| Title |
Unripe carob pods: an innovative source of antioxidant molecules for the preparation of high-added value gummies |
| ID_Doc |
25989 |
| Authors |
Spizzirri, UG; Caputo, P; Nicoletti, R; Crupi, P; D'Ascenzo, F; Rossi, CO; Clodoveo, ML; Aiello, F; Restuccia, D |
| Title |
Unripe carob pods: an innovative source of antioxidant molecules for the preparation of high-added value gummies |
| Year |
2024 |
| Published |
British Food Journal, 126, 1 |
| Abstract |
Purpose - This study aims to investigate unripe carob pod as a source of antioxidant molecules useful in the eco-friendly synthesis of a gelatin conjugate. This one was involved in the preparation of gummies able to produce remarkable human health benefits. Design/methodology/approach - Eco-friendly strategies (ultrasound-assisted extraction, low temperatures and eco-friendly solvents) were employed in the extraction of active molecules. Antioxidant molecules were involved in the grafting reaction with gelatin chains (ascorbic acid/hydrogen peroxide couple as initiator system). Gelatin conjugate represents a useful material able to prepare gummies with remarkable rheological and antioxidant performances over time. Findings - Experimental results confirmed that the green approach allowed the achievement of extracts with remarkable antioxidant properties due to the presence of phenolic moieties. Gelatin conjugate synthesis preserved these functionalities, usefully exploited in the preparation of gummies with significant structural and biological features. Originality/value - Compared to the literature data the preparation of the gummies with outstanding biological properties was performed by employing functional gelatin synthesized by an eco-friendly approach. |
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