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Recently, there has been a considerable interest in finding natural antioxidants from plant materials to replace the synthetic ones. The edible flowers represent a valuable alternative source of bioactive compounds and have been used as food and herbs with increasing interest. The antioxidant properties of 7 edible flowers of the South Bulgaria, including Viola tricolor L., Cucurbita pepo L., Sambucus nigra L., Calendula officinalis L., Hibiscus rosa-sinensis L., Rosa damascena Mill., and Allium ursinum L. were evaluated. The contents of flower chemicals, such as total phenolics and total flavonoids content, were determined as well. By comparing decoction and infusion as methods of extraction, the decoction ones revealed to be the most appropriate in respect of the evaluated compounds. The results showed that the highest antioxidant activity was found in the Rosa damascena and Viola tricolor ones. The established total polyphenol content and total flavonoids in the decocts of Rosa damascena and Viola tricolor were 56.66 ± 0.48 and 135.82 ± 1.50 mg GAE/g dw and 28.60 ± 0.43 and 15.87± 0.52 mg QЕ/g dw, respectively. The present research extends the traditional knowledge and revealed an opportunity to obtain biological active substances of the nature and edible flowers in particular.

It has long been recognized that fruits are healthy diet compounds since they are excellent sources of health beneficial bioactive components (polyphenols, minerals, vitamins, organic acids, etc.). The diversification of the consumer’s taste calls for an expansion of food options and novel ingredients. The excessive refined sugar intake in recent years demands for the incorporation of sugar alternatives in popular dessert recipes, and high calorie obesogenic foods in general. Puddings are a well-known food choices introduced in the human diet at a very early age because of its easy and high digestion. Four formulations with two types of starch (corn and rice) were selected as objects of analysis. Nectarines were incorporated as a purée and lyophilized powder. The nectarine variety “Gergana” is a local variety used for preparations with proven beneficial properties. The study aimed to analyze the physical (moisture, ash, color, water-holding capacity, water activity, density, and syneresis), rheological (firmness, gumminess, cohesiveness, springiness, and chewiness), nutritional, and sensory characteristics of the nectarine-enriched puddings. The outcomes obtained from this study provide significant information about the possible application of the formulations in the children’s daily menus. All four formulations had distinct peachy aroma. The formulations prepared with nectarine purée resulted in better sensory perception, better texture, and better water holding capacity. The formulations prepared with lyophilized fruit had similar CIELAB color values. The same trend was observed in the nectarine purée formulations. At this point, the formulation prepared with lyophilized fruit and rice starch showed the most promising results. Sufficient evidence leads to further exploration of the perspective of fruit-enriched puddings in order to improve their technological and health-promoting properties.

It has been long recognized that fruits are healthy diet compounds as they are excellent sources of health-beneficial bioactive components (polyphenols, minerals, vitamins, organic acids, etc.). The diversification of the consumer’s taste calls for an expansion of food options and novel ingredients. Puddings are a well-known food choice introduced in the human diet at a very early age because of their easy and high digestion. Four formulations with two types of starch (corn and rice) were selected as object of analysis. Nectarines were incorporated as a purée, and lyophilized powder. The nectarine variety “Gergana”, used for the preparations, is a local variety with proven beneficial properties. The study aimed at analyzing the physical (moisture, ash, color, water-holding capacity, water activity, density and syneresis), textural (firmness, gumminess, cohesiveness, springiness, and chewiness), nutritional, and sensory characteristics of the nectarine-enriched puddings. The outcomes obtained from this study provided significant information about the possible application of the formulations in the children’s daily menus. All four formulations had distinct peachy aroma. The formulations prepared with nectarine purée resulted in a better sensory perception about their texture, and better water-holding capacity. At this point, the formulation prepared with lyophilized fruit and rice starch has the most promising results. Sufficient evidence leads to further exploration of the perspective of fruit-enriched puddings in order to improve their technological and health-promoting properties.