Emerging techniques for the processing and preservation of edible flowers
S Shantamma | Evanjalin Monica Vasikaran | Roji Waghmare, PhD | Shubham Nimbkar | J.A. Moses, PhD | C. Anandharamakrishnan, PhD
Edible flowers can add taste, flavor, aroma, visual appeal, and color to foods. Traditionally, they have been used in various culinary recipes and therapeutic formulations. However, they are perishable, undergoing rapid microbial, enzymatic, and biochemical changes. This review provides up-to-date information on the effect of various emerging processing methods on the quality of edible flowers, emphasizing non-thermal techniques. Apart from these, conventional methods involving low-temperature, controlled and modified atmospheres and edible packaging are also discussed. Focus is given to the treatment-dependent changes in nutritional and nutraceutical ingredients of edible flowers. Further, market value, consumer perception, nutritional and therapeutic properties of edible flowers, and safety issues associated with the consumption of edible flowers are detailed. Though several approaches have been explored to extend their shelf-life, in general, edible flowers are sensitive to heat and other processes; the challenge is to retain the ‘fresh-like’ attributes. In recent years, non-thermal processing methods such as irradiation, high hydrostatic pressure, ultrasound, and pulsed electric field technology have gained significant attention as efficient alternative methods for the preservation of edible flowers. In comparison with conventional methods, non-thermal approaches can also provide benefits in terms of energy, and water usage requirements, providing insights for sustainable processing.
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