 0.60 MPa (158.8 °C) for 55 s (experimental conditions) with water holding capacity close to those of non-textured/unroasted sample. DIC can be used as a coupled process of texturing and roasting at 0.60 MPa for 68 s as predicted by RSM.
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Affiliation(s)
- Sabah Mounir
- Food Science Department, Faculty of Agriculture, Zagazig University, Zagazig, 44519 Egypt.,Laboratory of Engineering Science for Environment LaSIEUMR7356, CNRS, La Rochelle University, 17000 La Rochelle, France
| | - Atef Ghandour
- Agricultural Engineering Research Institute, Agricultural Research Center, Dokki, Giza, Egypt
| | - Rana Mustafa
- College of Agriculture and Bioresources, Department Plant Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, S7N 5A8 Canada
| | - Karim Allaf
- Laboratory of Engineering Science for Environment LaSIEUMR7356, CNRS, La Rochelle University, 17000 La Rochelle, France
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28
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Kyratzis AC, Antoniou C, Papayiannis LC, Graziani G, Rouphael Y, Kyriacou MC. Pod Morphology, Primary and Secondary Metabolite Profiles in Non-grafted and Grafted Carob Germplasm Are Configured by Agro-Environmental Zone, Genotype, and Growing Season. FRONTIERS IN PLANT SCIENCE 2021; 11:612376. [PMID: 33519870 PMCID: PMC7838365 DOI: 10.3389/fpls.2020.612376] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/08/2020] [Accepted: 12/15/2020] [Indexed: 05/17/2023]
Abstract
Carob is a predominantly rainfed tree crop of high nutritive value and a long history of adaptation to the edaphoclimatic stress conditions of the Mediterranean. However, declining attention to the carob tree in recent decades has aggravated genetic erosion. The extant in situ germplasm varies both in terms of pod morphology and composition, reflecting the genetic and physiological divide chiefly among grafted and non-grafted material, and possibly the impact of variable agro-environments. Accordingly, the present study aimed to establish a systematic categorization of the genetic and phenotypic diversity encountered across carob germplasm identified in situ throughout Cyprus, a historical center of production and genetic diversity for the species. Linking pod morphology, primary and secondary metabolite profiles with genotyped source material originating in different agro-environments and crop seasons would provide a framework for interpreting (a) the interaction of these factors in configuring carob pod physicochemical constitution, and (b) the relative stability of phenotypic traits against environmental and seasonal variation. Microsatellite analysis discriminated 36 genotypes out of the 124 trees located in nine traditional agro-environmental zones and revealed low genetic diversity within the grafted germplasm. Two landraces were identified: "Tillyria," which is widespread and predominant, and "Kountourka," which is mainly localized to the northeastern peninsula of Karpasia. Morphological traits, such as seeds-to-pod weight ratio, pod width and thickness were principally under genetic control. Contrarily, compositional traits, particularly total phenolic content-including condensed tannins, in vitro antioxidant capacity and to a lesser extent gallic acid, organic acids and minerals were under agro-environmental control. Agro-environmental zone also modulated principally fructose and glucose; sucrose was modulated equally by genotype and agro-environment, while total sugars were under genetic control. Statistically significant differences between seasons were detected for all traits except for the seeds-to-pod weight ratio, pod length and width. Hierarchical cluster analysis corroborates that Cyprus may be divided into two major agro-environmental zones modulating the compositional properties of the carob pulp. The present study provides a comprehensive insight into the extant carob genetic resources of Cyprus and advances our understanding of how genetic, agro-environmental and seasonal factors interact in shaping carob pod morphology and composition.
