Edible flowers : health benefits, nutrition, processing, and applications.

Edible Flowers: Health Benefits, Nutrition, Processing, and Applications discusses several edible flowers and their history, bioactive compounds, pharmacological properties, chemistry, and manifold applications.

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Opis bibliograficzny
Format:	Elektroniczne E-book
Język:	angielski
Wydane:	[S.l.] : Academic Press, 2024.
Hasła przedmiotowe:	Plants, Edible. Flowers. Plantes comestibles. Fleurs. flower (plant material) Flowers Plants, Edible
Dostęp online:	ScienceDirect
Etykiety:	Dodaj etykietę Nie ma etykietki, Dołącz pierwszą etykiete!

Spis treści:

Front Cover
Edible Flowers
Copyright Page
Dedication
Contents
List of contributors
About the editors
Preface
1 Introduction
1.1 Introduction
1.2 Biological activities of edible flowers
1.3 Medicinal uses of edible flowers
1.4 Processing and preservation of edible flowers using novel methods of processing
1.5 Conclusion
References
2 Allium flowers
2.1 Introduction
2.2 Cultivation
2.3 Sensorial and aromatic properties
2.4 Nutritional/chemical properties
2.5 Safety: toxic antinutritional compounds and allergies
2.6 Extraction of bioactive and pharmacological compounds
2.6.1 Extraction methods
2.6.2 In vivo and in vitro studies of bioactive and pharmacological compounds
2.6.3 Allium Essential Oils
2.7 Postharvest losses during storage and preservation techniques
2.8 Application in food processing
2.9 Potential food and pharmaceutical products
2.10 Marketability
2.11 Conclusion and future prospect
References
3 Amaranthus
3.1 Introduction
3.1.1 Background
3.1.2 Botanical description
3.2 Chemical profile
3.2.1 Organic acids
3.2.2 Tocopherol
3.2.3 Pigments
3.2.4 Others
3.2.5 Active components
3.3 Functional Properties
3.3.1 Antioxidant activity
3.3.2 Antimicrobial activity
3.3.3 Antifungal activity
3.3.4 Antihaemolytic activity
3.4 Health benefits
3.5 Applications in the food industry
3.6 Conclusion
References
4 Bombax ceiba (Red silk cotton)
4.1 Introduction
4.1.1 Taxonomy
4.1.2 Scientific classification
4.1.3 Synonyms
4.1.4 Vernacular names
4.2 Cultivation
4.2.1 Climate
4.2.2 Soil
4.2.3 Phenology
4.2.4 Germination and seedling stages
4.2.5 Nursery practices
4.3 Regeneration
4.3.1 Natural regeneration
4.3.2 Artificial regeneration
4.3.3 Nursery technique.
4.3.4 Plantations technique
4.3.4.1 Direct sowing
4.3.4.2 Entire planting
4.3.4.3 Stump planting
4.4 Sensorial and aromatic properties
4.5 Nutritional properties/chemical properties
4.6 Pharmacological importance
4.6.1 Antiobesity
4.6.2 Antimicrobial activity
4.6.3 Antiangiogenic activity
4.6.4 Hepatoprotective activity
4.6.5 Cytotoxicity
4.6.6 Analgesic effect
4.6.7 Antidiabetic
4.6.8 Diuretic activity
4.6.9 Antioxidant activity
4.7 Application in food processing
4.7.1 Salads and gravies
4.7.2 Culinary garnish
4.7.3 Flower-based beverages
4.7.4 Traditional medicinal uses
4.8 Marketability (market/population, and cost-benefit analysis)
4.9 Conclusion and future prospective
References
5 Chrysanthemum morifolium
5.1 Introduction
5.1.1 Taxonomic classification
5.1.2 Physical description
5.1.3 History and distribution
5.2 Cultivation
5.3 Sensorial and aromatic properties
5.4 Nutritional and pharmcaological properties
5.4.1 Antimicrobial
5.4.2 Antiinflammatory
5.4.3 Antihypertensive
5.4.4 Antioxidant
5.4.5 Anticancer
5.5 Types of chemical compounds present in Chrysanthemum morifolium
5.5.1 Terpenoids
5.5.2 Flavonoids
5.5.3 Phenolic acid
5.6 Food safety
5.7 Extraction methods
5.8 Postharvest losses during storage and preservation techniques of edible flowers
5.8.1 Drying
5.8.2 Crystallization
5.8.3 Preservation using vinegar
5.8.4 Preservation using oil
5.8.5 Preservation using honey or sugar
5.8.6 Preservation in butter
5.8.7 Cold preservation
