TY - JOUR
T1 - Carob bean (Ceratonia siliqua L.)
T2 - a new perspective for functional food
AU - Brassesco, María Emilia
AU - Brandão, Teresa R. S.
AU - Silva, Cristina L. M.
AU - Pintado, Manuela
N1 - Funding Information:
This work is co-funded by the European Regional Development Fund (FEDER), through the North Regional Operational Program (PO Norte), within the scope of the Alphamais project: Development of new food preparations and ingredients based on carob. (NORTE-01-0247-FEDER-039914). We would also like to thank the scientific collaboration under the FCT project UID/Multi/50016/2019.
Funding Information:
This work is co-funded by the European Regional Development Fund (FEDER), through the North Regional Operational Program (PO Norte) , within the scope of the Alphamais project: Development of new food preparations and ingredients based on carob. (NORTE-01-0247-FEDER-039914). We would also like to thank the scientific collaboration under the FCT project UID/Multi/50016/2019.
Publisher Copyright:
© 2021 Elsevier Ltd
PY - 2021/8
Y1 - 2021/8
N2 - Background: Carob (Ceratonia siliqua L.) is an evergreen tree that belongs to the Leguminosae family and is typical of the Mediterranean basin. It is well known for its valuable locust bean gum obtained from carob seeds. However, the food industry can obtain different carob products from carob fruit after processing. Carob products are good sources of dietary fibre, sugars, and a range of bioactive compounds such as polyphenols and D-pinitol. Scope and approach: Bioactive compounds present in carob fruit and its derived products help control many health problems such as diabetes, heart diseases, and gastrointestinal disorders due to their anti-hyperglycaemic, antioxidant, and anti-inflammatory activities. So, carob products have a great potential to be used as a functional food ingredient. Key findings and conclusions: This article focuses on carob characteristics and processing, chemical composition, health benefits, and applications in food formulations to explore the potential of carob in developing a wide variety of health-beneficial food products.
AB - Background: Carob (Ceratonia siliqua L.) is an evergreen tree that belongs to the Leguminosae family and is typical of the Mediterranean basin. It is well known for its valuable locust bean gum obtained from carob seeds. However, the food industry can obtain different carob products from carob fruit after processing. Carob products are good sources of dietary fibre, sugars, and a range of bioactive compounds such as polyphenols and D-pinitol. Scope and approach: Bioactive compounds present in carob fruit and its derived products help control many health problems such as diabetes, heart diseases, and gastrointestinal disorders due to their anti-hyperglycaemic, antioxidant, and anti-inflammatory activities. So, carob products have a great potential to be used as a functional food ingredient. Key findings and conclusions: This article focuses on carob characteristics and processing, chemical composition, health benefits, and applications in food formulations to explore the potential of carob in developing a wide variety of health-beneficial food products.
KW - Antioxidant activity
KW - Carob processing
KW - Fibres
KW - Gastrointestinal benefit
KW - Gluten-free
KW - Health benefit
KW - Polyphenols
UR - http://www.scopus.com/inward/record.url?scp=85107654432&partnerID=8YFLogxK
U2 - 10.1016/j.tifs.2021.05.037
DO - 10.1016/j.tifs.2021.05.037
M3 - Review article
AN - SCOPUS:85107654432
SN - 0924-2244
VL - 114
SP - 310
EP - 322
JO - Trends in food science & technology
JF - Trends in food science & technology
ER -