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Affiliation(s)
- Angelos C. Kyratzis
- Agricultural Research Institute, Ministry of Agriculture, Rural Development and Environment, Nicosia, Cyprus
| | - Chrystalla Antoniou
- Agricultural Research Institute, Ministry of Agriculture, Rural Development and Environment, Nicosia, Cyprus
| | - Lambros C. Papayiannis
- Agricultural Research Institute, Ministry of Agriculture, Rural Development and Environment, Nicosia, Cyprus
| | - Giulia Graziani
- Department of Pharmacy, University of Naples Federico II, Naples, Italy
| | - Youssef Rouphael
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
| | - Marios C. Kyriacou
- Agricultural Research Institute, Ministry of Agriculture, Rural Development and Environment, Nicosia, Cyprus
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Kyriacou MC, Antoniou C, Rouphael Y, Graziani G, Kyratzis A. Mapping the Primary and Secondary Metabolomes of Carob ( Ceratonia siliqua L.) Fruit and Its Postharvest Antioxidant Potential at Critical Stages of Ripening. Antioxidants (Basel) 2021; 10:57. [PMID: 33466561 PMCID: PMC7824902 DOI: 10.3390/antiox10010057] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 12/25/2020] [Accepted: 12/29/2020] [Indexed: 11/16/2022] Open
Abstract
Six critical stages corresponding to major morphophysiological events in carob fruit ripening were defined, and changes in the primary and secondary metabolome and in vitro antioxidant capacity were examined in two genotypes collected at low (15 m) and high (510 m) altitudes from genetically identified and georeferenced trees. Soluble carbohydrates were analyzed by HPLC-RI, macro-minerals by ion chromatography coupled to conductivity detection and polyphenols by UHPLC-Q-Orbitrap-HRMS. spectroscopy facilitated assays for condensed tannins and in vitro free-radical scavenging capacity of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferric-reducing antioxidant power (FRAP). The fruit respiration rate and moisture content declined sharply during the transition from the breaker to green pedicel stage. Sugar accumulation spiked at the onset of fruit coloration and culminated at 498.7 ± 8.4 mg g-1 dry weight (dw) in the late ripe stage, while the ratio of reducing sugars to sucrose decreased from 3.45 ± 0.32 to 0.41 ± 0.02. The total phenolic compounds and condensed tannins declined with ripening, particularly during the transition from the breaker to green pedicel stage. Eighteen polyphenols were identified and quantitated, with catechins and hydrolyzable tannins being dominant until the onset of fruit coloration. The transition to the green pedicel stage signaled a precipitous decline (90.9%) in catechins, hydrolyzable tannins (60.2%) and flavonol glycosides (52.1%) concomitant to the rise in gallic acid, which was putatively fueled by the enzymatic hydrolysis of gallotannins in immature fruit. Catechins, hydrolyzable tannins and flavone glycosides were more abundant at higher altitudes and gallic acid at lower altitudes. An antioxidant capacity was also favored by higher elevations and declined with ripening, particularly after the breaker stage. Correlations with FRAP and DPPH assays were significant for the total phenolic content, condensed tannins, catechins and hydrolyzable tannins. The highest correlation factors were obtained for epigallocatechin-gallate (r = 0.920 and r = 0.900; p < 0.01). Although the sharp drop in hydrolyzable and nonhydrolyzable tannins and catechins compromised the in vitro antioxidant capacity at physiological maturity, it also reduced the astringency and configured a palatable organoleptic fruit profile. These changes unraveled significant episodes in the ripening-related secondary metabolism of the carob fruit. They further highlighted the value of immature carob as a potent source of gallotannins, with putative in vivo anti-inflammatory action, and of catechins beneficial in preventing and protecting against diseases caused by oxidative stress.
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Affiliation(s)
- Marios C. Kyriacou
- Department of Vegetable Crops, Agricultural Research Institute, 1516 Nicosia, Cyprus; (C.A.); (A.K.)
| | - Chrystalla Antoniou
- Department of Vegetable Crops, Agricultural Research Institute, 1516 Nicosia, Cyprus; (C.A.); (A.K.)
| | - Youssef Rouphael
- Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy;
| | - Giulia Graziani
- Department of Pharmacy, University of Naples Federico II, 80131 Naples, Italy;
| | - Angelos Kyratzis
- Department of Vegetable Crops, Agricultural Research Institute, 1516 Nicosia, Cyprus; (C.A.); (A.K.)
