Emerging techniques for the processing and preservation of edible flowers

Edible flowers can add taste, flavor, aroma, visual appeal, and color to foods. Traditionally, they have been used in various culinary recipes and therapeutic formulations. However, they are perishable, undergoing rapid microbial, enzymatic, and biochemical changes. This review provides up-to-date i...

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Autores principales:	S Shantamma, Evanjalin Monica Vasikaran, Roji Waghmare, PhD, Shubham Nimbkar, J.A. Moses, PhD, C. Anandharamakrishnan, PhD
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Edible flowers Non-thermal processing Heat-sensitive Fresh-like Sustainable food processing Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/dcac97419b544aac9655addd6fc8639a
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id	oai:doaj.org-article:dcac97419b544aac9655addd6fc8639a
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spelling	oai:doaj.org-article:dcac97419b544aac9655addd6fc8639a2021-12-02T05:04:28ZEmerging techniques for the processing and preservation of edible flowers2666-833510.1016/j.fufo.2021.100094https://doaj.org/article/dcac97419b544aac9655addd6fc8639a2021-12-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S2666833521000848https://doaj.org/toc/2666-8335Edible flowers can add taste, flavor, aroma, visual appeal, and color to foods. Traditionally, they have been used in various culinary recipes and therapeutic formulations. However, they are perishable, undergoing rapid microbial, enzymatic, and biochemical changes. This review provides up-to-date information on the effect of various emerging processing methods on the quality of edible flowers, emphasizing non-thermal techniques. Apart from these, conventional methods involving low-temperature, controlled and modified atmospheres and edible packaging are also discussed. Focus is given to the treatment-dependent changes in nutritional and nutraceutical ingredients of edible flowers. Further, market value, consumer perception, nutritional and therapeutic properties of edible flowers, and safety issues associated with the consumption of edible flowers are detailed. Though several approaches have been explored to extend their shelf-life, in general, edible flowers are sensitive to heat and other processes; the challenge is to retain the ‘fresh-like’ attributes. In recent years, non-thermal processing methods such as irradiation, high hydrostatic pressure, ultrasound, and pulsed electric field technology have gained significant attention as efficient alternative methods for the preservation of edible flowers. In comparison with conventional methods, non-thermal approaches can also provide benefits in terms of energy, and water usage requirements, providing insights for sustainable processing.S ShantammaEvanjalin Monica VasikaranRoji Waghmare, PhDShubham NimbkarJ.A. Moses, PhDC. Anandharamakrishnan, PhDElsevierarticleEdible flowersNon-thermal processingHeat-sensitiveFresh-likeSustainable food processingNutrition. Foods and food supplyTX341-641Food processing and manufactureTP368-456ENFuture Foods, Vol 4, Iss , Pp 100094- (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Edible flowers Non-thermal processing Heat-sensitive Fresh-like Sustainable food processing Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
spellingShingle	Edible flowers Non-thermal processing Heat-sensitive Fresh-like Sustainable food processing Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 S Shantamma Evanjalin Monica Vasikaran Roji Waghmare, PhD Shubham Nimbkar J.A. Moses, PhD C. Anandharamakrishnan, PhD Emerging techniques for the processing and preservation of edible flowers
description	Edible flowers can add taste, flavor, aroma, visual appeal, and color to foods. Traditionally, they have been used in various culinary recipes and therapeutic formulations. However, they are perishable, undergoing rapid microbial, enzymatic, and biochemical changes. This review provides up-to-date information on the effect of various emerging processing methods on the quality of edible flowers, emphasizing non-thermal techniques. Apart from these, conventional methods involving low-temperature, controlled and modified atmospheres and edible packaging are also discussed. Focus is given to the treatment-dependent changes in nutritional and nutraceutical ingredients of edible flowers. Further, market value, consumer perception, nutritional and therapeutic properties of edible flowers, and safety issues associated with the consumption of edible flowers are detailed. Though several approaches have been explored to extend their shelf-life, in general, edible flowers are sensitive to heat and other processes; the challenge is to retain the ‘fresh-like’ attributes. In recent years, non-thermal processing methods such as irradiation, high hydrostatic pressure, ultrasound, and pulsed electric field technology have gained significant attention as efficient alternative methods for the preservation of edible flowers. In comparison with conventional methods, non-thermal approaches can also provide benefits in terms of energy, and water usage requirements, providing insights for sustainable processing.
format	article
author	S Shantamma Evanjalin Monica Vasikaran Roji Waghmare, PhD Shubham Nimbkar J.A. Moses, PhD C. Anandharamakrishnan, PhD
author_facet	S Shantamma Evanjalin Monica Vasikaran Roji Waghmare, PhD Shubham Nimbkar J.A. Moses, PhD C. Anandharamakrishnan, PhD
author_sort	S Shantamma
title	Emerging techniques for the processing and preservation of edible flowers
title_short	Emerging techniques for the processing and preservation of edible flowers
title_full	Emerging techniques for the processing and preservation of edible flowers
title_fullStr	Emerging techniques for the processing and preservation of edible flowers
title_full_unstemmed	Emerging techniques for the processing and preservation of edible flowers
title_sort	emerging techniques for the processing and preservation of edible flowers
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/dcac97419b544aac9655addd6fc8639a
work_keys_str_mv	AT sshantamma emergingtechniquesfortheprocessingandpreservationofedibleflowers AT evanjalinmonicavasikaran emergingtechniquesfortheprocessingandpreservationofedibleflowers AT rojiwaghmarephd emergingtechniquesfortheprocessingandpreservationofedibleflowers AT shubhamnimbkar emergingtechniquesfortheprocessingandpreservationofedibleflowers AT jamosesphd emergingtechniquesfortheprocessingandpreservationofedibleflowers AT canandharamakrishnanphd emergingtechniquesfortheprocessingandpreservationofedibleflowers
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Emerging techniques for the processing and preservation of edible flowers

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