Assessment and Optimization of the Insecticidal Properties of γ-Al2O3 Nanoparticles Derived from Mentha pulegium By-Products to Xylosandrus crassiusculus (Carob Beetle).

This study concentrates on assessing the insecticidal attributes of the γ-Al2O3 nanoparticles derived from the remnants of Mentha pulegium, which include essential oil, ethanolic extract, and plant waste. The synthesis of the γ-Al2O3 nanoparticles was executed using a direct sol-gel procedure, affirming the crystal structure according to extensive physicochemical analyses such as UV-Vis, XRD, FTIR, and SEM. Evaluation of the insecticidal activity in vitro was conducted against Xylosandrus crassiusculus, a pest that infests carob wood, utilizing strains from diverse forests in the Khenifra region, situated in the Moroccan Middle Atlas. The lethal doses 50 ranged from 40 mg/g to 68 mg/g, indicating moderate effectiveness compared to the commercial insecticide Permethrin. Optimization of the conditions for the efficiency of the γ-Al2O3 nanoparticles was determined using experimental plans, revealing that time, humidity, and temperature were influential factors in the lethal dose 50 of these nanomaterials. Moreover, this study encompasses the establishment of correlations using Principal Component Analysis (PCA) and Ascending Hierarchical Classification (AHC) among various geographic, biological, and physical data, amalgamating geographic altitude and γ-Al2O3 nanoparticle insecticide parameters, as well as the attributes of the mechanical tests conducted on the carob wood affected by insects. The correlations highlight the close connections between the effectiveness of the insecticide, mountain altitude, and the mechanical parameters that were examined. Ultimately, these nanoparticles demonstrate promising potential as alternative insecticides, thus opening up encouraging prospects for safeguarding against carob wood pests.

Phenolic Profile, Antioxidant Activity, and Chemometric Classification of Carob Pulp and Products.

In recent years, carob and its derived products have gained wide attention due to their health-promoting effects, which are mainly attributed to their phenolic compounds. Carob samples (carob pulps, powders, and syrups) were analyzed to investigate their phenolic profile using high-performance liquid chromatography (HPLC), with gallic acid and rutin being the most abundant compounds. Moreover, the antioxidant capacity and total phenolic content of the samples were estimated through DPPH (IC50 98.83-488.47 mg extract/mL), FRAP (48.58-144.32 µmol TE/g product), and Folin-Ciocalteu (7.20-23.18 mg GAE/g product) spectrophotometric assays. The effect of thermal treatment and geographical origin of carobs and carob-derived products on their phenolic composition was assessed. Both factors significantly affect the concentrations of secondary metabolites and, therefore, samples' antioxidant activity (p-value < 10-7). The obtained results (antioxidant activity and phenolic profile) were evaluated via chemometrics, through a preliminary principal component analysis (PCA) and orthogonal partial least square-discriminant analysis (OPLS-DA). The OPLS-DA model performed satisfactorily, differentiating all samples according to their matrix. Our results indicate that polyphenols and antioxidant capacity can be chemical markers for the classification of carob and its derived products.

The quality characteristics of probiotic yogurts enriched with carob flour: ultrasonication effects at different production stages.

The health benefits, nutritional value and also the quality of foods are important aspects for the health-conscious consumers. In this study, the effects of ultrasound treatment at different stages of production (before inoculation (group B), both before and after inoculation (group C), and after inoculation (group D)) on some physicochemical, rheological, microbiological, and sensory properties of probiotic yogurts enriched with carob flour (CF) were investigated. Ultrasound treatment shortened the fermentation time for groups C and D, but did not significantly change the total solids, fat, and protein contents of probiotic yogurts enriched with CF. However, ultrasound-treated groups had higher pH and lower lactic acid values. Ultrasound treatment also improved the counts of yogurt bacteria and probiotic bacteria compared to the untreated control group. In addition, ultrasound-treated groups B and C had higher hardness, viscosity, and water holding capacity (WHC) values, while group D had similar values with the control. Enrichment with CF increased the red and yellow color ratios, and the ultrasound-treated groups (B and C) had higher a* (redness) values and lower b* (yellowness) values. The overall acceptability scores of ultrasound-treated groups were higher, and the texture scores of groups B and C were also higher.

