Publicação
Edible flowers as an emerging horticultural product: a review on sensorial properties, mineral and aroma profile
| Resumo: | Background: The current consumer needs for functional and healthy foods, as well as for diversified diets that include a variety of food sources have created a market niche for novel horticultural products such as edible flowers and related food formulations. Scope and approach: Considering the increasing interest on this crop production sector during the last few years, this review aims to compile the most relevant data regarding the production and marketing aspects of edible flowers, focusing on pre-and postharvest parameters that should be taken into account to facilitate their suc-cessful marketing. Moreover, this review presents the most important flower species that have been traditionally used or suggested for edible uses, while the sensorial attributes and the mineral profile of edible flowers are also presented. A special section is dedicated to the aroma components and the essential oils of several flower species focusing on those reports which refer to species with edible uses, while the bioactivities of these compounds are also cited. Finally, future remarks regarding the next steps that are required for the establishment of this new food segment in the market and the consumer awareness for related products are discussed. Key findings and conclusions: Edible flowers is a promising and challenging horticultural crop which could provide alternative solutions to farmers under the ongoing climate changing, having also in mind the sustainable use of natural resources, the diversification of agroecosystems and the preservation of biodiversity. Moreover, food industry could benefit by covering market demands for functional and healthy foods through the development of novel floral-based foods and food formulations, thus allowing the valorization of species that are unexplored or underexplored so far. |
|---|---|
| Autores principais: | Pires Junior, Eleomar de O. |
| Outros Autores: | Di Gioia, Francesco; Rouphael, Youssef; García-Caparrós, Pedro; Tzortzakis, Nikolaos; Ferreira, Isabel C.F.R.; Barros, Lillian; Petropoulos, Spyridon Α.; Caleja, Cristina |
| Assunto: | Macrominerals Essential oils Volatile compounds Functional properties Terpenoids |
| Ano: | 2023 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1867173320343945216 |
|---|---|
| author | Pires Junior, Eleomar de O. |
| author2 | Di Gioia, Francesco Rouphael, Youssef García-Caparrós, Pedro Tzortzakis, Nikolaos Ferreira, Isabel C.F.R. Barros, Lillian Petropoulos, Spyridon Α. Caleja, Cristina |
| author2_role | author author author author author author author author |
| author_facet | Pires Junior, Eleomar de O. Di Gioia, Francesco Rouphael, Youssef García-Caparrós, Pedro Tzortzakis, Nikolaos Ferreira, Isabel C.F.R. Barros, Lillian Petropoulos, Spyridon Α. Caleja, Cristina |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Pires Junior, Eleomar de O.\"},{\"Person.name\":\"Di Gioia, Francesco\"},{\"Person.name\":\"Rouphael, Youssef\"},{\"Person.name\":\"García-Caparrós, Pedro\"},{\"Person.name\":\"Tzortzakis, Nikolaos\"},{\"Person.name\":\"Ferreira, Isabel C.F.R.\",\"Person.identifier.orcid\":\"0000-0003-4910-4882\"},{\"Person.name\":\"Barros, Lillian\",\"Person.identifier.orcid\":\"0000-0002-9050-5189\"},{\"Person.name\":\"Petropoulos, Spyridon Α.\"},{\"Person.name\":\"Caleja, Cristina\",\"Person.identifier.orcid\":\"0000-0002-5769-8484\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Pires Junior, Eleomar de O. Di Gioia, Francesco Rouphael, Youssef García-Caparrós, Pedro Tzortzakis, Nikolaos Ferreira, Isabel C.F.R. Barros, Lillian Petropoulos, Spyridon Α. Caleja, Cristina |
| datacite.date.Accepted.fl_str_mv | 2023-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2020-04-02T09:24:53Z |
| datacite.date.embargoed.fl_str_mv | 2020-04-02T09:24:53Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Macrominerals Essential oils Volatile compounds Functional properties Terpenoids |
| datacite.titles.title.fl_str_mv | Edible flowers as an emerging horticultural product: a review on sensorial properties, mineral and aroma profile |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Pires Junior, Eleomar de O. Di Gioia, Francesco Rouphael, Youssef García-Caparrós, Pedro Tzortzakis, Nikolaos Ferreira, Isabel C.F.R. Barros, Lillian Petropoulos, Spyridon Α. Caleja, Cristina |
| dc.date.Accepted.fl_str_mv | 2023-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2020-04-02T09:24:53Z |
