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Freezing of edible flowers: Effect on microbial and antioxidant quality during storage

2020Journal article Open access
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dc.contributor.authorFernandes, Luana
dc.contributor.authorCasal, Susana
dc.contributor.authorPereira, J.A.
dc.contributor.authorPereira, Ermelinda
dc.contributor.authorSaraiva, Jorge A.
dc.contributor.authorRamalhosa, Elsa
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2020-06-22T10:18:26Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2020-06-22T10:18:26Z
dc.date.issued2020
dc.description.abstractEdible flowers are a new gourmet product; however, they are not always available all years. Thus, it is essential to find out technologies to guarantee this product for a longer time. Flowers of four species (borage [Borago officinalis], heartsease [Viola tricolor], kalanchoe [Kalanchoe blossfeldiana], and dandelion [Taraxacum officinale]) were subjected to freezing (in their natural form and in ice cubes) and analyzed in terms of visual appearance, the content of flavonoids, hydrolysable tannins, phenolics, antioxidant activity (2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and reducing power), and microbial quality after storage for 1 and 3 months. Flowers in ice cubes showed similar appearance to fresh ones during the 3 months of storage, whereas frozen flowers were only equivalent up to 1 month with the exception of kalanchoe. Even though flowers in ice cubes showed good appearance after 3 months of storage, they had the lowest values of bioactive compounds and antioxidant activity. On the contrary, when frozen, the content of bioactive compounds maintained or even increased up to 1 month of storage compared to fresh flowers, except for borage. Furthermore, in both freezing treatments, the microorganisms’ counts decreased or maintained when compared to fresh samples, except in dandelion. In general, both treatments may allow keeping the flowers after their flowering times.
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 to Luana Fernandes and FCT/MCT for the financial support to QOPNA Research Unit (FCT UID/QUI/00062/2019) and LAQV Research Unit (UID/QUI/50006/2019) through national funds and cofinanced by the FEDER within the PT2020 Partnership Agreement. Furthermore, the authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2019).
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationFernandes, Luana; Casal, Susana; Pereira, José Alberto; Pereira, Ermelinda Lopes; Saraiva, Jorge A.; Ramalhosa, Elsa (2020). Freezing of edible flowers: Effect on microbial and antioxidant quality during storage. Journal of Food Science. ISSN 0022-1147. 85, p. 1151-1159en_EN
dc.identifier.doi10.1111/1750-3841.15097en_EN
dc.identifier.issn0022-1147
dc.identifier.urihttp://hdl.handle.net/10198/22301
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.subjectAntioxidant activityen_EN
dc.subjectEdible flowersen_EN
dc.subjectFrozenen_EN
dc.subjectIce cubesen_EN
dc.subjectMicrobial qualityen_EN
dc.subjectStorageen_EN
dc.titleFreezing of edible flowers: Effect on microbial and antioxidant quality during storageen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F95853%2F2013/PT
oaire.fundingStreamSFRH
person.familyNameFernandes
person.familyNamePereira
person.familyNamePereira
person.familyNameRamalhosa
person.givenNameLuana
person.givenNameJosé Alberto
person.givenNameErmelinda
person.givenNameElsa
person.identifier.ciencia-id1219-7C60-1311
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.ciencia-id3916-218E-1629
person.identifier.ciencia-id1A1D-FC05-A05D
person.identifier.orcid0000-0001-9377-2453
person.identifier.orcid0000-0002-2260-0600
person.identifier.orcid0000-0002-9431-5059
person.identifier.orcid0000-0003-2503-9705
person.identifier.ridL-6798-2014
person.identifier.scopus-author-id57204366348
person.identifier.scopus-author-id35222107200
person.identifier.scopus-author-id6602978189
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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relation.isAuthorOfPublication7932162e-a2da-4913-b00d-17babbe51857
relation.isAuthorOfPublication9d6b3744-286d-42bc-b363-533450bdb07c
relation.isAuthorOfPublicationd74be6c0-1703-4f77-bd81-e289ec981ee3
relation.isAuthorOfPublication.latestForDiscovery9d6b3744-286d-42bc-b363-533450bdb07c
relation.isProjectOfPublication3d84ba50-0c31-4c62-92b2-92696ceb2431
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