Optimization and kinetic modeling of media composition for hyaluronic acid production from carob extract with Streptococcus zooepidemicus.

Hyaluronic acid (HA), a mucopolysaccharide belonging to the glycosaminoglycan family, consists of repeating disaccharide units and has been used directly or indirectly in numerous human health practices. This study focused on evaluating carob pods for microbial HA production and kinetic modeling of HA fermentation. Therefore, the optimal medium composition was determined using Plackett-Burman Design (PBD) for HA production from carob extract with Streptococcus zooepidemicus. Maximum HA production of shake flask fermentation was 2.6 g/L (1.25 × 106) in the optimum medium, comprising 10°Bx of carob pods extract, 0.5 g/L of MgSO4.7H2O, 10.0 g/L of casein, 2.5 g/L of KH2PO4, 2.0 g/L of NaCl, 1.5 g/L of K2HPO4, 0.002 g/L of FeSO4 and 10.0 g/L of beef extract. In the continuation of the study, the fermentation performed with the optimal medium composition was modeled using three different models including the logistic model for biomass production, the Luedeking-Piret model for HA production, and the modified Luedeking-Piret model for substrate consumption. Based on the results, the experimental HA production data agreed with the Luedeking-Piret model with an R2 of 0.989. Since the α value was 63-fold higher than the value of ß, the HA production is growth-associated. Consequently, carob extract can be evaluated as a promising carbon source for producing HA.

Locust Bean Gum, a Vegetable Hydrocolloid with Industrial and Biopharmaceutical Applications.

Locust bean gum (LBG), a vegetable galactomannan extracted from carob tree seeds, is extensively used in the food industry as a thickening agent (E410). Its molecular conformation in aqueous solutions determines its solubility and rheological performance. LBG is an interesting polysaccharide also because of its synergistic behavior with other biopolymers (xanthan gum, carrageenan, etc.). In addition, this hydrocolloid is easily modified by derivatization or crosslinking. These LBG-related products, besides their applications in the food industry, can be used as encapsulation and drug delivery devices, packaging materials, batteries, and catalyst supports, among other biopharmaceutical and industrial uses. As the new derivatized or crosslinked polymers based on LBG are mainly biodegradable and non-toxic, the use of this polysaccharide (by itself or combined with other biopolymers) will contribute to generating greener products, considering the origin of raw materials used, the modification procedures selected and the final destination of the products.

Process Optimization of Phytoantioxidant and Photoprotective Compounds from Carob Pods (Ceratonia siliqua L.) Using Ultrasonic Assisted Extraction Method.

The current study first describes the extraction of phytoantioxidant polyphenols from Carob byproducts (pods) using maceration and heating-assisted extraction as traditional methods and ultrasonic-assisted extraction (UAE) as an innovative method to determine the most efficient extraction process in terms of four targeted responses: total phenolic content (TPC), antioxidant activities (TAC and DPPH), and photoprotective properties as measured by the sun protection factor (SPF). Second, we used response surface methodology (RSM) with a central composite rotatable design (CCDR) approach to investigate the influence of process variables (extraction time, extraction temperature, and solvent concentration) on UAE, which was found to be the most effective extraction technique in our study. Carob byproduct extracts had a TPC ranging from 6.21 to 21.92 mg GAE/g dw, a TAC ranging from 22.00 to 49.30 mg AAE/g dw, DPPH scavenging activity ranging from 56.35 to 90.50%, and SPF values ranging from 8.62 to 22.37. The optimal UAE conditions for maximum TPC, TAC, DPPH, and SPF responses were determined to be 38.90% ethanol, 53.90 °C, and 50.92 min. Using Carob as a source for sustainable and bioactive products in conjunction with optimized UAE is a promising contribution to the cosmetic industry that will help to strengthen the concept of environmentally-friendly "green chemistry". Given that Carob pulp or seeds are considered food byproducts, the research presented here encourages the use of these agri-food waste materials in cosmetics.

Evaluation of the Potential of a Lectin Extracted from Polygonumpersicaria L. as a Biorational Agent against Sitophilusoryzae L.

