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

2021-08Journal article Open access
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dc.contributor.authorBrassesco, María Emilia
dc.contributor.authorBrandão, Teresa R. S.
dc.contributor.authorSilva, Cristina L. M.
dc.contributor.authorPintado, Manuela
dc.date.accessioned2021-06-22T14:47:49Z
dc.date.available2022-08-01T00:30:37Z
dc.date.issued2021-08
dc.description.abstractBackground: 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/acceptedVersionpt_PT
dc.identifier.doi10.1016/j.tifs.2021.05.037pt_PT
dc.identifier.eid85107654432
dc.identifier.issn0924-2244
dc.identifier.urihttp://hdl.handle.net/10400.14/33849
dc.identifier.wos000671572200005
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectAntioxidant activitypt_PT
dc.subjectCarob processingpt_PT
dc.subjectFibrespt_PT
dc.subjectGastrointestinal benefitpt_PT
dc.subjectGluten-freept_PT
dc.subjectHealth benefitpt_PT
dc.subjectPolyphenolspt_PT
dc.titleCarob bean (Ceratonia siliqua L.): a new perspective for functional foodpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage322pt_PT
oaire.citation.startPage310pt_PT
oaire.citation.titleTrends in Food Science and Technologypt_PT
oaire.citation.volume114pt_PT
person.familyNameBrandão
person.familyNameSilva
person.familyNamePintado
person.givenNameTeresa
person.givenNameCristina
person.givenNameMaria Manuela
person.identifierJ-9418-2012
person.identifier1473674
person.identifier456608
person.identifier.ciencia-id7B19-E23B-BB31
person.identifier.ciencia-id6611-634A-132C
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0002-8857-6471
person.identifier.orcid0000-0002-0495-3955
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridJ-9418-2012
person.identifier.ridA-3568-2013
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id6602174128
person.identifier.scopus-author-id7201387397
person.identifier.scopus-author-id7004483898
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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relation.isAuthorOfPublication4e2903de-0679-4cb1-981e-10de14c0c995
relation.isAuthorOfPublicationba387c7d-27c9-4016-895c-b35597e91ebc
relation.isAuthorOfPublication.latestForDiscoveryebf7ead0-3772-4fd6-988c-f6b8722de84e

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