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Ozyurt VH, Otles S. BY-PRODUCTS OF PROCESSING CAROB MOLASSES AS SOURCES OF DIETARY FIBRE AND POLYPHENOLS. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.15673/fst.v14i4.1767] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Dietary fibre and polyphenols have been widely used to increase the functionality of some foods because of their potential effects on human health. In this study, extraction of dietary fibre and polyphenols from pomace obtained as a by-product of processing carob molasses has been studied. The dietary fibre and polyphenol extracts were prepared separately. The amount of dietary fibre in the carob molasses pomace was evaluated with two assays: the Association of Official Analytical Chemists’ enzymatic-gravimetric method and the enzymatic-chemical method. The methods were compared, each having been preceded by conventional extraction and ultrasound-assisted extraction of carob molasses pomace. It has been found that when the enzymatic-gravimetric method and the ultrasound-assisted extraction method were used, the total dietary fibre contents were significantly higher than after using the enzymatic-chemical method and the conventional extraction method. Conventional extraction of polyphenols from carob molasses pomace has shown a relatively higher polyphenol content and antioxidant activity than ultrasound-assisted extraction. Ultrasound-assisted extraction took less time than conventional extraction did. The polyphenol profile was characterised by means of a high-performance liquid-chromatography diode array detector using 10 phenolic standards. Six compounds, i.e. caffeic, syringic, -epicatechin, trans-cinnamic acid, myricetin, and naringin were determined with the high-performance liquid chromatography-diode array detector using both conventional extraction and the ultrasound-assisted extraction. Our results suggest that carob molasses pomace can be used to prepare low-calorie, high-fibre, and antioxidant-rich foods, nutraceuticals, and pharmaceuticals.
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Antoniou C, Kyratzis A, Rouphael Y, Stylianou S, Kyriacou MC. Heat- and Ultrasound-Assisted Aqueous Extraction of Soluble Carbohydrates and Phenolics from Carob Kibbles of Variable Size and Source Material. Foods 2020; 9:E1364. [PMID: 32992938 PMCID: PMC7599798 DOI: 10.3390/foods9101364] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2020] [Revised: 09/21/2020] [Accepted: 09/22/2020] [Indexed: 01/07/2023] Open
Abstract
Aqueous extraction of carob kibbles is the fundamental step in the production of carob juice and carob molasses. Improving the theoretical yield in sugars during organic solvent-free aqueous extraction is of prime interest to the food industry. Collateral extraction of phenolics, however, must be monitored as it influences the sensory and functional profile of carob juice. We presently examined the impact of source material, kibble size, temperature, and duration on the efficiency of extracting sugars and phenolics aqueously by conventional heat-assisted (HAE) and ultrasound-assisted (UAE) methods. Source material was the most influential factor determining the concentration of phenolics extracted by either method. Source material also influenced the relative proportions of sucrose, glucose, and fructose, which may impact the perceived sweetness of the juice. Kibble size (medium size M = 9-13 mm; powder size P = 1-4 mm) was more influential with UAE than HAE for both sugars and phenolics but was rendered less influential with prolonged UAE duration. Increasing HAE temperature (from 25 °C to 75 °C) favored the extraction of phenolics over sugars; however, prolonging extraction at 25 °C improved sugar yield without excessive yield in phenolics. Disproportionate extraction of phenolics over sugars limits the use of heat-assisted extraction to improve sugar yield in carob juice production and may shift the product's sensory profile toward astringency. Prolonged extraction at near ambient temperature can, however, improve sugar yield, keeping collateral extraction of phenolics low. Ultrasound agitation constitutes an effective means of extracting sugars from powder-size kibbles. Industrial application of both methodologies depends on the targeted functional and sensory properties of carob juice.
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Affiliation(s)
- Chrystalla Antoniou
- Agricultural Research Institute, P.O. Box 22016, 1516 Nicosia, Cyprus; (C.A.); (A.K.)
| | - Angelos Kyratzis
- Agricultural Research Institute, P.O. Box 22016, 1516 Nicosia, Cyprus; (C.A.); (A.K.)
| | - Youssef Rouphael
- Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy;
| | | | - Marios C. Kyriacou
- Agricultural Research Institute, P.O. Box 22016, 1516 Nicosia, Cyprus; (C.A.); (A.K.)
