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Enhancing carob flour (Ceratonia siliqua L.) for by-product utilization in food industries: carob syrup production, functional profiling and application

2026-02Journal article Open access
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dc.contributor.authorVilas-Boas, Ana Martins
dc.contributor.authorBrassesco, María Emilia
dc.contributor.authorQuintino, Andreia
dc.contributor.authorMedronho, Bruno
dc.contributor.authorVieira, Margarida
dc.contributor.authorBrandão, Teresa R. S.
dc.contributor.authorSilva, Cristina L. M.
dc.contributor.authorSilva, Beatriz
dc.contributor.authorAzevedo, Miguel
dc.contributor.authorPintado, Manuela
dc.date.accessioned2025-09-30T10:24:19Z
dc.date.available2025-09-30T10:24:19Z
dc.date.issued2026-02
dc.description.abstractThe focus on by-product valorization in the food industry, particularly from the carob pod, underscores a commitment to sustainability and resource efficiency. This fruit, sourced from the leguminous evergreen carob tree (Ceratonia siliqua L.), is renowned for its adaptable flavour and nutritional value, in Mediterranean regions such as Portugal. Its production yields significant by-products, presenting environmental challenges when not managed efficiently. Innovative approaches, including integral carob flour production, aim to optimize utilization while minimizing waste and energy consumption. This study repurposed carob waste to produce novel, value-added ingredients like carob syrup, by thermal hydrolysis of integral carob flour using water at 1:3 solidto-liquid ratio - obtaining up to 50 % solubility yield. The resulting syrup exhibited 72 % ◦Brix, a melting temperature (Tm) of approximately 130 ◦C and predominantly viscous behavior with minimal elastic (solid-like) response. Lastly, the syrup was incorporated into a carob-based brigadeiro, replacing conventional glucosefructose syrup. Simulated gastrointestinal digestion revealed enhanced bioaccessibility of sugars and phenolics, and increased antioxidant activity during the intestinal phase. Despite sugar availability, the prebiotic activity of the syrup decreased when embedded in the brigadeiro matrix, potentially due to interactions with polyphenols or organic acids. Cytotoxicity and permeability assays confirmed safety at ≤0.5 % (w/v) and supported intestinal barrier integrity. These findings support the use of integral carob flour for producing multifunctional ingredients, contributing to circular economy models while meeting consumer demands for healthier, sustainable food products.eng
dc.description.sponsorshipNORTE-01- 0247-FEDER-039914
dc.identifier.doi10.1016/j.jfoodeng.2025.112767
dc.identifier.issn0260-8774
dc.identifier.urihttp://hdl.handle.net/10400.1/27760
dc.language.isoeng
dc.peerreviewedyes
dc.publisherElsevier
dc.relationCentre of Biotechnology and Fine Chemistry
dc.relation.ispartofJournal of Food Engineering
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectLegume
dc.subjectModification
dc.subjectThermal hydrolysis
dc.subjectEnzymatic hydrolysis
dc.subjectValorization
dc.titleEnhancing carob flour (Ceratonia siliqua L.) for by-product utilization in food industries: carob syrup production, functional profiling and applicationeng
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleCentre of Biotechnology and Fine Chemistry
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50016%2F2020/PT
oaire.citation.startPage112767
oaire.citation.titleJournal of Food Engineering
oaire.citation.volume404
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameQuintino
person.familyNameMedronho
person.familyNameVieira
person.givenNameAndreia
person.givenNameBruno
person.givenNameMargarida
person.identifier.ciencia-id2A1A-2245-349B
person.identifier.ciencia-id6918-9AB3-8D22
person.identifier.ciencia-id3314-4EFC-1E4A
person.identifier.orcid0000-0003-0972-1739
person.identifier.orcid0000-0003-2774-706X
person.identifier.ridP-5927-2014
person.identifier.ridE-1805-2012
person.identifier.scopus-author-id9940656700
person.identifier.scopus-author-id7202140775
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
relation.isAuthorOfPublication086538ac-94bf-4f42-bb86-99bfacf5413d
relation.isAuthorOfPublication4c03571a-93da-4504-8acf-c74326449852
relation.isAuthorOfPublication338c2b9c-fbe6-4fc1-af2d-8152a6560119
relation.isAuthorOfPublication.latestForDiscovery086538ac-94bf-4f42-bb86-99bfacf5413d
relation.isProjectOfPublication54166c7b-229b-492e-a917-4b5e20cb17e4
relation.isProjectOfPublication.latestForDiscovery54166c7b-229b-492e-a917-4b5e20cb17e4

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