Publicação
Effect of high hydrostatic pressure (hhp) treatment on edible flowers’ properties
| Resumo: | 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. |
|---|---|
| Autores principais: | Fernandes, Luana |
| Outros Autores: | Casal, Susana; Pereira, J.A.; Ramalhosa, Elsa; Saraiva, Jorge A. |
| Assunto: | High hydrostatic pressure treatment Edible flowers Physicochemical characteristics Enzyme activity Microbial inactivation |
| Ano: | 2017 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso restrito |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1867172806104449024 |
|---|---|
| author | Fernandes, Luana |
| author2 | Casal, Susana Pereira, J.A. Ramalhosa, Elsa Saraiva, Jorge A. |
| author2_role | author author author author |
| author_facet | Fernandes, Luana Casal, Susana Pereira, J.A. Ramalhosa, Elsa Saraiva, Jorge A. |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Fernandes, Luana\",\"Person.identifier.orcid\":\"0000-0001-9377-2453\"},{\"Person.name\":\"Casal, Susana\"},{\"Person.name\":\"Pereira, J.A.\",\"Person.identifier.orcid\":\"0000-0002-2260-0600\"},{\"Person.name\":\"Ramalhosa, Elsa\",\"Person.identifier.orcid\":\"0000-0003-2503-9705\"},{\"Person.name\":\"Saraiva, Jorge A.\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Fernandes, Luana Casal, Susana Pereira, J.A. Ramalhosa, Elsa Saraiva, Jorge A. |
| datacite.date.Accepted.fl_str_mv | 2017-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2020-03-10T10:24:28Z |
| datacite.date.embargoed.fl_str_mv | 2020-03-10T10:24:28Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_16ec |
| datacite.subjects.subject.fl_str_mv | High hydrostatic pressure treatment Edible flowers Physicochemical characteristics Enzyme activity Microbial inactivation |
| datacite.titles.title.fl_str_mv | Effect of high hydrostatic pressure (hhp) treatment on edible flowers’ properties |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Fernandes, Luana Casal, Susana Pereira, J.A. Ramalhosa, Elsa Saraiva, Jorge A. |
| dc.date.Accepted.fl_str_mv | 2017-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2020-03-10T10:24:28Z |
| dc.date.embargoed.fl_str_mv | 2020-03-10T10:24:28Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/20895 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | Springer |
| dc.rights.cclincense.fl_str_mv | http://creativecommons.org/licenses/by/4.0/ |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_16ec |
| dc.subject.none.fl_str_mv | High hydrostatic pressure treatment Edible flowers Physicochemical characteristics Enzyme activity Microbial inactivation |
| dc.title.fl_str_mv | Effect of high hydrostatic pressure (hhp) treatment on edible flowers’ properties |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | 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. |
| dirty | 0 |
| eu_rights_str_mv | restrictedAccess |
| format | article |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/6fcf7d29-a9a6-4301-ab7e-3ed068b45b9d/download |
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| identifier.url.fl_str_mv | http://hdl.handle.net/10198/20895 |
| instacron_str | ipb |
| institution | Instituto Politécnico de Bragança |
| instname_str | Instituto Politécnico de Bragança |
| language | eng |
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| network_name_str | Biblioteca Digital do IPB |
| oai_identifier_str | oai:bibliotecadigital.ipb.pt:10198/20895 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Fernandes, Luana Fernandes, Luana https://www.ciencia-id.pt/1219-7C60-1311 1219-7C60-1311 http://orcid.org/0000-0001-9377-2453 0000-0001-9377-2453 Casal, Susana Pereira, J.A. Pereira, J.A. https://www.ciencia-id.pt/611F-80B2-A7C1 611F-80B2-A7C1 http://orcid.org/0000-0002-2260-0600 0000-0002-2260-0600 Ramalhosa, Elsa Ramalhosa, Elsa https://www.ciencia-id.pt/1A1D-FC05-A05D 1A1D-FC05-A05D http://orcid.org/0000-0003-2503-9705 0000-0003-2503-9705 Saraiva, Jorge A. |