5.9 Application in food processing
5.10 Potential food and pharmaceutical products
5.10.1 Dietary herbal medicine
5.10.2 Tea
5.10.3 Essential oil
5.10.4 Food colorants/food additives
5.11 Marketability
5.12 Conclusion and future prospects.
7.14 Application in food processing and pharmaceutical products
7.15 Marketability (market/population, and cost-benefit analysis)
7.16 Conclusion
References
8 Hibiscus rosa-sinensis
8.1 Introduction
8.2 Cultivation practices
8.3 Nutritional, chemical, and sensorial properties
8.3.1 Nutritional composition
8.3.2 Chemical composition
8.3.2.1 Bioactive compounds
8.3.2.1.1 Carotenoids
8.3.2.1.2 Phenolic compounds
8.3.2.1.3 Flavonoids
8.3.2.1.4 Anthocyanins
8.3.3 Sensorial properties
8.4 Postharvesting and innovative and emerging preservation techniques of hibiscus
8.4.1 Refrigeration
8.4.2 Drying
8.4.3 Freezing
8.4.4 Freeze-drying
8.4.5 High hydrostatic pressure
8.5 Potential application in food and pharmaceutical products
8.6 Conclusion and future prospective
References
9 Matricaria chamomilla
9.1 Introduction
9.2 Taxonomy
9.3 Characterization of chamomile flower
9.3.1 The nutritional properties of chamomile flower
9.3.2 Pharmacological properties of chamomile flower
9.3.3 Safety and antinutritional compounds of chamomile flower
9.4 The current trends in the processing and preservation of chamomile flower
9.4.1 Drying
9.4.2 Cold storage
9.4.3 Freezing
9.4.4 Chemical preservation
9.4.5 Modified atmosphere packaging
9.4.6 High hydrostatic pressure technology
9.5 The postharvest losses of natural compounds of chamomile flower
9.6 The application of natural compounds extracted from chamomile flowers in the food products
9.7 The prospects for industry applications and marketability of chamomile flower
References
10 Moringa oleifera
10.1 Introduction
10.2 Propagation and cultivation of moringa
10.3 Nutritional properties
10.4 Antinutritional factors in moringa flower.
10.5 Extraction methods, in vivo and in vitro studies of bioactive and pharmacological compounds
10.5.1 Extraction and phytochemical profiling of bioactive compounds in moringa flowers
10.5.2 Potentials of bioactive compounds of moringa flower
10.5.2.1 Antioxidant capacity
10.5.2.2 Antimicrobial activity
10.5.2.3 Pharmacological activity
10.5.2.4 Enzyme inhibitory activities
10.6 Current trends in the use of moringa flowers in food processing and preservation
10.7 Application of natural compounds such as colorant, flavoring, and volatile in food
10.8 Marketability of moringa products
10.9 Conclusion and prospects for industrial applications of moringa flowers
References
11 Musa paradisiaca Linn
11.1 Introduction
11.2 Phytochemical profile and nutritional properties/chemical properties
11.3 Methods of estimation of bioactive and pharmacological compounds
11.3.1 Identification of saponins
11.3.2 Identification of phenols
11.3.3 Identification of glycosides
11.3.4 Identification of flavonoids
11.3.5 Identification of tannins
11.3.6 Identification of terpenoids
11.4 Immunomodulatory properties and their therapeutic effect on human health
11.4.1 Antidiabetic
11.4.2 Antitumor
11.4.3 Antiulcer
11.5 Application of Musa paradisiaca flower in food
11.6 Nonfood application of banana flower
11.7 Postharvest processing and preservation of edible flowers
11.8 Market status and commercial aspects of banana flower
11.9 Conclusion
References
12 Rhododendron arboreum Sm.
12.1 Introduction
12.2 Cultivation
12.3 Sensorial and aromatic properties
12.4 Nutritional properties/chemical properties
12.5 Phytochemical composition
12.5.1 Flavonoids
12.5.2 Diterpenes
12.5.3 Alkaloids
12.5.4 Polyphenols
12.5.4.1 Flavonols
12.5.4.2 Hydroxycinnamic acids.

Edible flowers : health benefits, nutrition, processing, and applications.

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