Acta Scientiarum Polonorum Technologia Alimentaria

The carob tree, scientifically known as Ceratonia siliqua L., is an evergreen shrub belonging to the Fabaceae family, noted for its nutritional value and economic importance. For centuries, both the pulp and seeds of the carob fruit have been consumed by humans and used as animal feed in various regions. Additionally, it has long been regarded as a valuable remedy in traditional folk medicine. This literature review provides a comprehensive overview of the nutritional and bioactive components of carob, its biological activities, including antioxidant properties, and its potential as a sustainable source of ingredients for human food and animal feed. The high con­centration of polyphenols and other bioactive compounds has been linked to a range of beneficial effects, includ­ing anticancer, antihyperglycemic, and antihyperlipidemic effects. Carob fractions, rich in sugars, proteins, and minerals, can be incorporated into a wide array of food products, such as cereal-based meals for celiac patients, sweets and substitutes for cocoa, additives in baked goods, and antioxidants for active packaging films. This sys­tematic review was conducted following the Preferred Reporting Items for Systematic Reviews and Meta-Anal­yses (PRISMA) guidelines. Relevant articles were selected through a search of English-language databases, including Medline, Scopus, EMBASE and Web of Science. With its rich nutritional and bioactive profile, carob fruit represents a promising source of sustainable ingredients for food and feed. Its application spans from gluten-free food products to natural additives and bioactive packaging materials, positioning it as a strong candidate for further research and industrial development to enhance both human nutrition and environmental sustainability.