Carob Pulp: A Nutritional and Functional By-Product Worldwide Spread in the Formulation of Different Food Products and Beverages. A Review

Abstract

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.

Particle Size Effect of Integral Carob Flour on Bioaccessibility of Bioactive Compounds during Simulated Gastrointestinal Digestion

“…The total phenol content (TPC) was determined using the Folin-Ciocalteu methodology for different particle fractions of CF throughout the GIT simulation. The TPC increased (Figure 3-Folin) under gastric digestion, which could possibly be due to the release of phenolic compounds from the carob matrix or the increase in the reactivity of these compounds towards the Folin-Ciocalteu reagent [26,51]. The presence of digestive enzymes and acidic pH appears to influence the release of polyphenolic compounds when observing the values obtained for the oral to gastric phase and undigested samples [52,53].…”

Carob: A Sustainable Opportunity for Metabolic Health

“…Carob pods have received a lot of attention by the scientific community because of their high nutritional value and potential beneficial health outcomes. In recent years, carob has been increasingly used in food industries in order to develop innovative food products with functional properties: bakery and pastry products, carob-fortified foods, fermented and non-fermented pasta, carob-based milk beverages and water decoctions [ 16 ]. The primary carob products are flour, powder, and syrup, which are obtained from the carob pulp [ 40 ].…”

“…Initially, carob pods are dried to reduce moisture content to around 8%, and then, they are kibbled to separate seeds from the pulp portion [ 40 ]. Carob pulp, which comprises 90% of the carob fruit, contains a high percentage of sugar (48–56%), mostly sucrose (32–38%), glucose (5–6%) and fructose (5–7%), and a substantial amount of insoluble fiber (68.4%), phenolic compounds (gallic acid, gallotannins), minerals and antioxidant vitamins C and E [ 16 , 19 , 35 ]. However, it is poor in fat (0.2–0.6%) and protein as well (3%) [ 8 ].…”

“…Traditionally, carob has been used to produce animal feed. During the last few years, however, the agricultural and industrial sectors have exploited carob and its primary products, i.e., flour, powder and syrup, to develop a variety of foods and beverages [ 16 ]. The nutritional composition varies depending on the carob part (e.g., pulp vs. seeds), but also on genetic, cultivar, seasonal and environmental factors [ 17 ].…”

Condensed Tannins as Antioxidants in Ruminants—Effectiveness and Action Mechanisms to Improve Animal Antioxidant Status and Oxidative Stability of Products

“…Carob pulp is an agro-industrial by-product widely available in the Mediterranean area and commonly used in animal feed [73], which is characterized by its high levels of CTs [74]. However, the effectiveness of carob pulp to improve the oxidative stability of lipids and proteins of lamb meat was not proven when two doses of carob pulp (240 and 350 g/kg) were included in diets [56].…”