Edible Flowers

Health Benefits, Nutrition, Processing, and Applications

1st Edition - July 12, 2024
Editors: Arun Kumar Gupta, Vijay Kumar, Bindu Naik, Poonam Mishra
Language: English
Paperback ISBN:
9 7 8 - 0 - 4 4 3 - 1 3 7 6 9 - 3
eBook ISBN:
9 7 8 - 0 - 4 4 3 - 1 3 7 7 0 - 9

Edible Flowers: Health Benefits, Nutrition, Processing, and Applications discusses several edible flowers and their history, bioactive compounds, pharmacological properties, ch… Read more

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Edible Flowers: Health Benefits, Nutrition, Processing, and Applications discusses several edible flowers and their history, bioactive compounds, pharmacological properties, chemistry, and manifold applications. Composed of 20 chapters, the book explores significant edible flowers which have a bioactive and pharmacological attribute apart from preservation aspects. Each of the presented flowers are analyzed by its taxonomy, history, nutritional properties, important bioactive natural compounds, pharmacological potential, use in food processing, and marketability.

Medicinal and edible flowers that are grown in the various countries and are thought to promote health are also the subject of this book, thus ensuring the food security aspect. Written by a team of experts in the field, this book is a good support for researchers and scientists working in the fields of food science, food technology, and nutrition, with a special interest by the study of edible flowers.

