The current study first describes the extraction of phytoantioxidant polyphenols from Carob byproducts (pods) using maceration and heating-assisted extraction as traditional methods and ultrasonic-assisted extraction (UAE) as an innovative method to determine the most efficient extraction process in terms of four targeted responses: total phenolic content (TPC), antioxidant activities (TAC and DPPH), and photoprotective properties as measured by the sun protection factor (SPF). Second, we used response surface methodology (RSM) with a central composite rotatable design (CCDR) approach to investigate the influence of process variables (extraction time, extraction temperature, and solvent concentration) on UAE, which was found to be the most effective extraction technique in our study. Carob byproduct extracts had a TPC ranging from 6.21 to 21.92 mg GAE/g dw, a TAC ranging from 22.00 to 49.30 mg AAE/g dw, DPPH scavenging activity ranging from 56.35 to 90.50%, and SPF values ranging from 8.62 to 22.37. The optimal UAE conditions for maximum TPC, TAC, DPPH, and SPF responses were determined to be 38.90% ethanol, 53.90 °C, and 50.92 min. Using Carob as a source for sustainable and bioactive products in conjunction with optimized UAE is a promising contribution to the cosmetic industry that will help to strengthen the concept of environmentally-friendly “green chemistry”. Given that Carob pulp or seeds are considered food byproducts, the research presented here encourages the use of these agri-food waste materials in cosmetics.

The main purpose of this study was to determine the proximate composition and physicochemical properties of Algerian wild green carob collected from three separate locations in Jijel province (northeast of Algeria), as well as to investigate its antioxidant potency. The results showed that the three samples were substantially comparable in terms of proximate compositions and physicochemical attributes. They have an acidic pH range and a very low fat content. In terms of phytochemical properties, Texenna green pods had the highest levels of polyphenols, flavonoids, and flavonols, with concentrations of 87.10 ± 0.07 μg GAE/mg DM, 4.90 ± 0.06 μg QE/mg DM, and 37.0 ± 0.19 μg QE/mg DM, respectively. Furthermore, the total antioxidant capacity of the methanolic extracts was determined using the phosphomolybdate method and found to be 154.62 µg AAE/mg DM. These promising findings revealed that unripe Ceratonia siliqua L. from the Texenna region is a rich source of natural antioxidants that could be employed more broadly in functional food formulations. KEY WORDS: Ceratonia siliqua L., Unripe pods, Proximate composition, Physicochemical properties, Bioactive compounds, Antioxidant potency Bull. Chem. Soc. Ethiop. 2024, 38(1), 187-198. DOI: https://dx.doi.org/10.4314/bcse.v38i1.14

Gluten-free fermented products remain technologically challenging due to the absence of gluten, which plays a key role in stabilizing batter structure and gas retention. This study proposes a mixture design-driven approach to develop gluten-free Algerian pancakes based on rice and teff formulations enriched with legumes and seeds, aiming to restore techno-functional properties while improving nutritional quality. Two formulations, a teff-based (TBF) and a rice-based (RBF) system, were optimized using a simplex centroid mixture design and evaluated in comparison with durum wheat pancakes. The results demonstrated that formulation strongly influenced batter rheology and final structure. The TBF system exhibited superior technological performance, with higher specific volume (1.77 cm³/g), lower density (0.56 g/cm³), and enhanced porosity, associated with improved protein and fiber content. In contrast, the RBF formulation showed higher antioxidant activity. The findings highlight the critical role of component interactions in modulating batter viscosity and foam stability, which directly affected pore development and product airiness. Both optimized formulations successfully reproduced the characteristic “light and airy” structure of traditional pancakes, achieving good sensory acceptability. Overall, this study demonstrates that mixture design can effectively guide the development of gluten-free fermented systems by linking composition, rheology, and structural properties, providing a strategy for improving the quality of traditional gluten-free foods.