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56 Application of Ionizing Radiations | Progress Report

18 19

20

21 22

Figure 18. Pies prepared with petals of Bauhinia variegata L. var. candida alba Buch-Ham and Bauhinia variegata L.; Figure 19. Ttropaeolum
majus (capuchinha); Figure 20. Bauhinia variegata L. var. variegata (pata de vaca rosa); Figure 21. Pancake with Acmella oleracea (Jambu);
Figure 22. Viola tricolor (amor perfeito)

with safe and healthy eating options for edi- fruits, increasingly appreciated in culinary
ble flowers. The tendency to use flowers and preparations or even “in natura” both in the
petals in gastronomy has been growing in domestic market and abroad. Indeed, the
recent years and the taste of flowers pleases food irradiation must be carried out in pack -
not only for the taste and refinement but aged products, leading to minimal changes
also for the beauty it provides to culinary in fresh and perishable products, allowing
preparations, as well as the growth of sci - them to be preserved for longer without
entific research on its nutritional potential. losing their quality. However, due to the
The edible flower market in Brazil and abroad great diversity and complexity of food com-
is in full expansion and is a niche of high position, further scientific research on the
standard in the market of floriculture and interaction of ionizing radiation with food
vegetables. Brazil has a great diversity of products and components of food matrices

Instituto de Pesquisas Energéticas e Nucleares