Dammak, AmeniSlima, Sirine BenSilva, Marco Diogo Richter Gomes daSalah , Riadh BenAljuaid, Awad M.Hachicha, WafikBouaziz , Mohamed2022-08-022022-08-022022-05-102297-8739PURE: 43961495PURE UUID: ae1a837a-4a6f-4e5b-a02c-325e6f03f522ORCID: /0000-0003-1761-7376/work/112894856Scopus: 85130542079WOS: 000802369200001http://hdl.handle.net/10362/142796This research was supported by (1) the Tunisian Ministry of Higher Education and Scientific Research, Contract program number LR14ES08 and by (2) Taif University Researchers Supporting Project number (TURSP-2020/229), Taif University, Taif, Saudi Arabia. First, the authors are grateful for this financial support. Second, the authors would like to thank the editors and the anonymous referees for their valuable and constructive comments on the first draft of this manuscript.The main objective discussed in this research was to determine the structural characteristics of carob kibble water-soluble polysaccharide (KWSP), extracted from Ceratonia siliqua L., and to assess its in vitro antioxidant activities, as well as its effect on whipped cream. The results obtained through 13C, 1H, and the hetero-nuclear single quantum coherence (HSQC) nuclear magnetic resonance (NMR) and Fourier transform infrared spectroscopy (FT-IR) analysis indicated that KWSP had the characteristic bands of polysaccharides. Thin layer chromatography (TLC) and high performance liquid chromatography (HPLC) suggested that KWSP is a hetero-polysaccharide composed of glucose and fructose, with an average molecular weight (Mw) amounting to 65 KDa. In addition, KWSP showed a good water holding capacity (WHC), a good oil holding capacity (OHC), and an emulsification stability, rated as 3.14 ± 0.05 g/g, 0.87 ± 0.02 g/g, and 71 ± 0.01%, respectively. The antioxidant activity of KWSP was investigated in vitro, demonstrating important DPPH and ABTS⋅+ radical scavenging activities and a good total antioxidant capacity. KWSP exhibited antibacterial activity against Listeria monocytogenes, Staphylococcus aureus, and Salmonella enterica. On the other hand, the incorporation of KWSP in whipped cream was investigated, to enhance its antioxidant capacity and consequently to extend its expiration date. Moreover, KWSP reduces the formation of conjugated dienes and trienes in cream fat.194412841engantibacterial activityantioxidant activityCeratonia siliqua Lpolysaccharideswhipped creamAnalytical ChemistryFiltration and Separationjournal article10.3390/separations9050117https://www.scopus.com/pages/publications/85130542079