Search Results (22)

Ready-to-eat products are very popular and controversial due to their microbial safety. The main processing steps in obtaining a safe, edible product is heat treatment. The traditional manufacturing of meatballs, which conducts unhealthy compounds related to deep-fat-fried foods like the oil oxidation of harmful substances and polycyclic aromatic hydrocarbons, has been replaced with baking (180 °C) and steaming (94 °C). The addition of aqueous extract from two herbs, lemon balm (Melissa officinalis L.) or wild thyme (Thymus serpyllum L.), has led to twelve variants of meatballs, obtained from the tenderloin of three different animal species (pork, turkey, and beef). During processing, the food components go through conformational changes that affect the texture of the final product. In this study, differential scanning calorimetry for detecting and characterizing the thermal changes in meatballs was used. In addition, the influence of heat treatments on the textural and rheological parameters of meatballs was evaluated using instrumental methods. The cooking yield registered values of 61.21 ± 0.25% for steamed beef samples and 81.36 ± 0.86% for steamed turkey samples. The latest samples also showed the lowest firmness value, 3.41 ± 0.79 N. In this study, the addition of aqueous extracts did not considerably affect the texture and rheological behavior, which were influenced mainly by the heat treatment and meat type. Generally, steaming determined a firmer texture compared to baking. Full article

Dendrobium officinale Kimura & Migo (D. officinale) is a well-recognized traditional Chinese medicinal herb that is both medicinal and edible. Contemporary pharmacological studies have revealed that D. officinale contains abundant bioactive compounds, including polysaccharides, flavonoids, alkaloids, and dendrobine, exhibiting diverse pharmacological properties such as antioxidant, anti-inflammatory, and immunomodulatory effects. However, the industrial application of D. officinale faces many problems, such as the scarcity of wild resources, low natural reproduction rate, and slow growth rate as well as the lack of relevant industrial standards. Nevertheless, substantial advancements, including the exploitation of artificial propagation techniques and breeding of new varieties, have been achieved in recent years. These developments have effectively addressed the challenges associated with its low natural reproduction rate and the scarcity of wild resources. This review summarizes the progress in the industrial development, seedling cultivation, and pharmacological exploration of D. officinale in recent years. Furthermore, it analyzes current research inadequacies and offers strategic solutions to enhance its application in healthcare and medicine. Full article

Background/Objectives:Persicaria hydropiper (L.) Delarbre, commonly known as water pepper, possesses multifunctional potential. Our research focuses on its complex phenolic composition, bioactivity, safety evaluation and utilization in a sustainable manner. Moreover, a survey was conducted among the Serbian population to gain insight into the attitude towards traditional wild-growing herbs (i.e., P. hydropiper), the level of familiarity with their zero-waste culture, and to assess eating behaviors. Methods: A survey was conducted with 168 participants to assess attitudes towards traditional herbs, zero-waste culture, and eating behaviors, while cytotoxicity, in vivo toxicity, chemical analysis of secondary metabolites, and probiotic viability assays were performed to evaluate the effects of the PH extract. Results: Notably, P. hydropiper extract (PH) exhibits a diverse phenolic profile, including quinic acid (3.68 ± 0.37 mg/g DW), gallic acid (1.16 ± 0.10 mg/g DW), quercetin (2.34 ± 0.70 mg/g DW) and kaempferol-3-O-glucoside (4.18 ± 0.17 mg/g DW). These bioactive compounds have been linked to anticancer effects. The tested extract demonstrated a cytotoxic effect on the human neuroblastoma cell line, opening questions for the further exploration of its mechanisms for potential therapeutic applications. Based on the toxicity assessment in the Artemia salina model, the PH could be characterized with good safety, especially for the lower concentrations (LC₅₀ = 0.83 mg/mL, 24 h). The utilization of the spent PH material supports the viability of psychobiotic strains (up to 9.26 ± 0.54 log CFU/mL). Based on the conducted survey, 63.7% (n = 107) of respondents mainly prefer traditional instead of imported herbs. The respondents were skeptical about zero-waste edibles; 51.2% (n = 86) would not try them, and a bit more than half were not familiar with zero-waste culture (57.7%; n = 97). Only 8.3% (n = 14) followed a flexitarian diet as a dietary pattern. Conclusions: The use of underutilized traditional plants and their spent material could potentially contribute to the acceptance of a zero-waste culture in Serbia. Reinventing the use of neglected traditional plants and addressing ways for spent material valorization could contribute to the acceptance of a zero-waste strategy and encourage healthier eating behavior. Full article