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Wang J, Martínez-Hernández A, de Lamo-Castellví S, Romero MP, Kaade W, Ferrando M, Güell C. Low-energy membrane-based processes to concentrate and encapsulate polyphenols from carob pulp. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.109996] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Kokkinofta R, Yiannopoulos S, Stylianou MA, Agapiou A. Use of Chemometrics for Correlating Carobs Nutritional Compositional Values with Geographic Origin. Metabolites 2020; 10:E62. [PMID: 32050624 PMCID: PMC7074360 DOI: 10.3390/metabo10020062] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2019] [Revised: 01/31/2020] [Accepted: 02/05/2020] [Indexed: 12/14/2022] Open
Abstract
Carobs unique compositional and biological synthesis enables their characterization as functional foods. In the present study, 76 samples derived from fruit and seeds of carobs, with origin from the countries of the Mediterranean region (Cyprus, Greece, Italy, Spain, Turkey, Jordan and Palestine) were analyzed for their nutritional composition, in order to identify potential markers for their provenance and address the carobs' authenticity issue. Moisture, ash, fat, proteins, sugars (fructose, glucose, sucrose), dietary fibers and minerals (Ca, K, Mg, Na, P, Cu, Fe, Mn, Zn) were estimated following official methods. Due to the large number of data (76 samples × 17 parameters × 7 countries), chemometric techniques were employed to process them and extract conclusions. The samples of different geographical origin were discriminated with 79% success in total. The carobs from Cyprus, Italy and Spain were correctly classified without error. The main discriminators were found to be the dietary fibers, the carbohydrates and Cu, Zn and Mn, which emphasize their specific nutritional added value to the product and the country of origin impact. The results suggest that the proposed analytical approach is a powerful tool that enables the discrimination of carobs based on their country of origin. This research contributes to authenticity of carobs, adding value to local products.
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Affiliation(s)
| | | | - Marinos A. Stylianou
- Department of Chemistry, University of Cyprus, P.O. Box 20537, 1678 Nicosia, Cyprus
| | - Agapios Agapiou
- Department of Chemistry, University of Cyprus, P.O. Box 20537, 1678 Nicosia, Cyprus
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Hanousek Čiča K, Mrvčić J, Srečec S, Filipan K, Blažić M, Stanzer D. Physicochemical and aromatic characterization of carob macerates produced by different maceration conditions. Food Sci Nutr 2020; 8:942-954. [PMID: 32148803 PMCID: PMC7020328 DOI: 10.1002/fsn3.1374] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2019] [Revised: 12/06/2019] [Accepted: 12/09/2019] [Indexed: 12/11/2022] Open
Abstract
Carob liqueur is an alcoholic drink (minimum 15% v/v of ethanol and 100 g/L of sugar) typical for the Mediterranean countries. In the current work, carob macerate produced by maceration of carob pods in hydroalcoholic base at different maceration conditions was characterized for the first time based on its aroma compounds/profile, physicochemical parameters, and chromatic characteristics. The results confirm the migration process of bioactive compounds, aroma compounds, and sugars flowing from the carob pod to the hydroalcoholic base. Changes in ethanol concentration modify the physical properties of the solvent and influence the phenolic and aroma compounds extraction, color, and acidity of the obtained samples. The higher content of phenolic compounds was determinate in the samples obtained in the darkness. The amounts of phenols were in the range of some red fruit liqueurs or walnut liqueurs, and sugars (mostly sucrose) ranging between 96 and 107 g/L. Twenty-six (out of total 94) aroma compounds were detected in all samples, of which 17 esters, 3 alcohols, 4 ketones, and 2 acids. Low molecular weight ethyl esters, ethyl hexanoate, ethyl 2-methyl propanoate, ethyl octanoate, ethyl benzoate, ethyl butanoate, and ethyl cinnamate, were the most abundant. Carob pod maceration in 50% v/v hydroalcoholic base (1:5 solid to liquid ratio) in darkness at room temperature during 8 weeks can be recommended as optimal maceration conditions for production of the aromatic carob macerate with functional properties.
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Affiliation(s)
| | - Jasna Mrvčić
- Faculty of Food Technology and BiotechnologyZagrebCroatia
| | | | | | | | - Damir Stanzer
- Faculty of Food Technology and BiotechnologyZagrebCroatia
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35
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Chait YA, Gunenc A, Bendali F, Hosseinian F. Simulated gastrointestinal digestion and in vitro colonic fermentation of carob polyphenols: Bioaccessibility and bioactivity. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108623] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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van Rijs P, Fogliano V. Roasting carob flour decreases the capacity to bind glycoconjugates of bile acids. Food Funct 2020; 11:5924-5932. [DOI: 10.1039/d0fo01158d] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Carob is the fruit obtained from Ceratonia siliqua L. and it is a source of bioactive compounds that have been linked to several health promoting effects, including lowering blood cholesterol concentration.
