Carob pulp: A nutritional and functional by-product worldwide spread in the formulation of different food products and beverages: A review

Detalhes bibliográficos
Autor(a) principal: Rodríguez-Solana, Raquel
Data de Publicação: 2021
Outros Autores: Romano, Anabela, Moreno-Rojas, José Manuel
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.1/16836
Resumo: Carob (Ceratonia siliqua L.) pod is a characteristic fruit from the Mediterranean regions. It is composed by seeds, the valuable part due to the extraction of locust bean gum, and the pulp, considered a by-product of the fruit processing industry. Carob pulp is a mixture of macro- and micronutrients, such as carbohydrates, vitamins and minerals, and secondary metabolites with functional properties. In the last few years, numerous studies on the chemical and biological characteristics of the pulp have been performed to encourage its commercial use. Its potential applications as a nutraceutical ingredient in many recipes for food and beverage elaborations have been extensively evaluated. Another aspect highlighted in this work is the use of alternative processes or conditions to mitigate furanic production, recognized for its toxicity. Furthermore, carob pulp’s similar sensorial, chemical and biological properties to cocoa, the absence of the stimulating alkaloids theobromine and caffeine, as well as its low-fat content, make it a healthier potential substitute for cocoa. This paper reviews the nutritional and functional values of carob pulp-based products in order to provide information on the proclaimed health-promoting properties of this interesting by-product
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spelling Carob pulp: A nutritional and functional by-product worldwide spread in the formulation of different food products and beverages: A reviewCarob pulpFunctional foodNutritional compositionBioactive compoundsFuranic compoundsCarob (Ceratonia siliqua L.) pod is a characteristic fruit from the Mediterranean regions. It is composed by seeds, the valuable part due to the extraction of locust bean gum, and the pulp, considered a by-product of the fruit processing industry. Carob pulp is a mixture of macro- and micronutrients, such as carbohydrates, vitamins and minerals, and secondary metabolites with functional properties. In the last few years, numerous studies on the chemical and biological characteristics of the pulp have been performed to encourage its commercial use. Its potential applications as a nutraceutical ingredient in many recipes for food and beverage elaborations have been extensively evaluated. Another aspect highlighted in this work is the use of alternative processes or conditions to mitigate furanic production, recognized for its toxicity. Furthermore, carob pulp’s similar sensorial, chemical and biological properties to cocoa, the absence of the stimulating alkaloids theobromine and caffeine, as well as its low-fat content, make it a healthier potential substitute for cocoa. This paper reviews the nutritional and functional values of carob pulp-based products in order to provide information on the proclaimed health-promoting properties of this interesting by-productUIDB/05183/2020MDPISapientiaRodríguez-Solana, RaquelRomano, AnabelaMoreno-Rojas, José Manuel2021-07-29T09:19:25Z2021-06-302021-07-23T13:26:53Z2021-06-30T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.1/16836engProcesses 9 (7): 1146 (2021)10.3390/pr90711462227-9717info: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:RCAAP2023-07-24T10:28:48Zoai:sapientia.ualg.pt:10400.1/16836Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T20:06:52.310333Repositório 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 pulp: A nutritional and functional by-product worldwide spread in the formulation of different food products and beverages: A review
title Carob pulp: A nutritional and functional by-product worldwide spread in the formulation of different food products and beverages: A review
spellingShingle Carob pulp: A nutritional and functional by-product worldwide spread in the formulation of different food products and beverages: A review
Rodríguez-Solana, Raquel
Carob pulp
Functional food
Nutritional composition
Bioactive compounds
Furanic compounds
title_short Carob pulp: A nutritional and functional by-product worldwide spread in the formulation of different food products and beverages: A review
title_full Carob pulp: A nutritional and functional by-product worldwide spread in the formulation of different food products and beverages: A review
title_fullStr Carob pulp: A nutritional and functional by-product worldwide spread in the formulation of different food products and beverages: A review
title_full_unstemmed Carob pulp: A nutritional and functional by-product worldwide spread in the formulation of different food products and beverages: A review
title_sort Carob pulp: A nutritional and functional by-product worldwide spread in the formulation of different food products and beverages: A review
author Rodríguez-Solana, Raquel
author_facet Rodríguez-Solana, Raquel
Romano, Anabela
Moreno-Rojas, José Manuel
author_role author
author2 Romano, Anabela
Moreno-Rojas, José Manuel
author2_role author
author
dc.contributor.none.fl_str_mv Sapientia
dc.contributor.author.fl_str_mv Rodríguez-Solana, Raquel
Romano, Anabela
Moreno-Rojas, José Manuel
dc.subject.por.fl_str_mv Carob pulp
Functional food
Nutritional composition
Bioactive compounds
Furanic compounds
topic Carob pulp
Functional food
Nutritional composition
Bioactive compounds
Furanic compounds
description Carob (Ceratonia siliqua L.) pod is a characteristic fruit from the Mediterranean regions. It is composed by seeds, the valuable part due to the extraction of locust bean gum, and the pulp, considered a by-product of the fruit processing industry. Carob pulp is a mixture of macro- and micronutrients, such as carbohydrates, vitamins and minerals, and secondary metabolites with functional properties. In the last few years, numerous studies on the chemical and biological characteristics of the pulp have been performed to encourage its commercial use. Its potential applications as a nutraceutical ingredient in many recipes for food and beverage elaborations have been extensively evaluated. Another aspect highlighted in this work is the use of alternative processes or conditions to mitigate furanic production, recognized for its toxicity. Furthermore, carob pulp’s similar sensorial, chemical and biological properties to cocoa, the absence of the stimulating alkaloids theobromine and caffeine, as well as its low-fat content, make it a healthier potential substitute for cocoa. This paper reviews the nutritional and functional values of carob pulp-based products in order to provide information on the proclaimed health-promoting properties of this interesting by-product
publishDate 2021
dc.date.none.fl_str_mv 2021-07-29T09:19:25Z
2021-06-30
2021-07-23T13:26:53Z
2021-06-30T00:00:00Z
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/10400.1/16836
url http://hdl.handle.net/10400.1/16836
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Processes 9 (7): 1146 (2021)
10.3390/pr9071146
2227-9717
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.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
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
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