Carob bean (Ceratonia siliqua L.): a new perspective for functional food

Detalhes bibliográficos
Autor(a) principal: Brassesco, María Emilia
Data de Publicação: 2021
Outros Autores: Brandão, Teresa R. S., Silva, Cristina L. M., Pintado, Manuela
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.14/33849
Resumo: 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.
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spelling Carob bean (Ceratonia siliqua L.): a new perspective for functional foodAntioxidant activityCarob processingFibresGastrointestinal benefitGluten-freeHealth benefitPolyphenolsBackground: 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.Veritati - Repositório Institucional da Universidade Católica PortuguesaBrassesco, María EmiliaBrandão, Teresa R. S.Silva, Cristina L. M.Pintado, Manuela2022-08-01T00:30:37Z2021-082021-08-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/33849eng0924-224410.1016/j.tifs.2021.05.03785107654432000671572200005info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-12T17:39:23Zoai:repositorio.ucp.pt:10400.14/33849Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:27:25.612117Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Carob bean (Ceratonia siliqua L.): a new perspective for functional food
title Carob bean (Ceratonia siliqua L.): a new perspective for functional food
spellingShingle Carob bean (Ceratonia siliqua L.): a new perspective for functional food
Brassesco, María Emilia
Antioxidant activity
Carob processing
Fibres
Gastrointestinal benefit
Gluten-free
Health benefit
Polyphenols
title_short Carob bean (Ceratonia siliqua L.): a new perspective for functional food
title_full Carob bean (Ceratonia siliqua L.): a new perspective for functional food
title_fullStr Carob bean (Ceratonia siliqua L.): a new perspective for functional food
title_full_unstemmed Carob bean (Ceratonia siliqua L.): a new perspective for functional food
title_sort Carob bean (Ceratonia siliqua L.): a new perspective for functional food
author Brassesco, María Emilia
author_facet Brassesco, María Emilia
Brandão, Teresa R. S.
Silva, Cristina L. M.
Pintado, Manuela
author_role author
author2 Brandão, Teresa R. S.
Silva, Cristina L. M.
Pintado, Manuela
author2_role author
author
author
dc.contributor.none.fl_str_mv Veritati - Repositório Institucional da Universidade Católica Portuguesa
dc.contributor.author.fl_str_mv Brassesco, María Emilia
Brandão, Teresa R. S.
Silva, Cristina L. M.
Pintado, Manuela
dc.subject.por.fl_str_mv Antioxidant activity
Carob processing
Fibres
Gastrointestinal benefit
Gluten-free
Health benefit
Polyphenols
topic Antioxidant activity
Carob processing
Fibres
Gastrointestinal benefit
Gluten-free
Health benefit
Polyphenols
description 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.
publishDate 2021
dc.date.none.fl_str_mv 2021-08
2021-08-01T00:00:00Z
2022-08-01T00:30:37Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.14/33849
url http://hdl.handle.net/10400.14/33849
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 0924-2244
10.1016/j.tifs.2021.05.037
85107654432
000671572200005
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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