Abstract
The food sector faces difficulty meeting the expectations for high-quality food items with safe and clean perceptions in light of customers’ increased concern and economic sanctions of synthetic and hazardous chemicals. Besides their widespread use as decoration, flowers are known to be consumed as a traditional food or a component of complementary therapy in many different civilizations worldwide. Because of their nutritional importance as a source of nutrients, proteins, essential amino acids, bioactive compounds, etc., many edible flowers can be viewed as a food source rather than just a delicacy or decoration. Polyphenols, flavonoids, and carotenoids are the phytochemicals that make up the bioactive components of edible flowers. These substances have anti-inflammatory, antibacterial, and antioxidant properties that can improve the nutritional profile of dairy products. Nanoparticles have become a cutting-edge strategy to make use of these advantages. In addition to encapsulating and protecting medicinal substances, nanoparticles made from edible flowers also enable regulated release, increasing bioavailability and durability. Numerous opportunities exist for the addition of edible flower- nanoparticles to dairy products. Their inclusion can add distinctive flavours, colours, and sensations, boosting the consumer’s sensory perception. This review quotes the recent studies and discusses different aspects such as nanoparticle synthesis, quantification and characterization, health benefits, novel ingredient for the development of functional food, and the bioactive compounds for different varieties of edible flowers.Kindly check and confirm the edit made in the title. The final title is : “Bioactive compounds,nanoparticles synthesis, health benefits andpotential utilization of edible flowers for thedevelopment of functional dairy products: areview"
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Abbreviations
- UHPLC-QDa-MS:
-
Ultra-high performance liquid chromatography coupled with a single quadrupole mass spectrometry
- HPLC:
-
High performance liquid chromatography
- ORAC:
-
Oxygen radical absorbance capacity
- FRAP:
-
Ferric reducing ability of plasma
- ABTS:
-
2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)
- DPPH:
-
2,2-Diphenyl-1-picrylhydrazyl
- GC-MS:
-
Gas chromatography mass spectrometry
- ICP Spectroscopy:
-
Inductively coupled plasma spectroscopy
- LPS:
-
Lipopolysaccharide
- SOSA:
-
Sensor open system architecture
- ROS:
-
Reactive oxygen species
- d.w:
-
Weight on dry basis
- GAE:
-
Gallic acid equivalents
- FW:
-
Fresh weight
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Rao, V., Poonia, A. Bioactive compounds, nanoparticles synthesis, health benefits and potential utilization of edible flowers for the development of functional dairy products: a review. J Food Sci Technol 61, 1053–1068 (2024). https://doi.org/10.1007/s13197-023-05853-6
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DOI: https://doi.org/10.1007/s13197-023-05853-6