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Affiliation(s)
- Phylyne van Rijs
- Food quality and design group
- AFSG department Wageningen University and Research
- Wageningen
- The Netherland
| | - Vincenzo Fogliano
- Food quality and design group
- AFSG department Wageningen University and Research
- Wageningen
- The Netherland
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Goulas V, Georgiou E. Utilization of Carob Fruit as Sources of Phenolic Compounds with Antioxidant Potential: Extraction Optimization and Application in Food Models. Foods 2019; 9:E20. [PMID: 31878230 PMCID: PMC7022565 DOI: 10.3390/foods9010020] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2019] [Revised: 12/19/2019] [Accepted: 12/20/2019] [Indexed: 01/19/2023] Open
Abstract
The goal of this study was to explore the potential of carob extracts to act as lipid inhibitors in model food systems. First, the extraction efficacy of fourteen solvents on the phenolic and flavonoid contents as well as on the antioxidant activity was assessed. Results showed that the phenolic composition and antioxidant activity of the extracts were strongly affected by solvents. Subsequently, the antioxidant potential of the most promising extracts (water, methanol, acidic acetone, and acetone-water) against four model food systems were evaluated. The acidic acetone extract had the highest antioxidant activity (70.3 ± 5.3%) in the β-carotene-linoleic acid system, followed by the acetone-water extract (62.1 ± 4.9%). Both extracts significantly prevented the lipid oxidation in sunflower oil and cooked comminuted pork; the inhibition activity at the end of storage period was 36.7-50.5% and 17.4-24.8%, respectively. A reduction of 49.5-54.8% in the formation of dienes in the oil-in-water emulsion was also found. The inhibitory effect of methanolic and aqueous extracts was significantly lower. Qualitative and quantitative variations in extracts are responsible for this antioxidant behavior in food systems. Gallic acid, myrecetin, rutin, and catechin are the main components of the extracts while myricetin and quercetin play an essential role in the antioxidant activity, according to the biochromatograms.
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Affiliation(s)
- Vlasios Goulas
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Lemesos 3603, Cyprus;
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38
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Rodríguez-Solana R, Coelho N, Santos-Rufo A, Gonçalves S, Pérez-Santín E, Romano A. The Influence of In Vitro Gastrointestinal Digestion on the Chemical Composition and Antioxidant and Enzyme Inhibitory Capacities of Carob Liqueurs Obtained with Different Elaboration Techniques. Antioxidants (Basel) 2019; 8:E563. [PMID: 31744100 PMCID: PMC6912352 DOI: 10.3390/antiox8110563] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2019] [Revised: 11/12/2019] [Accepted: 11/13/2019] [Indexed: 12/13/2022] Open
Abstract
Carob liqueur is a traditional Mediterranean alcoholic beverage obtained via a wide range of production techniques contributing to the different organoleptic attributes of the final product. The aim of this research was to evaluate the stability of the chemical composition and biological capacities (antioxidant and enzyme inhibition) under in vitro simulated gastrointestinal digestion of liqueurs prepared by flavouring the fig spirit with carob pulp by maceration, distillation, percolation, or aqueous and hydro-alcoholic infusions. For this purpose, the phenolic and furanic compositions, the total phenolic (TPC) and flavonoid (TFC) contents, antioxidant capacity (AC), and enzyme inhibitory potential against acethylcholinesterase, tyrosinase, α-glucosidase and α-amylase enzymes were evaluated. The content of gallic acid decreased after gastrointestinal digestion, while TPC, TFC, and AC significantly increased after each digestion phase. Overall, no significantly different enzyme inhibitions (p < 0.05) were observed among digested liqueurs, with moderate inhibition against acethylcholinesterase and tyrosinase (enzymes related with neurodegenerative diseases), and potent and low inhibitory capacities for α-glucosidase and α-amylase, respectively (ideal conditions employed in antidiabetic therapy). The study indicates that hydro-alcoholic infusion and maceration were the most appropriate methods to obtain liqueurs with higher values of the aforementioned parameters and safe levels of toxic furanics.