| dc.date.embargoed.fl_str_mv | 2020-04-02T09:24:53Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/21383 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | Elsevier |
| 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_abf2 |
| dc.subject.none.fl_str_mv | Macrominerals Essential oils Volatile compounds Functional properties Terpenoids |
| dc.title.fl_str_mv | Edible flowers as an emerging horticultural product: a review on sensorial properties, mineral and aroma profile |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | Background: The current consumer needs for functional and healthy foods, as well as for diversified diets that include a variety of food sources have created a market niche for novel horticultural products such as edible flowers and related food formulations. Scope and approach: Considering the increasing interest on this crop production sector during the last few years, this review aims to compile the most relevant data regarding the production and marketing aspects of edible flowers, focusing on pre-and postharvest parameters that should be taken into account to facilitate their suc-cessful marketing. Moreover, this review presents the most important flower species that have been traditionally used or suggested for edible uses, while the sensorial attributes and the mineral profile of edible flowers are also presented. A special section is dedicated to the aroma components and the essential oils of several flower species focusing on those reports which refer to species with edible uses, while the bioactivities of these compounds are also cited. Finally, future remarks regarding the next steps that are required for the establishment of this new food segment in the market and the consumer awareness for related products are discussed. Key findings and conclusions: Edible flowers is a promising and challenging horticultural crop which could provide alternative solutions to farmers under the ongoing climate changing, having also in mind the sustainable use of natural resources, the diversification of agroecosystems and the preservation of biodiversity. Moreover, food industry could benefit by covering market demands for functional and healthy foods through the development of novel floral-based foods and food formulations, thus allowing the valorization of species that are unexplored or underexplored so far. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | article |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/eddee2ae-e583-45ed-83b7-e89b4ac40490/download |
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| identifier.url.fl_str_mv | http://hdl.handle.net/10198/21383 |
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| institution | Instituto Politécnico de Bragança |
| instname_str | Instituto Politécnico de Bragança |
| language | eng |
| network_acronym_str | ipb |
| network_name_str | Biblioteca Digital do IPB |
| oai_identifier_str | oai:bibliotecadigital.ipb.pt:10198/21383 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Pires Junior, Eleomar de O. Di Gioia, Francesco Rouphael, Youssef García-Caparrós, Pedro Tzortzakis, Nikolaos Ferreira, Isabel C.F.R. Ferreira, Isabel C.F.R. https://www.ciencia-id.pt/9418-CF95-9919 9418-CF95-9919 http://orcid.org/0000-0003-4910-4882 0000-0003-4910-4882 Barros, Lillian Barros, Lillian https://www.ciencia-id.pt/9616-35CB-D001 9616-35CB-D001 http://orcid.org/0000-0002-9050-5189 0000-0002-9050-5189 Petropoulos, Spyridon Α. Caleja, Cristina Caleja, Cristina https://www.ciencia-id.pt/E218-8DD3-4959 E218-8DD3-4959 http://orcid.org/0000-0002-5769-8484 0000-0002-5769-8484 |
| publishDate | 2023 |
| publisher.none.fl_str_mv | Elsevier |
| reponame_str | Biblioteca Digital do IPB |
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| spelling | engElsevierpt_PTBackground: The current consumer needs for functional and healthy foods, as well as for diversified diets that include a variety of food sources have created a market niche for novel horticultural products such as edible flowers and related food formulations. Scope and approach: Considering the increasing interest on this crop production sector during the last few years, this review aims to compile the most relevant data regarding the production and marketing aspects of edible flowers, focusing on pre-and postharvest parameters that should be taken into account to facilitate their suc-cessful marketing. Moreover, this review presents the most important flower species that have been traditionally