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About the Editors
Sergey Gubsky (1963– 2024) was Associate Professor in the Department of Chemistry,
Biochemistry, Microbiology and Nutrition, State Biotechnological University, Kharkiv,
Ukraine. He received his M.S. in Chemistry in 1985 and his Ph.D. in Physical Chemistry
in 1989 from V.N. Karazin, Kharkiv National University, Ukraine. Later he received a
master’s degree in Applied Economics in 2014 from the University of V.N. Karazin
Kharkiv National University, Ukraine. His area of research interests covered issues of
analytical chemistry related to the use and validation of physicochemical methods for
determining the amount of chemical compounds in foodstuff and total antioxidant capacity of food, as well as topics on the chemistry of food emulsion- like dispersion. He
was a member of the editorial boards and a reviewer of scientic journals. Dr. Gubsky
had published 200 scientic and educational manuscripts, including 2 monographs, 5
book chapters, 10 textbooks, and 65 peer- reviewed research papers.
Olena Stabnikova earned her degree as an Engineer-Biotechnologist from the National
University of Food Technologies, Kyiv, Ukraine in 1972; She later received a Ph.D. in
Technical Sciences from the same university in 1978. She has 42 years of teaching and
research experience in the elds of biotechnology and microbiology at the universities
of Ukraine and with “Singapore. Currently, she is working as senior research scientist in Advanced laboratory, National University of Food Technologies, Kyiv, Ukraine.
Her research experience includes the supervision and participation in international and
national projects on the increasing nutritional and health properties of food products, as
well as utilization and management of organic wastes with the production of different
value- added products. She received an award of the Presidium of the Academy of
Sciences of Ukraine named after DK Zabolotny for the series of works “Kinetics and
stoichiometry of microbial population growth” in 1993. She is the Editor- in- Chief of
Ukrainian Food Journal, and is a member of the Section “Scientic Problems of Food
Technologies and Industrial Biotechnology”, of the Scientic Council of the Ministry
of Education and Science of Ukraine. Olena Stabnikova has published 155 research
papers, 8 book chapters and 2 books. She has an h- index of 23 (Scopus).
Viktor Stabnikov, Doctor of Technical Sciences, is a Professor and Head of the
Department of Biotechnology and Microbiology, National University of Food
Technologies, Kyiv, Ukraine. Viktor Stabnikov received a Bachelor degree in
Biotechnology, and then an M.Sc. degree in Biotechnology from the Ukrainian
State University of Food Technologies, Kyiv, Ukraine. Later he received a Ph.D. in
Biotechnology and Doctor of Technical Sciences in Biotechnology from the National
University of Food Technologies, Kyiv, Ukraine. He also worked as ResearcherIntern at Nanyang Technological University, Singapore; Chief of the Department of
Environmental Protection at Maxwell Scientic and Production Center of Oncology
and Cardiology, Ukraine; Associate Professor at the Department of Biotechnology in the
x
About the Editors xi
Faculty of Ecological Safety and Institute of Municipal Activity at the National Aviation
University, Ukraine; Visiting Research Fellow, Nanyang Technological University,
Singapore and Associate Professor, Department of Microbiology and Biotechnology,
National University of Food Technologies, Ukraine. Dr. Stabnikov has published 75
peer- reviewed research papers, 15 book chapters, 1 book, and many other reviews and
abstracts. He has an h- index 26 (Scopus). He is Editor- in- Chief of Ukrainian Journal of
Food Science and a member of the Section “Scientic Problems of Food Technologies
and Industrial Biotechnology” of the Scientic Council of the Ministry of Education
and Science of Ukraine.
