Journal
FOOD REVIEWS INTERNATIONAL
Volume 35, Issue 2, Pages 132-154Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/87559129.2018.1473422
Keywords
Drying; edible flowers; high hydrostatic pressure; post-harvest technologies; shelf-life
Categories
Funding
- Portuguese Foundation for Science and Technology (FCT, Portugal) [SFRH/BD/95853/2013]
- FCT/MEC [FCT UID/QUI/00062/2013, PEst/UID/QUI/50006/2013]
- FEDER, within the PT2020 Partnership Agreement
- FCT (Portugal)
- FEDER under Program PT2020 [UID/AGR/00690/2013]
- Fundação para a Ciência e a Tecnologia [SFRH/BD/95853/2013] Funding Source: FCT
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This review intends to summarize the current knowledge on the post-harvest technologies applied to edible flowers, to help producers to increase their market share and to inform consumers on the technologies that are available to maintain edible flowers' quality and safety. Emerging post-harvest technologies as High Hydrostatic Pressure (HHP) or irradiation have given good results. Freeze- or vacuum-drying has shown to be highly effective in the preservation of flowers' bioactive compounds in comparison with classical drying approaches. While osmotic dehydration is already in use, the application of edible coatings and films can be a healthier alternative, without increasing solute contents.
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