Chrysanthemums and wild chrysanthemums are herbs with high application value. As edible plants of the Asteraceae family, they have good antioxidant, anti-inflammatory and hepatoprotective properties. Chrysanthemums and wild chrysanthemums contain a wide variety of volatile organic compounds, and these volatile components are the main factors contributing to the flavor differences. Therefore, in this study, we investigated the volatile components of holland chrysanthemum from Bozhou, Anhui Province, Chu-chrysanthemum from Chuzhou, Anhui Province, Gong-chrysanthemums from Huangshan, Anhui Province, Huai-chrysanthemums from Jiaozuo, Henan Province, Hang-chrysanthemum from Hangzhou, Zhejiang Province, and wild chrysanthemum from Dabie Mountain by headspace–gas chromatography–ion mobility spectrometry (HS-GC-IMS) coupled with principal component analysis (PCA). The results showed that Chrysanthemum and wild chrysanthemum contain alcohols, esters, hydrocarbons, ketones, aldehydes, acids, camphor, pyrazines and furans. Among them, alcohols, esters and hydrocarbons accounted for more than 15%. It was hypothesized that 2-methyl-1-propanol, 2-methylbutanol, 1-hexanol in alcohols and hexyl acetate, 3-methylbutyl acetate and ethyl 2-methylpropanoate in esters might be the main reasons for the alcoholic and sweet flavors of chrysanthemum and chrysanthemum officinale. Based on the principal component analysis, cluster analysis with the Euclidean distance and similarity analysis of fingerprints, it was found that there were significant differences in the volatile components in chrysanthemums from different origins, among which the differences between Chu-chrysanthemum and Hang-chrysanthemum were the most significant. In addition, as a genus of wild chrysanthemum with the same species, it contains a richer variety of volatile organic compounds, and the content of hydrocarbons and alcohols is significantly higher than that of chrysanthemum. Full article

Human beings have used wild edible plants (WEPs) for food since ancient times. The poor and underprivileged people of the district of Malakand, Pakistan, also depend on wild edible plants (WEPs) to fulfill their food and nutrition needs. Wild edible plants (WEPs) are a potential solution for overcoming food shortages for families living in rural areas. The current study evaluated the ethnobotanical, nutritional, and elemental potential of some wild edible plants (WEPs) commonly used by local people in the district of Malakand, Pakistan. Ethnobotanical information was collected from local people through a semi-structured questionnaire. The ethnobotanical information collected about wild edible plants revealed that two wild edible species belong to the family Fabaceae, two plant species belong to the family Polygonaceae, and one plant species belongs to each family Amaranthaceae, Brassicaceae, Chenopodiaceae, Malvaceae, Oxalidaceae, and Portulaceae. The plants collected were all herbs, and the parts used as edible parts were mostly leaves and young shoots. All the collected plants were predominantly used as vegetables by local people. The proximate nutritional analysis was carried out according to the official methods of AOAC (from 2016). The proximate nutritional analysis revealed that the selected WEPs are a good source of important nutrients like carbohydrates, proteins, fibers, fats, and caloric energy. The proximate nutritional analysis of selected WEPs revealed that the highest (%) moisture content was calculated in Nasturtium officinale W.T. Aiton (90.45 ± 0.3); the highest dry matter (%) was present in Oxalis corniculata L. (21.60 ± 0.2); the highest ash (%) in Chenopodium album L. (17.80 ± 0.3); the highest crude fibers (%) in Meliolotus indicus (L.) All (16.45 ± 0.5); the highest crude protein (%) in Meliolotus indicus (L.) All (14.40 ± 0.1%); the highest crude fats (%) in Rumex hastatus Don. (3.80 ± 0.04); the highest percentage of carbohydrates in Portulaca oleracea L. (65.38 ± 0.6); and the maximum energy value was calculated for Portulaca oleracea L. (321.38 ± 0.4 Kcal/100 g). The elemental analysis of wild edible plants (WEPs) was carried out through energy-dispersive X-ray analysis (EDX). The EDX analysis showed that these WEPs consist of crucial and imperative elements such as C, O, N, P, Mg, K, S, Ca, Al, Si, Cl, Fe, Cu, Na, and Zn, which are integral parts of the human diet. Following the results of the EDX elemental analysis, Portulaca oleracea accounted for the highest concentration (%) of carbon, Oxalis corniculata accounted for the highest concentration (%) of oxygen, and Nasturtium officinale accounted for the maximum concentration of nitrogen (9.70%). The current study revealed that the research area is rich in diversity of wild edible plants (WEPs), a cheap and economical food source for locals. The study also showed that these wild edible plants (WEPs) possess all the crucial nutrients and elements imperative for human food and health. These wild edible plants (WEPs) will play a key role in a sustainable food system in the future. Full article