Rice weevil, Sitophilus oryzae L. (Coleoptera: Curculionidae), is one of the most destructive stored-product pests that is resistant to a wide range of chemical insecticides. In the present study, we investigated whether a lectin extracted from Polygonum persicaria L. (PPA) can be used as a biorational agent to control such insect pests. Along with the lethal digestive assay, the sub-lethal insecticidal activities of PPA, including the effects on digestive, detoxifying, and antioxidant enzyme activities, were evaluated against S. oryzae adults. The effect of feeding a diet containing PPA and carob extract as a food attractant on the mortality of S. oryzae adults was also investigated. Feeding on the diet containing PPA resulted in a significant mortality of S. oryzae adults with a LC50 (Lethal Concentration to kill 50% of insects) of 3.68% (w/w). The activity of digestive enzymes, including α-amylase, α-glucosidase, TAG-lipase, trypsin, chymotrypsin, elastase, and carboxy- and aminopeptidase, were decreased by the sub-lethal concentration of PPA. Detoxifying and antioxidant enzymes, including esterase, superoxide dismutase, catalase, glutathione-S-transferase, ascorbate peroxidase, glucose 6-phosphate dehydrogenase, and malondialdehyde, were activated in adults affected by PPA. These findings indicated that PPA, in addition to causing digestive disorders, leads to oxidative stress in S. oryzae. The presence of carob extract had no effect on the PPA-induced mortality of the insect. According to the results of the present study, PPA has promising insecticidal efficiency against S. oryzae. In addition, the usage of PPA with a food attractant carob extract in bait traps can be recommended as a new biorational formulation in S. oryzae management.

Potential of Tunisian carob pulp as feed for ruminants: chemical composition and in vitro assessment.

The nutritive value of the carob fruits harvested from ten different geographic regions of the North and the Center of Tunisia was assessed on the basis of chemical composition and in vitro rumen fermentation kinetic. Results showed that the chemical composition (ash, crude protein, fat, and sugar) of carob pods was highly influenced by geographic origin. Neutral detergent fiber varied from 24.37 to 35.58 g/100 g DM, acid detergent fiber from 13.24 to 25.15 g/100 g DM, and acid detergent lignin from 4.72 to 11.09 g/100 g DM. Total phenol, flavonoids, and condensed tannin contents varied from 2.55 to 6.84 g gallic acid equivalents (GAE)/100 g DM, from 74.89 to 276.51, and from 0.23 to 1.63 mg catechin equivalents (CE)/100 g DM, respectively. The samples varied widely in asymptotic gas production (66.6-86.34 ml/300 mg DM). The calculated metabolizable energy and digestible organic matter contents of carob pods ranged from 65.09 to 84.65% and 9.84 to 12.82 MJ/kg DM, respectively.

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.

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.

[Mycotoxins contamination of cocoa products and carob marketed in the Russian Federation].

Cocoa is a daily basic food for many people all over the world. Also, people engaged in healthy lifestyle often prefer carob. The aim of the present study was to evaluate occurrence of Aspergillus, Penicillium, Fusarium and Alternaria secondary metabolites in cocoa and carob available in the Russian Federation and assess mycotoxin's intake with these products. Material and methods. Concentration of 27 mycotoxins in 63 samples of cocoa and carob products was determined by ultra high-performance liquid chromatography coupled to tandem mass-spectrometric detection (UPLC-MS/MS). The list of mycotoxins included regulated ones (aflatoxins, ochratoxin A, deoxynivalenol, fumonisins, T-2 toxin, zearalenone), their derivatives and structural analogs (A and B trichothecenes), and emergent mycotoxins (alternariol, its monomethyl ether, altenuene, tentoxin, citrinin, sterigmatocistin, cyclopiazonic and mycophenolic acids, enniatins, beauvericin). Results. 29 of 41 cocoa samples were positive for beauvericin, contamination level was from 1.6 to 2184.8 µg/kg. Tentoxin, sterigmatocystin and alternatiol monomethyl ether were detected in 3 samples; their concentration varied in the ranges 0.7-1.2, 1.5-3.3 and 4.0-7.8 µg/kg correspondingly. Carob samples were positive for alternariol (14 of 22 samples, 1.5-43.1 µg/kg); tentoxin (13 samples, 0.5-8.7 µg/kg), mycophenolic acid (6 samples, 6.9-8.2 µg/kg) and for alternatiol monomethyl ether (3 samples, 1.0-1.2 µg/kg). Several samples of cocoa were contaminated with regulated mycotoxins: zearalenone (18 of 41 samples, 2.1-24.6 µg/kg), ochratoxin A (14 samples, 0.75-12.0 µg/kg) and aflatoxin B1 (2 samples, 0.59 and 0.86 µg/ kg). Several carob samples were contaminated with fumonisin B2 (7 of 22 samples, 4.2-5.2 µg/kg), ochratoxin A (5 samples, 0.5-1.4 µg/kg) and aflatoxin B1 (3 samples, 0.15-0.18 µg/kg). The ochratoxin A content in two instant cocoa beverages exceeded its maximum level (5 µg/kg) set for some plant products. Conclusion. To the best of our knowledge, the present study is the first survey devoted to emergent mycotoxin contamination of carob and cocoa alternative products marketed in the Russian Federation. The high occurrence of such mycotoxins as aflatoxins, beauvericin and ochratoxin A in these products indicates a potential health risk and the need for a hygienic assessment of cocoa and carob products' contamination not only with regulated in cocoa products aflatoxin B1, but with other mycotoxin including emergent ones. The risk of dietary intake of aflatoxins, beauvericin and ochratoxin A with cocoa products (especially with instant cocoa beverages) has been revealed for children over 7 years old in organized groups.

