Flores comestibles: belleza, salud y nutrición
DOI:
https://doi.org/10.33448/rsd-v9i7.2994Palabras clave:
Flores comestibles y ornamentales; Alimentos y aspectos estéticos; Nutrición humana.Resumen
El mercado de flores comestibles se está expandiendo en todo el mundo, debido al mayor interés de la población en los alimentos con propiedades terapéuticas y la necesidad de conquistar el mercado con productos diferentes e innovadores. Las flores se pueden usar para decorar y preparar alimentos y bebidas, agregando aroma, sabor y color. Sin embargo, la composición química de las flores debe conocerse antes del consumo humano. El objetivo fue discutir las especies más consumidas, sus componentes bioactivos e información sobre la calidad, preservación y consumo de flores. Se realizó una encuesta bibliográfica entre 1992 y 2018 en las plataformas de investigación de ScienceDirect, SciELO y Periódicos Capes, donde se seleccionaron 40 artículos para servir como base de datos. Los estudios sobre la percepción del consumidor sobre el consumo de flores comestibles y su preparación son limitados. El contenido de compuestos bioactivos se modifica por el método de preparación. La preferencia del consumidor es para formas sin procesar o mínimamente procesadas (como los pétalos de rosa secos). Las flores comestibles son una oportunidad empresarial, ya sea para la producción para el consumo, la preparación de nuevos productos o la extracción de bioactivos.
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