{"title":"Role of Ultrasound Application in the Production, Processing, and Preservation of Edible Flowers: A Review","authors":"Fidele Benimana, Kentaro Kawata, Fanbin Kong, Anupam Roy, Anand Mohan","doi":"10.1111/jfpe.70012","DOIUrl":null,"url":null,"abstract":"<p>Edible flowers, with their abundance of nutrients, low-calorie count, and beneficial compounds, are seen as a choice for a diet. However, the high moisture content in edible flowers makes it challenging to store, transport, and process edible flowers effectively, resulting in shelf-life processing difficulties and increased risk of spoilage. Ultrasound technology has become popular in food processing due to its versatility in cleaning, preserving, freezing, and thawing emulsions formation and drying. This article review explores using ultrasound to improve the production and processing of edible flowers. The review discusses the impact of ultrasound on the drying process, extracting bioactive compounds, and extending the postharvest lifespan while enhancing the overall preservation of edible flowers. Ultrasonic technology has the advantage of promoting the development of the edible flower industry.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 12","pages":""},"PeriodicalIF":2.7000,"publicationDate":"2024-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.70012","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Process Engineering","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/jfpe.70012","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"ENGINEERING, CHEMICAL","Score":null,"Total":0}
引用次数: 0
Abstract
Edible flowers, with their abundance of nutrients, low-calorie count, and beneficial compounds, are seen as a choice for a diet. However, the high moisture content in edible flowers makes it challenging to store, transport, and process edible flowers effectively, resulting in shelf-life processing difficulties and increased risk of spoilage. Ultrasound technology has become popular in food processing due to its versatility in cleaning, preserving, freezing, and thawing emulsions formation and drying. This article review explores using ultrasound to improve the production and processing of edible flowers. The review discusses the impact of ultrasound on the drying process, extracting bioactive compounds, and extending the postharvest lifespan while enhancing the overall preservation of edible flowers. Ultrasonic technology has the advantage of promoting the development of the edible flower industry.
期刊介绍：
This international research journal focuses on the engineering aspects of post-production handling, storage, processing, packaging, and distribution of food. Read by researchers, food and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing. Co-Editors M. Elena Castell-Perez and Rosana Moreira, both of Texas A&M University, welcome papers covering the best original research on applications of engineering principles and concepts to food and food processes.
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