Combined use of ß-cyclodextrin and ionic liquid as electrolyte additives in EKC for separation and determination of carob's phenolics-A study of the synergistic effect.

In this work, a simple, reliable, and fast capillary electrophoretic method was developed and validated for the simultaneous determination of 12 polyphenolic compounds, the most frequently found in carob's pulp and seeds. The present work deals with the development of a novel dual electrophoretic system based on the combined use of ß-CD and ionic liquid (IL) as buffer additives. A baseline separation of the target analytes was achieved in less than 10 min by using a BGE consisting of 35 mM borate along with 15 mM ß-CD and 3 mM l-alanine tert butyl ester lactate (l-AlaC4 Lac) IL as buffer additives at pH 9.5, a temperature of 25°C, and an applied voltage of 30 kV. The application of the developed electrophoretic method to real samples enabled the identification and quantification of the main phenolic constituents of both ripe and unripe carob pulp extracts. The results revealed the predominance of gallic acid in both ripe (183.92 µg/g carob pulp) and unripe (205.10 µg/g carob pulp) carob pulp and highlighted the great influence of the ripening stage on carobs polyphenolic composition, with unripe pods being more enriched in polyphenols (total phenolics detected: 912.58 and 283.13 µg/g unripe and ripe carob pulp).

Carob kibbles as an alternative raw material for production of kvass with probiotic potential.

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.

Carob powder as cocoa substitute in milk and dark compound chocolate formulation.

In the current research, the possibility of using carob powder as a substitute for cocoa powder in milk and dark compound chocolates was investigated. Five chocolate samples containing carob powder (20, 40, 60, 80 and 100%) along with control were produced and the physico-chemical analyzes were measured. Chocolate samples were assessed for sensory acceptance by a hedonic scale. The outcomes indicated that chocolate formulations with lower content of carob powder presented higher quality in terms of color parameters, mean particle size and hardness (values close to control). The addition of carob powder resulted in decreased yield stress in dark chocolates. Also dark chocolate formulations containing high levels of carob powder recorded Casson viscosity values similar to control. Moreover, the milk chocolates containing 40% carob powder illustrated no significant differences in sensory properties with control. However acceptance of the dark chocolate samples was similar to control in all attributes. The results proved that it is possible to utilize carob powder to replace cocoa powder in chocolate production in order to improve nutritional values (higher fiber and fewer calories) with agreeable sensory attributes.

Co-fermentation process strongly affect the nutritional, texture, syneresis, fatty acids and aromatic compounds of dromedary UF-yogurt.

