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

Journal of Food Science
Luana FernandesElsa Ramalhosa

Abstract

Edible 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...Continue Reading

References

Dec 1, 1986·Experientia·A M Gounot
Jun 7, 1985·JAMA : the Journal of the American Medical Association·D L DickensP C Johnson
Mar 14, 2014·Journal of Food Science·Lina XiongCanxi Shen
Aug 14, 2015·Journal of Agricultural and Food Chemistry·Monica Rosa LoizzoRosa Tundis
Jan 24, 2018·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Luana FernandesSusana Casal

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