Octavio Paredes- López is a biochemical engineer and food scientist who obtained
bachelor’s and master’s degrees in Biochemical Engineering and Food Science, respectively, from the National Polytechnic Institute in Mexico City, and later earned a Master’s
degree in Biochemical Engineering from the Czechoslovak Academy of Sciences in
Prague. He earned a Ph.D. (1980) in Plants Science at the University of Manitoba,
Canada, which awarded him an honorary Doctor of Science in 2005. He is a past president of the Mexican Academy of Sciences, a founding member of the International
Academy of Food Science and Technology, and an ex- member of the Governing Board
of the National Autonomous University of Mexico (UNAM). He received the National
Prize for Arts and Sciences in 1991, the highest scientic recognition in Mexico, and
the Academy of Sciences of the Developing World Award (previously Third World
Academy of Sciences) in 1998, Trieste, Italy. Paredes- López has conducted research and
postdoctoral stays in the United States, Canada, Britain, France, Germany, Switzerland,
and Brazil. Ex- Director and responsible for the foundation of the Center for Mexican
Studies of the University of Mexico (UNAM) at la Sorbonne University, Paris, France.
He has served as general editor of the journal Plant Foods for Human Nutrition, and
editorial board member of Critical Reviews in Food Science and Nutrition, Frontiers in
Food Science and Technology and 10 other international journals. He has authored over
300 publications in indexed journals, book chapters, and books and over 150 articles in
newspapers in Mexico, USA, and France. His h- index is 68.
Contributors
Olena Aksonova
Department of Chemistry, Biochemistry,
Microbiology and Hygiene
Nutrition
State Biotechnology University
Kharkiv, Ukraine
Maia Artamonova
Department of Bakery and Confectionery
Technology
State Biotechnology University
Kharkiv, Ukraine
Natalia Bozhko
Department of Biophysics, Biochemistry,
Pharmacology and Biomolecular
Engineering
Sumy State University
Sumy, Ukraine
Tatiana Capcanari
Faculty of Food Technology, Food and
Nutrition Department
Technical University of Moldova
Chisinau, Moldova
Eugenia Covaliov
Faculty of Food Technology, Food and
Nutrition Department
Technical University of Moldova
Chisinau, Moldova
Vira Drobot
Department of Bakery and Confectionery
Goods Technology
National University of Food
Technologies
Kyiv, Ukraine
Oleg Galenko
Department of Technology of Meat and
Meat Products
National University of Food Technologies
Kyiv, Ukraine
Alexander Galkin
Faculty of Biomedical Engineering
Igor Sikorsky Kyiv Polytechnic Institute
Kyiv, Ukraine
Ganna Grodzynska
Department of Phytoecology, Institute for
Evolutionary Ecology
National Academy of Sciences of
Ukraine
Kyiv, Ukraine
Sergey Gubsky
Department of Chemistry, Biochemistry,
Microbiology and Nutrition
State Biotechnological University
Kharkiv, Ukraine
Tetiana Kolisnychenko
Department of Food Technology and
Hotel and Restaurant Business
Tavria State Agrotechnological University
Zaporizhzhia, Ukraine
Svitlana Litvynchuk
Department of Physics
National University of Food Technologies
Kyiv, Ukraine
Margarita Lomberg
Department of Mycology
M.G. Kholodny Institute of Botany
National Academy of Sciences
Kyiv, Ukraine
xii
Contributors xiii
Andrii Marynin
Advanced Research Laboratory
National University of Food Technologies
Kyiv, Ukraine
Natalia Murlykina
Department of Chemistry, Biochemistry,
Microbiology and Hygiene of
Nutrition
State Biotechnology University
and
Department of Applied Chemistry
V.N. Karazin Kharkiv National
University
Kharkiv, Ukraine
Oksana Mykchaylova
Faculty of Biomedical Engineering
Igor Sikorsky Kyiv Polytechnic Institute
and
Department of Mycology
M.G. Kholodny Institute of Botany
National Academy of Sciences
Kyiv, Ukraine
Svitlana Oliinyk
Department of Bakery and Confectionery
Technology
State Biotechnology University
Kharkiv, Ukraine
Octavio Paredes- López
Department of Biotechnology and
Biochemistry
