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Wild Edible Plants
Wild plants have been used by humans as an important source of nutrition since ancient
times. They are rich in health-promoting compounds such as phenols, avonoids,
antioxidants, vitamins, trace elements, and dietary bers. When incorporated into
food products, these materials enhance the nutritional value, functionality, and sensory
qualities of traditional foods. This book explores the biotechnological approaches to
developing meat, bakery, and confectionery products, as well as beverages, enriched
with wild edible plants. It highlights recent advancements in the use of wild plants
as natural emulsiers, stabilizers, and thickeners in water-in-oil emulsion-based food
systems. Additionally, it discusses the potential applications of edible algae and wild
mushrooms in both food and medicine.
Key Features:
• Describes novel functional foods utilizing edible wild plant-based raw
materials
• Presents innovative technologies for producing meat, bakery, and confectionery products and beverages enriched with wild plant-based ingredients
• Proposes the application of wild plants in water-in-oil emulsion-based food
systems
• Explores the use of wild algae in the development of functional food products
• Covers the medicinal applications of wild edible mushrooms
This book presents recent developments in the eld of food biotechnology and serves as
a visual educational tool, offering comprehensive knowledge about wild edible plants,
algae, and mushrooms, and their applications in food production. It is intended for
students, educators, scientists, and engineers in the food industry and biotechnology
sectors. Additionally, this publication can serve as a valuable resource for developers of
innovative food technologies.
Food Biotechnology and Engineering
Series Editor: Octavio Paredes- López
Volatile Compounds Formation in Specialty Beverages
Edited by Felipe Richter Reis and Caroline Mongruel Eleutério dos Santos
Native Crops in Latin America
Biochemical, Processing, and Nutraceutical Aspects
Edited by Ritva Repo- Carrasco- Valencia and Mabel C. Tomás
Starch and Starchy Food Products
Improving Human Health
Edited by Luis Arturo Bello- Perez, Jose Alvarez- Ramirez, and Sushil Dhital
Bioenhancement and Fortication of Foods for a Healthy Diet
Edited by Octavio Paredes- López, Oleksandr Shevchenko, Viktor Stabnikov, and
Volodymyr Ivanov
Latin- American Seeds
Agronomic, Processing and Health Aspects
Edited by Claudia Monika Haros, María Reguera, Norma Sammán, and
Octavio Paredes- López
Advances in Plant Biotechnology
In Vitro Production of Secondary Metabolites of Industrial Interest
Edited by Alma Angélica Del Villar- Martínez, Juan Arturo Ragazzo- Sánchez, and
Pablo Emilio Vanegas- Espinoza
Bioconversion of Wastes to Value- added Products
Edited by Olena Stabnikova, Oleksandr Shevchenko, Viktor Stabnikov and
Octavio Paredes- López
Health- Promoting Food Ingredients in Food Processing
Edited by Rosalva Mora- Escobedo, Gloria Dávila- Ortiz, Gustavo F. Gutiérrez López
and Jose De J. Berrios
Wild Edible Plants
Improving Food’s Nutritional Value and Human Health through Biotechnology
Edited by Sergey Gubsky, Olena Stabnikova, Viktor Stabnikov, and
Octavio Paredes- López
For more information about this series, please visit: www.routle dge.com/ Food- Biotec
hnol ogy- and- Engi neer ing/ book- ser ies/ CRCFO OBIO ENG
Wild Edible Plants
Improving Food’s Nutritional Value and
Human Health through Biotechnology
Edited by
Sergey Gubsky, Olena Stabnikova, Viktor Stabnikov,
and Octavio Paredes- López
Designed cover image: Sergey Gubsky, Olena Stabnikova, Viktor Stabnikov, and Octavio Paredes- López
First edition published 2026
by CRC Press
2385 NW Executive Center Drive, Suite 320, Boca Raton FL 33431
and by CRC Press
4 Park Square, Milton Park, Abingdon, Oxon, OX14 4RN
CRC Press is an imprint of Taylor & Francis Group, LLC
© 2026 selection and editorial matter, Sergey Gubsky, Olena Stabnikova, Viktor Stabnikov, and Octavio
Paredes- López; individual chapters, the contributors
Reasonable efforts have been made to publish reliable data and information, but the author and publisher
cannot assume responsibility for the validity of all materials or the consequences of their use. The authors
and publishers have attempted to trace the copyright holders of all material reproduced in this publication and
apologize to copyright holders if permission to publish in this form has not been obtained. If any copyright
material has not been acknowledged please write and let us know so we may rectify in any future reprint.
Except as permitted under U.S. Copyright Law, no part of this book may be reprinted, reproduced, transmitted,
or utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented,
including photocopying, microlming, and recording, or in any information storage or retrieval system,
without written permission from the publishers.
For permission to photocopy or use material electronically from this work, access www.copyri ght.com or
contact the Copyright Clearance Center, Inc. (CCC), 222 Rosewood Drive, Danvers, MA 01923, 978- 750-
8400. For works that are not available on CCC please contact mpkbookspermissions@tandf.co.uk
Trademark notice: Product or corporate names may be trademarks or registered trademarks and are used only
for identication and explanation without intent to infringe.
