Particle Size Effect of Integral Carob Flour on Bioaccessibility of Bioactive Compounds during Simulated Gastrointestinal Digestion

Carob fruit is native to the Mediterranean region and produced mainly in Portugal, Italy, Morocco and Turkey. The production of the carob fruit in Portugal is highly extensive and sustainable. Currently, carob flour (CF) production is mainly achieved after pulp separation, despite it having been demonstrated that the seeds improve the extraction efficiency of bioactive compounds such as polyphenols, promoting human health. This study aimed to produce an integral CF through an innovative process and assess its physicochemical and bioactive properties at different particle sizes throughout simulated gastrointestinal tract (GIT) digestion. The sugar content profile obtained throughout GIT digestion indicated that sucrose, the sugar present at the highest concentration in undigested CF, was digested and broken down into simple sugars, namely glucose and fructose. The total phenolic content (TPC) and antioxidant activity obtained for the <= 100 mu m fraction were in accordance and gastric digestion promoted an increase in the TPC value compared to the undigested sample. The >= 100 mu m fractions displayed a distinct profile from the <= 100 mu m fraction. This study showed that the particle size affects the sugar, antioxidant and total phenolic content of CFs and also their gastrointestinal tract digestion. The <= 100 mu m fraction demonstrated the most suitable profile as a functional food ingredient.

Automated summary

This study produced integral carob flour (CF) using an innovative process and evaluated its physicochemical and bioactive properties during simulated gastrointestinal tract (GIT) digestion at different particle sizes. The results showed that particle size affected the sugar, antioxidant, and total phenolic content of CF and also its digestion in the gastrointestinal tract. The <= 100 mu m fraction demonstrated the most suitable profile as a functional food ingredient.