Modification of carob powder (Ceratonia siliqua L.) for by-product valorisation in the food industries

Research output: Contribution to conferencePosterpeer-review

Abstract

Carob fruit originates from the carob tree, is a leguminous evergreen tree (Ceratonia siliqua L.) cultivated in the Mediterranean area, namely in Portugal [1]. Its production is highly relevant, extensive, and sustainable. Carob pods contain various relevant nutrients, which include proteins, carbohydrates, and fibers [2]. In this study, after applying an innovative milling process to obtain an integral carob flour [3], carob powder with granulometry >100 µm, which is composed principally of insoluble fiber, was modified by a two-step acidic/thermal and enzymatic hydrolysis to improve its functional properties as a result of the cleavage and degradation of cellulose, hemicellulose, and lignin compounds [4],[5]. The optimal time and solvent concentration were considered as experimental factors for the acidic/thermal hydrolysis, as well as the ratio of enzyme-substrate for the enzymatic hydrolysis. The selected response variable was the solubility. The assessed solvents were sulfuric, lactic, and acetic acids, deionized water at 100 °C, and the enzymes were cellulase and xylanase. Furthermore, it was assessed how the industrial steps at industrial level could be minimized in order to decrease process’s costs and runtime.
The acidic/thermal hydrolysis results show that the lower solvent concentration and the higher hydrolysis time were optimal conditions for increasing the solubility. However, using an acidic solvent did not differ significantly from using deionized water, a greener and more environmentally solvent for industrial scales. As for the enzymatic hydrolysis, results suggest that when applied as an individual step, it could improve the solubility by 30%, but when applied uninterruptedly after the thermal hydrolysis, no significant improvement in solubility was detected. In conclusion, the optimal modification process for carob powder encompasses a single thermal hydrolysis using water to obtain 50% solubility of the initial carob powder. The resulting liquid by-product can be used to produce sweeteners, fillings, creams, etc., highlighting the importance of food-chain valorization in food industries.
Original languageEnglish
Number of pages1
Publication statusPublished - 21 Mar 2023
EventDare2Change : Innovation-Driven Agrifood Business - Centro de Congressos do Sur, Bock Arena, Porto, Portugal
Duration: 21 Mar 202321 Mar 2023
https://dare2change.pt

Conference

ConferenceDare2Change
Country/TerritoryPortugal
CityPorto
Period21/03/2321/03/23
Internet address

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