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15 pages, 2771 KB  
Article
Carob Syrup: Prebiotic Potential of a Neglected Functional Beverage of Mediterranean Countries
by Lorenzo Nissen, Davide Addazii, Flavia Casciano, Francesca Danesi, Maria Teresa Rodriguez-Estrada, Dario Mercatante, Siwar Ben Ayache, Achour Lotfi, Anagnostis Argiriou, Georgia Ayfantopoulou and Andrea Gianotti
Foods 2024, 13(24), 4172; https://doi.org/10.3390/foods13244172 - 23 Dec 2024
Cited by 2 | Viewed by 1892
Abstract
Carob syrup, a traditional Mediterranean functional beverage obtained from Ceratonia siliqua (L.) pods, has been historically valued for its nutritional properties but is currently underutilized. This study compared the prebiotic potential of three handmade carob syrups produced by Tunisian women with commercial benchmarks [...] Read more.
Carob syrup, a traditional Mediterranean functional beverage obtained from Ceratonia siliqua (L.) pods, has been historically valued for its nutritional properties but is currently underutilized. This study compared the prebiotic potential of three handmade carob syrups produced by Tunisian women with commercial benchmarks from Italy, Greece and Cyprus. The prebiotic activity was evaluated by prebiotic scores, bifidogenic activity and volatilome characterization (SPME GC/MS) together with physicochemical and nutritional parameters. The results showed that Tunisian handmade products exhibited lower growth of pathogenic Escherichia coli compared to commercial samples. The prebiotic activity, tested against probiotic lactobacilli and bifidobacteria mixtures, showed a hierarchy of efficacy: fructo-oligosaccharides (FOSs) > Tunisian handmade products > Greek and Cypriot benchmarks > Italian benchmark. Volatilome analysis revealed about 40 compounds, mainly organic acids and aldehydes, with higher concentrations in handmade products. Positive correlations were found between prebiotic activity and short-chain fatty acids and n-hexadecanoic acid, while furfural showed negative correlations. The Tunisian artisanal products showed a higher prebiotic potential compared to the commercial counterparts, due to their higher content and diversity of organic acids. However, the presence of furfural in Tunisian products needs to be monitored due to potential toxicity concerns. Full article
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