Center for Research and Advanced
Studies
National Polytechnic Institute
Guanajuato, Mexico
Vasyl Pasichnyi
Department of Technology of Meat and
Meat Products
National University of Food
Technologies
Kyiv, Ukraine
Inna Piliugina
Department of Chemistry, Biochemistry,
Microbiology and Hygiene of
Nutrition
State Biotechnology University
and
Department of Inorganic Chemistry
V. N. Karazin Kharkiv National
University
Kharkiv, Ukraine
Natalia Poyedinok
Translational Medical Bioengineering
Igor Sikorsky Kyiv Polytechnic Institute
Kyiv, Ukraine
Olesia Priss
Department of Food Technology and
Hotel and Restaurant Business
Tavria State Agrotechnological University
Zaporizhzhia, Ukraine
Anastasiia Sachko
Department of Chemistry and Food
Analysis
Yuriy Fedkovych Chernivtsi National
University
Chernivtsi, Ukraine
Olga Samokhvalova
Department of Bakery and Confectionery
Technology
State Biotechnology University
Kharkiv, Ukraine
Oksana Sema
Department of Chemistry and Food Analysis
Yuriy Fedkovych Chernivtsi National
University
Chernivtsi, Ukraine
Anastasiia Shevchenko
Department of Bakery and Confectionery
Goods Technology
National University of Food Technologies
Kyiv, Ukraine
newgenprepdf
xiv Contributors
Oleksandr Shevchenko
National University of Food Technologies
Kyiv, Ukraine
Olena Stabnikova
Advanced Research Laboratory
National University of Food
Technologies
Kyiv, Ukraine
Viktor Stabnikov
Department of Biotechnology and
Microbiology
National University of Food Technologies
Kyiv, Ukraine
Vasyl Tischenko
Department of Technology and
Food Safety
Sumy National Agrarian University
Sumy, Ukraine
Iryna Tsykhanovska
Department of Food Technology, Industry
and Design
V.N. Karazin Kharkiv National
University
Kharkiv, Ukraine
Khrystyna Vasylyshyn
Department of Biophysics, Biochemistry,
Pharmacology and Biomolecular
Engineering
Sumy State University
Sumy, Ukraine
Viktoria Yevlash
Deparment of Chemistry, Biochemistry,
Microbiology, and Hygiene of
Nutrition
State Biotechnology University
and
Department of Inorganic Chemistry
V.N. Karazin Kharkiv National
University
Kharkiv, Ukraine
Nadiia Zahorko
Department of Food Technology and
Hotel and Restaurant Business
Tavria State Agrotechnological University
Zaporizhzhia, Ukraine
Yuliia Zaporozhets
Department of Processes and Apparatus
of Food Production
National University of Food Technologies
Kyiv, Ukraine
Wild Edible Plants,
Berries, Mushrooms,
1
and Seaweeds
in Food Production
Olena Stabnikova, Viktor Stabnikov, and
Octavio Paredes- López
1.1 INTRODUCTION
The Food and Agricultural Organization of the United Nations estimated the number
of global hungers as 828 million in 2021 (FAO, 2021). Currently, the problem of food
shortage is acute, and therefore much attention is paid to the possibility of its partial
coverage through the utilization of food processing waste as a way to increase the efciency of the food system as a whole (FAO, 2019). However, when assessing the issue of
providing the world’s population with food, including products of plant origin, mainly
cultivated crops are considered neglecting the use of wild plants in the nutrition of the
human population.
Wild edible plants can be dened as native species that are not cultivated or
domesticated and are growing and reproducing in their natural habitat. They were
gathered by humans from ancient times being, along with wild animals, the only
sources of food. All agricultural crops used by mankind for centuries originally came
from the surrounding nature, and plant domestication because of an evolutionary process is considered as one of the most important achievements in the past 13,000 years
of human history (Diamond, 2002; Purugganan, 2019). However, wild plants still
represent an essential part of the diet of local people in different countries and make a
1DOI: 10.1201/9781003486794-1
2 Wild Edible Plants
great contribution to the nutrition of poor communities in many agriculturally oriented
regions of the world (Bharucha and Pretty, 2010; Duguma, 2022).