This work intended to compare dromedary yogurt's characteristics obtained by a co-fermentation process with plant (carob powder) or autochthonous bacteria (Enterococcus faecium and Streptococcus macedonicus). For this reason, the ultrafiltration process (UF) is applied to increase the rate of total solids in dromedary milk within the margin needed to prepare a yogurt. Carob powder or autochthonous bacteria were incorporated at the level of 2% in UF milk. Then mixtures were fermented with the strains Lactobacillus bulgaricus and Streptococcus thermophiles, and the obtained products are named CFC (yogurt with carob), CFS (yogurt with autochthonous strains) and control (yogurt with only L. bulgaricus and S. thermophilus) respectively. All along of 3 weeks at cold, CFC and CFS maintained Streptococcus at appropriate levels (>8 log CFU/g). Moreover, CFC showed the lowest syneresis, highest cohesiveness and springiness values, and oleic acid (C18:1n9; 26.315%). However, CFS yogurt resulted in higher volatile compound formation than CFC and control, where isobornyl propionate was the major one.

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.

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.

Production of Lactic Acid from Carob, Banana and Sugarcane Lignocellulose Biomass.

Lignocellulosic biomass from agricultural residues is a promising feedstock for lactic acid (LA) production. The aim of the current study was to investigate the production of LA from different lignocellulosic biomass. The LA production from banana peduncles using strain Bacillus coagulans with yeast extract resulted in 26.6 g LA·L-1, and yield of 0.90 g LA·g-1 sugars. The sugarcane fermentation with yeast extract resulted in 46.5 g LA·L-1, and yield of 0.88 g LA·g-1 sugars. Carob showed that addition of yeast extract resulted in higher productivity of 3.2 g LA·L-1·h-1 compared to without yeast extract where1.95 g LA·L-1·h-1 was obtained. Interestingly, similar LA production was obtained by the end where 54.8 and 51.4 g·L-1 were obtained with and without yeast extract, respectively. A pilot scale of 35 L using carob biomass fermentation without yeast extract resulted in yield of 0.84 g LA·g-1 sugars, and productivity of 2.30 g LA·L-1·h-1 which indicate a very promising process for future industrial production of LA.

Sourdough Fermentation of Carob Flour and Its Application in Wheat Bread.

RESEARCH BACKGROUND: Carob is widely cultivated Mediterranean plant, but its flour is scarcely used in bread making. Previous studies investigated the quality of wheat bread with added carob flour showing discrepant results. This study aims to investigate the fermentation performance, antioxidant activity, rheological behaviour and baking application of carob sourdough. EXPERIMENTAL APPROACH: Carob sourdough was fermented with Lactobacillus brevis or Lactobacillus fermentum combined with Saccharomyces cerevisiae for 24 h at 30 °C. At the end of sourdough fermentation, number of viable lactic acid bacteria and yeast cells, total titratable acidity, pH value, antioxidant activity, phenolics and sugar content were determined. Carob flour (12% flour mass fraction) or sourdough equivalent (22.5% dough mass fraction) was applied in making composite partially baked frozen bread. Dough rheology was monitored using a farinograph. Nutritive value, physical properties and sensory attributes of the rebaked bread samples were evaluated using a hedonic test. RESULTS AND CONCLUSIONS: By the end of fermentation, carob sourdough reached pH=4.2-4.5 and total acidity 9.9-12.3 mL of 0.1 M NaOH, sugar content on dry mass basis was reduced by 8 g/100 g, while total phenolics and antioxidant activity were increased up to 21%, depending on the starter culture. Addition of carob flour or sourdough to wheat dough resulted in firmer consistency, longer development time, and lower quality number. Regardless, bread with carob flour had significantly improved specific volume. Compared with common wheat bread, carob bread had increased dietary fibre content (46%), total phenolics (140-200%) and antioxidant activity (240-300%), higher shape, larger volume, reduced crumbliness, unchanged firmness and darker crumb colour. Consumer preference and overall acceptability scores of carob sour bread were comparable to those of wheat bread, falling into the category of 'liking very much'. NOVELTY AND SCIENTIFIC CONTRIBUTION: To our knowledge, this is the first study that proved the feasibility of carob sourdough fermentation using mixed starter cultures, where L. brevis together with S. cerevisiae was better adapted to the substrate than L. fermentum. The carob sourdough could be used as a natural ingredient for improvement of nutritive value and reduction of crumbliness of partially baked frozen bread.

Supplementation with an insoluble fiber obtained from carob pod (Ceratonia siliqua L.) rich in polyphenols prevents dyslipidemia in rabbits through SIRT1/PGC-1α pathway.

