Factors influencing consumers’ attitudes towards the consumption of edible flowers

Chen, Nai-Hua; Wei, Sherrie

doi:10.1016/j.foodqual.2016.10.001

Cited by 69 publications

(62 citation statements)

References 44 publications

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“…In this work, the colour brilliance (L*) was greater for D. × hortorum with yellow flowers (80.28 , 84.49 and 87.52) and white flowers (81.52, 82.47 and 89.11) (Tab. 3), while those of cherry colour showed the lowest brightness (10.46, 22.29 and 16.12), which is associated with the absorption of a greater range of wavelengths of light, given its darker appearance, since, according to Arellano et al (2015), low values of the L* component contribute to the visualization of darker colours and a high concentration of secondary pigments (anthocyanins and carotenoids) (Chen and Wei, 2017).…”

Section: Physicochemical Qualitymentioning

confidence: 92%

“…One of the reasons for the increase in the consumption of edible flowers is associated with the presence of biologically active compounds that have beneficial effects on human health (Lee et al, 2009;Huang et al, 2014;Benvenuti et al, 2016) because they are widely valued by consumers seeking a healthy lifestyle (Yang et al, 2014;Chen and Wei, 2017). Among these compounds are phenolic acids, flavonoids and anthocyanins, which have antioxidant properties and, by inhibiting free radicals that induce oxidative stress, reduce the risk of chronic degenerative diseases (diabetes, cognitive deterioration and some types of cancer) and cardiovascular diseases, among others (Zeng et al, 2014;Loizzo et al, 2016;Pires et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical quality, antioxidant capacity and nutritional value of edible flowers of some wild dahlia species

Espejel

Cruz-Álvarez

Mejía-Muñoz

et al. 2019

Folia Horticulturae

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Mexico is the centre of origin and domestication of the dahlia, which has the widest distribution worldwide as an ornamental plant; however, due to changes in eating habits in some sectors of the population (vegetarians and vegans), it has also been incorporated as an ingredient in the gastronomic field. The aim of this research was to determine the attributes of physicochemical quality, antioxidant capacity and nutritional value of ligulate flowers of some wild dahlia species. A completely randomized experimental design with five repetitions was used. Fresh weight, total titratable acidity (TTA), total soluble solids (TSS), ascorbic acid (AA), colour, total phenols (TP), total flavonoids (TFl), total anthocyanins (TAn), antioxidant capacity (AC) and proximate composition were evaluated. The highest fresh weight was observed in D. × hortorum, with similar values among its different flower colours. Likewise, D. merckii and D. coccinea stood out for their high TTA value; however, D. coccinea also had the highest AA content (0.77-0.9 mg g−1 FW), TP (12.87-19.92 mg GAE g−1 FW), TFl (6.78-11.32 mg QE g−1 DW) and AC (47.28-60.43 mg AAEVC g−1 FW). On the other hand, D. campanulata was notable for its high levels of moisture, fat and raw fibre; similarly, D. coccinea stood out for its high amounts of dry matter and total carbohydrates. The ligulate flowers of wild dahlias have a high concentration of bioactive compounds and a nutritional composition with beneficial contributions to health care, so they could be used for consumption as fresh products.

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Section: Physicochemical Qualitymentioning

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Physicochemical quality, antioxidant capacity and nutritional value of edible flowers of some wild dahlia species

Espejel

Cruz-Álvarez

Mejía-Muñoz

et al. 2019

Folia Horticulturae

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“…lotus or marigold flowers) or minimally processed forms (e.g. dried rose petals or saffron powder) rather than supplements (Chen & Wei, 2017).…”

Section: Introductionmentioning

confidence: 99%

Effect of high hydrostatic pressure on the quality of four edible flowers: Viola × wittrockiana, Centaurea cyanus, Borago officinalis and Camellia japonica

Fernandes

Casal

Pereira

et al. 2017

Int J of Food Sci Tech

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SummaryThe aim of the study was to evaluate the effect of high hydrostatic pressure (HHP) on the appearance, bioactivity and microbial content of four edible flowers along storage. Several treatments at 75-450 MPa and holding times (1, 5 and 10 min) were applied. Borage and camellia were unacceptable after all treatments, while centaurea showed good appearance at 100/5 MPa min À1; however, the shelf life did not increase. Pansies treated at 75/5 and 75/10 MPa min À1 also retained the appearance of fresh flowers. Furthermore, pansies submitted at 75/5 MPa min À1 maintained good appearance over 20 days of storage at 4°C, while the untreated remained satisfactory only until 6 days. Even though no significant differences on microbial load were observed between untreated and HHP-treated pansies in day 0, HHP induced the production of bioactive compounds, increasing the shelf life of pansies. So, the HHP treatment is a promising technology for Viola 9 wittrockiana.

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“…Flores comestíveis representam um nicho de mercado. O aroma, a cor, a aparência atraem frequentemente os consumidores para experimentarem produtos de flores comestíves e vegetais não convencionais (Chen & Wei, 2017;Silva et al, 2018). Esta pesquisa mostrou que a curiosidade, o aroma e o sabor característico das rosas são as maiores influências na atitude em relação ao consumo.…”

Section: F1 F2unclassified

“…Diversos métodos de preservação foram desenvolvidos, entre eles a concentração com açúcar na forma de geleia, porém, a preservação pode afetar as características sensoriais e nutricionais das flores. As tendências futuras refletem os desejos dos consumidores em relação à presença de flores comestíveis em suas dietas, e, portanto, métodos de conservação devem ser desenvolvidos e otimizados para que as flores não percam suas características (Chen & Wei, 2017;Pires et al, 2018).…”

Section: Introductionunclassified

Creme de ricota enriquecido com farinha da casca de maracujá

Granella¹,

Rezer²,

Deon³

et al. 2019

Ciência E Tecnologia Dos Alimentos–Volume 3

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Factors influencing consumers’ attitudes towards the consumption of edible flowers

Cited by 69 publications

References 44 publications

Physicochemical quality, antioxidant capacity and nutritional value of edible flowers of some wild dahlia species

Physicochemical quality, antioxidant capacity and nutritional value of edible flowers of some wild dahlia species

Effect of high hydrostatic pressure on the quality of four edible flowers: Viola × wittrockiana, Centaurea cyanus, Borago officinalis and Camellia japonica

Creme de ricota enriquecido com farinha da casca de maracujá

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