Cover image
Title page
Table of Contents
Copyright
Dedication
List of contributors
About the editors
Preface
Chapter 1. Introduction
Abstract
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
Chapter 2. Allium flowers
Abstract
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
2.7 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
Chapter 3. Amaranthus
Abstract
3.1 Introduction
3.2 Chemical profile
3.3 Functional Properties
3.4 Health benefits
3.5 Applications in the food industry
3.6 Conclusion
References
Chapter 4. Bombax ceiba (Red silk cotton)
Abstract
4.1 Introduction
4.2 Cultivation
4.3 Regeneration
4.4 Sensorial and aromatic properties
4.5 Nutritional properties/chemical properties
4.6 Pharmacological importance
4.7 Application in food processing
4.8 Marketability (market/population, and cost–benefit analysis)
4.9 Conclusion and future prospective
References
Chapter 5. Chrysanthemum morifolium
Abstract
5.1 Introduction
5.2 Cultivation
5.3 Sensorial and aromatic properties
5.4 Nutritional and pharmcaological properties
5.5 Types of chemical compounds present in Chrysanthemum morifolium
5.6 Food safety
5.7 Extraction methods
5.8 Postharvest losses during storage and preservation techniques of edible flowers
5.9 Application in food processing
5.10 Potential food and pharmaceutical products
5.11 Marketability
5.12 Conclusion and future prospects
References
Chapter 6. Cucurbita
Abstract
6.1 Introduction
6.2 Nutritional and chemical properties
6.3 Phytochemical profile of edible cucurbit
6.4 Biological activities
6.5 Color properties
6.6 Sensory properties
6.7 Food safety: toxic and antinutritional compounds and allergies
6.8 Potential food and pharmaceutical products from Cucurbita blossoms
6.9 Pharmacological compounds of Cucurbita blossoms (in vitro and in vivo studies)
6.10 Application of Cucurbita flowers in food processing (food colorants/food additives)
6.11 Postharvest storage, preservation techniques, and packaging technologies
6.12 Production of cucurbit flowers
6.13 Market analysis worldwide
6.14 Conclusion and future prospective
References
Chapter 7. Helianthus annuus L.
Abstract
7.1 Introduction
7.2 Taxonomy and characteristics
7.3 History
7.4 Diversity and availability
7.5 Cultivation
7.6 Sensorial and aromatic properties
7.7 Nutritional properties/chemical properties
7.8 Food safety
7.9 Oil extraction methods
7.10 In vivo and in vitro studies of bioactive and pharmacological compounds
7.11 Postharvest losses during storage
7.12 Preservation techniques of sunflower
7.13 Drying and storage of sunflower seeds
7.14 Application in food processing and pharmaceutical products
7.15 Marketability (market/population, and cost–benefit analysis)
7.16 Conclusion
References
Chapter 8. Hibiscus rosa-sinensis
Abstract
8.1 Introduction
8.2 Cultivation practices
8.3 Nutritional, chemical, and sensorial properties
8.4 Postharvesting and innovative and emerging preservation techniques of hibiscus
8.5 Potential application in food and pharmaceutical products
8.6 Conclusion and future prospective
References
Chapter 9. Matricaria chamomilla
Abstract
9.1 Introduction
9.2 Taxonomy
9.3 Characterization of chamomile flower
9.4 The current trends in the processing and preservation of chamomile flower
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
Chapter 10. Moringa oleifera
Abstract
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
10.6 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
Chapter 11. Musa paradisiaca Linn
Abstract
11.1 Introduction
11.2 Phytochemical profile and nutritional properties/chemical properties
11.3 Methods of estimation of bioactive and pharmacological compounds
11.4 Immunomodulatory properties and their therapeutic effect on human health
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
Chapter 12. Rhododendron arboreum Sm.
Abstract
12.1 Introduction
12.2 Cultivation
12.3 Sensorial and aromatic properties
12.4 Nutritional properties/chemical properties
12.5 Phytochemical composition
12.6 Extraction method, in vivo and in vitro studies of bioactive and pharmacological compounds
12.7 Applications in food processing (food colorants/food additives)
12.8 Food safety; toxic and antinutritional compounds, allergies
12.9 Postharvest losses during storage and preservation techniques
12.10 Marketability (market/population, and cost–benefit analysis)
12.11 Conclusion and future prospective
References
Chapter 13. Rosa
Abstract
13.1 Introduction
13.2 History of the rose flower
13.3 Genealogy
13.4 Conditions required for planting and growing Damask roses
13.5 Food value of edible rose flowers
13.6 Propagation and increase of Damask roses
13.7 Products made from roses
13.8 Edible Rose flower as a functional food
13.9 Conclusion
References
Chapter 14. Rosemary (Salvia rosmarinus)
Abstract
14.1 Introduction
14.2 Cultivation
14.3 Sensorial and aromatic properties
14.4 Nutritional properties/chemical properties
14.5 Food safety: toxic and antinutritional compounds, allergies
14.6 Extraction methods, in vivo and in vitro studies of bioactive and pharmacological compounds
14.7 Postharvest losses during storage and preservation techniques (innovative and emerging preservation technologies) of edible flowers
14.8 Application in food processing
14.9 Potential food and pharmaceutical products
14.10 Rosemary flower extract
14.11 Marketability
14.12 Conclusion and future prospects
References
Chapter 15. Saussurea obvallata (King of Himalayan flower)
Abstract
15.1 Introduction
15.2 Taxonomic classification
15.3 Distribution and occurrence
15.4 Cultivation
15.5 Traditional uses
15.6 Market products
15.7 Phytochemistry
15.8 Conclusion and future aspects
References
Chapter 16. Taraxacum officinale (Dandelion)
Abstract
16.1 Introduction
16.2 Cultivation
16.3 Nutritional properties/chemical properties
16.4 Sensorial and aromatic properties
16.5 Food safety: toxic, antinutritional compounds and allergies
16.6 Extraction methods, in vivo and in vitro studies
16.7 Postharvest losses during storage and preservation
16.8 Application of dandelion in food processing
16.9 Potential food and pharmaceutical products
16.10 Marketability of dandelion
16.11 Conclusion
References
Chapter 17. Nasturtium (Tropaeolum majus L.)
Abstract
17.1 Introduction
17.2 Taxonomy
17.3 Morphology
17.4 History
17.5 Origin and distribution
17.6 Cultivation
17.7 Sensory and aromatic properties
17.8 Nutritional properties
17.9 Health benefits of Indian cress
17.10 Culinary uses
17.11 Food safety issues, toxic, and antinutritional compounds and allergies
17.12 Extraction methods of bioactive and pharmacological compounds
17.13 Conclusion and future prospective
References
Chapter 18. Viola tricolor and Viola odorata
Abstract
18.1 Introduction
18.2 Viola tricolor
18.3 Viola odorata
18.4 Emerging techniques for the extraction
18.5 Food safety, toxic, and antinutritional compounds
References
Chapter 19. Minor flowers of Asian and African countries
Abstract
19.1 Hemerocallis
19.2 Pelargonium
19.3 Artemisia afra
19.4 Oxalis
19.5 Minor edible flowers and their daily usage
19.6 Conclusion and future prospectus
References
Chapter 20. Minor flowers of European and American Countries
Abstract
20.1 Salvia
20.2 Monarda (bergamot, horsemint, bee balm)
20.3 Robinia (honey locust, black locust)
20.4 Begonia (wax begonia, tuberous begonia, polka dot begonia)
20.5 Antirrhinum
20.6 Althaea
20.7 Giant hyssops (Agastache)
20.8 Borago officinalis (borage)
20.9 Calendula officinalis (Calendula)
20.10 Centaurea cyanus (Cornflower)
References
Index