Meanwhile, in recent years, more and more attention has been paid to the application of wild plants in the preparation of foods for general consumption (Motti, 2022).
This is due, rstly, because it is not recommended to follow a diet containing only
highly processed foods, as this may have negative consequences for human health; and
secondly a lot of wild edible plants have high content of valuable compounds such as
vitamins, phenols, avonoids, antioxidants, and microelements. In addition, wild plants
growing in natural conditions are free from exposure to pesticides and other chemicals
used for cultivated fruits and vegetables.
The increased interest in the use of wild plants in nutrition is indicated by the
appearance of a signicant number of articles devoted to the analysis of their application
for cooking in different geographic regions and countries. Thus, studying the articles in
national journals about use of wild edible plants, Motti (2021) made the conclusion that
78 wild taxa as herbs or spices are involved in food preparation enriching Italian folk
cuisine. In total, 97 species of wild edible plants were collected in the northwest of the
Iberian Peninsula (Spain and Portugal) (Pardo- de- Santayana et al., 2007). These species
included wild berries, nuts, fruits, herbs, vegetables, condiments, and plants for herbal
tea, which were used by the local population in their diet. But now there is a trend to use
wild plants not for individual consumption, but for large- scale preparation of different
food products. Usually, wild edible plants are used to produce functional food, which
are, by denition, products containing nutrients that provide physiological benets to
consumers beyond basic nutrition (Ivanov et al., 2021; Stabnikova et al., 2024). The
aim of this review is to highlight the latter’s research devoted to the introduction of wild
plants into food technologies.
1.2 PRODUCTION OF FUNCTIONAL FOODS
WITH SOME PHARMACOLOGICAL PLANTS
POPULAR IN ASIAN COUNTRIES
A new trend in food production is manufacturing products with health- giving properties by adding different plant materials, which are used for medical purposes and have
pharmacological properties, to tradional food (Motti, 2021; Stabnikova et al., 2021). For
the most part, these plants have been used for many years in traditional herbal medicine
and numerous studies suggest using them as supplements to obtain functional foods, the
consumption of which will contribute to supporting health.
Aegle marmelos (bael fruit) is a wild edible plant widely distributed in South
Asia, including Nepal, India, Burma, Sri Lanka, Bangladesh, Indonesia, and Thailand
(Khanal et al., 2023) (Figure 1.1A).
Its pharmacological properties are well known, and leaves, bark, roots, fruits and
seeds of Aegle marmelos are found in folk medicine due to their diverse therapeutic
properties (Baliga et al., 2011; Parichha, 2004; Sharma et al., 2022). It was reported that
Wild Edible Plants, Berries, Mushrooms, and Seaweeds 3
FIGURE 1.1 Plants with pharmacological properties: A, Bael fruit (Aegle marmelos); B,
Drumstick tree (Moringa oleifera); C, Goji berry (Lycium barbarum)
bael fruit has cardioprotective, radioprotective, gastroprotective, and hepatoprotective
effects, as well as antioxidant, antibacterial, antiviral, anti- inammatory, ulcer healing,
and antidiabetic properties (Monika et al., 2023; Mulyaningsih et al., 2020; Sarkar et al.,
2020; Venthodika et al., 2021).
Meanwhile bael fruit, also known as wood apple, brilliant apple, stone apple,
could be consumed as a food. It contains high amounts of carbohydrates and bers
and is a good source of protein, minerals, and vitamins. The contents of these
components in bael fruit, g per 100 g wet pulp, are as follows: carbohydrates, 31.8;
ber, 2.9; protein, 1.8; minerals, 1.7 (Parichha, 2004). The content of vitamins
consists, mg per 100 g: vitamin A, 55; thiamin, 0.13; riboavin, 1200; niacin, 1100;
vitamin C, 8 (Venthodika et al., 2021). The bael fruit pulp is also rich in different
bioactive compounds, including carotenoids, avonoids, terpenoids, phenolic acids,
and tannins (Baliga et al., 2011).
