Effect of High Hydrostatic Pressure (HHP) Treatment on Edible Flowers' Properties

• Type: Another Publication in an International Scientific Journal
• Date: 2017

Authors

Fernandes, L (Author) Other; Susana Casal (Author) FFUP; Pereira, J (Author) Other; Ramalhosa, E (Author) Other; Saraiva, JA (Author) Other

Journal

Title: Food and Bioprocess Technology

Vol. 10

Pages: 799-807

ISSN: 1935-5130

Publisher: Springer Nature

Indexing

ISI Web of Knowledge - 9 Citations

Scopus - 10 Citations

Other information

Authenticus ID: P-00M-QN0

DOI: 10.1007/s11947-017-1887-2

Abstract (EN): Edible flowers are increasing worldwide because they can improve the appearance, taste, and aesthetic value of food, aspects that the consumer appreciates. However, some of these are highly perishable and have a short shelf-life. To overcome these problems, high hydrostatic pressure (HHP) food processing might be applied, allowing producing high-quality food with enhanced safety and increased shelf-life. The application of HHP to vegetables has been extensively discussed and is already an industrial reality, but information on edible flowers is scarce and incomplete. Thus, in order to summarize the current knowledge on potential applications of HHP treatment in edible flowers and to determine the effect of this treatment on physical (e.g., color and texture) and nutritional characteristics as well as on microbial and enzymatic inactivation, a literature review was performed. It was stated that broccoli and cauliflower (inflorescences, usually not considered by consumers as flowers) have been the most studied, existing few information for other edible flowers. Thus, much more works are needed to better understand the effect and mechanisms behind HHP, and to define the adequate technological conditions for each flower.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 9