PDF(Pubmed)
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\".
UNASSIGNED:
UNASSIGNED:
摘要：
鉴于客户对合成和危险化学品的日益关注和经济制裁，食品行业面临难以满足对具有安全和清洁观念的高质量食品的期望。除了它们被广泛用作装饰之外，在世界各地的许多不同文明中，鲜花被认为是传统食物或补充疗法的组成部分。由于它们作为营养来源的营养重要性，蛋白质，必需氨基酸,生物活性化合物，等。,许多可食用的花朵可以被视为食物来源，而不仅仅是美味或装饰。多酚,黄酮类化合物，类胡萝卜素是构成食用花卉生物活性成分的植物化学物质。这些物质具有抗炎作用,抗菌，和抗氧化特性，可以改善乳制品的营养状况。纳米颗粒已经成为利用这些优点的前沿策略。除了封装和保护药用物质外，由可食用花朵制成的纳米颗粒也可以实现调节释放，增加生物利用度和耐久性。存在许多机会将可食用的花-纳米颗粒添加到乳制品中。它们的加入可以增加独特的味道，颜色,和感觉，提高消费者的感官知觉。这篇综述引用了最近的研究，并讨论了不同的方面，如纳米粒子的合成，量化和表征，健康益处,用于开发功能性食品的新成分，以及不同品种食用花卉的生物活性化合物。请检查并确认在标题中进行的编辑。最后的标题是：“生物活性化合物，纳米粒子合成，食用花卉对开发功能性乳制品的健康益处和潜在利用：areview\“。
■
■