Golden thistle (Scolymus hispanicus L.) is a wild edible plant belonging to Asteraceae family, with a great potential for food applications. The aim of this study was to identify the best cooking procedure able to provide a high-quality, ready-to-use product. For this purpose, leaf midribs (the most used edible part of the plant) were cooked by boiling, steaming, and ‘sous vide’, and the cooked products were compared for their phenolic content and composition, antioxidant activity, sugar and inorganic ion content, organoleptic characteristics, and microbial safety, this latter also during storage. In general, boiling caused a decrease in the value of these parameters, despite being the best product for taste and overall acceptability. On the contrary, steaming and ‘sous vide’ resulted in the best treatments to preserve antioxidant activity, total phenols, and chlorogenic acid. In particular, in ‘sous vide’ cooked samples, a significant increase in the value of these parameters and a remarkable decrease in nitrate content were found. Moreover, ‘sous vide’ resulted in the best treatment also regarding microbial safety during shelf life; actually, after 15 days of storage at 8 °C, Enterobacteriaceae and mesophilic aerobic bacteria were not detectable in ‘sous vide’ samples. These results contributed to increase the knowledge of a wild edible plant with high nutritional properties and promoting its consumption by obtaining a ready-to-use product with good organoleptic characteristics and endowed with a long period of shelf life. Full article

Heracleum sphondylium L., commonly known as hogweed, common hogweed, or cow parsnip, is an herbaceous plant of the Apiaceae family native to Europe and Asia. This wild edible plant is common in grasslands, herb-rich meadows, hedges, wooded areas, roadsides, and railway embankments and in both waste and cultivated grounds. This review presents both the characteristics and ethnobotany, as well as the findings, technical advances, and potential of hogweed research with the goal of improving and disseminating knowledge regarding the value and potential of this wild edible plant. Current knowledge suggests that H. sphondylium L. shows good potential as a new cash crop, being an interesting food ingredient and also a source of compounds with biological activities. Therefore, hogweed may be proposed as a new horticultural crop, although several aspects of cultivation must be examined before full domestication. Full article

A perennial wild shrub from the Lamiaceae family and native to the Mediterranean region, thyme is considered an important wild edible plant studied for centuries for its unique importance in the food, pharmaceutical, and cosmetic industry. Thyme is loaded with phytonutrients, minerals and vitamins. It is pungent in taste, yet rich in moisture, proteins, crude fiber, minerals and vitamins. Its chemical composition may vary with geographical location but is mainly composed of flavonoids and antioxidants. Previous studies have illustrated the therapeutic effects of thyme and its essential oils, especially thymol and carvacrol, against various diseases. This is attributed to its multi-pharmacological properties that include, but are not limited to, antioxidant, anti-inflammatory, and antineoplastic actions. Moreover, thyme has long been known for its antiviral, antibacterial, antifungal, and antiseptic activities, in addition to remarkable disruption of microbial biofilms. In the COVID-19 era, some thyme constituents were investigated for their potential in viral binding. As such, thyme presents a wide range of functional possibilities in food, drugs, and other fields and prominent interest as a nutraceutical. The aims of the current review are to present botanical and nutritive values of this herb, elaborate its major constituents, and review available literature on its dietetic and biological activities. Full article