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Affiliation(s)
- Raquel Rodríguez-Solana
- Faculdade de Ciências e Tecnologia (MeditBio), Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; (N.C.); (S.G.)
| | - Natacha Coelho
- Faculdade de Ciências e Tecnologia (MeditBio), Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; (N.C.); (S.G.)
| | - Antonio Santos-Rufo
- Laboratory of Plant Pathology, Area of Crop Protection, Andalusian Institute of Agricultural Research and Training (IFAPA), Centro ‘Alameda del Obispo’, Apartado 3092, 14080 Cordoba, Spain;
| | - Sandra Gonçalves
- Faculdade de Ciências e Tecnologia (MeditBio), Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; (N.C.); (S.G.)
| | - Efrén Pérez-Santín
- Graduate School of Engineering and Technology, Universidad Internacional de La Rioja (UNIR), Av. de la Paz, 137, Logroño, 26006 La Rioja, Spain;
| | - Anabela Romano
- Faculdade de Ciências e Tecnologia (MeditBio), Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; (N.C.); (S.G.)
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Arribas C, Cabellos B, Cuadrado C, Guillamón E, M Pedrosa M. Bioactive Compounds, Antioxidant Activity, and Sensory Analysis of Rice-Based Extruded Snacks-Like Fortified with Bean and Carob Fruit Flours. Foods 2019; 8:E381. [PMID: 31480711 PMCID: PMC6770175 DOI: 10.3390/foods8090381] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2019] [Revised: 08/12/2019] [Accepted: 08/27/2019] [Indexed: 12/19/2022] Open
Abstract
Generally, extruded gluten-free foods are mostly phytochemically deficient. In this study inositol phosphates, α-galactosides, lectins, protease inhibitors, and phenols, their antioxidant activity and sensorial analysis of some rice/bean/whole carob fruit flour blends were determined in unprocessed (controls) and extruded formulations. The fortification of rice-based extrudates with both legumes has a positive influence on both their bioactive compound content and their acceptability by consumers. The extruded formulations contained around twice as much (p < 0.05) total α-galactosides than their unprocessed counterparts. Extrusion significantly reduced the phytic acid content (10%) and significantly increased the less phosphorylated forms (16%-70%). After extrusion, the lectins and protease inhibitors were eliminated. The different phenolic compounds mostly increased (11%-36%), notably in the formulations with carob fruit. The antioxidant activity and the different groups of phenols showed a positive correlation in the extrudates. All the experimental extrudates had higher amounts of bioactive compounds than the commercial extruded rice. Considering the amount of phytochemicals determined in the novel gluten-free extrudates and the scores of sensorial analysis, formulations containing 20%-40% bean and 5% carob fruit could be adequate in promoting health-related functions, helping to increase pulse consumption, and allowing the food industry to satisfy consumers' requirement for functional foods.
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Affiliation(s)
- Claudia Arribas
- Food Technology Department, SGIT-INIA, Ctra de La Coruña, Km 7.5., 28040 Madrid, Spain
| | - Blanca Cabellos
- Food Technology Department, SGIT-INIA, Ctra de La Coruña, Km 7.5., 28040 Madrid, Spain
| | - Carmen Cuadrado
- Food Technology Department, SGIT-INIA, Ctra de La Coruña, Km 7.5., 28040 Madrid, Spain
| | - Eva Guillamón
- Centre for the Food Quality, INIA, C/Universidad s/n, 42004 Soria, Spain
| | - Mercedes M Pedrosa
- Food Technology Department, SGIT-INIA, Ctra de La Coruña, Km 7.5., 28040 Madrid, Spain.
