2025-02-17 ジョージア大学 (UGA)
＜関連情報＞
- https://news.uga.edu/ultrasounds-could-help-process-edible-flowers-as-food-ingredients/
- https://onlinelibrary.wiley.com/doi/10.1111/jfpe.70012
食用花の生産、加工、保存における超音波応用の役割： 総説 Role of Ultrasound Application in the Production, Processing, and Preservation of Edible Flowers: A Review
Fidele Benimana, Kentaro Kawata, Fanbin Kong, Anupam Roy, Anand Mohan
Journal of Food Process Engineering Published: 09 December 2024
DOI:https://doi.org/10.1111/jfpe.70012
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.
