| Autor: |
Harsh B. Jadhav, Laxmikant S. Badwaik, Uday Annapure, Federico Casanova, Kamal Alaskar |
| Jazyk: |
angličtina |
| Rok vydání: |
2023 |
| Předmět: |
|
| Zdroj: |
Applied Food Research, Vol 3, Iss 2, Pp 100312- (2023) |
| Druh dokumentu: |
article |
| ISSN: |
2772-5022 |
| DOI: |
10.1016/j.afres.2023.100312 |
| Popis: |
Flowers that can be consumed by human beings and pose no harm upon consumption are edible flowers. The change in the eating habits and lifestyle of consumers has placed a demand for healthier food products. Edible flowers are a storehouse of bioactive components having numerous health benefits. The use of edible flowers for culinary purposes goes back to ancient times across the globe by the local population. The edible flower has now made its way into the present-day market due to its nutritional importance. This review focuses on the journey of edible flowers from farm to consumer dishes covering important aspects like the nutritional profile of edible flowers in terms of major and minor constituents, processing and preservation techniques with a focus on the non-thermal processing which enhances the shelf-life of edible flower with no adverse effect on the bioactive profile and freshness of the edible flower. Further, the safety aspect of the edible flower is addressed along with consumer acceptance and their use in the formulation of functional food products. This review will definitely help consumers and entrepreneurs to deeply understand edible flowers from farm to plate. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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