Carob pulp flour as an innovative source of bioactive molecules for the preparation of high-value-added jellies.

The rising demand for healthier alternatives to traditional sugary products has driven the exploration of natural substitutes for sucrose. This study aimed to investigate carob pulp flour (CPF) as a viable alternative to sucrose in the production of high-value jellies with enhanced health benefits. Carob pulp flour was spectroscopically characterized, revealing the presence of bioactive molecules, such as natural antidiabetic polyols and polyphenols. Colorimetric tests demonstrated a significant concentration of polyphenolic molecules in CPF, with a remarkable scavenging activity against radical species in both organic and aqueous environments. Jellies based on CPF (CGC) were successfully prepared and exhibited strong antioxidant activity against ABTS (IC

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© 2024 The Authors. Published by Elsevier Ltd.

Déclaration de conflit d'intérêts

The authors declare the following financial interests/personal relationships which may be considered as potential competing interests:Donatella Restuccia reports a relationship with Cell Press that includes: board membership. Associate Editor-Food Nutrition Section (Heliyon) If there are other authors, they declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.