Edible flowers: Review of flower processing and extraction of bioactive compounds by novel technologies

Zhao, Linlin; Fan, Hanzhi; Zhang, Min; Chitrakar, Bimal; Bhandari, Bhesh; Wang, Bin

doi:10.1016/j.foodres.2019.108660

Cited by 84 publications

(74 citation statements)

References 127 publications

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“…Nowadays, edible flowers are gaining prominence for being a source of vitamins, minerals, fibers, and bioactive compounds that can be extracted by different methods [8]. Díaz-García et al [9] found that the anthocyanin-rich extract of the flowers of Thymus moroderi added in yogurt kept the pink color stable for one month of storage.…”

Section: Introductionmentioning

confidence: 99%

From the Field to the Pot: Phytochemical and Functional Analyses of Calendula officinalis L. Flower for Incorporation in an Organic Yogurt

et al. 2019

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Edible flowers have been used as ingredients because of their biological activities, taste, and overall appearance. This research was aimed to characterize the chemical composition and in vitro antioxidant activity of the marigold flower (Calendula officinalis L.) extracted with different proportions of water and ethyl alcohol, and the lyophilized extract with higher content of antioxidant compounds was incorporated into an organic yogurt. Results showed that the hydroalcoholic extract (50:50 v/v) presented the highest total phenolic content (TPC), flavonoids, and antioxidant activity (ferric reducing antioxidant power (FRAP), total reducing capacity (TRC), and Cu2+/Fe2+ chelating ability). Phenolic acids and flavonoids were quantified in the extract by LC-DAD, while 19 compounds were tentatively identified by ESI-MS/MS. The lyophilized marigold extract (LME) also inhibited 12% of Wistar rat’s brain lipid oxidation in vitro, inhibited α-amylase, and α-glucosidase activities, but showed no cytotoxicity towards cancerous cells (HCT8 and A549). However, marigold flower extract protected human erythrocytes against mechanical stress. When added into an organic yogurt model (0 to 1.5%), LME increased TPC and antioxidant activity (2,2-diphenyl-1-picrylhydrazyl (DPPH) and TRC), and the sensory analysis showed that the organic yogurt had an acceptance of 80.4%. Our results show that the use of LME may be a technological strategy to increase the content of bioactive compounds in yogurts.

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Section: Introductionmentioning

confidence: 99%

From the Field to the Pot: Phytochemical and Functional Analyses of Calendula officinalis L. Flower for Incorporation in an Organic Yogurt

et al. 2019

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“…(Kowalski et al, 2018) (Ahsaei et al, 2019). (Zhang et al, 2018) (Pantoja et al, 2017) (Putnik et al, 2017) (Nieto et al, 2018) (Zoral et al, 2018) (Senanayake, 2018) (Campo et al, 2018) (Ngo et al, 2017) (Sik et al, 2020) (Debebe et al, 2019) (Ali et al, 2019 (Sik et al, 2020) (Debebe et al, 2019) (Putnik et al, 2017) (Zhang et al, 2018) (Pantoja et al, 2017) (Zhang, Wen, Zhang, Duan & Ma, 2020) (Zhao et al, 2019) (Ali et al, 2019. Extracción asistida por microondas.…”

Section: Carvacrolunclassified

“…Procesamiento de comida y extracción de componentes bioactivos de las plantas y de flores comestibles. (Altemimi et al, 2017) (Quintana et al, 2019) (Palacio et al, 2018) (Flores 2017) (Sik et al, 2020) (Debebe et al, 2019) (Putnik et al, 2017) (Campo et al, 2018) (Zhang et al, 2018) (Joshi & Gogate, 2020) (Zhang et al, 2020) (Zhao et al, 2019) (Ali et al, 2019). Extracción asistida por enzimas.…”

Section: Extracción Asistida Por Ultrasonidounclassified

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Romero (Rosmarinus officinalis L.): su origen, importancia y generalidades de sus metabolitos secundarios

et al. 2020

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El presente trabajo, es una revisión que muestra el impacto que tiene el uso de las plantas medicinales en la salud humana. Desde la antigüedad, por tradición, se extendió el uso mayoritario de algunas familias vegetales como la Lamiaceae que destaca por sus propiedades aromáticas y aplicación culinaria en numerosas culturas, así como en el tratamiento y prevención de una gran variedad de enfermedades y malestares. Dentro de las especies pertenecientes a esta familia se encuentra el romero (Rosmarinus officinalis), planta que ha ganado importancia en el campo de la investigación por sus diversos atributos biológicos como: antiinflamatorio, antimicrobiano, antioxidante y anticancerígeno, entre otros; resultados que debe a sus metabolitos secundarios como: el ácido carnósico, el carnosol, el ácido rosmárico y el alcanfor, entre otros más, aunado a un potencial efecto cuando es aplicado. También se mencionan algunas metodologías que buscan la extracción de los componentes biológicamente activos del romero.

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“…Total flavonoids (aluminum chloride reagent) data are expressed in mg of quercetin equivalents for 100 g of film (mg QE/100 g film) [46,140,163,188,216,217,[229][230][231][232][233] • DPPH method (1,1-diphenyl-2-picrylhydrazyl radical reagent-DPPH) data are expressed in mg of ascorbic acid equivalents for 100 g of film (AAE/100 g of film) [30,32,37,47,72,160,162,163,169,199,[233][234][235][236][237][238][239] • ABTS (2,20-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid reagent-ABTS) data are expressed in mg of ascorbic acid equivalents for 100 g of film (AAE/100 g of film) [32,47,166,174,211,235,239,240] Antibacterial activity is performed by the assessment of the zone of inhibition assay on a solid medium placed in Petri dishes and containing specific media for each microorganism tested [74,125,129,141,171,176,179,…”

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confidence: 99%

Edible and Functionalized Films/Coatings—Performances and Perspectives

et al. 2020

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In recent years, food packaging has evolved from an inert and polluting waste that remains after using the product toward an active item that can be consumed along with the food it contains. Edible films and coatings represent a healthy alternative to classic food packaging. Therefore, a significant number of studies have focused on the development of biodegradable enveloping materials based on biopolymers. Animal and vegetal proteins, starch, and chitosan from different sources have been used to prepare adequate packaging for perishable food. Moreover, these edible layers have the ability to carry different active substances such as essential oils—plant extracts containing polyphenols—which bring them considerable antioxidant and antimicrobial activity. This review presents the latest updates on the use of edible films/coatings with different compositions with a focus on natural compounds from plants, and it also includes an assessment of their mechanical and physicochemical features. The plant compounds are essential in many cases for considerable improvement of the organoleptic qualities of embedded food, since they protect the food from different aggressive pathogens. Moreover, some of these useful compounds can be extracted from waste such as pomace, peels etc., which contributes to the sustainable development of this industry.

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Edible flowers: Review of flower processing and extraction of bioactive compounds by novel technologies

Cited by 84 publications

References 127 publications

From the Field to the Pot: Phytochemical and Functional Analyses of Calendula officinalis L. Flower for Incorporation in an Organic Yogurt

From the Field to the Pot: Phytochemical and Functional Analyses of Calendula officinalis L. Flower for Incorporation in an Organic Yogurt

Romero (Rosmarinus officinalis L.): su origen, importancia y generalidades de sus metabolitos secundarios

Edible and Functionalized Films/Coatings—Performances and Perspectives

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