Rubus L. is one of the most diverse genera belonging to Rosaceae; it consists of more than 700 species with a worldwide distribution. It thus provides an ideal natural “supergenus” for studying the importance of its edible, medicinal, and phylogenetic characteristics for application in our daily lives and fundamental scientific studies. The Rubus genus includes many economically important species, such as blackberry (R. fruticosus L.), red raspberry (R. ideaus L.), black raspberry (R. occidentalis L.), and raspberry (R. chingii Hu), which are widely utilized in the fresh fruit market and the medicinal industry. Although Rubus species have existed in human civilization for hundreds of years, their utilization as fruit and in medicine is still largely inadequate, and many questions on their complex phylogenetic relationships need to be answered. In this review, we briefly summarize the history and progress of studies on Rubus, including its domestication as a source of fresh fruit, its medicinal uses in pharmacology, and its systematic position in the phylogenetic tree. Recent available evidence indicates that (1) thousands of Rubus cultivars were bred via time- and labor-consuming methods from only a few wild species, and new breeding strategies and germplasms were thus limited; (2) many kinds of species in Rubus have been used as medicinal herbs, though only a few species (R. ideaus L., R. chingii Hu, and R. occidentalis L.) have been well studied; (3) the phylogeny of Rubus is very complex, with the main reason for this possibly being the existence of multiple reproductive strategies (apomixis, hybridization, and polyploidization). Our review addresses the utilization of Rubus, summarizing major relevant achievements and proposing core prospects for future application, and thus could serve as a useful roadmap for future elite cultivar breeding and scientific studies. Full article

Wild Edible Plants (WEPs) still play a vital role in the subsistence of many traditional communities, while they are receiving increasing recognition in tackling food security and nutrition at the international level. This paper reviews the use patterns of native WEPs in Chile and discusses their role as future crops and sources of food products. We conducted an extensive literature review by assessing their taxonomic diversity, life forms, consumption and preparation methods, types of use (traditional and modern), and nutritional properties. We found that 330 native species were documented as food plants, which represent 7.8% of the total flora of Chile. These species belong to 196 genera and 84 families. The most diverse families are Asteraceae (34), Cactaceae (21), Fabaceae (21), Solanaceae (20) and Apiaceae (19), and the richest genera in terms of number of species are Solanum (9), Ribes (8), Berberis (7), Hypochaeris (7) and Oxalis (6). Perennial herbs are the predominant life form (40%), followed by shrubs (35%), trees (14%), and annual and biannual herbs (11%). Fruits (35.8%), roots (21.5%) and leaves (20.0%) are the parts of plants consumed the most. Nine different food preparation categories were identified, with ‘raw’ forming the largest group (43%), followed by ‘beverages’ (27%), ‘savoury preparations’ (27%), and ‘sweet’ (13%). Almost all native Chilean WEPs have reported traditional food uses, while only a few of them have contemporary uses, with food products mainly sold in local and specialised markets. Species’ richness, taxonomic diversity and family representation have similar patterns to those observed for the world flora and other countries where surveys have been carried out. Some Chilean native WEPs have the potential to become new crops and important sources of nutritious and healthy products in the food industry. However, there are still many gaps in knowledge about their nutritional, anti-nutritional and biochemical characteristics; future research is recommended to unveil their properties and potential uses in agriculture and the food industry. Full article

Wild edible plant species are often more tolerant to salinity than many crop plants. Considering the salinization of irrigation water that is progressively affecting the Mediterranean region and the market demand for new plant foods, the cultivation of wild edible species could represent a valid alternative to conventional vegetable crops. In this study, Reichardia picroides (L.) Roth, a widespread spontaneous herb of ethnobotanical tradition, was grown for four or six weeks under a greenhouse in a floating system for the production of baby leaves. In order to improve the nutraceutical quality of the tissues, the plants were exposed to the following NaCl concentrations in the nutrient solution: 1.7 (control), 25, 50, and 100 mM. The results showed that a 4-week growing period in a floating system with 50 mM NaCl in the nutrient solution increased the content of bioactive molecules without affecting the fresh yield. After six weeks of cultivation, despite a decrease in biomass production as compared with the control, the leaves of salt-treated plants contained higher levels of bioactive molecules along with lower amounts of nitrate ion. Full article