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Ali H, Al-khalifa A, Aboelsood W, Bareh G, Farouk A. Influence of spray-drying on improving the quality of dried carob juice. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2019. [DOI: 10.3920/qas2018.1524] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- H. Ali
- Food Science and Nutrition Dept, College of Food Science and Agriculture, King Saud University, Riyadh, Saudi Arabia
- Food Science and Technology Department, National Research Centre, Dokki, Giza, Egypt
| | - A.R. Al-khalifa
- Food Science and Nutrition Dept, College of Food Science and Agriculture, King Saud University, Riyadh, Saudi Arabia
| | - W. Aboelsood
- Food Science and Technology Department, National Research Centre, Dokki, Giza, Egypt
| | - G. Bareh
- Food Science and Technology Department, National Research Centre, Dokki, Giza, Egypt
| | - A. Farouk
- Flavor and Aromatic Chemistry Department, National Research Center, Dokki, Giza, Egypt
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Christou C, Poulli E, Yiannopoulos S, Agapiou A. GC-MS analysis of D-pinitol in carob: Syrup and fruit (flesh and seed). J Chromatogr B Analyt Technol Biomed Life Sci 2019; 1116:60-64. [PMID: 30986609 DOI: 10.1016/j.jchromb.2019.04.008] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2019] [Accepted: 04/02/2019] [Indexed: 12/12/2022]
Abstract
D-pinitol (3-O-methyl-D-chiro-inositol) is a well-known bioactive compound with anti-diabetic and anti-oxidant biological functions. A gas chromatography-mass spectrometry (GC-MS) method was developed for its quantitation in carob syrup, flesh and seed samples originated from Cyprus. The analysis was performed after derivatization of carbohydrates and polyols into trimethylsilyl ether derivatives. D-pinitol was determined in 13 carob syrup samples, in concentrations ranging 65.71 ± 4.60 - 77.72 ± 5.44 mg/g (mean: 68.58 ± 4.80 mg/g, n = 13). In two commercial samples, it was determined in relative medium-low concentrations (21.96 ± 1.54 and 44.71 ± 3.13 mg/g), revealing possible adulteration; however, this needs further investigation. Similarly, it was determined in high concentrations in carob flesh samples, in concentrations ranging 53.20 ± 3.72 - 54.58 ± 3.82 mg/g (mean: 53.81 ± 3.76 mg/g, n = 3). On the other hand, seed samples proved very poor in D-pinitol (<LOD). Therefore, bioprospecting of carob fruit and syrup is highlighted. Compared to other plants or legumes, carob appears to be the richest source of D-pinitol, highlighting carobs role as a functional organic food. The historical and cultural association of Cyprus with carobs is linked with traditional foods and habits.
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Affiliation(s)
- Chrysanthi Christou
- Department of Chemistry, University of Cyprus, P.O. Box 20537, 1678 Nicosia, Cyprus
| | - Evdokia Poulli
- State General Laboratory, P.O. Box 28648, 2081 Nicosia, Cyprus
| | | | - Agapios Agapiou
- Department of Chemistry, University of Cyprus, P.O. Box 20537, 1678 Nicosia, Cyprus.
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Goulas V, Hadjisolomou A. Dynamic changes in targeted phenolic compounds and antioxidant potency of carob fruit (Ceratonia siliqua L.) products during in vitro digestion. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.003] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Exploratory Analysis of the Productivity of Carob Tree (Ceratonia siliqua) Orchards Conducted under Dry-Farming Conditions. SUSTAINABILITY 2018. [DOI: 10.3390/su10072250] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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44
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Loullis A, Pinakoulaki E. Carob as cocoa substitute: a review on composition, health benefits and food applications. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-3018-8] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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45
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Tuner H, Polat M. ESR detection of irradiated carob pods (Ceratoniasiliqua L) and its dosimetric feature. Radiat Phys Chem Oxf Engl 1993 2017. [DOI: 10.1016/j.radphyschem.2017.07.016] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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Arribas C, Cabellos B, Sánchez C, Cuadrado C, Guillamón E, Pedrosa MM. The impact of extrusion on the nutritional composition, dietary fiber and in vitro digestibility of gluten-free snacks based on rice, pea and carob flour blends. Food Funct 2017; 8:3654-3663. [PMID: 28914314 DOI: 10.1039/c7fo00910k] [Citation(s) in RCA: 52] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2023]
Abstract
Consumers and the food industry are demanding healthier products. Expanded snacks with a high nutritional value were developed from different rice, pea and carob flour blends. The proximate composition, starch (total and resistant), amylose and amylopectin, dietary fiber (soluble and insoluble) contents, and the in vitro protein digestibility of different rice-legume formulations, were evaluated before and after the extrusion process. Compared with the corresponding non-extruded blends (control), the extrusion treatment did not change the total protein content, however, it reduced the soluble protein (61-86%), the fat (69-92%) and the resistant starch contents (100%). The total starch content of all studied blends increased (2-19%) after extrusion. The processing increased the in vitro protein digestibility, reaching values around 88-95% after extrusion. Total dietary fiber was reduced around 30%, and the insoluble fraction was affected to a larger extent than the soluble fraction by the extrusion process. Because of its balanced nutritional composition, high dietary fiber content, as well as low energy density, these novel gluten-free snack-like foods could be considered as functional foods and a healthier alternative to commercially available gluten-containing or gluten-free and low nutritional value snacks.
