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

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.

Functional fermented carob milk: Probiotic variability and polyphenolic profile

This study aimed to develop a synbiotic fermented milk with 4% carob powder (CB) as a functional ingredient and using Lactobacillus brevis as a new isolated probiotics strain. Physicochemical characteristics, probiotic viability, total phenolic content (TPC) and antioxidant capacity, antibacterial activity as well as the hypoglycemia activity of carob fermented milk were measured during a cold storage and gastro-intestinal digestion. CB addition to fermented milk improved the growth of Lactobacillus brevis and maintained their viability during the storage period (8 log CFU/g) and after digestion (7 log CFU/g). Carob fermented milk displayed higher TPC and higher antioxidant capacity during the storage. The digestion resulted in the release of bioaccessible phenolics where gallic acid (441%) and (+)-catechin (486%) were the most quantified phenolic compounds; thus, the inhibition of α-amylase (52%), α-glucosidase (37%) activity and higher antibacterial potential. These results demonstrate the potentials of carob fermented milk to be an important source of viable probiotics and bioaccessible polyphenols.

DEVELOPMENT OF TECHNOLOGY AND RECIPES FOR HANDMADE SWEETS WITH THE ADDITION OF CAROB

Разработаны рецептуры и технологии конфет ручной работы пониженной калорийности, обогащенных биологически активными веществами без изменения оригинальных органолептических свойств. Обоснована возможность использования кэроба как заменителя какао. Исследована замена кэробом какао в различных концентрациях в рецептуре конфет. Описана технология конфет ручной работы функционального назначения с добавлением ягод черной смородины и порошка кэроба. Оценены показатели качества модельных композиций конфет с использованием порошка кэроба. Установлено, что совершенствование технологии производства шоколада позволило получить продукт с функциональным значением, сниженной энергетической ценностью, допустимыми органолептическими показателями и повышенным содержанием витамина С и пищевых волокон.Пищевая ценность одной порции (100 г) разработанной продукции – конфет с кэробом составила по сравнению с контролем соответственно, %: белки 5,9/8,1; жиры 56/60; пищевые волокна 64/36; витамин C 67/0; энергетическая ценность, ккал, 388/516. Снижение калорийности, повышение содержания витамина С и пищевых волокон в шоколадном батончике достигается за счет введения свежих ягод черной смородины. Применение измельчения без удаления семечек и кожицы ягод позволило повысить содержание пищевых волокон в готовом изделии. Recipes and technologies of handmade sweets of reduced caloric content, enriched with biologically active substances without changing the original organoleptic properties, have been developed. The possibility of using carob as a substitute for cocoa is justified. The substitution of carob for cocoa in various concentrations in the candy recipe was investigated. The technology of handmade functional sweets with the addition of black currant berries and carob powder is described. The quality indicators of model candy compositions using carob powder were evaluated. It was found that the improvement of the technology of chocolate production allowed us to obtain a product with a functional value, reduced energy value, acceptable organoleptic parameters and an increased content of vitamin C and dietary fiber. The nutritional value of one serving (100 g) of the developed products – sweets with carob – was in comparison with the control, respectively, %: protein 5,9/8,1; fat 56/60; dietary fiber 64/36; vitamin C 67/0; energy value, kcal, 388/516. Reducing the caloric content, increasing the content of vitamin C and dietary fiber in a chocolate bar is achieved by introducing fresh black currant berries. The use of grinding without removing the seeds and skins of berries allowed to increase the content of dietary fiber in the finished product.

The Production of Bioethanol from Carob Pods (Ceratonia siliqua L.)

This study seeks to investigate the use of carob (Ceratonia siliqua. L) as a potential source of bioethanol production. In addition, an attempt to optimize the method through sulfuric acid hydrolysis was carried out and the optimum pH range for carob fermentation was studied at pH 2.5, 4.5 and 7.5. Samples of both foreign and locally originating carob were used and any discrepancy in fermentation performance with respect to origin was noted. Each fermentation setup was prepared with 66 gL-1 carob powder, inoculated with 1gL-1 Saccharomyces cerevisiae yeast strain and supplemented with 0.6 mgL-1 thiamine hydrochloride. A total of 36 fermentation broth samples taken at 24-hour time intervals were analysed for different fermentation variables to monitor the progression of fermentation. Changes in total acidity and reducing sugar were analysed through titration techniques and pH. A quantitative sugar profile based on fructose, glucose and sucrose was constructed using an in-house validated method by HPLC-Refractive Index detector. Ethanolic content of the fermentation broth was determined through an in-house validated method by HPLC-UV detector. A significant change (p < 0.05) in ethanol content across time, was detected, with the highest ethanol concentration being achieved in the unhydrolysed control sample with 1.19% v/v from 66gL-1 carob powder.