Carob bean (Ceratonia siliqua L.): A new perspective for functional food. (August 2021)

• Record Type: Journal Article
• Authors: Brassesco, María Emilia; Brandão, Teresa R.S.; Silva, Cristina L.M.; Pintado, Manuela
• Is Part Of: Trends in food science & technology. Volume 114(2021)
• Page Start: 310
• Page End: 322
• Publication Date: 2021-08
• Subjects: Carob processing -- Health benefit -- Polyphenols -- Antioxidant activity -- Gluten-free -- Fibres -- Gastrointestinal benefit; Locust bean gum LBG -- carob fruit extract CFE -- carob pods aqueous extract CPAE -- inositol-enriched beverage IEB -- reactive oxygen species ROS -- reactive nitrogen species RNS -- total cholesterol TC -- low-density lipoprotein cholesterol LDL -- very low-density lipoprotein cholesterol VLDL -- triglycerides TG -- cardiovascular disease CVD -- gastrointestinal disorders GID -- gastrointestinal transit GIT -- 1, 2-dicarbonyl compounds DCs -- hydroxymethylfurfural HMF; Food industry and trade -- Periodicals; Food -- Biotechnology -- Periodicals; 664.005
• DOI: 10.1016/j.tifs.2021.05.037
• Languages: English
• ISSNs: 0924-2244

Abstract

Abstract: 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. Graphical abstract: Image 1 Highlights: Carob products are good sources of dietary fiber and bioactive compounds. Carob products have beneficial effects on gastrointestinal and cardiovascular diseases. Seed presence in carob flours improves the functional and chemical food properties. Carob products have a great potential to be used as a functional food ingredient.