Edible flowers’ flavor, safety and their utilization as functional ingredients: a review

Indrani Chetia, Akhila Vijayakumar, Laxmikant S. Badwaik
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Abstract

Edible flowers have been a part of various traditional dishes around the world. The consumption of edible flowers has been rising due to their nutritional properties, minerals, antioxidants, phenolic and bioactive compounds, therapeutic properties, and also aesthetic appeal. Along with the nutrients, some antinutrients and other chemical, biological, microbial hazards may render flowers non-edible. The components responsible for flavor in edible flowers are different from species to species. Bioactive compounds play a major role in sensory attributes of edible flowers. Various functional food products such as bakery items, dairy products, beverages etc. can be developed by incorporating edible flowers. Understanding various properties of edible flowers, their safe consumption, and utilization as functional ingredients in the development of various food products is not only useful but also necessary to popularize edible flowers for novel applications. It is important for food safety experts to recognize and reduce the risks connected with edible flowers.

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食用花卉的风味、安全性及其作为功能性配料的利用:综述
食用花卉一直是世界各地各种传统菜肴的一部分。食用花卉因其营养特性、矿物质、抗氧化剂、酚类和生物活性化合物、治疗特性以及美观吸引力,消费量不断上升。除营养成分外,一些抗营养成分和其他化学、生物、微生物危害也可能导致鲜花不可食用。可食用花卉的风味成分因品种而异。生物活性化合物对食用花卉的感官属性起着重要作用。通过添加食用花卉,可以开发出各种功能性食品,如烘焙食品、乳制品、饮料等。了解食用花卉的各种特性、其安全食用以及在开发各种食品时作为功能性配料的利用,对于推广食用花卉的新应用不仅有用,而且很有必要。食品安全专家必须认识到并减少与食用花卉有关的风险。
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