Arun Kumar Gupta

Arun Kumar Gupta was awarded doctoral degree at Tezpur University, Assam, India, from Department of Food Engineering and Technology. He has been serving as an assistant professor in the department of Food Science & Technology at Graphic EraUniversity, Dehradun, India. He is a lifetime member of the Association of Food Scientists; Technologists (India), International Society of Food Engineering and Institute of Scholar. He has been a regular reviewer of several reputable journals including, InSc journal, Plant, Science PG, Current Nutrition and Food Science, BMC Complementary Medicine and Therapies, etc. Dr. Gupta possesses extensive expertise in the domain of citrus debittering, gum exudates, and valorisation of underutilized tubers showcasing a strong potential for future contributions to this field. His research and insights have been disseminated through the publication of 44 original research and review papers, 17 book chapters, and the filing of four patents.

Affiliations and expertise

Assistant Professor, Department of Food Technology, School of Applied and Life Sciences, Uttaranchal University, Dehradun, Uttarakhand, India

Vijay Kumar

Dr. Vijay Kumar was awarded Ph. D. in Biotechnology on topic: “Antibacterial metabolites from actinomycetes of diverse habitats and locations of Uttarakhand”, from Biotechnology Department of H.N.B. Garhwal Central University, Srinagar. His Research Interest mainly includes: actinobacteria genomics, engineering the expression of silent natural product biosynthetic gene clusters, expanding the chemical space of natural products using bioengineering, bioengineering bespoke chemical scaffolds. He is the executive editor of International Journal of Microbiology.

Affiliations and expertise

Assistant Professor, Himalayan School of Biosciences, Swami Rama Himalayan University, Jolly Grant, Dehradun, India

Bindu Naik

Bindu Naik has done B Sc in Zoolgy, M Sc in Biotechnology, M Tech in Food Science & Technology with a Ph D in Bioprocess & Food Engineering. She has worked at BFIT and Doon PG College as an Assistant Professor. She joined Uttaranchal University in 2018 and worked as an Assistant Professor for two years before moving to be an assistant professor at the Department of Life Sciences, GEU-IIC Innovation activity coordinator, Graphic Era (Deemed to be University) Dehradun, Uttarakhand, India.

Affiliations and expertise

Assistant Professor, Department of Life Sciences, Food Technology, Graphic Era University, Uttarakhand, India

Poonam Mishra

Prof. Poonam Mishra earned an MTech at Harcourt Butler Technical University, Kanpur, and a Ph.D. in food engineering at Tezpur University, India. In 2004, Dr. Mishra joined the Centre of Food Technology, University of Allahabad as a lecturer, where she has been engaged in teaching and research and development related to food engineering and technology. She also is actively involved in the establishment of the Food Quality Control Laboratory at the Centre of Food Technology. In 2009, she joined Tezpur University as an Assistant Professor and is now a professor in the Department of Food Engineering and Technology at Tezpur Central University, India.

Affiliations and expertise

Department of Food Engineering & Technology, Tezpur University, Assam, India

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health

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Arun Kumar Gupta

Vijay Kumar

Bindu Naik

Poonam Mishra