{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,12]],"date-time":"2026-08-12T06:31:48Z","timestamp":1786516308145,"version":"build-2736575974"},"reference-count":88,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2026,8,12]],"date-time":"2026-08-12T00:00:00Z","timestamp":1786492800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Nutr."],"abstract":"<jats:sec>\n                    <jats:title>Introduction<\/jats:title>\n                    <jats:p>The development of nutritionally improved gluten-free pasta remains a major challenge due to limitations in texture, functionality, and consumer acceptance. This study aimed to develop a novel carob-enriched gluten-free tagliatelle by partially substituting a chickpea-teff formulation with carob flour (10-30%, w\/w) and to investigate the relationships between carob bioactives and the physical, functional, and sensory properties of the resulting pasta.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Methods<\/jats:title>\n                    <jats:p>Tagliatelle samples containing different levels of carob flour were produced and characterized through physicochemical, technological, and sensory analyses. Phenolic compounds, antioxidant capacity, starch hydrolysis, and anti-inflammatory activity were evaluated. Oral processing behavior was assessed, and microstructural changes were examined by scanning electron microscopy. Consumer acceptance was tested in both plain and sauce-supplemented preparations.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>Carob incorporation induced dose-dependent changes in the phenolic profile, which were associated with increased antioxidant capacity and reduced pro-inflammatory cytokine responses in a 2D intestinal mucosal co-culture model. D-pinitol and condensed tannins were associated with a reduction in starch hydrolysis, supporting a potential glycemic-modulating effect. Carob-enriched samples required a greater number of chews and generated harder, less adhesive boli, suggesting enhanced satiation potential. From a technological perspective, carob addition improved post-cooking firmness, water absorption, and swelling index, while scanning electron microscopy revealed the formation of a denser and more cohesive matrix. Sensory evaluation showed good overall acceptance, particularly among individuals with celiac disease.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Discussion<\/jats:title>\n                    <jats:p>Carob flour proved to be a technologically and functionally effective ingredient for gluten-free pasta formulation. A substitution level of 20% provided the best balance between technological performance, functional properties, and consumer acceptance. These findings support the use of carob flour as an evidence-based strategy for developing cereal-free gluten-free products with enhanced nutritional value and health-promoting potential.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.3389\/fnut.2026.1920486","type":"journal-article","created":{"date-parts":[[2026,8,12]],"date-time":"2026-08-12T06:00:03Z","timestamp":1786514403000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":0,"title":["Carob-enriched gluten-free pasta: a sustainable approach for enhancing nutritional, functional, and sensory properties"],"prefix":"10.3389","volume":"13","author":[{"given":"H\u00e9ctor","family":"G\u00f3mez-Llorente","sequence":"first","affiliation":[{"name":"Instituto Universitario de Ingenier\u00eda de Alimentos \u2013 FoodUPV, Universitat Polit\u00e8cnica de Val\u00e8ncia, Camino de Vera s\/n","place":["Valencia, Spain"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Noelia","family":"Castillejo","sequence":"additional","affiliation":[{"name":"Instituto Universitario de Ingenier\u00eda de Alimentos \u2013 FoodUPV, Universitat Polit\u00e8cnica de Val\u00e8ncia, Camino de Vera s\/n","place":["Valencia, Spain"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Joel","family":"Gir\u00f3n-Hern\u00e1ndez","sequence":"additional","affiliation":[{"name":"Department of Applied Sciences, Faculty of Health and Life Sciences, Northumbria University","place":["Newcastle upon Tyne, United Kingdom"]},{"name":"Centre for Biomaterials and Tissue Engineering, Universitat Polit\u00e8cnica de Val\u00e8ncia, Camino de Vera s\/n","place":["Val\u00e8ncia, Spain"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Piergiorgio","family":"Gentile","sequence":"additional","affiliation":[{"name":"Centre for Biomaterials and Tissue Engineering, Universitat Polit\u00e8cnica de Val\u00e8ncia, Camino de Vera s\/n","place":["Val\u00e8ncia, Spain"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Isabel","family":"Fern\u00e1ndez-Segovia","sequence":"additional","affiliation":[{"name":"Instituto Universitario de Ingenier\u00eda de Alimentos \u2013 FoodUPV, Universitat Polit\u00e8cnica de Val\u00e8ncia, Camino de Vera s\/n","place":["Valencia, Spain"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ana","family":"Albors","sequence":"additional","affiliation":[{"name":"Instituto Universitario de Ingenier\u00eda de Alimentos \u2013 FoodUPV, Universitat Polit\u00e8cnica de Val\u00e8ncia, Camino de Vera s\/n","place":["Valencia, Spain"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jos\u00e9 Manuel","family":"Barat","sequence":"additional","affiliation":[{"name":"Instituto Universitario de Ingenier\u00eda de Alimentos \u2013 FoodUPV, Universitat Polit\u00e8cnica de Val\u00e8ncia, Camino de Vera s\/n","place":["Valencia, Spain"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"\u00c9dgar","family":"P\u00e9rez-Esteve","sequence":"additional","affiliation":[{"name":"Instituto Universitario de Ingenier\u00eda de Alimentos \u2013 FoodUPV, Universitat Polit\u00e8cnica de Val\u00e8ncia, Camino de Vera s\/n","place":["Valencia, Spain"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2026,8,12]]},"reference":[{"key":"ref1","first-page":"241","article-title":"Gluten related disorders and novel approaches in gluten-free pasta making","volume":"27","author":"Mousa","year":"2021","journal-title":"J Agroaliment Process Technol"},{"key":"ref2","doi-asserted-by":"publisher","first-page":"1084","DOI":"10.1007\/s10620-022-07802-3","article-title":"Non-celiac gluten intolerance: a call to clarify","volume":"68","author":"Jossen","year":"2023","journal-title":"Dig Dis 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