PURPOSE: To investigate the mechanism implicated in the effect of an insoluble fiber (obtained from carob pod) rich in polyphenols (IFCP) in lipid metabolism in the liver. METHODS: Male New Zealand rabbits were fed with the following diets for 8 weeks: control diet (CT group), dyslipidemic diet supplemented with 0.5% cholesterol + 14% coconut oil (DL group) and dyslipidemic diet containing 0.5% cholesterol + 14% coconut oil plus 3% IFCP (DL + IFCP group). RESULTS: Dyslipidemic diet with IFCP was able to reduce development of mixed dyslipidemia, liver relative weight and collagen I protein expression compared to DL rabbits. Analyses of the main enzymes implicated in cholesterol and triglycerides metabolism revealed that IFCP increased hepatic concentration of 3-hydroxy-3-methylglutaryl-CoA reductase (HMG-CoA reductase) and cytochrome P450, family 7, subfamily a, polypeptide 1C (CYP7A1) (82.34, 114.42%, respectively) as well as protein expression of LDL receptor (42.48%) in DL rabbits. Importantly, IFCP also increased hepatic lipase (HL) levels (91.43%) and decreased glycerol phosphate acyltransferase (GPAT) and sterol regulatory element-binding protein 1C (SREBP1c) liver expression levels (20.38 and 41.20%, respectively). Finally, sirtuin 1 (SIRT1) and peroxisome proliferator-activated receptor gamma coactivator-1alpha (PGC-1α) hepatic expression increased in DL + IFCP group compared with DL (159.81 and 48.00%, respectively). CONCLUSIONS: These findings show that IFCP is able to abrogate the deleterious effects of hepatic dyslipidemia by modulating SIRT1 and PGC-1α pathways.

Valorization of Carob Fruit Residues for the Preparation of Novel Bi-Functional Polyphenolic Coating for Food Packaging Applications.

The food industry has become interested in the development of innovative biomaterials with antioxidant and antimicrobial properties. Although several biopolymers have been evaluated for food packaging, the use of polyphenolic coatings has been unexplored. The purpose of this work was to develop an antioxidant and antimicrobial coating for food packaging through the polymerization of carob phenolics. At first, the polyphenolic coatings were deposited in glass surfaces polymerizing different concentrations of carob extracts (2 and 4 mg mL-1) at three pH values (7, 8 and 9). Results demonstrated that the coating produced at pH 8 and at a concentration of 4 mg mL-1 had the most potent antioxidant and antimicrobial potential. Then, the coating was applied directly on the salmon fillet (coating) and on the plastic container (active packaging). Peroxide and thiobarbituric acid-reactive substances (TBARS) methods were used to measure the potency to inhibit lipid oxidation in salmon fillets. Furthermore, the anti-Listeria activity of coatings was also assessed. Results showed a significant decrease of lipid oxidation during cold storage of salmon fillets for both treatments; the superiority of applied coating directly on the salmon fillets was also highlighted. Regarding the antimicrobial potency, the polyphenolic coating depleted the growth of Listeria monocytogenes after 10 days storage; while the active packaging had no effect on Listeria monocytogenes. Overall, we describe the use of low-cost carob polyphenols as precursors for the formation of bifunctional coatings with promising applications in food packaging.

Effect of adding carob molasses on physical and nutritional quality parameters of sesame paste.

This study focused on the formulation of food products, based on sesame and carob. The possibility of developing blends from sesame paste and carob molasses, using molasses concentrations of 30, 40 and 50%, at 60, 70 and 80°Brix, respectively, has been studied. The blend prepared with 50% carob molasses at 60°Brix was found to be the most acceptable product, according to a sensory acceptability test. Sesame paste, supplemented with carob molasses, was evaluated for physical quality (oil separation, colour and texture) and nutritional composition (moisture, sugar, protein, fat, ash and polyphenols). Physical analysis showed that the addition of carob molasses to sesame paste improved its emulsion stability, changed its colour from beige to brown and modified its texture from fluid to solid. Nutritional analysis proved that mixing sesame paste with carob molasses provided a natural product, characterized by interesting nutritional value (protein: 16.97 g/100 g fry matter, fat: 12.05 g/100 g fry matter and sugar: 9.34 g/100 g fry matter), arising from the constituents of the two ingredients. Thus, the developed blend could offer a promising nutritious and healthy foodstuff to consumers.