With ~70% of the sub-Saharan population living in rural areas, more than 90% of rural African households depend on natural forest products. Although several studies in other parts of South Africa have looked into the use of natural forest products in poverty alleviation, little is known on the roles and relative contribution of natural forest products as daily and safety nets specifically within the Vhembe Biosphere Reserve, South Africa. This study assessed the different roles played by natural forest products in households and the patterns of their relative contribution to households both as sources of income and direct consumption within differing household compositions as well as socio-economic factors. These included employment and income diversification role and the monetised value of natural resources in the rural livelihoods of households in Sambandou and Mavunde, Vhembe Biosphere Reserve, Limpopo Province, South Africa. The study inter alia compared a wide use of natural resources by two villages and determined on which forest products they most relied for their economic welfare. Their relative contributions to livelihoods were assessed by identifying factors that affected their contributions. Findings of the study showed that Sambandou had a high number of people with formal jobs and females, and fewer old-age pensioners. Differences in employment and education between villages were observed. In all villages, the most frequently used or harvested resource was fuelwood, wild edible fruits, herbs, grass/shrub hand sweepers, insects for food, thatch grass/reeds and poles for fencing and housing. Overall, Mavunde village households were found to be more dependent on natural resource harvesting both for income and subsistence substitution. Findings suggest that this may have been a consequence of socio-economic factors such as income and employment, as well as general underdevelopment in the village. This study’s findings could contribute to further studies into how these results compare to other parts of the country and region, as well as their respective developmental implications. Full article

Wild edible plants are an essential component of people’s diets in the Mediterranean basin. In Italy, ethnobotanical surveys have received increasing attention in the past two centuries, with some of these studies focusing on wild edible plants. In this regard, the literature in Italy lacks the coverage of some major issues focusing on plants used as herbs and spices. I searched national journals for articles on the use of wild food plants in Italy, published from 1963 to 2020. Aims of the present review were to document plant lore regarding wild herbs and spices in Italy, identify the wild plants most frequently used as spices, analyze the distribution of wild herbs and spices used at a national scale, and finally, to describe the most common phytochemical compounds present in wild plant species. Based on the 34 studies reviewed, I documented 78 wild taxa as being used in Italy as herbs or spices. The studies I included in this systematic review demonstrate that wild species used as herbs and spices enrich Italian folk cuisine and can represent an important resource for profitable, integrated local small-scale activities. Full article

Recent research in Japan has investigated how local people historically utilized natural resources, using geographic information systems (GIS). These works have helped to clarify the role of forest provisioning services in the past, and have shown how modern landscapes were formed. The aim of this study was to elucidate the utilization of plant resources in forest landscapes of both fields and mountains, in the late 19th century in Iwate Prefecture, located in northeastern Japan. This study focused on a different area and a larger scale than previous studies, and included information from 642 villages. This study specifically focused on what kinds of forest products were historically used and shipped, which species were used, and how these uses were distributed around the prefecture. A combination of historical documents and GIS mapping, named MANDARA, was employed. The primary historical document was “The topography of Iwate Prefecture” that was published from 1876 to 1885, and recorded the products used in each village. A wide range of forest products were recorded, which contained both edible and inedible plants further split into 10 primary categories: edible wild plants, mushrooms, nuts and berries, medical herbs, timber, agricultural and construction materials, fuel, tree sap, bark, and others. Many villages also produced various secondary processed goods. Fifty-two species were specified as forest products, which included some estimation, and were composed of 19 herbaceous and 23 arboreal species. GIS mapping of each village indicated that firewood and charcoal were shipped to towns located in southern Iwate, from around Kesen County. People might trade these fuel woods on markets. On the other hand, chestnut (Castanea crenata S. et Z.) and acorn were produced in the low-density populated area all around Iwate. Full article

The study aimed to assess the influence of three cooking methods (boiling, steaming, and microwave-cooking) on (i) composition in individual phenolic compounds, (ii) total phenolic content (TPC), and (iii) total antioxidant activity (TAA) of eight Mediterranean wild edible species (Asparagus acutifolius, Asphodeline lutea, Beta vulgaris, Helminthotheca echioides, Sonchus oleraceus, Taraxacum officinale, Urospermum picroides, Urtica dioica). In raw greens, several caffeic acid derivatives (chicoric, caftaric, chlorogenic, neochlorogenic, 1,5-and 3,5-dicaffeoylquinic acids) and flavonoids (glycosides of apigenin, luteolin, quercetin, isorhamnetin, kaempferol) were identified. Cooking treatments did not affect qualitative phenolic composition, while quantitative changes were recorded in some phenolic compounds and in TPC. Generally, boiling decreased TPC and TAA, while chicoric, caftaric, chlorogenic acids and quercetin-3-rutinoside increased in some species after steaming and microwave-cooking, showing positive correlation with TAA. Results confirmed steaming and microwave-cooking as mild procedures able to increase antioxidant capacity of some species, producing beneficial effects on their nutraceutical properties. Full article