ISBN: 978- 1- 032- 76520- 4 (hbk)
ISBN: 978- 1- 032- 78346- 8 (pbk)
ISBN: 978- 1- 003- 48679- 4 (ebk)
DOI: 10.1201/ 9781003486794
Typeset in Times
by Newgen Publishing UK
This book is dedicated to the memory of Dr. Sergey Gubsky (1963– 2024),
a man of high dignity and integrity. Sergey Gubsky was professionally
involved in teaching and research in the elds of chemical and food technologies; his activities were always full of passion and support for his
students and young collaborators. Sergey was an enthusiast by nature,
and justice was his measure of the life around. We were very fortunate to
know and work with Sergey in the present publication where he acted as
the rst editor.
Ця книга присвячена пам’яті Сергія Губського (1963– 2024),
вченого у галузі хімічних і харчових технологій, людини високої
гідності та добропорядності. Сергій Губський був глибоко відданий
викладацькій, науковій та просвітницькій діяльності, завжди ділився
знаннями і досвідом з усіма, хто цього потребує. Сергій за своєю
природою був ентузіастом і справедливість була в нього мірилом
життя. Авторський колектив пишається співпрацею і цінує внесок
Сергія у це видання.
v
Contents
Preface ix
About the Editors x
Contributors xii
1 Wild Edible Plants, Berries, Mushrooms, and Seaweeds in Food
Production 1
Olena Stabnikova, Viktor Stabnikov, and Octavio Paredes- López
2 Wild Edible Plants in the Development of Emulsion- Based Foods 48
Sergey Gubsky, Anastasiia Sachko, and Octavio Paredes- López
3 Wild Edible Plants in the Manufacturing of Bakery and
Meat Products 84
Anastasiia Shevchenko, Svitlana Litvynchuk, Yuliia Zaporozhets,
Vira Drobot, Oleg Galenko, and Oleksandr Shevchenko
4 The Catnip Plant for Beverage Production 108
Olesia Priss, Tetiana Kolisnychenko, and Nadiia Zahorko
5 Antioxidant Compounds in Wild Edible Berries 143
Viktor Stabnikov, Olena Stabnikova, and
Octavio Paredes- López
6 Barberry as an Ingredient for Functional
Food Production 185
Oksana Sema, Olena Stabnikova, Anastasiia Sachko, and
Sergey Gubsky
7 Chokeberry and Hibiscus as Natural Food Additives in
Confectionery 201
Maia Artamonova, Inna Piliugina, Olena Aksonova,
and Olena Stabnikova
8 Edible Wild Carob as a Source of Nutrients in Food Production 220
Tatiana Capcanari, Eugenia Covaliov, and Viktor Stabnikov
vii
viii Contents
9 Antioxidants from Wild Plants in Meat and
Meat Products 243
Natalia Bozhko, Vasyl Pasichnyi, Vasyl Tischenko,
Andrii Marynin, and Khrystyna Vasylyshyn
10 Wild Edible Plants Used in Bakery Production:
Application of By- Products from Rose Hip
(Rosa canina L.) Processing 268
Svitlana Oliinyk and Olga Samokhvalova
11 Wild Edible Brown Algae Laminaria and Iron Oxide
Nanoparticles as a Combined Food Additive 294
Iryna Tsykhanovska, Olena Stabnikova, Viktoria Yevlash,
and Sergey Gubsky
12 Wild Edible Brown Algae Wakame as a
Food Supplement 321
Natalia Murlykina and Olena Stabnikova
13 Edible and Medicinal Mushrooms as an Eco- Friendly
Source of Food and Nutraceuticals 351
Margarita Lomberg, Oksana Mykchaylova, Ganna Grodzynska,
Alexander Galkin, and Natalia Poyedinok
14 Regulation of the Biological Activity of Medicinal Macromycetes
Using Low- Intense Quasi- Monochromatic and Laser Light 398
Oksana Mykchaylova, Margarita Lomberg, Alexander Galkin,
and Natalia Poyedinok
Index 431
Preface
Wild edible plants contain species that are not domesticated but grow naturally in their
environment and have at least one edible component, such as fruit, leaf, or root. People
have collected these plants since ancient times as a source of food, and they have a long
history of being part of human diets. In recent years, there has been growing interest in
the use of wild edible plants in human nutrition and the preparation of foods and food
ingredients for general consumption. This is because many wild edible plants contain high
levels of valuable compounds such as vitamins, phenols, avonoids, antioxidants, and
microelements. When incorporated into food products, these natural materials improve
the nutritional prole, functional properties, and sensory characteristics of traditional
foods. Altogether, the possibility of using natural components from wild growing plants
to replace chemicals in food products, such as synthetic colors, emulsiers, stabilizers,
and antimicrobials, meets the growing consumers’ concern about food safety.
This book presents the descriptions of some wild edible plants and biotechnological strategies in general for their use in developing meat, bakery, and confectionery
products, as well as beverages. Chapters will briey contain basic recipes featuring
wild plants in various forms. Supplements derived from these plants to replace synthetic dyes in confectionery and salt and nitrites in meat products will receive particular
attention. Special focus has been given to new developments in using wild edible plants
as emulsiers, stabilizers, and thickeners of water–oil emulsions in emulsion-based
food products. Some species of wild algae and mushrooms possess an outstanding composition of nutraceutical and bioactive components. The potential applications of edible
algae and wild mushrooms in both food and medicine have been discussed. The wild
plant extracts may also be used for usual problems like stomachaches and headaches.
The book presents real advances in various elds of food and biotechnology and
serves as a visual educational tool containing new knowledge about wild edible plants
and their applications for students, teachers, scientists, and engineers in colleges, universities, research centers, and government and industrial organizations.
ix
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