Feng Min, Zhang Min, Adhikari Benu, Chang Lu
State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China.
State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China.
Food Chem. 2024 Aug 1;448:139077. doi: 10.1016/j.foodchem.2024.139077. Epub 2024 Mar 20.
Edible flowers are an exotic part of the human diet due to their distinct sensorial properties and health benefits. Due to consumers demand edible flowers and their products with natural freshness and high nutritional value, there is increasing research on the application of green and efficient edible flower processing technologies. This paper reviews the application of a number of physical fields including ultrasound, microwave, infrared, ultraviolet, ionizing radiation, pulse electric field, high hydrostatic pressure, and reduced pressure aiming to improve the processing and product quality of edible flowers. The mechanism of action, influencing factors, and status on application of each physical energy field are critically evaluated. In addition, the advantages and disadvantages of each of these energy fields are evaluated, and trends on their future prospects are highlighted. Future research is expected to focus on gaining greater understanding of the mechanism action of physical field-based technologies when applied to processing of edible flowers and to provide the basis for broaden the application of physical field-based technologies in industrial realm.
可食用花卉因其独特的感官特性和健康益处而成为人类饮食中别具一格的一部分。由于消费者对具有天然新鲜度和高营养价值的可食用花卉及其产品有需求，因此对绿色高效可食用花卉加工技术应用的研究日益增多。本文综述了包括超声波、微波、红外线、紫外线、电离辐射、脉冲电场、高静水压和减压在内的多种物理场在改善可食用花卉加工和产品质量方面的应用。对每个物理能量场的作用机制、影响因素及应用现状进行了批判性评估。此外，还评估了这些能量场各自的优缺点，并突出了其未来前景的发展趋势。未来的研究预计将集中在更深入了解基于物理场的技术应用于可食用花卉加工时的作用机制，并为拓宽基于物理场的技术在工业领域的应用提供依据。