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Affiliation(s)
- C Arribas
- Food Technology Department, SGIT-INIA, Ctra de La Coruña, Km 7.5., 28040 Madrid, Spain.
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Huma Z, Jayasena V, Nasar‐Abbas SM, Imran M, Khan MK. Process optimization of polyphenol extraction from carob (Ceratonia siliqua) kibbles using microwave‐assisted technique. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13450] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Zill‐E. Huma
- Department of Nutrition, Dietetics and Food Technology, School of Public Health, Faculty of Health SciencesCurtin UniversityBentley, Western Australia 6102 Australia
- National Institute of Food Science & TechnologyUniversity of AgricultureFaisalabad Pakistan
| | - Vijay Jayasena
- School of Science and HealthWestern Sydney UniversityPenrith, New South Wales 2751 Australia
| | - Syed M. Nasar‐Abbas
- Department of Nutrition, Dietetics and Food Technology, School of Public Health, Faculty of Health SciencesCurtin UniversityBentley, Western Australia 6102 Australia
| | - Muhammad Imran
- Department of Food ScienceGovernment College UniversityFaisalabad Pakistan
| | - Muhammad Kamran Khan
- Department of Nutrition, Dietetics and Food Technology, School of Public Health, Faculty of Health SciencesCurtin UniversityBentley, Western Australia 6102 Australia
- Department of Food ScienceGovernment College UniversityFaisalabad Pakistan
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48
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Physical, sensorial, and antioxidant properties of common wheat pasta enriched with carob fiber. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.042] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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49
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Abu Hafsa SH, Ibrahim SA, Hassan AA. Carob pods (Ceratonia siliquaL.) improve growth performance, antioxidant status and caecal characteristics in growing rabbits. J Anim Physiol Anim Nutr (Berl) 2017; 101:1307-1315. [DOI: 10.1111/jpn.12651] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2016] [Accepted: 11/02/2016] [Indexed: 11/30/2022]
Affiliation(s)
- S. H. Abu Hafsa
- Livestock Research Department; Arid Lands Cultivation Research Institute; City of Scientific Research and Technological Applications; New Borg El-Arab Alexandria Egypt
| | - S. A. Ibrahim
- Food Microbiology and Biotechnology Laboratory; North Carolina Agricultural and Technical State University; Greensboro NC USA
| | - A. A. Hassan
- Animal Production Research Institute; Ministry of Agriculture; Dokki Giza Egypt
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Influence of Roasting on Sensory, Antioxidant, Aromas, and Physicochemical Properties of Carob Pod Powder (Ceratonia siliquaL.). J FOOD QUALITY 2017. [DOI: 10.1155/2017/4193672] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The main objective of this research was to compare physicochemical parameters, antioxidant activity, lipid composition, and sensory analysis of initial and roasted carob pod powder (Ceratonia siliquaL.) obtained at different roasting temperatures. The roasted products became darker and the average moisture content, water activity, oil content, and sweetness values decreased at higher temperatures. Total polyphenol content and antioxidant activity increased with increasing roasted temperature. Oleic acid, linoleic acid, and palmitic acid were the main fatty acids present in carob oil. Results showed that the roasted carob pod powders are sweeter, have more caramel-like taste, and have more cacao-like aroma at lower roasting temperatures but have more astringent taste, coffee-like aroma, and roasted aroma at higher roasting temperatures.
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