The fruit pulp is used for the preparation of pudding, juice, syrups, beverages, jam,
toffee, marmalade, candy, and wine (Ullikashi et al., 2017; Venthodika et al., 2021).
Cookies with the replacement of wheat our with bael fruit powder, 5– 7.5%, to improve
functionality of the product had high enough overall acceptability (8.11 and 8.33 for
cookies with 5% and 7.5% of bael fruit powder, respectively) (Anadani et al., 2023)
(Table 1.1).
The overall acceptability of goat meat nuggets with the addition of powdered bael
pulp residue (residue after sherbet preparation was dried and grounded), 5%, was the
same as for the control from goat meat only, meanwhile the content of ber increased by
82% and the total phenolic compounds by 68%. The products with the addition of bael
pulp residue demonstrated higher oxidative stability and microbiological quality during
21 days’ storage at 4oC (Das et al., 2014). It is considered that bael fruit possesses
no toxicity, however a scientic assessment of the pharmacological effect of foods
containing bael fruits and an assessment of the recommended dose of their consumption
is necessary (Venthodika et al., 2021).
Moringa oleifera (horseradish tree, drumstick tree, the golden rain tree), plant with
pharmacological properties, is considered as a potential dietary supplement for food
applications (Milla et al., 2021; Peñalver et al., 2022). Moringa oleifera (Figure 1.1B)
grows in subtropical and tropical areas, mainly in India, but also in Asia, Africa, and
Central and South America. Almost all parts of Moringa oleifera could be used for
4 Wild Edible Plants
TABLE 1.1 Functional food products with pharmacological plants
PLANT
MATERIAL
Aegle marmelos
(Bael fruit)
FOOD
PRODUCT
CHANGES IN
RECIPE
Cookies Replacement of
wheat flour,
EFFECT COMPARED TO
THE CONTROL REFERENCE
Improve functionality of
the product
Anadani et al.,
2023
5– 7.5%, with
Bael fruit
Aegle marmelos Goat meat
nuggets
Moringa leaf
powder
Moringa leaf
powder
Pan bread Addition of 10%
Chicken
sausage
powder
Addition of
powdered bael
pulp residue,
5%
of leaf powder
Addition of 0.5%
of leaf power
Increase content
of fiber by 82%
and total phenolic
compounds by 68%
Increase the nutritional
value of the product
Increase total phenolic
content caused
Das et al.,
2014
El- Gammal
et al., 2016
Jayawardana
et al., 2015
inhibition of lipid
Lycium
barbarum
(Goji berry)
Muffins Replacement of
wheat flour
with Goji berry
peroxidation
Increase dietary content
from 4.4 to 15.8 g/
100 g of product
Bora et al.,
2019
by- product,
40 g per 100 g
Lycium
barbarum
Beef
burgers
of product
Addition of goji
puree, 5%, and
chia seeds, 5%
Increase ω- 3 from
0.49 to 0.91g/ 100 g,
decrease of ω- 6/ ω- 3
Antonini
et al., 2020
ratio from
5.67 to 0.65
consumption including fresh fruits, oil, seeds, roots, owers, and leaves as fresh after
cooking, or dry powder, and altogether every part of this plant has a medical purpose.
Pharmacological properties of Moringa oleifera include anticancer, antimicrobial,
antidiabetic, hepatoprotective, antiasthmatic, anti- inammatory, antioxidant, cardiovascular, antiulcer, wound healing, and analgesic activity and there is a great experience of
its use in herbal medicine by Indians and Africans (Anzano et al., 2021; Gopalakrishnan
et al., 2016; Paikra et al., 2017). It must be said that, unfortunately, there is no evidence
from clinical trials for most of these claims and this should be the subject of
future research (Fahey, 2005). However, Moringa powder is recognized as a dietary
supplement and is available for consumers in capsule or in tea form.
