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Edible flowers as an emerging horticultural product: a review on sensorial properties, mineral and aroma profile

2023Journal article Open access
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dc.contributor.authorPires Junior, Eleomar de O.
dc.contributor.authorDi Gioia, Francesco
dc.contributor.authorRouphael, Youssef
dc.contributor.authorGarcía-Caparrós, Pedro
dc.contributor.authorTzortzakis, Nikolaos
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.contributor.authorPetropoulos, Spyridon Α.
dc.contributor.authorCaleja, Cristina
dc.date.accessioned2020-04-02T09:24:53Z
dc.date.available2020-04-02T09:24:53Z
dc.date.issued2023
dc.description.abstractBackground: 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.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/ 2020) and SusTEC (LA/P/0007/2021)). L. Barros thanks the national funding by FCT, P.I., through the institutional scientific employment program-contract, C. Caleja thanks her contract through the project Healthy- PETFOOD (POCI-01-0247-FEDER-047073), and E. Pires Jr. grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES (2021. 05425. BD).
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPires 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 (2023). Edible flowers as an emerging horticultural product: a review on sensorial properties, mineral and aroma profile. Trends in Food Science & Technology. eISSN 1879-3053. 137, p. 31-54pt_PT
dc.identifier.doi10.1016/j.tifs.2023.05.007
dc.identifier.eissn1879-3053
dc.identifier.issn0924-2244
dc.identifier.urihttp://hdl.handle.net/10198/21383
dc.language.isoengpt_PT
dc.publisherElsevier
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectMacromineralspt_PT
dc.subjectEssential oilspt_PT
dc.subjectVolatile compoundspt_PT
dc.subjectFunctional propertiespt_PT
dc.subjectTerpenoids
dc.titleEdible flowers as an emerging horticultural product: a review on sensorial properties, mineral and aroma profilept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleTrends in Food Science & Technologypt_PT
person.familyNameFerreira
person.familyNameBarros
person.familyNameCaleja
person.givenNameIsabel C.F.R.
person.givenNameLillian
person.givenNameCristina
person.identifier144781
person.identifier469085
person.identifier.ciencia-id9418-CF95-9919
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-idE218-8DD3-4959
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0002-5769-8484
person.identifier.ridE-8500-2013
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id36868826600
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id36514202500
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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