Carob Pods as a Source of Bioactive Molecules in the Preparation of Functional Jelly

Abstract

The aim of this research was to employ the unripped pod of the carob tree (Ceratonia siliqua L.) as a source of molecules with remarkable health and nutraceutical properties. The extractions were carried out by the ultrasound extraction method, an eco-friendly procedure that, employing low temperatures, preserves bioactive molecules. The optimization of the extraction methods performed on Selvatica cultivar pods allowed the recovery of several fractions with different polyphenolic contents, deeply characterized in terms of antioxidant properties, as well as chemical composition. The extract that provided the best performance was involved in a radical reaction on the gelatin backbone, a natural polymeric matrix widely employed as a food ingredient. The grafting reaction was performed by a totally eco-friendly synthetic methodology involving ascorbic acid and hydrogen peroxide as initiator systems. The polymeric conjugate, showing remarkable antioxidant features, can potentially be used as a gelling agent in the preparation of jellies and/or candies with an added nutritional value, as well as prolonged shelf life compared to the conventional one, mainly attributable to the bioactive molecules coming from the carob pod extract.