| publishDate | 2017 |
| publisher.none.fl_str_mv | Springer |
| reponame_str | Biblioteca Digital do IPB |
| repository_id_str | urn:repositoryAcronym:ipb |
| service_str_mv | urn:repositoryAcronym:ipb |
| spelling | engSpringerpt_PTEdible 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.application/pdfpt_PTEffect of high hydrostatic pressure (hhp) treatment on edible flowers’ propertiesPersonalFernandes, LuanaDSpacehttp://dspace.org/items/27b7ab18-734e-473d-b117-d2f5b2f35dc6DSpacehttp://dspace.org/items/27b7ab18-734e-473d-b117-d2f5b2f35dc6FernandesLuanaCiência IDhttps://www.ciencia-id.pt1219-7C60-1311ORCIDhttp://orcid.org0000-0001-9377-2453Casal, SusanaPersonalPereira, J.A.DSpacehttp://dspace.org/items/7932162e-a2da-4913-b00d-17babbe51857DSpacehttp://dspace.org/items/7932162e-a2da-4913-b00d-17babbe51857PereiraJosé AlbertoCiência IDhttps://www.ciencia-id.pt611F-80B2-A7C1ORCIDhttp://orcid.org0000-0002-2260-0600Researcher IDhttps://www.researcherid.comL-6798-2014Scopus Author IDhttps://www.scopus.com57204366348PersonalRamalhosa, ElsaDSpacehttp://dspace.org/items/d74be6c0-1703-4f77-bd81-e289ec981ee3DSpacehttp://dspace.org/items/d74be6c0-1703-4f77-bd81-e289ec981ee3RamalhosaElsaCiência IDhttps://www.ciencia-id.pt1A1D-FC05-A05DORCIDhttp://orcid.org0000-0003-2503-9705Scopus Author IDhttps://www.scopus.com6602978189Saraiva, Jorge A.HostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.ptISSNIsPartOf1935-5130DOIIsPartOf10.1007/s11947-017-1887-22020-03-10T10:24:28Z20172017-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/20895http://purl.org/coar/access_right/c_16ecrestricted accessHigh hydrostatic pressure treatmentEdible flowersPhysicochemical characteristicsEnzyme activityMicrobial inactivation627587 bytesliteraturehttp://purl.org/coar/resource_type/c_6501journal article2017http://creativecommons.org/licenses/by/4.0/http://purl.org/coar/access_right/c_16ecapplication/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/6fcf7d29-a9a6-4301-ab7e-3ed068b45b9d/downloadFood and Bioprocess Technology105799807 |
| spellingShingle | Effect of high hydrostatic pressure (hhp) treatment on edible flowers’ properties Fernandes, Luana High hydrostatic pressure treatment Edible flowers Physicochemical characteristics Enzyme activity Microbial inactivation |
| status | SINGLETON |
| subject.fl_str_mv | High hydrostatic pressure treatment Edible flowers Physicochemical characteristics Enzyme activity Microbial inactivation |
| title | Effect of high hydrostatic pressure (hhp) treatment on edible flowers’ properties |
| title_full | Effect of high hydrostatic pressure (hhp) treatment on edible flowers’ properties |
| title_fullStr | Effect of high hydrostatic pressure (hhp) treatment on edible flowers’ properties |
| title_full_unstemmed | Effect of high hydrostatic pressure (hhp) treatment on edible flowers’ properties |
| title_short | Effect of high hydrostatic pressure (hhp) treatment on edible flowers’ properties |
| title_sort | Effect of high hydrostatic pressure (hhp) treatment on edible flowers’ properties |
| topic | High hydrostatic pressure treatment Edible flowers Physicochemical characteristics Enzyme activity Microbial inactivation |
| topic_facet | High hydrostatic pressure treatment Edible flowers Physicochemical characteristics Enzyme activity Microbial inactivation |
| url | http://hdl.handle.net/10198/20895 |
| visible | 1 |