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Effect of high hydrostatic pressure (hhp) treatment on edible flowers’ properties

2017Journal article Restricted access
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dc.contributor.authorFernandes, Luana
dc.contributor.authorCasal, Susana
dc.contributor.authorPereira, J.A.
dc.contributor.authorRamalhosa, Elsa
dc.contributor.authorSaraiva, Jorge A.
dc.date.accessioned2020-03-10T10:24:28Z
dc.date.available2020-03-10T10:24:28Z
dc.date.issued2017
dc.description.abstractEdible 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.pt_PT
dc.description.sponsorshipThe authors acknowledge the Portuguese Foundation for Science and Technology (FCT, Portugal) for the financial support provided by the research grant SFRH/BD/95853/2013 and FCT/ MEC for the financial support to QOPNA research Unit (FCT UID/QUI/ 00062/2013), through national funds and where applicable co-financed by the FEDER, within the PT2020 Partnership Agreement, and REQUIMTE through the Project UID/QUI/50006/2013.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFernandes, Luana; Casal, Susana; Pereira, J.A.; Ramalhosa, Elsa; Saraiva, Jorge A. (2017). Effect of high hydrostatic pressure (hhp) treatment on edible flowers’ properties. Food and Bioprocess Technology. ISSN 1935-5130. 10:5, p. 799-807pt_PT
dc.identifier.doi10.1007/s11947-017-1887-2pt_PT
dc.identifier.issn1935-5130
dc.identifier.urihttp://hdl.handle.net/10198/20895
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSpringerpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectHigh hydrostatic pressure treatmentpt_PT
dc.subjectEdible flowerspt_PT
dc.subjectPhysicochemical characteristicspt_PT
dc.subjectEnzyme activitypt_PT
dc.subjectMicrobial inactivationpt_PT
dc.titleEffect of high hydrostatic pressure (hhp) treatment on edible flowers’ propertiespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F95853%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F00062%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F50006%2F2013/PT
oaire.citation.endPage807pt_PT
oaire.citation.issue5pt_PT
oaire.citation.startPage799pt_PT
oaire.citation.titleFood and Bioprocess Technologypt_PT
oaire.citation.volume10pt_PT
oaire.fundingStreamSFRH
oaire.fundingStream5876
oaire.fundingStream5876
person.familyNameFernandes
person.familyNamePereira
person.familyNameRamalhosa
person.givenNameLuana
person.givenNameJosé Alberto
person.givenNameElsa
person.identifier.ciencia-id1219-7C60-1311
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.ciencia-id1A1D-FC05-A05D
person.identifier.orcid0000-0001-9377-2453
person.identifier.orcid0000-0002-2260-0600
person.identifier.orcid0000-0003-2503-9705
person.identifier.ridL-6798-2014
person.identifier.scopus-author-id57204366348
person.identifier.scopus-author-id6602978189
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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