used or suggested for edible uses, while the sensorial attributes and the mineral profile of edible flowers are also presented. A special section is dedicated to the aroma components and the essential oils of several flower species focusing on those reports which refer to species with edible uses, while the bioactivities of these compounds are also cited. Finally, future remarks regarding the next steps that are required for the establishment of this new food segment in the market and the consumer awareness for related products are discussed. Key findings and conclusions: Edible flowers is a promising and challenging horticultural crop which could provide alternative solutions to farmers under the ongoing climate changing, having also in mind the sustainable use of natural resources, the diversification of agroecosystems and the preservation of biodiversity. Moreover, food industry could benefit by covering market demands for functional and healthy foods through the development of novel floral-based foods and food formulations, thus allowing the valorization of species that are unexplored or underexplored so far.application/pdfpt_PTEdible flowers as an emerging horticultural product: a review on sensorial properties, mineral and aroma profilePires Junior, Eleomar de O.Di Gioia, FrancescoRouphael, YoussefGarcía-Caparrós, PedroTzortzakis, NikolaosPersonalFerreira, Isabel C.F.R.DSpacehttp://dspace.org/items/bd0d1537-2e03-41fb-b27a-140af9c35db8DSpacehttp://dspace.org/items/bd0d1537-2e03-41fb-b27a-140af9c35db8FerreiraIsabel C.F.R.Ciência IDhttps://www.ciencia-id.pt9418-CF95-9919ORCIDhttp://orcid.org0000-0003-4910-4882Researcher IDhttps://www.researcherid.comE-8500-2013Scopus Author IDhttps://www.scopus.com36868826600PersonalBarros, LillianDSpacehttp://dspace.org/items/3af07ffe-f914-48ba-a5d5-efcf70fdce01DSpacehttp://dspace.org/items/3af07ffe-f914-48ba-a5d5-efcf70fdce01BarrosLillianCiência IDhttps://www.ciencia-id.pt9616-35CB-D001ORCIDhttp://orcid.org0000-0002-9050-5189Researcher IDhttps://www.researcherid.comJ-3600-2013Researcher IDhttps://www.researcherid.comJ-3600-2013Scopus Author IDhttps://www.scopus.com35236343600Scopus Author IDhttps://www.scopus.com57194900801Petropoulos, Spyridon Α.PersonalCaleja, CristinaDSpacehttp://dspace.org/items/5ef2706d-073c-4c23-9e45-498ac244118cDSpacehttp://dspace.org/items/5ef2706d-073c-4c23-9e45-498ac244118cCalejaCristinaCiência IDhttps://www.ciencia-id.ptE218-8DD3-4959ORCIDhttp://orcid.org0000-0002-5769-8484Scopus Author IDhttps://www.scopus.com36514202500HostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.ptISSNIsPartOf0924-2244DOIIsPartOf10.1016/j.tifs.2023.05.0072020-04-02T09:24:53Z20232023-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/21383http://purl.org/coar/access_right/c_abf2open accessMacromineralsEssential oilsVolatile compoundsFunctional propertiesTerpenoids1625064 bytesliteraturehttp://purl.org/coar/resource_type/c_6501journal article2023http://creativecommons.org/licenses/by/4.0/http://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/eddee2ae-e583-45ed-83b7-e89b4ac40490/downloadTrends in Food Science & Technology |
| spellingShingle | Edible flowers as an emerging horticultural product: a review on sensorial properties, mineral and aroma profile Pires Junior, Eleomar de O. Macrominerals Essential oils Volatile compounds Functional properties Terpenoids |
| status | SINGLETON |
| subject.fl_str_mv | Macrominerals Essential oils Volatile compounds Functional properties Terpenoids |
| title | Edible flowers as an emerging horticultural product: a review on sensorial properties, mineral and aroma profile |
| title_full | Edible flowers as an emerging horticultural product: a review on sensorial properties, mineral and aroma profile |
| title_fullStr | Edible flowers as an emerging horticultural product: a review on sensorial properties, mineral and aroma profile |
| title_full_unstemmed | Edible flowers as an emerging horticultural product: a review on sensorial properties, mineral and aroma profile |
| title_short | Edible flowers as an emerging horticultural product: a review on sensorial properties, mineral and aroma profile |
| title_sort | Edible flowers as an emerging horticultural product: a review on sensorial properties, mineral and aroma profile |
| topic | Macrominerals Essential oils Volatile compounds Functional properties Terpenoids |
| topic_facet | Macrominerals Essential oils Volatile compounds Functional properties Terpenoids |
| url | http://hdl.handle.net/10198/21383 |
| visible | 1 |