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Publication
Carob pulp: A nutritional and functional by-product worldwide spread in the formulation of different food products and beverages: A review
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Advisor(s)
Abstract(s)
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
Description
Keywords
Carob pulp Functional food Nutritional composition Bioactive compounds Furanic compounds
Citation
Processes 9 (7): 1146 (2021)
