Reformulating gummy candies with carob flour: A nutritional strategy to enhance bioactive compounds and functional properties

[EN] The growing demand for healthier foods has driven the development of functional products in the confectionery sector. In this context, carob (Ceratonia siliqua L.), a Mediterranean legume naturally rich in fiber, polyphenols, and D-pinitol, was incorporated into gelatin-based gummies to enhance their nutritional and functional properties. The incorporation of carob flours with different roasting degrees and milling sizes had a significant impact on fiber, D-pinitol, and phenolic content, as well as on antioxidant activity and alpha-glucosidase inhibitory capacity. Among the tested conditions, the intermediately roasted flour (R2) and industrial milling (R2IM) achieved the best balance between functional, sensory, and safety attributes, showing low levels of hydroxymethylfurfural (HMF) and absence of acrylamide. In vitro digestion assays of the gummies, compared with sugar solutions containing equivalent amounts of carob, revealed that polyphenols were more stable under both gastric and intestinal conditions, whereas D-pinitol exhibited a delayed but more sustained release. These findings would indicate that the protective and modulating effects observed are mainly attributed to the interactions between carob components and the gelatin matrix, which enhance gastrointestinal stability and enable controlled bioactive delivery. Overall, these results highlight the potential of carob as a multifunctional ingredient in gelatin-based confectionery, supporting the development of health-oriented sweets with improved nutritional profile, antioxidant stability, and potential to modulate postprandial glycemia through gradual compound release.