The nutritional value of Moringa leaves is determined by their chemical composition. The leaves of Moringa are rich in proteins, vitamins, minerals, and different
phytochemicals, including carotenoids, avonoids, alkaloids, sterols, tannins,
terpenoids, and phenolic acids (Islam et al., 2021; Milla et al., 2021). Dry leaf powder
contains, g/ 100 g: protein, 27.1; carbohydrate, 38.2; ber, 19.2; fat, 2.3. It is a good
Wild Edible Plants, Berries, Mushrooms, and Seaweeds 5
source of essential health minerals, mg/ 100 g: calcium, 2002; magnesium, 368;
phosphorus, 204; potassium, 324; iron, 28, as well as vitamins, mg/ 100 g: thiamine
(B1), 2.64; riboavin (B2), 20.5; niacin (B3), 8.2; vitamin C, 17.3; vitamin E, 113
(Islam et al., 2021). Due to the high content of protein with a wide range of essential
amino acids, dried leaf powder could serve as its source in the diet of vegans. Due to
the high content of minerals and vitamins it could serve as an excellent supplement
to conventional food to increase the content or availability of microelements in food
products (Ivanov et al., 2021).
There is a lot of research proposing the application of leaf powder from Moringa
oleifera to be incorporated in different functional food products, such as meats, bakery,
juices, and sandwiches to enhance their nutritional and health value. Only for bakery,
leaf powder was proposed to be used for the preparation of various products, such
as bread (Bolarinwa et al., 2019; Sengev et al., 2013), pan bread (El- Gammal et al.,
2016), gluten- free bread (Bourekoua et al., 2018), cookies (Chizoba, 2014; Rabie et al.,
2020), brownies (Castro- Lopez et al., 2017), cakes (Kolawole et al., 2013), crackers
(Manaois et al., 2013), and snacks (Devisetti et al., 2015). However, the amount of
added Moringa should not be too high because of the change of sensory (appearance
of greenish colorations, herbal avors) and textural properties (hardness, chewiness,
springiness, rmness), which decrease the product acceptability. So, cookies from a
mixture of our and Moringa oleifera leaf powder at a ratio 90:10 evaluated by color,
crispiness, taste, and avor had general acceptability 6.0 compared with 7.7 for control
from wheat our only (Chizoba, 2014). Further increase in the proportion of Moringa
leaf powder reduced the indicator of acceptability to 3.3 at the ratio of components
50:50. The same trend was observed when wheat our for cooking pan bread was partially replaced with Moringa leaf powder (El- Gammal et al., 2016).
It was shown that it was possible to produce acceptable pan bread only when the
amount of adding Moringa powder was not higher than 10%. Replacement of 10% wheat
our with Moringa powder resulted in an increased content of g/ 100 g of product: protein from 12.8 to 19.3; ash from 2.0 to 3.7; decreased content of carbohydrates from
71.5 to 64.9 g/ 100 g, and a change in the amounts of minerals, mg/ 100 g: phosphorous
from 8.6 to 115.3; calcium from 12.9 to 205.6; magnesium from 25.5 to 102.6, and
iron from 4.5 to 12.6, which indicates an increase in the nutritional value of the product
(Table 1.1).
Pan bread with Moringa powder stays fresh longer, but rheological properties of
dough such as elasticity and extensibility, texture prole properties (gumminess, chewiness, springiness, and resilience) and the general acceptability of the nal product
decreased along with an increase in the amount of Moringa leaf powder added to pan
bread. Sensory evaluation of pan bread with 10% Moringa leaves was 40.4 (in control
46.7). Thus, for the bakery to not strongly decrease the acceptance of products, it is
recommended not to exceed the addition of Moringa leaf powder by more than 10% to
the weight of our mass.
There is knowledge of using Moringa oleifera leaves in the preparation of meat
products. Incorporating 0.25% and 0.5% of Moringa leaves in chicken sausages resulted
in increased antioxidant and antimicrobial properties in the product, extending the shelflife of the sausages without any negative effect in their sensory quality (Jayawardana
et al., 2015).
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